Why You’ll Love Tuna Casserole Recipe

I enjoy this recipe because it’s simple, reliable, and incredibly comforting. I can put it together quickly, and it always feels like a warm, home-cooked meal. The combination of tender noodles, creamy sauce, tuna, and a crunchy topping creates a satisfying dish that works for busy weeknights or cozy weekends.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 ounces
1 10.5-ounce can
1 10.5-ounce can
½ cup
½ tablespoon
½ teaspoon
1 ½ cups shredded
1 12-ounce can drained
1 cup
1 cup crush, plain ruffled chips
optional for garnish with

Directions

I begin by preheating the oven to 375ºF.
I cook the egg noodles according to the package instructions until al dente, then drain and set them aside.
In a large bowl, I whisk together the cream of celery, cream of mushroom, sour cream, onion powder, and black pepper until smooth.
I add the cheese, cooked noodles, drained tuna, and peas, stirring until everything is well combined.
I spread the mixture evenly into a 9×13-inch baking dish and top it with crushed potato chips for a crispy finish.
I bake the casserole for 30–35 minutes. When it comes out of the oven, I garnish with fresh parsley if I want a pop of color.

Servings and Timing

This recipe makes 6 servings.
I spend about 10 minutes preparing it and 35 minutes baking it, for a total of roughly 45 minutes.

Variations

Sometimes I swap the potato chips for buttered breadcrumbs for a different kind of crunch.
I add diced celery or sautéed onions when I want more texture.
For a richer flavor, I mix in a bit of shredded cheddar or Monterey Jack.
I also enjoy adding a pinch of garlic powder or paprika to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the casserole in the oven at a low temperature so the topping stays crisp.
For quick reheating, I use the microwave, though the topping softens slightly.
I avoid freezing because the noodles and creamy sauce can change texture.

FAQs

Can I use different noodles?

Yes, I sometimes use rotini or fusilli, though egg noodles give the most traditional texture.

Can I replace the canned soups?

I can make a homemade cream sauce, but I like the convenience of canned soups for this recipe.

Can I add vegetables?

Yes, carrots, corn, or sautéed mushrooms work well.

Can I use fresh tuna?

I can, but canned tuna gives the classic flavor and texture.

Can I make this ahead of time?

Yes, I assemble it, refrigerate it, and bake it when ready. I add the chips right before baking.

How do I keep the topping crisp?

I add it just before baking and avoid covering the casserole.

Can I use low-fat ingredients?

Yes, but the casserole may be slightly less creamy.

Can I freeze the leftovers?

I prefer not to because the noodles may become mushy.

Can I double the recipe?

Yes, I use two baking dishes or one large one if it fits.

Can I use different cheeses?

Absolutely—cheddar, mozzarella, or a blend all work well.

Conclusion

I enjoy this Tuna Noodle Casserole for its simplicity, warmth, and timeless appeal. With minimal preparation and pantry-friendly ingredients, it always delivers a satisfying, comforting meal that feels beautifully homemade.