Best Tuna Casserole Recipe

Introduction

This tuna casserole is a comforting, nostalgic dish that’s perfect for busy weeknights. Packed with creamy mushroom soup, tender noodles, and crunchy potato chips on top, it’s a crowd-pleaser that even picky eaters love.

Ingredients

• 1 (12 ounce) package egg noodles
• 2 (10.5 ounce) cans condensed cream of mushroom soup
• 2 cups shredded Cheddar cheese, divided
• 2 (5 ounce) cans tuna, drained
• 1 cup frozen green peas
• ½ (4.5 ounce) can sliced mushrooms
• ¼ cup chopped onion
• 1 cup crushed potato chips

Instructions

1. Step 1: Fill a large pot with lightly salted water and bring to a boil. Add egg noodles and cook until tender yet firm to the bite, about 7 to 9 minutes; drain. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
2. Step 2: In a large bowl, mix the cooked noodles, condensed cream of mushroom soup, 1 cup of shredded Cheddar cheese, drained tuna, frozen peas, sliced mushrooms, and chopped onion until evenly combined.
3. Step 3: Transfer the mixture into a 9×13-inch baking dish, spreading evenly.
4. Step 4: Top the casserole with crushed potato chips, then sprinkle the remaining 1 cup of shredded Cheddar cheese over the top.
5. Step 5: Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and the edges are lightly golden.
6. Step 6: Remove from the oven and serve hot. Enjoy your delicious tuna casserole!

Tips & Variations

• For a different topping, try crushed butter crackers, cornflakes, or French-fried onions instead of potato chips.
• Add more veggies like diced bell peppers or carrots for extra color and nutrition.
• Double the peas, onion, and tuna if you prefer a heartier casserole with less noodles.
• Serve with a crisp green salad or steamed vegetables such as Brussels sprouts, broccoli, or green beans.

Storage

Store leftover tuna casserole in a shallow, airtight container in the refrigerator for up to four days. Reheat portions in the microwave or warm the entire casserole in the oven until heated through. For freezing, assemble the casserole in a foil pan, cool completely, then wrap tightly with plastic wrap and aluminum foil. Freeze for up to three months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tuna casserole ahead of time?

Yes! Assemble the casserole the day before and cover with plastic wrap or foil. Keep it refrigerated until ready to bake, then bake as directed just before serving.

What can I serve with tuna casserole?

This casserole is hearty on its own but pairs beautifully with a fresh salad or steamed green vegetables for a balanced meal.

Best Tuna Casserole Recipe

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★★★★★

4.5 from 64 reviews

• Author: anna
• Total Time: 30 mins
• Yield: 6 servings (1 9×13-inch casserole) 1x

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Description

This Best Tuna Casserole is a nostalgic and comforting weeknight favorite that combines tender egg noodles, creamy mushroom soup, shredded Cheddar cheese, tuna, peas, mushrooms, and onions. Topped with a crunchy layer of crushed potato chips and more cheese, it bakes to a bubbly, golden perfection—sure to please even the pickiest eaters.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 (12 ounce) package egg noodles
• 2 (10.5 ounce) cans condensed cream of mushroom soup
• 2 cups shredded Cheddar cheese, divided
• 2 (5 ounce) cans tuna, drained
• 1 cup frozen green peas
• ½ (4.5 ounce) can sliced mushrooms
• ¼ cup chopped onion
• 1 cup crushed potato chips

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Instructions

1. Cook the noodles: Fill a large pot with lightly salted water and bring to a boil. Add the egg noodles and cook until tender yet firm to the bite, approximately 7 to 9 minutes. Drain the noodles thoroughly.
2. Preheat the oven: While the noodles cook, preheat your oven to 425 degrees F (220 degrees C) to ensure it’s ready for baking.
3. Mix the casserole ingredients: In a large bowl, combine the cooked noodles, both cans of condensed cream of mushroom soup, 1 cup of shredded Cheddar cheese, drained tuna, frozen peas, sliced mushrooms, and chopped onion. Stir gently until all ingredients are evenly coated and mixed well.
4. Transfer to baking dish: Pour and spread the mixture evenly into a 9×13-inch baking dish.
5. Add toppings: Sprinkle the crushed potato chips evenly over the casserole, then top with the remaining 1 cup of shredded Cheddar cheese for a crunchy and cheesy crust.
6. Bake: Place the casserole in the preheated oven and bake for about 15 to 20 minutes, or until the cheese is melted, bubbly, and the edges turn lightly golden brown.
7. Serve: Remove from oven and serve hot. Enjoy this comforting and hearty tuna casserole!

Notes

• For an alternative crunchy topping, try crushed butter crackers, cornflakes, or French-fried onions instead of potato chips.
• This casserole pairs wonderfully with roasted Brussels sprouts, steamed broccoli, or green beans for a complete meal.
• You can assemble the casserole the day before, cover, and store it in the refrigerator overnight—just bake it fresh before serving.
• Store leftovers in an airtight container in the refrigerator for up to four days and reheat in the oven or microwave.
• To freeze, prepare in a foil pan, cool completely, wrap tightly with plastic wrap and foil, and freeze for up to three months. Thaw overnight in the fridge before reheating.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: tuna casserole, easy dinner, comfort food, cheesy tuna noodle casserole, weeknight meal