This old-fashioned tuna casserole recipe has creamy noodles, tender peas, and a buttery Parmesan topping baked golden brown. It’s simple comfort food with no fancy ingredients—just a classic casserole made the easy way.
Made for two with leftovers, this tuna noodle casserole bakes in a small dish in about 30 minutes and makes 4 servings. Scale down to a mini tuna casserole with 2 servings or double it for a family-size batch of 8.
Jump To (scroll for more)
- 🍽️ TL;DR — Recipe Summary
- 🥣 Ingredients for Tuna Casserole
- 👨🍳 Quick Overview: How to Make Classic Tuna Noodle Casserole
- ✔️ Options and Variations
- 🗓️ Make Ahead
- ↕️ How to Adjust the Recipe Size
- 🍽️ What to Serve with Tuna Casserole
- 🧊 Storage and Reheating Leftovers
- 🥘 Other Old-Fashioned Comfort Food Recipes
- ❓ 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 — Recipe Summary
Why: An easy small-batch tuna noodle casserole for two with leftovers that scales from 2 to 8 servings.
How: Combine cooked noodles, tuna, peas, and the creamy sauce, then add the buttery Parmesan topping and bake.
Results: A creamy, comforting casserole with tender noodles and a crisp, golden topping.
🥣 Ingredients for Tuna Casserole
- Tuna — Canned tuna in water, drained well. Chunk light gives the classic flavor, but albacore is milder.
- Pasta — Egg noodles or any dry pasta work well. Cook to al dente before mixing, and salt the cooking water.
- Vegetables — Onion, celery, and frozen peas are classic. Mushrooms are optional.
- Dairy — Milk and butter make the creamy base. Whole or 2% milk both work.
- Soup — Cream of mushroom soup is classic, but cream of chicken or celery also work.
- Topping — Panko breadcrumbs, grated Parmesan, and melted butter make the crisp, golden topping.
👨🍳 Quick Overview: How to Make Classic Tuna Noodle Casserole
1. Cook the pasta to al dente per package instructions.
2. Trim the vegetables and sauté in butter until slightly transparent—about 5 minutes.
3. Mix the topping: Combine panko breadcrumbs, grated Parmesan cheese, and melted butter.
4. Mix all ingredients except the topping. Transfer to a casserole dish and add the topping.
5. 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: This recipe uses more tuna than most for a meatier casserole. Shredded cooked chicken or rotisserie chicken can substitute for tuna.
- Pasta: Egg noodles are classic, but elbows, penne, or rotini also work well.
- Vegetables: Add mushrooms with the celery and onion. Broccoli or mixed vegetables also work; thaw and cook them first to avoid thinning the sauce.
- Topping: Substitute crushed potato chips or Ritz crackers for the panko, or add shredded cheddar. You can also skip the topping for a softer casserole.
🗓️ Make Ahead
Assemble the casserole without the topping. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw frozen casserole overnight in the refrigerator.
Before baking, let it sit at room temperature for about 30 minutes. Add the topping and bake as directed, adding a few extra minutes if needed.
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↕️ How to Adjust the Recipe Size
This small-batch tuna casserole is designed for two people with leftovers (4 servings), but it can easily be halved to 2 servings or doubled for a family. Use the adjusted amounts in the ingredient list; the written instructions do not change.
2 Servings — Small Tuna Casserole
Set the recipe card to 2 servings. Use a 6-inch round, 5×5-inch square, or two ramekins. Check early since the smaller casserole may cook faster.
4 Servings — Tuna Casserole for Two with Leftovers
Make the recipe as written in a 6×9-inch baking dish or 8-inch round pan.
8 Servings — Family Size
Set the recipe card to 8 servings and use a 9×13-inch pan. It may take slightly longer; bake until browned on top and bubbling at the edges.
🍽️ What to Serve with Tuna Casserole
Serve tuna casserole with a simple salad or vegetables like carrots, broccoli, or Parmesan Roasted Cauliflower. Add Cheddar Bay Biscuits or Healthy Biscuits for a bread side.
🧊 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.
🥘 Other Old-Fashioned Comfort Food Recipes
❓ FAQs
No. There isn’t enough liquid or cooking time for dry pasta. Cook the noodles to al dente before mixing.
No. Older versions used a white sauce instead. Make a roux with butter and flour, then whisk in milk and seasonings until thickened. Cheese may also be added.
Yes. Freeze before or after baking for up to 3 months. For the best texture, add the topping just before baking. Thaw overnight in the refrigerator.
Egg noodles are classic, but elbows, penne, or rotini also work well. Avoid delicate pasta shapes that may become mushy during baking.
📖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 - cook 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
- 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°F.
- 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 is about 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 6×9-inch 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 recipe makes 4 servings in a 6×9-inch baking dish or 8-inch round pan. Use a 9×13-inch dish for a double recipe. See the post for a 2-serving version.
- This recipe uses twice the tuna of many versions for better tuna flavor and texture.
- For mushrooms, cook them with the celery and onion and use cream of mushroom soup.
- Storage: 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. Our version also draws on memories of the many tuna casseroles my wife and I have made and eaten over the years.
Publisher's Note: Originally Published January 16, 2017. Updated with expanded options, refreshed photos, and improved organization for easier navigation.
Mary Moseley says
This is so good and easy. I make it at least once a month.
Margaret says
Very disappointed. Not at all creamy, was dry and crumbly even though I followed the recipe exactly. Now trying to figure out how I can improve on the consistency of the leftovers and entice my husband to give it another try.
Steven Farrell says
Treated myself to a blast from the past for Father’s Day and made the old fashioned tuna casserole! My wife and I loved it! I put some fresh mushrooms in it and loved it. Leftovers will be great!
Susan says
I'm sorry to have to say this but this was very dry. I followed the recipe exactly. My husband was the first to say, "I thought this was supposed to be creamy"? This recipe looked so simple and tasty. Disappointed.
Megan says
This is exactly what I was looking for. So many recipes brag about no canned soup...but I like cream of mushroom! I included fresh mushrooms, sautéed a few extra minutes. Added a quarter cup of shredded cheese blend. Used linguine. Orherwise I followed the rest of it exactly. As indicated, it took less time for a 2 person dish, about 22 minutes. Thank you!
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