Best Tuna Casserole is the absolute best, easy, tuna casserole recipe around! Full of tuna, cheese, peas, a creamy sauce and topped with potato chips!
I know I say everything is my favorite food around here, but, you guys, tuna casserole is my all-time most fave go-to comfort food! I love it year round, I crave it on the regular, It reminds me of my childhood, and my classic version will have you drooling too, just like this One Pan Tuna Pasta. If you love a good cozy casserole be sure to try my very best Tater Tot Casserole and our Cheesy Hash Brown Casserole too! So, let’s chat about what tuna casserole is. I know some people go out of their way to make this dish from scratch, but that just isn’t a classic to me. Tuna casserole is made with canned tuna (or use the pouches like I do so you don’t have to drain the tuna), egg noodles, canned peas, corn, canned soup, cheese, and a potato chip topping!
How to Make Tuna Casserole:
I’ve included few process shots for anyone that wants to see exactly how this casserole is assembled. Don’t worry, it’s impossibly easy!
- Not pictured, but you get the idea: grease a 9×13 inch pan with cooking spray and set aside. Preheat your oven as directed.
- Start by grabbing a large bowl and mixing together your canned soup, mayo, and seasonings until well combined.
- Now, add your tuna, corn, peas onion, and cheese and stir gently,
- Drain your egg noodles and return them to the pot. Pour over the tuna mixture and stir well, making sure all the pasta is coated!
- Now, pour your noodle mix into your 9×13 dish, and bake for 20-25 minutes until bubbly.
- Top the casserole with your crumbled chips, bake for about 10 more minutes, just to get the chips toasty.
Can you Freeze Tuna Casserole?
Any leftover tuna casserole should be stored in an airtight container, or you can put into a large resealable plastic bag. In the refrigerator you can store this for up to 3 days. Yes, this casserole can be made ahead and frozen for later! To freeze, assemble the casserole as directed, but, do not bake or add the potato chips on top. Add your tuna/noodle mixture to a prepared, freezer safe pan and wrap tightly with a layer or two of foil. Place in the freezer for up to three months. When you want to cook the casserole, you will need to thaw it in the refrigerator completely, which will take about 24 hours. After it’s thawed, preheat your oven and bake as directed.
What Should I Serve With Tuna Casserole?
So, for us, tuna casserole is a whole meal in a pan! It is hearty, filling and full of meat, veggies and noodles. On this subject, I wanted to make a quick note that you can leave the veggies out of this and serve them on the side if preferred. Tuna casserole is great served with a nice green side salad, some cooked green beans, easy homemade Drop Biscuits or a tasty Berry Salad for dessert!
Best Tuna Casserole
FOR THE CASSEROLE:
- 12 Ounce Bag Egg Noodles
- 2 (10 1/2) Ounce Cans Cream of Chicken Soup
- 1 Cup Mayonnaise
- 3 (6.4 Ounce) Pouches or Cans Tuna Drained if necessary
- 2 Cups Shredded Cheddar Cheese
- 1 Small Yellow Onion Minced
- 15 Ounce Can Corn Drained
- 15 Ounce Can Peas Drained
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Paprika
- Salt & Pepper To Taste
FOR THE TOPPING:
- 1 Cup Shredded Cheddar Cheese
- 2 Cups Crushed Potato Chips
- Preheat oven to 375 degrees. Grease a 9x13 inch baking dish and set aside.
- Cook the egg noodles according to package directions, drain and return to the pot.
- Meanwhile, in a large mixing bowl, mix together the soup, mayo, tuna, cheddar, minced onion, corn, peas, and seasonings until well combined.
- Pour the soup mixture over the noodles and stir well.
- Pour the soup and noodle mix into the prepared baking dish and smooth into a single layer.
- Bake in preheated oven for 20-25 minutes until hot and bubbly. Remove the casserole from the oven and top with the cheddar and crushed potato chips.
- Return to the oven and bake for an additional 10 minutes until hot and bubbly.
- Serve immediately.