Not just any tuna casserole—this is the old-fashioned kind you grew up with. Creamy noodles, tender peas, and a buttery Parmesan topping baked golden brown. Simple comfort food done right.
This small-batch version makes four hearty servings—just right for two people with leftovers. Or you can scale down to 2 servings or up for a family dinner. No fancy ingredients, no shortcuts, just a classic casserole made the easy way.
Jump To (scroll for more)
- 🍽️ TL;DR (Quick Answer Box)
- 🥣 Ingredients for Tuna Casserole
- 👨🍳 Quick Overview: How to Make Old-Fashioned Tuna Casserole
- ✔️ Options and Variations
- 🗓️ How to Make Ahead and Cook Later
- ↕️ How to Adjust the Recipe Size
- 🥘 Other Old-Fashioned Comfort Food Recipes
- 🍽️ Serving
- 🧊 Storage and Reheating Leftovers
- ❓FAQs
- 📖The Recipe Card
Featured Comment by Wendy:
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"I love tuna casserole but this is even better than my previous recipe.... Outstanding recipe! I will be sharing your website with all my sisters!"
🍽️ TL;DR (Quick Answer Box)
What it is: A creamy, old-fashioned tuna casserole with noodles, peas, and a buttery Parmesan topping—easy comfort food baked golden.
Why you’ll love it: Small-batch and flexible: makes 4 servings, perfect for two with leftovers, or easily scaled up for a family dinner.
How to make it: Mix cooked noodles, tuna, veggies, soup, and milk; top with Parmesan breadcrumbs; bake until bubbly and golden.
Jump to the Recipe Card or continue reading for details and options.
🥣 Ingredients for Tuna Casserole
- Tuna — Canned tuna in water, drained well. Chunk light is classic, but albacore has a milder flavor if you prefer.
- Pasta — Dry pasta or egg noodles work great. Cook to al dente before mixing—just don’t skip salting the water.
- Vegetables — Onion, celery, and frozen peas are traditional. Mushrooms are optional but add a nice earthy flavor.
- Dairy — Milk and butter make the creamy base. Whole or 2% milk both work fine.
- Soup — Cream of mushroom soup is traditional, but cream of chicken or celery work just as well.
- Topping — A mix of panko bread crumbs, grated Parmesan cheese, and melted butter adds a golden, crispy finish.
👨🍳 Quick Overview: How to Make Old-Fashioned Tuna Casserole
1. Cook the pasta to al dente per package instructions.
2. Prep the vegetables: Trim the celery, onion, and mushrooms (if using).
3. Sauté in butter until the vegetables become slightly transparent—about 5 minutes.
4. Mix the topping: Combine panko breadcrumbs, grated Parmesan cheese, and melted butter.
5. Combine the casserole: Mix all remaining ingredients except the topping.
6. Assemble: Move the mixture to a casserole dish and add the topping evenly over the surface.
7. Bake at 400°F until hot and nicely browned—about 30 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️ Options and Variations
Tuna Options
- Use chunk light tuna in water for the classic flavor, or albacore if you prefer a milder taste. Avoid oil-packed or bargain tuna—it can overpower the dish.
- You can also substitute shredded cooked chicken, like rotisserie, if you’d rather skip the tuna.
- This recipe uses more tuna than most—that’s what gives it better flavor and texture. You’ll taste the tuna, not just noodles and sauce.
Other Ingredients
- Use your favorite pasta for casseroles—egg noodles are traditional, but elbows, penne, or rotini all work. Cook to al dente since the bake time is short.
- Celery, onion, and peas are the classic vegetables. Sauté the celery and onion briefly for better flavor.
- To add mushrooms, cook them with the celery and onion and use cream of mushroom soup instead of cream of celery or chicken.
- Other frozen veggies like broccoli or mixed vegetables can work too—thaw and cook them first so they don’t water down the sauce.
Topping Options
- The buttery Parmesan-panko topping is a standout—crispy and flavorful.
- For a change, use crushed potato chips, Ritz crackers, or add shredded cheddar to the topping.
- You can even skip the topping if you like a softer texture, but it’s half the fun.
🗓️ How to Make Ahead and Cook Later
To make this classic tuna noodle casserole ahead, assemble the casserole in an oven-safe dish, but leave the topping off until just before baking.
Cover tightly and refrigerate for up to 2 days, or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator before baking.
When ready to bake, let the dish rest at room temperature for about 30 minutes. Add the topping, then bake as directed until hot and bubbly, adding a few extra minutes if it’s starting cold.
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↕️ How to Adjust the Recipe Size
This small-batch recipe works perfectly for two, with leftovers, or can easily be scaled for a family size. The recipe as written makes 4 servings in a 6×9-inch baking dish or 8-inch round pan.
- To double it for a family, use a 9×13-inch pan for 8 servings. Cooking time will increase slightly.
- To halve it for 2 servings, use a smaller pan with about 25–30 square inches of surface area (around a 6-inch round), or use two standard to larger ramekins. They’ll bake faster, so watch the color and bubbling on the edge.
Use the recipe card to adjust serving size—follow the amounts in the ingredient list, not the instructions. Aim for a casserole about 1½ inches thick. Thinner casseroles cook faster; thicker ones take longer. It’s done when golden brown and bubbling at the edges.
🥘 Other Old-Fashioned Comfort Food Recipes
If you love classic comfort food, try these favorites:
🍽️ Serving
Serve with a bread side like garlic bread, rolls, or biscuits—try Cheddar Bay Biscuits or Healthy Biscuits.
Add a simple garden salad or a hot vegetable side like carrots, broccoli, or Parmesan Roasted Cauliflower.
🧊 Storage and Reheating Leftovers
Store cooked casserole in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen. Reheat covered in the oven, air fryer, or microwave. If it starts to dry out, add a splash of water or chicken broth.
❓FAQs
No. There isn’t enough liquid or time in this recipe for dry pasta to cook properly. Always boil noodles to al dente before mixing.
No. The original versions from the 1930s used a white sauce instead of condensed soup. Start with butter and flour to make a roux, then whisk in milk and seasonings like garlic, salt, and pepper until thickened. Many cooks also add cheddar or another cheese for richness.
Yes. You can freeze it before or after baking. Wrap tightly and freeze for up to 3 months. For best texture, add the topping just before baking—it can get soft if frozen on top of the casserole. Thaw in the refrigerator overnight before reheating.
Egg noodles are traditional, but elbows, penne, or rotini hold up well and grab the sauce nicely. Avoid delicate pasta shapes—they can turn mushy after baking. But really, the best pasta is the one that fits your expectations—just cook it to al dente before mixing.
📖The Recipe Card
Old-Fashioned Tuna Casserole (Small Batch or Family Size)
Video Slideshow
Ingredients
- 2 (5 oz) cans tuna in water - drained
- 2 cups dry pasta or egg noodles - cok to al dente
- ½ medium onion - chopped
- 1 rib celery - chopped
- 1 teaspoon butter
- 1 (10 oz) can cream of celery, chicken, or mushroom soup - 10 oz can
- ½ cup milk
- salt and pepper to taste - about ½ teaspoon each
- 1 cup frozen peas
- ½ cup panko bread crumbs
- ⅓ cup grated Parmesan cheese
- 2 tablespoons butter - melted
Step-by-Step Instructions
- Preheat the oven to 400°.
- In boiling water, cook 2 cups (about 8 ounces) of pasta to al dente according to package instructions and drain well. Two cups of dry pasta are half of a 1-pound box
- Mix the topping of ½ cup panko breadcrumbs, ⅓ cup grated Parmesan cheese, and 2 tablespoons melted butter.
- Chop 1 rib of celery and ½ medium onion. Also, slice fresh mushrooms if using. Sauté in 1 teaspoon of butter over medium-high heat until they become slightly transparent—about 5 minutes.
- In a large bowl, mix drained cooked noodles, the sauteed vegetables, 1 can cream of celery (or chicken or mushroom) soup, ½ cup milk, 1 cup frozen peas, salt, and pepper to taste (I suggest ½ teaspoon each), and two (5-oz) cans of tuna, drained. Gently stir to avoid damaging the pasta.
- Pour the mixture into a 6x9 or 8-inch round baking dish. Sprinkle the topping over the casserole.
- Bake until nicely browned—about 30 minutes. Remove and allow to sit for 5 minutes before serving.
Recipe Notes
Pro Tips
- This smaller recipe uses a 6×9-inch baking dish or an 8-inch round pan.
- A double recipe uses a 13×9-inch casserole dish and may take a bit longer to brown.
- Making a half-size recipe is discussed in the full post.
- This recipe uses twice the tuna of many versions—it’s what gives better flavor and texture.
- If you want mushrooms, cook them with the celery and use cream of mushroom soup.
- Make-ahead and storage instructions are detailed in the recipe post.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Adapted from the classic tuna noodle casserole recipe popularized by Campbell Soup in the 1950s—the creamy tuna casserole America loves. We added in my wife's and my memory from multiple casseroles over the years.
Publisher's Note: Originally Published January 16, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Connie Roth says
Delicious. We both tuna noodle casserole. This was easy and quick. I topped with crushed potato chips.
Lisa Deering says
There are no specific ingredient measures. Not good.
Dan Mikesell AKA DrDan says
Hi Lisa,
See the step-by-step or the recipe card. I added a note in the post to help if other get lost.
Dan