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Classic Tuna Casserole

A cozy, budget-friendly, and simple tuna casserole recipe made with pantry staples like pasta, tuna, cream of mushroom soup, and topped with a crunchy cracker layer.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 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

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Cook the egg noodles according to package instructions, but stop cooking 1-2 minutes early to keep them slightly firm. Drain and set aside.
  3. In a large bowl, mix together the drained tuna, cream of mushroom soup, milk, frozen peas or mixed vegetables, shredded cheddar cheese, and salt and pepper to taste.
  4. Fold the cooked noodles into the tuna mixture gently until fully combined.
  5. Grease a casserole dish and pour in the noodle and tuna mixture. Spread evenly.
  6. In a small bowl, mix the crushed crackers or breadcrumbs with melted butter. Sprinkle the mixture evenly over the top of the casserole.
  7. Place the dish in the oven and bake for 25 minutes, or until the edges are bubbling and the top is golden brown.
  8. Remove from the oven and let the casserole rest for a few minutes before serving.

Notes

To customize, try adding spices like garlic powder or paprika, use different cheeses, or mix in sautéed onions or mushrooms. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the microwave or oven to maintain a crispy topping.