Best Tuna Casserole

This is the BEST Tuna Casserole you’ll ever make! Tuna, egg noodles, and veggies are tossed in the best creamy sauce, then baked to bubbly perfection beneath a blanket of cheddar cheese and salty potato chips. 

Best Tuna Casserole

There’s a whole lot to love about this easy tuna casserole recipe! It’s nostalgic, cozy, perfect for potlucks, and super simple. While the creamy, cheesy casserole itself is amazing, I think my favorite part might just be the crunchy potato chips that cover it! I always add an extra handful. This budget-friendly recipe is ready to go in just a little over half an hour, it travels well, and it can also double as an easy weeknight dinner. You know those dishes that you make so often, they kind of feel like second nature and you don’t even have to pull up the recipe anymore? This is one of those! It’s the very definition of tried and true. 

Make more of my favorite casserole recipes like taco casserole, huntington chicken casserole, and ham and noodle casserole! 

Can I add anything else?

Sure thing! This is a super versatile recipe that you can play around with. Feel free to add chopped mushrooms, bell peppers, or celery. You could always adjust the seasonings and what types of chips/cheese you use as well. 

How to Make the Best Tuna Casserole

1. Prepare. Preheat the oven to 375°F. Grease a baking dish and set aside.
2. Cook the noodles. Cook the egg noodles, drain, and return to the pot.
3. Make the creamy mixture. Mix together the soup, mayo, tuna, cheddar, minced onion, corn, peas, and seasonings.
4. Combine. Pour the soup mixture over the noodles and stir. Pour the soup and noodle mix into the baking dish and smooth.
5. Bake and top. Bake in the oven for 20-25 minutes until hot and bubbly. Remove the casserole from the oven and top with the cheddar and crushed potato chips.
6. Bake again. Return to the oven and bake for an additional 10 minutes until hot and bubbly.

Storing and Freezing

Wait for the casserole to cool to room temperature before storing or freezing for later. 

In an airtight container in the fridge, tuna casserole will stay fresh in the fridge for about 2-3 days. 

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 3 months. When you want to cook the casserole, you’ll 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.

Ingredient Notes

• Egg Noodles – Cook according to package directions. You’ll want them to be al dente – if you overcook them, they’ll turn mushy once baked in the oven. 
• Cream of Chicken Soup – This is what makes the casserole so creamy and flavorful! 
• Mayonnaise – I’ve found that regular mayo (not low-fat) creates the best consistency. 
• Tuna – Make sure the tuna is drained completely. If it still has moisture, your casserole will turn watery. 
• Cheddar Cheese – You’ll need this for both the topping and the filling. I recommend shredding the cheese right off the block for the best flavor and texture. 
• Yellow Onion – A white onion also works. 
• Corn and Peas – I like using canned veggies. Make sure they’re totally drained to avoid excess moisture. You can also use frozen veggies if preferred. 
• Seasonings – Garlic powder, paprika (regular or smoked), salt, and pepper helps to create the best flavor. 
• Potato Chips – Use your favorite kind! 

Enjoy!

~Nichole

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5 from 58 votes

Best Tuna Casserole

By Nichole

This is the BEST Tuna Casserole you’ll ever make! Tuna, egg noodles, and veggies are tossed in the best creamy sauce, then baked to bubbly perfection beneath a blanket of cheddar cheese and salty potato chips.

Prep 10 minutes mins

Cook 30 minutes mins

Servings 10

Ingredients 

1x2x3x

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 9×13 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

NOTE TO FREEZE:

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.

 

Nutrition

Serving: 1Cup, Calories: 300kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

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