Let’s be honest, nothing rescues dinner like a good tuna casserole recipe after a crazy day. Raise your hand if you’ve stared at a few pantry cans, a box of noodles, and thought, “Am I really gonna make something delicious with this?” Well, yes, you are. Before you bolt, trust me, this isn’t that sad, dry version in your grandma’s cookbook. I actually tried an easy tuna noodle casserole recipe and it changed my mind about old-school casseroles. By the way, if you ever need a switch-up, this chicken broccoli rice casserole recipe is also a crowd-pleaser. Today though, our star is creamy, bubbling tuna casserole. You can throw it together faster than you’d think and, heck, even picky eaters might give you an enthusiastic thumbs up.
Table of Contents
How to Make Tuna Casserole
So, you wanna make a five-star-tasting tuna casserole without breaking out your fancy pots. Trust me, it’s easier than it looks on those cooking shows that have ingredients you can’t even pronounce. First (and don’t overthink this) grab some short pasta. Elbow, shells, bowties… nobody’s mad at a creative noodle. Next, get yourself two cans of tuna. Use the tuna in water if you want to avoid extra oil, or oil-packed for a richer flavor (I mean, live a little). Drain it, but don’t get obsessive.
Meanwhile, heat up your oven to 375 degrees. Mix your tuna, already cooked pasta, a can of cream of mushroom soup, half a cup of milk, a handful of frozen peas (I toss ’em in still frozen), and some shredded cheddar cheese. I know, sounds like a chunk of randomness, but it comes together so well. Always season—salt, black pepper, and maybe a pinch of paprika if you’re feeling snazzy.
Toss everything in a baking dish. Top it with more cheese (this is essential—cheese is basically a food group) and a heap of crushed potato chips or buttery breadcrumbs. Bake for 25 minutes or till the top gets golden and the sides are just bubbling. Pull it out. Let it rest a hot minute, otherwise it’ll burn the roof of your mouth (ask my tongue). That’s it. Y’all just made a homestyle tuna casserole recipe anyone can tackle.
“This recipe makes me look like I know what I’m doing, even on nights when I totally do not. It’s my secret weapon for busy weeknights and picky eaters.” – Jen, busy mom of three
What to Serve With Tuna Casserole
Look, tuna casserole’s kinda a one-dish wonder, you know? Still, a well-rounded meal feels a bit more special (or at least, a smidge healthier). Here’s what goes famously on the table:
- A crisp green salad with something crunchy like radish or cucumber
- Steamed veggies (broccoli and carrots make it cheerful and colorful)
- Garlic bread or soft dinner rolls for all that saucy scooping
- Apple slices for an easy, sweet finish
Honestly, if you want to swap in a mixed vegetable casserole recipe as a side, no one will raise an eyebrow. Okay, maybe the kids will, but not for long. 
Can You Make Tuna Casserole Ahead of Time?
Absolutely can. I’ve prepped tuna casserole the night before more times than I can count—especially on those weeks when my calendar looks like a color-coded maze. Here’s the game plan: assemble everything (right up to the chip or breadcrumb topping) and stash it in the fridge, covered nice and tight.
When you’re ready to eat, slap on that topping and bake as usual. Sometimes you might need a few more minutes if it’s cold right from the fridge. This magic trick saves so much time, mainly when nobody can decide what’s for dinner until 6 pm rolls around. Oh, and if you’re a make-ahead fan, check out this crazy good chicken pasta casserole recipe too. Major lifesaver. 
How to Store Tuna Casserole
You ever wind up with leftovers? Around here, it’s rare. But if you do, don’t let ’em go to waste. First, let the casserole cool down (don’t shove hot food in the fridge—trust me). Scoop it into airtight containers. Tuna casserole keeps well in the fridge for up to three days. Reheating is pretty simple; cover it and warm it in the oven or even zap it in the microwave if you’re desperate. Sprinkle a little water or milk on top so it doesn’t dry out. Sometimes day-old tuna casserole is even better, kinda like pizza (at least, that’s what my brother claims).
Can You Freeze Tuna Casserole
Oh, for sure! Tuna casserole freezes pretty well, which is a miracle for busy humans everywhere. Make sure it’s fully cooled before you wrap it up. I like to double wrap—foil and then a plastic bag, in case of weird freezer smells. It’ll last in there about two months no problem. To heat, thaw overnight, then bake till hot and bubbly. If you want single servings, freeze in smaller containers for speedy lunches. And hey, if you want another protein-packed freezer meal, you might wanna look at this easy crispy tuna patties recipe.
Common Questions
Q: Can I use different noodles in tuna casserole?
Absolutely. Egg noodles, penne, or whatever you have hiding in your pantry.
Q: What if I’m not a fan of peas?
Swap for chopped spinach, corn, or skip the veggies—totally up to you.
Q: Can I make tuna casserole without canned soup?
Yup, just use a quick homemade white sauce instead, if that’s your thing.
Q: Is there a way to make it gluten-free?
Totally—grab gluten-free pasta and soup, and use GF breadcrumbs for the top.
Q: I like it super creamy. Any hacks?
Stir a little extra milk or a spoonful of sour cream in. Wildly silky.
Ready to Try the Ultimate Tuna Comfort Food?
Alright, that’s pretty much everything I know (and then some) about making a knockout tuna casserole recipe at home. We covered the no-fuss cooking steps, what to serve so nobody gives you the “just this?” look, and how to handle leftovers like a pro. Even showed you how to freeze it for those “I just can’t tonight” kind of evenings. Wanna keep inspiration rolling? You’ll wanna peek at recipes like the Best Tuna Casserole Recipe, or the Best Tuna Casserole (Easy Recipe) – Mama Loves Food. I’m obsessed with shortcut dinners, so don’t miss the Easy Tuna Casserole Recipe either. Don’t overthink it—just give this classic a go. You’ve got this!
Tuna Casserole
Ingredients
Casserole Ingredients
- 2 cans canned tuna Use tuna in water for a lighter option or oil-packed for richer flavor.
- 8 oz short pasta (elbow, shells, or bowties) Cooked and drained.
- 1 can cream of mushroom soup
- 0.5 cup milk
- 1 cup frozen peas Add them while still frozen.
- 1 cup shredded cheddar cheese Plus more for topping.
- to taste salt, black pepper, and paprika For seasoning.
- 1 cup crushed potato chips or breadcrumbs For topping.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the drained tuna, cooked pasta, cream of mushroom soup, milk, frozen peas, and shredded cheddar cheese. Season with salt, black pepper, and paprika.
- Pour the mixture into a baking dish and top with extra cheese and crushed potato chips or breadcrumbs.
Baking
- Bake for 25 minutes or until the top is golden and the sides are bubbling.
- Let it rest for a few minutes before serving.
