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 with no fancy ingredients—just a classic casserole made the easy way.
This tuna noodle casserole for two bakes in a small dish in about 30 minutes and makes 4 servings—perfect for dinner plus leftovers. You can 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 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:
⭐⭐⭐⭐⭐
"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
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 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.
2 Servings — Tuna Casserole for One (with leftovers)
It also works well for one person eating it over several meals, but it cannot be reduced to a true one-serving batch without significant ingredient waste.
To make this smaller batch:
- Use the recipe card to set the servings to 2.
- Bake in a smaller pan with about 25–30 square inches of surface area, such as:
- a 6-inch round dish
- a 5×5-inch square dish
- or two standard to larger ramekins
This smaller casserole will bake faster, so watch the color and bubbling at the edges and check a little early.
4 Servings — Tuna Casserole for 2 with Leftovers
The recipe is written for 4 servings, which is perfect for two people with leftovers.
- Follow the recipe as written.
- Use a 6×9-inch baking dish or an 8-inch round pan.
8 Servings — Full Family Size
To double it for a family:
- Use the recipe card to set the servings to 8.
- Bake in a 9×13-inch pan for about 8 servings.
- Cooking time will increase slightly since the casserole is thicker—bake until the top is nicely browned and the edges are bubbling.
General Scaling Tip
Use the recipe card to adjust serving size—follow the amounts in the ingredient list, not the written instructions when you change the yield. Aim for a casserole about 1½ inches thick:
- Thinner casseroles cook faster
- Thicker casseroles take longer
It’s done when it’s golden brown on top 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.
Pene Murdoch says
Hya, We used 1/2 cup of stuffing mix for the topping. It was great!
Wendy Hampton says
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!
B. RIVERA says
Is it really necessary to bake in oven when all ingredients are pre cooked on stove top?
Dan Mikesell AKA DrDan says
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 says
Can you give note best way to reheat . Loved the recipe.
Dan Mikesell AKA DrDan says
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 says
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 says
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 says
Just what I need for tomorrow, a comforting casserole! Thanks Dr. Dan
Catherine Yoss says
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 says
What size can of tuna?
Dan Mikesell AKA DrDan says
The standard 5 oz cans. Not the big cans.
Dan
Tani says
Made it and it was great! Very tasty and the topping was a nice touch. Thanks for sharing!
rena says
I just found your site. liked the looks, tried the tuna casserole, yummy.
signed up for email.
DrDan says
Hi Rena,
Thanks for the note and welcome to the site.
Dan
Eileen says
This was surprisingly good! Halved the recipe so there was a LOT of crunch
DrDan says
My wife approves the extra crunch.
Thanks for the note.
Dan
Charles Hess says
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 says
Hi Charles,
Thanks for the note. Nice hearing from you again.
Dan
Dee says
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 says
Thanks for the note... I read through that thing 4 times... My neurons are going.
Dan
Emily says
Do you think that 1/2 the recipe could be frozen before cooking to later use?
DrDan says
Yep, it should be fine.
Dan
Lara says
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 says
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