Classic Tuna Casserole is an old fashioned meal that is not only simple to make, but it’s also ready for the oven in 15 minutes!
What can be more irresistible than noodles in a creamy sauce. Casseroles are what my dreams are made of!
Tuna Fish Casserole
Tuna is a salt water fish, this tasty fish is a great source of vitamin B12 and omega 3’s. Who knew you could get so many health benefits from a dish as delicious as this casserole.
Why I Love This Recipe
Tuna Casserole is simple to make, and the creamy noodles are perfect for picky eaters.
- Ready in under 35 minutes
- Easy to make
- Perfect for picky eaters
- Fills the house with a delicious aroma
If you love easy noodle casseroles, you will enjoy my easy lasagna casserole. This recipe is always a hit with my entire family.
This recipe needs a couple handful of ingredients, but you most likely already have most of them on hand. If you need to make a grocery store run, it won’t be for much.
- egg noodles
- tuna packed in water
- onion chopped small
- garlic, minced
- peas, frozen
- Cream of Mushroom soup
- whole milk
- cheddar cheese
- crushed cornflakes
- melted butter
- cheddar cheese
Cream of Mushroom: Don’t like cream of mushroom? You can use cream of potato or cream of celery instead.
Peas: Have a family member that hates peas? Feel free to leave them out.
Equipment Needed / Helpful Tools
You only need a few simple tools to help you get this classic dinner on the table quickly.
How to Make Classic Tuna Casserole
This recipe is so simple to make and comes together in just 6 easy steps. You can have this hearty casserole on the table in 35 minutes.
Step 1: Preheat your oven
Preheat the oven to 375 and grease a 13×9 casserole pan.
Step 2: Cook your noodles
Boil water for egg noodles. Cook noodles for 6 minutes or half the package directions time, drain and rinse
with cold water.
Step 3: Prepare your vegetables
Chop your vegetables then melt the butter in a skillet and add onion, celery and garlic. Cook the vegetables until they are tender crisp. Salt to taste.
Step 4: Mix your casserole filling
In a large bowl, combine tuna, soup, milk, cheddar cheese, peas, cooked
vegetables, noodles and salt. Pour into the prepared baking pan, making an even layer.
Step 5: Make your topping
Combine cornflakes, cheddar cheese and parsley in a bowl. Add melted butter and
mix until everything is coated.
Step 6: Bake your tuna casserole
Top the casserole with buttery cornflake topping and put it in the oven for 20 minutes, or
until golden brown. Serve immediately with a little fresh cheddar and parsley for garnish.
Variations / Options / Add-Ins
Looking for ways to make this recipe your own? Here are some suggestions for you.
Ritz Crackers: Change up your crust by using crushed Ritz crackers instead of cornflakes.
Chicken: Don’t like tuna? Use canned chicken instead.
Looking for ideas on how to serve this Tuna Casserole? Here is how I like to serve it.
My favorite way to serve tuna fish casserole is by serving it with a side salad, or some crusty bread. You can serve this old fashioned dinner with any vegetable side that your family enjoys.
Here are the answers to the most commonly asked questions about Classic Tuna Casserole.
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat leftovers in the microwave on 50% power for 2 to 3 minutes or until the leftovers are warm all the way through.
Yes, Tuna Casserole makes for a great freezer meal, and you can store this casserole in the freezer for up to three months.
More Casserole Recipes
If you like casserole recipes, give these recipes a try:
Classic Tuna Casserole Recipe
Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.
Classic Tuna Casserole
- 9×13 casserole dish
- 1 package egg noodles
- 2 cans tuna packed in water
- 1 small onion chopped small
- 2-3 Stalks celery
- 2 cloves garlic minced
- 1 tablespoon butter
- 1 cup peas frozen
- 1 10 1/2 ounce Cream of Mushroom soup
- 3/4 cup whole milk
- 1 cup cheddar cheese
- 1 teaspoon salt
- 1 cup crushed cornflakes
- 1-2 tablespoon melted butter
- 1/2 cup cheddar cheese
- 1 tablespoon parsley
- Preheat oven to 375 and grease a 13×9 pan.
- Boil water for egg noodles.
- Chop vegetables.
- Cook noodles for 6 minutes or half the package directions time, drain and rinse with cold water.
- Melt butter in a skillet and add onion, celery and garlic. Cook until tender crisp. Salt to taste.
- In a large bowl, combine tuna, soup, milk, cheddar cheese, peas, cooked vegetables, noodles and salt.
- Pour into prepared pan making an even layer.
- Combine cornflakes, cheddar cheese and parsley in a bowl. Add melted butter and mix until everything is coated.
- Top casserole with buttery cornflake topping and put into oven for 20 minutes, or until golden brown.
- Serve immediately with a little fresh cheddar and parsley for garnish.
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!