Homemade classic comfort food at its best. This easy-to-make tuna noodle casserole features a Parmesan topping. Scaled-down for the smaller household, it comes together quickly and will become a favorite easy weeknight meal.
Introduction
Tuna noodle casserole has been on my to-do list for several years. Anytime I ask for suggested recipes from readers, it comes up.
But I had a few problems. I wanted an easy everyday recipe with great taste. I wanted less than 16 ingredients (yes, there was one). I didn't want to feed an army. And no hour mixing things.
But my biggest issue was the can of soup. I made several attempts. Nothing I really want to discuss, but let's just say I couldn't get where I wanted to go without the can of soup. I can replace the soup, but it is too much work for many of the readers and requires a trip to the market. So it became do the recipe with the can of soup or not do the recipe.
Now that can of soup is not evil, but I tend to overreact to cooking with cans of soup. I enjoy reading recipes, and the classic crockpot recipe has at least two cans of soup, an envelope of onion soup mix, and several cans of something else. I find it very irritating they are calling this cooking.
So to give in to the can of soup is a bit painful but in this case, necessary. Any from scratch effort would be at least twice this size and four times more work.
The "inspiration" recipe is the classic tuna casserole recipe at the Campbell site. Think of it as the basic recipe America loves. Add in my wife's memory for the buff-up version of the basic recipe, and we have an excellent tuna casserole.
My Rating
A nice solid every day 4. That is as high as tuna casserole goes.
📋Ingredients
The Tuna
Use the tuna you love. My wife and I both grew up with water-packed Chicken of the Sea, and that is what I used. Feel free to change that out.
Also, this recipe uses twice as much tuna as many recipes. If I'm making tuna casserole, you will be able to find the tuna.
You could also use shredded cooked chicken if you wanted.
The Soup
Other "cream of" soups will be fine. We always use celery, but mushroom or even chicken will work. We are using the thickening power to make it creamy.
Vegetables
We like to add celery and onion along with peas. Those are very typical. The celery and the onion need some precooking since the casserole doesn't cook that long.
Some people like mushrooms, but not really in our house. There are food allergies and just not a taste we normally add.
The Topping
We love a Parmesan bread crumb topping. I have accused my wife of using a bigger pan so there could be more topping. I would call the topping a feature of this recipe. It is just so good.
❄️Storage
Once cooked, this casserole is good refrigerated for 3-4 days or frozen for 3-4 months.
You can make this ahead in an oven-safe pan. Prepare up to the point of cooking but seal well and freeze for up to 3-4 months. Be sure to defrost the frozen casserole overnight in the refrigerator before cooking.
📖Comfort Foods
Old Fashion Scalloped Potatoes and Ham
Cheesy Chicken, Broccoli and Rice Casserole
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 400°.
Cook 2 cups pasta to Al Denta per package instructions. Two cups are half of a 1 pound box.
Chop one rib of celery and ½ medium onion. Saute in 1 teaspoon butter over medium-high heat until they are becoming a bit transparent—about 5 minutes.
Mix drained pasta, the sauteed onion, and celery, 1 can cream of celery soup, ½ cup milk, 1 cup frozen peas, salt and pepper to taste (I suggest ½ teaspoon each), and two 5 oz cans tuna drained.
Place 9 by 6 baking dish. Mix ½ cup panko breadcrumbs, ¼ cup grated Parmesan cheese, and 2 tablespoons melted butter.
Spread the topping over the casserole.
Bake until nicely browned. About 30 minutes. Remove and allow to sit for 5 minutes before serving.
📖Recipe
Classic Tuna Noodle Casserole
Ingredients
- 2 cups dry pasta - about 8 oz, about 4 cups cooked
- ½ onion - medium chopped
- 1 rib celery - chopped
- 1 teaspoon butter
- 2 cans tuna - drained
- 1 can cream of celery soup - 10 oz can
- ½ cups milk
- 1 cup frozen peas
Topping
- ½ cup Panko bread crumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter - melted
- salt and pepper to taste - about ½ teaspoon each for me
Instructions
- Preheat oven to 400°.
- Cook 2 cups pasta to Al Denta per package instructions.
- Chop one rib of celery and ½ medium onion. Saute in 1 teaspoon butter over medium-high heat until they becoming a bit transparent—about 5 minutes.
- Mix drained pasta, the sauteed onion and celery, 1 can cream of celery 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. Place 9 by 6 baking dish that is sprayed with PAM.
- Mix ½ cup panko bread crumbs, ¼ cup grated Parmesan cheese, and 2 tablespoons melted butter. Mix well and spread over the casserole.
- Bake until nicely browned. About 30 minutes. Remove and allow to set for 5 minutes before serving.
My Private Notes
Recipe Notes
Pro Tips
- This is a smaller recipe and uses a 9X6 inch baking dish. A double recipe uses a full-size 13X9 casserole dish.
- I use more tuna than some recipes and you may cut it in half if you want.
- We don’t eat mushrooms in our house due to food allergies. If you want mushrooms, cook them along with the celery.
- Other “cream of” soups will work like mushroom or chicken.
- You can refrigerate for 3-4 days after cooking.
- Good frozen for 3-4 months.
- You may make ahead and freeze for 3-4 months or refrigerate for 2-3 days. If frozen, thaw completely in the refrigerator overnight before baking.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Publisher's Note: Originally Published January 16, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
B. RIVERA
Is it really necessary to bake in oven when all ingredients are pre cooked on stove top?
Dan Mikesell AKA DrDan
Not for safety. But it does help to bring the flavors together and brown the top. So your choice but you will like it better baked.
Dan
Gloria
Can you give note best way to reheat . Loved the recipe.
Dan Mikesell AKA DrDan
Hi Gloria,
Welcome to the blog.
It depends on the amount. A few servings, I would reheat in a microwave but the top won't be as good but still ok. If a large amount, I would cover in the oven for about 30 minutes, then uncover for about 10 minutes. I have not had more than a couple of serverings left of this but the oven method I use for other casseroles.
Dan
Patti
My favorite topping for tuna casserole is potato chips that have crushed up at the bottom of the bag, or ones that have had help being crunchy and then put on top of the casserole. My other topping that I usually put on Chicken Divan is French Fried Onion Rings, like you find on green bean casserole at holiday time. You have to put them on in the last 5 minutes, and watch carefully, because they will burn.
Julie Haske
Hi Dr Dan- this recipe is very similar to the one I throw together. I usually add a jar of pimento, gives it a little color. Thanks again for all your great recipes.
Julie Haske
Judy Uhl
Just what I need for tomorrow, a comforting casserole! Thanks Dr. Dan
Catherine Yoss
I've never been a fan of tuna casseroles(hard to believe I know) but this was good. Love the topping. Baked it in a bigger pan for more topping! Yum
Ashley
What size can of tuna?
Dan Mikesell AKA DrDan
The standard 5 oz cans. Not the big cans.
Dan
Tani
Made it and it was great! Very tasty and the topping was a nice touch. Thanks for sharing!
rena
I just found your site. liked the looks, tried the tuna casserole, yummy.
signed up for email.
DrDan
Hi Rena,
Thanks for the note and welcome to the site.
Dan
Eileen
This was surprisingly good! Halved the recipe so there was a LOT of crunch
DrDan
My wife approves the extra crunch.
Thanks for the note.
Dan
Charles Hess
Made this last evening for dinner. Halved the recipe. Was a hit with us. Will put this recipe in my roster of "go to recipes."
DrDan
Hi Charles,
Thanks for the note. Nice hearing from you again.
Dan
Dee
I cut the recipe down to serve 2 and only used 1 can of tuna ins spite of the fact that you left it off the list in the 'printable' recipe. :-} I'm sure that was an oversight on your part - just wanted to point it out.
DrDan
Thanks for the note... I read through that thing 4 times... My neurons are going.
Dan
Emily
Do you think that 1/2 the recipe could be frozen before cooking to later use?
DrDan
Yep, it should be fine.
Dan
Lara
Mmmm. Looks perfect for this day of freezing rain & sleet. I think I have all the ingredients on hand, too (but will have to swap cream of chix for the cream of celery soup).
Thanks for tonight's dinner plan!
DrDan
Hi Lara
That is how I think of this dish. I should aways have the ingredients and it is there for comfort food on a cold day.
Thanks for the comment.
Dan