This classic tuna casserole recipe is the perfect comfort food recipe on a budget. It is loaded with egg noodles and delicious cream of mushroom soup. Add in tuna, peas and some milk and you are on your way to a delicious dinner!
I love it when my mother in law (Grammy) makes her tuna casserole! She is the one that introduced me to this recipe and it has become a favorite of mine to make. It is super easy to whip up on a weeknight and makes GREAT leftovers (win, win).
Tuna casserole can be made a lot of different ways (just look on Pinterest). This particular recipe comes from my mother in law that has been making it for her two son’s, for 30+ years. It is definitely a dish that is not made enough at our house, in my opinion.
There are not a lot of ingredients in this recipe, making it quick and easy to put together. This Classic Tuna Casserole is made with cream of mushroom soup, egg noodles, peas, canned tuna, milk and shredded Parmesan cheese. Yep, that’s it, OK maybe a little salt and pepper too!
If you are not a fan of cream of mushroom soup, I have seen recipes with cream of chicken soup instead. My mother in law also adds in peas, and tops hers with shredded Parmesan.
Other toppings I have seen include potato chips, breadcrumbs, or a combo or Parmesan cheese and breadcrumbs. I loved this last batch my MIL made. A lot of the noodles on top were crispy and it made it even better, I thought.
So when you make this recipe and most of your noodles are underneath the sauce, feel free to pull a few above the surface so they can get a little crispy (if you like a little crisp).
This tuna casserole is a perfect dish to bring to a new mom, or a friend that is recovering from surgery or getting over being sick. It is a bowl of comfort and any new mom would SO appreciate the leftovers it provides.
We usually pair this dish with a salad and some dinner rolls. Tuna casserole is one of my favorite comfort food dishes to make all year round. If you are not a big fan of tuna, you could always try it with canned chicken instead.
This is also a great dish to sneak veggies into for the kiddos! Some green beans, or diced carrots would be great to throw in. Another reason I love this dish is, it does not make a big mess!
You can make the pasta in one pot, then add the drained pasta to a casserole dish along with all other ingredients and give it a good stir. Top with cheese and then pop into the oven, BOOM, that easy.
When we eat this for leftovers you can add just a bit of milk before it warming up in the microwave so it does not get too dry. Leftovers can be kept in the fridge for up to three days.
We love this recipe and hope you will love it as much as we do. If you make this Classic Tuna Casserole be sure to tag me using #moerecipes so I can see how yours turned out.
Classic Tuna Casserole
This classic comfort food is super easy to put together and makes delicious leftovers. With less than ten ingredients and easy on your wallet, this tuna casserole just might be your new favorite comfort dish to whip up.
- 1 package egg noodles
- 2 10.5 oz cans of cream of mushroom soup
- 2 soup cans of milk
- 1 8.5 oz can of peas drained (or 1 cup frozen peas)
- 2 5 oz cans of tuna drained
- salt & pepper to taste
- 1/2 cup shredded Parmesan cheese more if needed to cover top
Preheat oven to 350 degrees. Spray a 9 x 13 pan with coking spray, set aside.
Cook noodles in a pot of boiling water for about 6 minutes (the noodles will finish cooking in the oven). Drain cooked noodles and add to casserole dish.
Add cream of mushroom, milk, tuna, peas, salt and pepper to the noodles in the casserole dish. Mix until well combined. Pull some noodles above the sauce if you would like them to crisp up more (I definitely recommend this).
Top with shredded Parmesan cheese (add more if needed or to your liking).
Cook for 30 minutes, or until sides start to bubble.
Cool for 5-10 minutes before serving. Enjoy.
Make sure to not cook your noodles all the way when making this dish. They will finish cooking while in the oven. If your casserole looks a little dry add some more milk (a little at a time) and mix well before placing in the oven. When warming leftovers, add a little milk so it does not dry out in the microwave.