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:
⭐⭐⭐⭐⭐
"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.
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