Tuna Fish Casserole – Cozy, Creamy, and Weeknight-Friendly

Tuna fish casserole is comfort food you can count on. It’s warm, creamy, and satisfying without being fussy. If you grew up with it, this version will feel familiar—just a bit fresher and more flavorful.

If you’re new to it, consider this your easy weeknight gateway to a hearty casserole that feeds a crowd. Simple pantry staples, quick prep, and a golden, crunchy top—what’s not to like?

Tuna Fish Casserole - Cozy, Creamy, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 12 ounces egg noodles (wide or medium)
• 2 tablespoons unsalted butter, plus more for greasing
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup frozen peas (no need to thaw)
• 2 cans (5 to 6 ounces each) tuna in water, drained and flaked
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup milk (whole or 2%)
• 1 cup shredded sharp cheddar (plus more for topping, optional)
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (sweet or smoked)
• 1 cup panko breadcrumbs
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley (optional)

Method

 

1. Preheat the oven to 375°F (190°C).Lightly butter a 9x13-inch baking dish or similar casserole dish.
2. Cook the noodles in well-salted boiling water until just shy of al dente, 1 to 2 minutes less than the package suggests. Drain and set aside.
3. Build flavor in the pan: In a large skillet, melt 2 tablespoons butter over medium heat. Add the onion and cook until translucent and soft, about 5 minutes.Stir in the garlic and cook 30 seconds, just until fragrant.
4. Make the sauce: Reduce heat to low. Stir in the condensed soup, sour cream, and milk. Whisk until smooth and warmed through.Add the Dijon, lemon juice, paprika, salt, and pepper. Taste and adjust seasoning.
5. Add the mix-ins: Fold in the peas, tuna, and 1 cup shredded cheddar. Stir gently so the tuna stays in nice flakes.
6. Combine with noodles: Add the cooked noodles to the skillet or mix everything in a large bowl.Toss gently until evenly coated.
7. Transfer to the baking dish and spread in an even layer. Top with a light sprinkle of extra cheddar if you like.
8. Make the topping: In a small bowl, toss panko with olive oil and parsley until evenly coated. Sprinkle over the casserole.
9. Bake for 18 to 22 minutes, until the top is golden and the edges are bubbling.
10. Rest and serve: Let it sit 5 to 10 minutes so it sets slightly.Serve warm.

What Makes This Special

This casserole balances nostalgia with better texture and taste. A few smart upgrades—like sautéed onions, a splash of lemon, and a crisp breadcrumb topping—keep it from feeling heavy.

The sauce is creamy but not gloopy, and the noodles stay tender without turning mushy. Best of all, it comes together fast, and the ingredients are flexible. You can adapt it to your pantry and still get that classic, comforting bite.

Ingredients

• 12 ounces egg noodles (wide or medium)
• 2 tablespoons unsalted butter, plus more for greasing
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup frozen peas (no need to thaw)
• 2 cans (5 to 6 ounces each) tuna in water, drained and flaked
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup milk (whole or 2%)
• 1 cup shredded sharp cheddar (plus more for topping, optional)
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (sweet or smoked)
• 1 cup panko breadcrumbs
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Preheat the oven to 375°F (190°C).Lightly butter a 9×13-inch baking dish or similar casserole dish.
2. Cook the noodles in well-salted boiling water until just shy of al dente, 1 to 2 minutes less than the package suggests. Drain and set aside.
3. Build flavor in the pan: In a large skillet, melt 2 tablespoons butter over medium heat. Add the onion and cook until translucent and soft, about 5 minutes.Stir in the garlic and cook 30 seconds, just until fragrant.
4. Make the sauce: Reduce heat to low. Stir in the condensed soup, sour cream, and milk. Whisk until smooth and warmed through.Add the Dijon, lemon juice, paprika, salt, and pepper. Taste and adjust seasoning.
5. Add the mix-ins: Fold in the peas, tuna, and 1 cup shredded cheddar. Stir gently so the tuna stays in nice flakes.
6. Combine with noodles: Add the cooked noodles to the skillet or mix everything in a large bowl.Toss gently until evenly coated.
7. Transfer to the baking dish and spread in an even layer. Top with a light sprinkle of extra cheddar if you like.
8. Make the topping: In a small bowl, toss panko with olive oil and parsley until evenly coated. Sprinkle over the casserole.
9. Bake for 18 to 22 minutes, until the top is golden and the edges are bubbling.
10. Rest and serve: Let it sit 5 to 10 minutes so it sets slightly.Serve warm.

Keeping It Fresh

Leftovers keep well if you store them properly. Transfer cooled casserole to an airtight container and refrigerate for up to 3 days. For best texture, reheat in a 350°F oven, covered with foil for 10 minutes, then uncovered for 5 to 10 minutes to re-crisp the top.

If reheating in the microwave, add a splash of milk and heat in short bursts, stirring once to prevent drying. For freezing, assemble the casserole but don’t bake. Wrap tightly with plastic and foil, then freeze for up to 2 months.

Bake from frozen at 350°F, covered, for about 35 to 45 minutes, then uncover and bake until the top is crisp.

Benefits of This Recipe

• Budget-friendly: Pantry staples and affordable protein make this a cost-effective dinner.
• Quick to assemble: Most of the work is simple mixing and baking.
• Family-approved: Creamy sauce, mild flavors, and a crunchy top win over picky eaters.
• Flexible: Swap veggies, adjust the sauce, or change the topping without losing the spirit of the dish.
• Protein-rich: Tuna provides lean protein and omega-3s for a satisfying, balanced meal.

What Not to Do

• Don’t overcook the noodles. They continue to soften in the oven and can turn mushy.
• Don’t skip tasting the sauce before baking. Adjust salt, pepper, and lemon so the flavors pop.
• Don’t drown it in liquid.Too much milk makes it soupy and prevents browning.
• Don’t use dry tuna straight from the can. Drain well, but leave it slightly moist so the casserole stays tender.
• Don’t forget the rest time. A brief pause after baking helps the casserole set and slice cleanly.

Alternatives

• Soup swap: Use cream of celery or cream of chicken instead of mushroom for a different flavor.
• From-scratch sauce: Skip condensed soup and whisk a quick roux with 2 tablespoons butter, 2 tablespoons flour, and 1 3/4 cups milk.Season, then add cheddar.
• Veggie variations: Try corn, chopped spinach, sautéed mushrooms, or diced bell peppers. Keep total veggies around 1 to 1 1/2 cups.
• Topping twist: Use crushed kettle chips, buttered breadcrumbs, or crushed Ritz crackers for extra crunch.
• Pasta options: Swap egg noodles for rotini, shells, or cavatappi. Choose shapes that hold sauce well.
• Dairy-light: Use Greek yogurt instead of sour cream and reduce cheese to 1/2 cup for a lighter dish.
• Gluten-free: Use GF pasta, GF cream soup or homemade sauce, and GF breadcrumbs.
• Tuna alternatives: Canned salmon or cooked shredded chicken both work.Adjust salt to taste.

FAQ

Can I make this ahead?

Yes. Assemble the casserole up to the breadcrumb step, cover, and refrigerate for up to 24 hours. Add the topping and bake, adding 5 to 10 extra minutes if it’s cold from the fridge.

What kind of tuna is best?

Chunk light tuna is budget-friendly and mild.

Solid albacore has bigger pieces and a meatier texture. Use what you prefer, but drain gently to avoid dryness.

How do I prevent a soggy casserole?

Cook noodles just short of al dente, measure liquids accurately, and bake uncovered long enough to crisp the top. If the top browns too fast, tent with foil near the end.

Can I make it without canned soup?

Absolutely.

Make a quick béchamel: melt 2 tablespoons butter, whisk in 2 tablespoons flour, cook 1 minute, then slowly whisk in 1 3/4 cups milk. Simmer until thick, season, and add cheese.

What can I serve with it?

A simple green salad with a tangy vinaigrette balances the richness. Steamed broccoli, roasted green beans, or a sliced tomato salad also pair well.

How do I keep the topping crunchy when reheating?

Reheat in the oven.

Cover with foil to warm through, then remove the foil for the last 5 to 10 minutes to re-crisp the topping.

Is there a way to add more flavor without extra calories?

Yes. Add more lemon juice, extra Dijon, a pinch of red pepper flakes, or fresh herbs like parsley or dill. These boost brightness without heaviness.

Can I use fresh mushrooms?

Yes.

Sauté 8 ounces sliced mushrooms with the onion until browned and their moisture cooks off. Then proceed with the recipe.

In Conclusion

Tuna fish casserole should feel easy, homey, and satisfying—and this version hits all three. It’s creamy but balanced, quick to put together, and flexible enough for whatever you have on hand.

With a golden, crunchy top and bright, savory flavors, it’s the kind of weeknight dinner that makes leftovers a perk, not a chore. Keep this recipe close, and you’ll have a dependable classic ready whenever you need comfort in a pan.