I can still remember the very first time I made this classic Tuna Casserole in my own kitchen—the smell alone brought back so many memories of chilly weeknights when something warm, creamy, and comforting was exactly what everyone needed. As the noodles simmered and the sauce thickened, my kitchen filled with that nostalgic aroma of cheddar and mushrooms mingling together, and I was instantly reminded of how much I love recipes that feel like home. Every step was simple, soothing, and satisfying, and the end result tasted just as cozy as I hoped it would.
Why You’ll Love This Recipe
You’ll love this classic Tuna Casserole because it’s incredibly comforting, budget-friendly, and easy enough to pull together on even the busiest nights, yet it still tastes like something you’ve been craving for ages.
Ingredients
- 6 oz egg noodles
- 1 cup frozen peas
- 10 oz canned tuna, drained
- 10.5 oz cream of mushroom soup
- ½ cup milk
- 1½ cups cheddar cheese, shredded
- ¼ cup bread crumbs
- ½ tsp celery salt
- ¼ tsp pepper
- 2 tbsp parsley
- 2 tbsp butter
When it comes to tuna casserole, the ingredients you choose genuinely matter. I like using chunk light tuna in water because it blends smoothly into the sauce without overpowering the dish. Frozen peas are perfect because they keep their bright color and tender texture during baking. And trust me—use freshly shredded cheddar instead of pre-shredded. It melts creamier and adds that rich, savory flavor that makes this casserole truly irresistible. If you want an old-school touch, you can swap in cream of celery soup, but the mushroom version gives the sauce a deeper, earthier flavor that I love.
Equipment Needed
- Large pot for boiling noodles
- Medium mixing bowl
- 9×13 casserole dish
- Wooden spoon or spatula
- Skillet (optional, for toasting breadcrumbs)
- Oven mitts
- Measuring cups and spoons
I’ve made this dish with minimal equipment before, and honestly, the simplicity is one of the reasons I adore it. If you don’t have a skillet to toast the breadcrumbs, it’s not a big deal—they’ll still crisp up nicely in the oven. A wooden spoon works best for mixing everything together because it helps break up the tuna gently without turning it into mush. And a glass or ceramic casserole dish distributes heat nicely, ensuring your casserole bakes evenly and beautifully.
Step-by-Step Instructions
When I first start making this casserole, the very first thing I do is bring a pot of salted water to a boil for the egg noodles. I always cook them just until tender, because overcooking them at this stage means they’ll turn mushy once baked. As they boil, I love watching them twist and dance in the bubbling water—it always reminds me how quickly this dish comes together.
While the noodles cook, I mix the creamy base in a medium bowl. I combine the cream of mushroom soup, milk, celery salt, pepper, and parsley. I’ve tried skipping the parsley before, and while the flavor still works, adding it brings such a fresh, bright pop to the casserole that now I always include it. I gently fold in the tuna and frozen peas next; the peas defrost naturally in the sauce, so there’s no need to cook them beforehand.
Once the noodles are drained, I pour them right into the bowl of creamy tuna mixture and stir everything together. This is the moment when the casserole starts to look and smell familiar—creamy, warm, and loaded with comfort. I always make sure each noodle gets coated in sauce so that every bite tastes perfect. Then I transfer everything into a casserole dish and smooth it out so the top is even. I sprinkle shredded cheddar cheese across the surface, and even before baking, it already looks delicious.(See the next page below to continue…)