A classic dinner recipe that the entire family will love. Even my kids asked for seconds of this Tuna Casserole. It’s made with egg noodles and then topped with cheese before baking. Usually, I have most of these ingredients in my pantry, so if I need a quick meal it’s this!
Great recipe usually always on hand.
Tuna casserole is a classic. Growing up we ate tuna a lot and I always loved it. Even as someone who didn’t always like fish I loved tuna. This Tuna Casserole is the same recipe that I grew up on and know my kids love it.
For this dinner recipe, I used canned tuna and egg noodles. A creamy base made from cream of chicken soup and mayonnaise. I seasoned it all then topped it with cheese before popping it in the oven.
Something that I personally love about this recipe is how easy it is to make. I usually have these ingredients in my pantry at any given time and it can all be put together in less than an hour.
Cheesy Tuna Casserole Ingredients:
- Egg noodles (or any noodles)
- Tuna
- Cream of chicken soup
- Mayonnaise
- Seasonings
- Cheese
How to make Tuna Casserole:
Step one: I always start with prepping my casserole dish with some non-stick cooking spray and reheating my oven. For this recipe, I used a 9×13 casserole dish.
Step two: Next cook your egg noodles according to package directions. Drain and place in your prepared casserole dish. Drain your tuna and place it in your dish with noodles and mix.
- Tip: Use a fork to cut up the tuna into smaller pieces before adding to the dish, as this will make it easier to get the tuna evenly distributed throughout the casserole.
Step three: In a separate bowl prepare your creamy base for the casserole. Mix together the cream of chicken soup, mayonnaise, and seasonings.
Once those are well combined with the tuna and noodles and mix until all noodles are coated. Last top with shredded cheese.
Baking Directions:
Step four: Bake in the oven for 35-40 minutes until cheese is melted and your casserole is warm throughout.
Storing Directions:
Don’t allow the leftover tuna casserole to sit at room temperature for more than two hours. Store the tuna casserole in the refrigerator in an airtight container, or by covering the leftovers with foil, and it should last 2-3 days.
Serving Options:
I served my casserole with a salad and veggies. Here are a few more of my favorite side dishes to pair with this dinner.
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- 3 cups egg noodles (uncooked)
- 10 oz tuna (in water and drained)
- 10.5 oz cream of chicken soup
- 1/2 cup mayonnaise
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon pepper (or to taste)
- 3/4 cup cheddar cheese (shredded)
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Preheat oven to 375 degrees and prepare a casserole dish with non-stick cooking spray.
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Cook egg noodles according to package directions. Drain and place in your prepared casserole dish. Drain your tuna and place it in your dish with noodles and mix.
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In a small mixing bowl mix together cream of chicken soup, mayonnaise, and seasonings. Add to tuna and noodles and mix until all noodles are coated. Top with shredded cheese.
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Bake in the oven for 35-40 minutes. Serve warm and enjoy.
Use a fork to cut up the tuna into smaller pieces before adding to the dish, as this will make it easier to get the tuna evenly distributed throughout the casserole.
Storing Directions:
Don't allow the leftover tuna casserole to sit at room temperature for more than two hours. Store the tuna casserole in the refrigerator in an airtight container, or by covering the leftovers with foil, and it should last 2-3 days.
I doubled the recipe and tuna. I added a bag of frozen peas and used Cream of Cremini and Shitake Mushroom and a Can of Cream of Chicken. I too halved the mayo and added milk, a sleeve of Ritz Crackers (crumbled), mixed well and topped with cheddar jack cheese and some fried onions. Yummy! And lots of leftovers.
That sounds like a great creation!
I love to add peas to mine. Only way I could ever get my girls to eat them
We all sneak veggies into meals for the kids if we can!
I double this when I make it….love leftovers. I do half the mayo and a cup of milk. One can cream of chicken, one can cream of mushroom. First time I made, it was too thick and gummy. Now its creamy and delicious!
I love the addition of cheese to this casserole! It’s the BEST!
My husband always puts cheese on his leftovers. I should add some next time I make it!
This is definitely a five star tuna casserole seasoned perfect we loved it. It is definitely one we will add to our monthly meals. Thank you for sharing.
So happy to hear that!!!
this looks so good. I can remember having tuna helper and this reminds me of that. but minus those little green peas that come in tuna helper. will have to try this.
I love tuna casserole! I will have to try your version!
Amanda // Happily Ever After
I love tuna cassarole. My mom used to make a similar recipe when we were growing up all the time. Brings back great memories. I love that this recipe has ritz crackers on it, that would be a nice twist.
I shouldn’t have read this before I had my lunch- hehe, I am mega hungry now! It looks/sounds delish!
This looks so delicious! I never thought of using crackers on my tuna salad, i normally use potato chips, but I bet the crackers are much less greasy!