Best Tuna Casserole Recipe

Introduction

This best tuna casserole recipe is a comforting and easy-to-make dish perfect for busy weeknights. Creamy, cheesy, and packed with flavors from fresh veggies and herbs, it’s sure to become a family favorite.

Ingredients

• 3 cups egg noodles
• ½ tbsp butter
• ½ cup onion, diced
• ½ cup celery, diced
• ½ cup red bell pepper, diced
• 1 cup frozen peas, defrosted
• 1 tsp dried oregano
• 1 can (5-6 oz) tuna packed in water, drained
• 1 can (10.5 oz) condensed cream of mushroom soup
• ⅓ cup milk
• 1 cup cheddar cheese, freshly grated
• 1 tbsp parsley, freshly chopped

For the topping:

• ½ cup Panko breadcrumbs
• 1 tbsp butter, melted
• ½ cup cheddar cheese, freshly grated
• 1 tbsp parsley, freshly chopped

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Cook the egg noodles according to package instructions, then drain and drizzle with a little olive oil to prevent sticking. Set aside.
2. Step 2: Make the topping by combining Panko breadcrumbs, melted butter, shredded cheddar cheese, and parsley in a small bowl. Mix well and set aside.
3. Step 3: Melt ½ tablespoon of butter in a skillet over medium-high heat. Sauté the onions, celery, and red bell pepper until tender, then season with salt, pepper, and dried oregano.
4. Step 4: In a large bowl, combine the sautéed vegetables, cooked noodles, drained tuna, peas, cream of mushroom soup, milk, cheddar cheese, and parsley. Stir until everything is well mixed.
5. Step 5: Spoon the mixture evenly into a 9×13-inch casserole dish.
6. Step 6: Sprinkle the prepared breadcrumb topping evenly over the casserole. Bake for 20 minutes or until the topping is golden brown and bubbly.

Tips & Variations

• For extra flavor, try adding a splash of lemon juice or a teaspoon of Dijon mustard to the casserole mix.
• Substitute cream of mushroom soup with cream of celery or cream of chicken for a different taste.
• Use whole wheat or gluten-free noodles to suit dietary preferences.
• Add a handful of chopped spinach or kale to increase the vegetable content.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave in short intervals, stirring in between to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

While canned tuna is convenient and well-suited for this casserole, you can use cooked fresh tuna chunks. Just make sure they are fully cooked and drained of excess moisture before mixing.

Is it possible to make this recipe ahead of time?

Yes, you can assemble the casserole a day in advance. Cover and refrigerate it, then bake it fresh when ready. You may need to add a few extra minutes to the baking time since it will be cold from the fridge.

Best Tuna Casserole Recipe

Print Recipe

★★★★★

4.9 from 77 reviews

This best tuna casserole recipe is a comforting and hearty dish featuring tender egg noodles, savory sautéed vegetables, tuna, and a creamy mushroom soup base, all topped with a crispy cheesy breadcrumb crust. Perfect for an easy weeknight dinner that everyone will love.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Casserole:

• 3 cups egg noodles
• ½ tbsp butter
• ½ cup onion, diced
• ½ cup celery, diced
• ½ cup red bell pepper, diced
• 1 cup frozen peas, defrosted
• 1 tsp dried oregano
• 1 (5-6 oz) can tuna packed in water, drained
• 1 (10.5 oz) can condensed cream of mushroom soup
• ⅓ cup milk
• 1 cup cheddar cheese, freshly grated
• 1 tbsp parsley, freshly chopped

For the Topping:

• ½ cup Panko breadcrumbs
• 1 tbsp butter, melted
• ½ cup cheddar cheese, freshly grated
• 1 tbsp parsley, freshly chopped

Instructions

1. Preheat and Cook Noodles: Preheat the oven to 425°F. Cook the egg noodles according to the package instructions until al dente. Drain the noodles and drizzle a little olive oil over them to prevent sticking. Set aside.
2. Prepare the Topping: Combine Panko breadcrumbs, melted butter, grated cheddar cheese, and chopped parsley in a small bowl. Mix well until the ingredients are evenly combined. Set aside.
3. Sauté Vegetables: Melt ½ tbsp butter in a skillet over medium-high heat. Add diced onions, celery, and red bell pepper. Sauté until the vegetables are tender, about 5-7 minutes. Season with salt, pepper, and dried oregano.
4. Mix Casserole Ingredients: In a large bowl, combine the sautéed vegetables, cooked egg noodles, drained tuna, defrosted peas, condensed cream of mushroom soup, milk, grated cheddar cheese, and chopped parsley. Mix thoroughly until all ingredients are evenly distributed.
5. Assemble the Casserole: Spoon the mixture into a 9×13-inch casserole dish, spreading it out evenly.
6. Add Topping and Bake: Evenly sprinkle the prepared Panko breadcrumb topping over the casserole. Bake in the preheated oven for 20 minutes or until the topping is golden brown and crispy, and the casserole is heated through.

Notes

• You can substitute cream of mushroom soup with cream of celery or cream of chicken soup for a different flavor.
• For a lighter version, use low-fat cheese and milk.
• Fresh parsley adds a nice color and freshness, but dried parsley can be used if needed.
• Adding lemon zest or a squeeze of lemon juice can brighten the flavors.
• If preferred, substitute egg noodles with whole wheat or gluten-free pasta for dietary needs.

Keywords: tuna casserole, egg noodles, creamy casserole, easy dinner, cheesy casserole, comfort food, tuna recipe