A comforting tuna casserole made with egg noodles, canned tuna, peas and carrots, all mixed in a creamy soup-based sauce and finished with a crunchy topping. It’s an easy, family-friendly meal that reheats well and is great for make-ahead dinners.
Why this recipe works
Tuna casserole, sometimes called tuna noodle casserole, is a long-standing comfort-food classic. It combines shelf-stable pantry items—canned tuna, condensed soup, noodles—and quick-stir frozen vegetables into a warm, satisfying one-dish meal. The creamy base keeps the casserole moist while a crispy topping adds contrast in texture.
This recipe is versatile: you can swap or add vegetables like corn or diced onion, switch condensed soup varieties, or substitute the crunchy topping with breadcrumbs, crushed crackers, or fried onions.
Ingredients you will need
All measurements and the printable recipe are provided in the recipe card below. This dish uses common, easy-to-find ingredients and takes minimal prep time.
Ingredient info and substitutions
Tuna – Use canned tuna packed in water and drain it well. We used about 10 ounces total, but adjust to taste so the casserole isn’t too dry or too watery.
Sauce – The sauce is made with condensed cream of mushroom and cream of chicken soups plus chicken broth. You can substitute cream of celery or use one condensed soup if preferred.
Topping – Crushed potato chips give a salty, crunchy finish. Swap for panko breadcrumbs, crushed Ritz crackers, or canned fried onions for a different texture and flavor.
Veggies – Frozen peas and carrots are used here, but canned or fresh vegetables work well. Add corn or sautéed onion if desired.
How to make tuna casserole
Step-by-step photos are included above to guide you. The printable recipe card below contains the full measurements and a summarized instruction list for quick reference.
- Preheat the oven to 400°F (204°C).
- Cook 12 ounces egg noodles according to package directions, then drain and set aside.
- Whisk together one 10.5-ounce can cream of mushroom soup, one 10.5-ounce can cream of chicken soup, 1 cup chicken broth, 3/4 teaspoon garlic salt, 3/4 teaspoon onion powder, and 1/2 teaspoon black pepper until smooth.
- In a large bowl, combine drained tuna (about 10 ounces), 2 cups shredded cheddar cheese, and 1.5 cups frozen peas and carrots. Stir in the soup mixture and the cooked noodles until everything is evenly coated. Transfer the mixture to a greased 9×13-inch casserole dish.
- Top the casserole with about 1 cup crushed potato chips, spreading them evenly over the surface.
- Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes, or until the top is golden and the casserole is bubbly. Let it rest a few minutes before serving.
Frequently asked questions & expert tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish covered in a 350°F oven until heated through.
Yes. To freeze before baking, cover the assembled casserole tightly with plastic wrap and foil; don’t add the potato chip topping until baking time. Freeze up to 4–5 months. To freeze after baking, cool completely, then wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving suggestions
Serve this tuna noodle casserole on its own or with warm dinner rolls and a crisp green salad to balance the richness. It’s also a convenient make-ahead dish—assemble, refrigerate, and bake when you’re ready.
More casserole recipes
- John Wayne Casserole
- Ground Beef Casserole
- Chicken Stuffing Casserole
- Beef Stroganoff Casserole
- Chicken Enchilada Casserole
- Reuben Casserole
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Tuna Casserole
Ingredients
- 12 ounces egg noodles
- 10.5 ounce cream of mushroom soup 1 can
- 10.5 ounce cream of chicken soup 1 can
- 1 cup chicken broth
- 3/4 teaspoon garlic salt
- 3/4 teaspoon onion powder
- 1/2 teaspoon black pepper
- 10 ounces tuna in water drained
- 2 cups shredded cheddar cheese
- 1.5 cups frozen peas and carrots
- 1 cup crushed potato chips
Things you’ll need
- 13×9 baking dish
Before you begin
- You can use canned, frozen, or fresh vegetables; this recipe uses frozen peas and carrots.
- Substitute condensed soup varieties to change flavor, and adjust the broth amount if needed for consistency.
- Swap the potato chip topping for panko, crushed crackers, or fried onions if preferred.
Instructions
- Preheat oven to 400°F (204°C).
- Cook egg noodles according to package directions. Drain and set aside.
- Whisk together cream of mushroom soup, cream of chicken soup, chicken broth, garlic salt, onion powder, and black pepper until smooth.
- In a large bowl, combine tuna, shredded cheddar, and frozen peas and carrots. Stir in the soup mixture and cooked noodles, then transfer to a greased 9×13-inch casserole dish.
- Sprinkle crushed potato chips over the casserole. Cover with foil and bake 30 minutes. Remove foil and bake 10 more minutes until golden. Let rest briefly before serving.
Expert tips & FAQs
- Leftovers keep in the refrigerator up to 4 days; reheat individual portions in the microwave.
- Freeze assembled (without chip topping) for 4–5 months or freeze baked casserole for up to 2 months. Thaw overnight before reheating.
Nutrition
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Calories: 293 cal
This post originally appeared on Jan 27, 2022 and has been updated with new photos and tips.