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    🏠Home » Recipes » Casserole Recipes

    Smaller Tuna Noodle Casserole

    Jul 30, 2022 · Modified: Oct 26, 2022 by Dan Mikesell AKA DrDan · 25 Comments

    Recipe Table of Contents    
    4.42 from 60 votes

    This Smaller Tuna Noodle Casserole recipe comes together in 20 minutes and is ready to eat in less than an hour. Comfort food at its best with tender noodles, peas, a creamy sauce, and an excellent Parmesan topping. This is a smaller casserole for a smaller household but is easily doubled to full size for larger homes.

    Tuna Noodle Casserole in a large spoon

    Jump To:
    • 👨‍🍳How to make this recipe
    • 📋Ingredients
    • ❓FAQs
    • 📖Comfort Food Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    A tuna noodle casserole recipe has been on my "to publish" list for several years. Anytime I ask for suggested recipes from readers, it comes up. We continued making it, but I never got the recipe ready to post.

    But I had a few problems. The biggest issue was the can of soup. Frequent readers will know I do not like using things like canned soup. But any attempt to eliminate it would require a lot more work and a larger recipe—both against the blog's main themes.

    The "inspiration" recipe is the classic tuna casserole recipe at the Campbell site. Think of it as the basic recipe America loves. It used Campbell’s® Condensed Cream of Mushroom Soup, and due to food allergies, we always used cream of celery soup. Add in my wife's memory for the buff-up version of the basic recipe, and we have an excellent tuna casserole.

    👨‍🍳How to make this recipe

    1. Cook pasta al denta.
    2. Chop and saute celery and onion, then saute until clearing.
    3. Mix pasta, drained tuna, soup, peas, and saute celery and onion.
    4. Pour into a 9X6 inch baking dish. A double recipe uses a full-size 13X9 casserole dish.
    5. Mix topping of butter, Parmesan cheese, and Panko bread crumbs. Add topping.
    6. Bake until nicely browned—about 30 minutes.
    7. Let the casserole rest for 5 minutes before serving.

    📋Ingredients

    The Tuna

    Use the tuna you love. My wife and I both grew up with water-packed Chicken of the Sea® chunk light tuna, and that is what I used. Solid white albacore tuna in water will have a bit less "fishy" taste if you want. I do not recommend oil-packed or generic tuna.

    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. Cut in half if you wish.

    You could also use shredded cooked chicken if you wanted.

    The Soup

    We always use Campbell's Cream of Celery, but the cream of mushroom or chicken will work. We are using the thickening power to make it creamy.

    The Pasta

    Use the pasta you prefer for a casserole, cooked to al dente. Egg noodles are commonly used, but elbow macaroni, penne, or rotini are our favorites.

    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.

    Mushrooms are a common favorite but should be sauteed with the celery and onion before baking.

    Peas are small and can be added frozen, but other frozen vegetables like broccoli florets, green beans, or mixed vegetables should be thawed.

    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.

    Alternative toppings are broken-up potato chips, Ritz crackers, Panko bread crumbs, cheddar cheese, or just no topping.

    ❓FAQs

    What to serve with Tuna Noodle Casserole?

    Generally a bread side like garlic bread, rolls, or biscuits. A side garden salad or your favorite hot vegetables like carrots, broccoli, or cauliflower.

    Can I use uncooked noodles without precooking?

    No, there is no allowance for the fluid that would take, and the timing is wrong.

    How to store tuna noodle casserole?


    You can make this ahead in an oven-safe pan, wrap well, and store it before baking. Seal tightly and refrigerate for up to 2 days or freeze for up to 3-4 months. Be sure to defrost a frozen casserole in the refrigerator before baking.

    When ready to cook, remove the casserole from the refrigerator for 30 minutes before baking.

    Once cooked, this casserole is good refrigerated in an airtight container for 3-4 days or frozen for 3-4 months.

    📖Comfort Food Recipes

    Old Fashion Scalloped Potatoes and Ham

    Leftover Turkey Tetrazzini

    Cheesy Chicken, Broccoli and Rice Casserole

    Simple Chicken Pot Pie

    This recipe is listed in these categories. See them for more similar recipes.

    Casserole Recipes, Comfort Food Recipes, Easy Dinner Recipes
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    🖼️Step-by-Step Photo Instructions

    ingredients for tuna noodle casserole

    Preheat the oven to 400°.

    chopped celery and onion on black board

    In boiling water, cook 2 cups pasta to Al Denta per package instructions. Two cups are half of a 1-pound box.

    saute celery and onion in skillet

    Chop one rib of celery and ½ medium onion. Saute in 1 teaspoon butter over medium-high heat until they become a bit transparent—about 5 minutes.

    mixing tuna into other ingredients

    In a large bowl, mix drained cooked noodles, 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. Stir gently not to damage the noodles. Pour the mixture into a 9 by 6 baking dish.

    adding butter to topping

    Mix ½ cup panko breadcrumbs, ¼ cup grated Parmesan cheese, and 2 tablespoons melted butter.

    adding topping to casserole

    Sprinkle the topping over the casserole.

    browned tuna noodle casserle

    Bake until nicely browned. About 30 minutes. Remove and allow to sit for 5 minutes before serving.

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    📝Recipe

    Tuna Noodle Casserole in a large spoon

    Smaller Tuna Noodle Casserole

    From Dan Mikesell AKA DrDan
    This Smaller Tuna Noodle Casserole recipe comes together in 20 minutes and is ready to eat in less than an hour. Comfort food at its best with tender noodles, peas, a creamy sauce, and an excellent Parmesan topping. This is a smaller casserole for a smaller household but is easily doubled to full size for larger homes.
    Tap to leave a Rating
    4.42 from 60 votes
    Print Email CollectionCollected
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 2 cups dry pasta or egg noodles
    • ½ onion - medium chopped
    • 1 rib celery - chopped
    • 1 teaspoon butter
    • 2 cans tuna in water - drained
    • 1 can cream of celery or mushroom 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
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 400°.
      ingredients for tuna noodle casserole
    • In boiling water, cook 2 cups pasta to Al Denta per package instructions. Two cups are half of a 1-pound box.
      cooking pasta in black pan
    • Chop one rib of celery and ½ medium onion. Saute in 1 teaspoon butter over medium-high heat until they become a bit transparent—about 5 minutes.
      saute celery and onion in skillet
    • In a large bowl, mix drained cooked noodles, 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. Stir gently not to damage the noodles.
      mixing tuna into other ingredients
    • Pour the mixture into a 9 by 6 baking dish. Mix ½ cup panko breadcrumbs, ¼ cup grated Parmesan cheese, and 2 tablespoons melted butter.
      adding butter to topping
    • Sprinkle the topping over the casserole.
      adding topping to casserole
    • Bake until nicely browned. About 30 minutes. Remove and allow to sit for 5 minutes before serving.
      browned tuna noodle casserle
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. This is a smaller recipe and uses a 9X6 inch baking dish. A double recipe uses a full-size 13X9 casserole dish and may take a bit longer to brown.
    2. I use more tuna than some recipes, and you may cut it in half if you want.
    3. We don’t eat mushrooms in our house due to food allergies. If you want mushrooms, cook them along with the celery.
    4. Other “cream of” soups will work like mushroom or chicken.
    5. You can refrigerate for 3-4 days after cooking.
    6. Good frozen for 3-4 months.
    7. You may make it 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

    Nutrition Facts
    Smaller Tuna Noodle Casserole
    Amount Per Serving
    Calories 402 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 7g35%
    Cholesterol 63mg21%
    Sodium 838mg35%
    Potassium 491mg14%
    Carbohydrates 42g14%
    Fiber 4g16%
    Sugar 7g8%
    Protein 28g56%
    Vitamin A 908IU18%
    Vitamin C 16mg19%
    Calcium 182mg18%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : American|Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Publisher's Note: Originally Published January 16, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Pene Murdoch

      July 31, 2022 at 5:52 pm

      Hya, We used 1/2 cup of stuffing mix for the topping. It was great!

      Reply
    2. Wendy Hampton

      July 31, 2022 at 11:51 am

      5 stars
      I love tuna casserole but this is even better than my previous recipe. I did not realize that adding more tuna was the ticket for improvement in my old recipe. Plus the delicious topping. I made this as soon as I saw the recipe! I had not thought about freezing a portion of the casserole. That way I can have it even when my husband isn't in the mood! Outstanding recipe! I will be sharing your website with all my sisters!

      Reply
    3. B. RIVERA

      March 03, 2021 at 11:25 am

      Is it really necessary to bake in oven when all ingredients are pre cooked on stove top?

      Reply
      • Dan Mikesell AKA DrDan

        March 03, 2021 at 11:29 am

        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

    4. Gloria

      October 04, 2020 at 8:13 pm

      Can you give note best way to reheat . Loved the recipe.

      Reply
      • Dan Mikesell AKA DrDan

        October 04, 2020 at 8:25 pm

        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

    5. Patti

      September 04, 2020 at 10:26 pm

      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.

      Reply
    6. Julie Haske

      September 02, 2020 at 12:15 pm

      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

      Reply
    7. Judy Uhl

      March 19, 2020 at 9:03 pm

      Just what I need for tomorrow, a comforting casserole! Thanks Dr. Dan

      Reply
    8. Catherine Yoss

      February 19, 2020 at 11:24 am

      4 stars
      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

      Reply
    9. Ashley

      July 03, 2019 at 4:22 pm

      What size can of tuna?

      Reply
      • Dan Mikesell AKA DrDan

        July 03, 2019 at 4:43 pm

        The standard 5 oz cans. Not the big cans.
        Dan

    10. Tani

      August 04, 2018 at 6:41 am

      Made it and it was great! Very tasty and the topping was a nice touch. Thanks for sharing!

      Reply
    11. rena

      February 05, 2017 at 3:18 pm

      I just found your site. liked the looks, tried the tuna casserole, yummy.
      signed up for email.

      Reply
      • DrDan

        February 05, 2017 at 3:26 pm

        Hi Rena,
        Thanks for the note and welcome to the site.
        Dan

    12. Eileen

      January 29, 2017 at 6:43 pm

      This was surprisingly good! Halved the recipe so there was a LOT of crunch

      Reply
      • DrDan

        January 29, 2017 at 6:44 pm

        My wife approves the extra crunch.
        Thanks for the note.
        Dan

    13. Charles Hess

      January 18, 2017 at 2:47 pm

      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."

      Reply
      • DrDan

        January 19, 2017 at 7:38 pm

        Hi Charles,
        Thanks for the note. Nice hearing from you again.
        Dan

    14. Dee

      January 16, 2017 at 5:47 pm

      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.

      Reply
      • DrDan

        January 16, 2017 at 5:52 pm

        Thanks for the note... I read through that thing 4 times... My neurons are going.
        Dan

    15. Emily

      January 16, 2017 at 4:30 pm

      Do you think that 1/2 the recipe could be frozen before cooking to later use?

      Reply
      • DrDan

        January 16, 2017 at 5:26 pm

        Yep, it should be fine.
        Dan

    16. Lara

      January 16, 2017 at 9:29 am

      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!

      Reply
      • DrDan

        January 16, 2017 at 10:19 am

        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

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