Best Tuna Casserole is a true classic! The easiest tuna casserole recipe around! Full of tuna, noodles, cheese, peas, a creamy sauce and topped with more cheese and crunchy 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!
Enjoy!
~Nichole
Best Tuna Casserole
Ingredients
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
Instructions
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this casserole! I make it a lot. Absolutely delicious! Thanks for sharing.
I made this for dinner. I didn’t add the peas and carrots added some milk. Hubby said I ruined his childhood favorite meaning it’s better than his moms. Thank you for the amazing recipe!
Can you cut this recipe in half?
Thanks for the recipe!
I am a guys guy. Ex army, beard, muscular, blah blah blah.
Easy to follow and turned out great! Family loved it.
Thank you again.
4th time making this yesterday. Excellent! Had a few changes. 16 oz. bag of noodles. Added sliced celery and mushrooms. Slightly sauteed the onions, celery, and mushrooms. 4 cans of tuna. Wife wants more cheese. Baking time is closer to 40 minutes.
And yes, the oven has been checked.
I did nearly the same but I added a can of celery soup. I also had about 6 oz of sour cream that needed using and I put about a 1/2 cp of milk. I also threw in a little bit of Italian 6 cheese with the cheddar at the end….and this was absolutely amazing…! I hope I can replicate my version of clean out the refrigerator Tuna Casserole!
Do you think plain greek yogurt could be susbtituted for the mayonnaise? Looks yummy!
Hi! I think it would work fine. If you prefer that flavor to mayo, then it should be a great sub 🙂
Hi! I love the flavor onion gives, however, I am not crazy about biting into onions. Do you think the flavor would still be on point if I were to omit the onion, and just add a teaspoon of Onion Powder to it? I cannot wait to try this. My hubby likes those tuna helper ones from a box and I just know this would be 10000X better lol!!! Thanks so much-! Much love ?❤️
Hi! Yes, I love the flavor of onion, and if you cut them small enough they do get surprisingly tender while baking. But, yes, the onion powder would work great and I think 1/2-1 teaspoon is a good amount. Another option would be to cook the onions on the stovetop in a bit of olive oil or butter until they’re soft, then add to the casserole. Hope that helps!
Thank you so much!!! Cannot wait to try!! ?
I made this last night—absolutely phenomenal! I’ve never tasted a more creamy and tasty tuna casserole that is NOT dry. The family loved it. Perfect just the way it is. Thank you for sharing it.
Thanks so much!! I’m happy you enjoyed it just the way it is! 🙂
I have never had this and your post truly makes me curious. I would definitely love to taste it.
Can a casserole be gorgeous than this? It looks absolutely perfect. Tuna and pasta together works!