Classic Tuna Casserole Recipe (Old-Fashioned Favorite)

Confession time. Who else craves comfort food at the most random times but ends up staring blankly into the fridge like it’s going to give you answers?

Yeah, same here.

That’s exactly why I keep this Classic Tuna Casserole Recipe in my back pocket. It’s easy, cheap, and hits every cozy note you could possibly want. Plus, it tastes even better the next day, which is always a win in my book.

If you’ve never tried an old-fashioned tuna casserole or gave up after attempting one in college that mysteriously came out like fishy wallpaper paste, don’t worry. I’ve got your back.

Why Tuna Casserole Still Rocks

Let’s be honest for a second. Tuna doesn’t exactly scream exciting, right?

But once it’s baked into a creamy, savory, crunchy topped casserole, now we’re talking.

People have been making versions of this dish for ages. Probably because it’s the ultimate I have five ingredients and I’m not going to the store dinner.

Here’s What Makes This Dish Awesome:

• Budget Friendly: You probably already have most of the ingredients.
• Simple To Whip Together: No fancy techniques or equipment required.
• Ultimate Comfort Food: Creamy, cheesy, warm, and crispy on top.
• Make Ahead Friendly: Prep it earlier and toss it in the oven when you’re ready.

Still skeptical? Keep reading and see if I can change your mind.

Ingredients You’ll Need

This recipe keeps it super classic. You can jazz it up later, but here’s the starting lineup.

• 2 cups egg noodles (or whatever pasta you have)
• 2 cans tuna in water, drained
• 1 can cream of mushroom soup
• 1 cup frozen peas or mixed vegetables
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• Salt and pepper to taste
• 1 cup crushed crackers or breadcrumbs
• 2 tablespoons butter, melted

See? Nothing too weird. You probably have most of these sitting around anyway.

How To Make Tuna Casserole

Step 1: Boil The Pasta

Cook your noodles according to the package but stop them a little before fully done. They’ll soften more in the oven. Nobody wants mushy pasta, right?

Step 2: Mix Everything Together

In a big bowl, stir together the tuna, cream of mushroom soup, milk, peas, cheese, and some salt and pepper. I like to throw in a pinch of garlic powder too, but that’s optional.

Step 3: Combine With The Pasta

Add the drained noodles into the tuna mixture and gently fold everything together. Don’t squish the noodles. They’ve done nothing wrong.

Step 4: Put It In A Baking Dish

Scoop that tasty mix into a greased casserole dish. Spread it out evenly so every bite gets love.

Step 5: Make The Crunchy Topping

Mix the crushed crackers or breadcrumbs with melted butter. Sprinkle them over the top of the casserole. This layer is the magic. Don’t skip it or the casserole gods will roll their eyes.

Step 6: Bake It

Pop it into a 375 degree oven for about 25 minutes. The edges should bubble and the top should turn golden brown. If it’s not bubbling, give it a little more time.

Step 7: Let It Cool (Sort Of)

Let it rest for a few minutes before serving. Just long enough that you don’t burn your mouth but not long enough that you lose patience.

Tips To Make It Even Better

Want to mix it up a bit without getting too fancy? Try these add ons next time.

• Switch Up The Cheese: Try mozzarella for stretch or pepper jack for a little heat.
• Add Spices: A touch of paprika or a dash of hot sauce can make a huge difference.
• Bulk It Up: Toss in sautéed onions, mushrooms, or frozen spinach.
• Go Crunchy Crazy: Swap buttery crackers with French fried onions or panko.

Basically, this casserole is your canvas. Paint it however you like. Just maybe don’t actually use paint.

Common Mistakes To Avoid

This recipe is forgiving, but there are a few classic slip ups. Don’t fall into these traps.

• Skipping The Salt: The soup and cheese have some, but you still need a little for balance.
• Overcooking The Pasta: Noodles keep cooking in the oven, so keep them toothy to start.
• Using Watery Tuna: Drain it really well. Nobody wants a soggy casserole.
• Ignoring The Topping: That crispy layer brings it all together. Don’t skip it.

Why I Keep Coming Back To This Recipe

You know those meals that just feel like a warm hug? This is one of them.

Whenever I make it, I feel like a kitchen genius, even though I’ve made it roughly five thousand times and can basically do it with my eyes closed.

Plus, leftovers make for an excellent I refuse to cook tonight dinner. Toss a piece in the microwave and happiness returns instantly.

What To Serve With Tuna Casserole

Want to round out the meal without doing a ton of extra work? Here’s how I usually keep it simple.

• Side Salad: A little crunch and freshness balances the richness.
• Roasted Veggies: Think carrots, broccoli, or Brussels sprouts.
• Bread Or Rolls: Because carbs are friends, not enemies.

But honestly, most nights I just scoop it onto a plate and call it a day.

Storing And Reheating Leftovers

Let the casserole cool completely before covering it and storing in the fridge.

It should be good for about three days. Reheat it in the microwave or bake it again for 10 minutes if you want to keep the topping crispy.

Can you freeze it? Totally. Wrap it well and freeze for up to two months. Just remember to label it so you’re not staring at mystery containers later.

Final Thoughts

If you’ve been craving a meal that feels like childhood and simplicity wrapped into one cheesy, toasty package, this classic tuna casserole recipe is your answer.

No pressure to make it perfect. Just throw it together, share it with someone, or keep it all to yourself. I won’t judge either way.

But fair warning, once you master this, your leftovers might mysteriously vanish when others find out.

Looking for more tasty ideas? Check out more recipes here and keep the comfort food coming. Your stomach will thank you later.