The short answer: for an easy tuna casserole, mix 12 ounces of cooked egg noodles with 2 cans of tuna, a can of cream of mushroom soup, 1 cup of milk, peas and cheddar. Top with buttered crumbs and bake at 375°F for 20 to 25 minutes. It makes 6 to 8 servings.
- Key numbers: 12 oz egg noodles · two 5-oz cans tuna · 10.5-oz can condensed soup · 1 cup milk · 375°F · about 40 minutes start to finish
- No canned soup? Use the quick butter, flour and milk sauce below
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Prep time: 20 minCook time: 27 minTotal time: 52 minServings: 6 to 8 servingsTotal includes 5 min of resting, chilling or rising.
Amounts and times in this tuna casserole recipe were checked November 4, 2026. The sections below cover ingredients, step-by-step baking, a from-scratch sauce, add-ins, budget tips and storage.
Tuna casserole ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Wide egg noodles | 12 ounces | Cook 2 minutes less than the package says |
| Canned tuna | 2 cans, 5 ounces each, drained | Chunk light or solid white |
| Condensed cream of mushroom soup | 1 can, 10.5 ounces | Cream of chicken or celery also works |
| Milk | 1 cup | |
| Frozen peas | 1½ cups | No need to thaw |
| Shredded cheddar | 1½ cups, divided | |
| Onion | ½ small, finely diced | Optional, sautéed |
| Garlic powder | ½ teaspoon | |
| Salt and black pepper | To taste | Taste first, the soup is salty |
| Panko or crushed crackers | 1 cup | For the topping |
| Butter | 2 tablespoons, melted | For the topping |
How to make tuna noodle casserole
- Heat the oven. Set it to 375°F and grease a 9x13-inch baking dish.
- Cook the noodles. Boil them 2 minutes short of tender, then drain. They finish softening in the oven.
- Make the filling. In a big bowl, whisk the soup, milk, garlic powder and pepper. Stir in the tuna, peas, onion and 1 cup of the cheddar.
- Combine. Fold in the noodles and spread everything in the dish. Scatter the remaining ½ cup of cheese on top.
- Add the crunch. Toss the panko or crackers with the melted butter and sprinkle it evenly over the casserole.
- Bake. Bake uncovered for 20 to 25 minutes, until bubbling at the edges and golden on top. Rest 5 minutes before serving.
Reheated or make-ahead casseroles should reach 165°F in the center, the same target the government uses for leftovers and casseroles.
Tuna casserole without canned soup
A homemade sauce takes about 6 minutes and tastes fresher.
- Melt 3 tablespoons of butter in a saucepan over medium heat. Add the onion and cook 3 minutes.
- Whisk in 3 tablespoons of flour and cook 1 minute.
- Slowly whisk in 1½ cups of milk and ½ cup of chicken or vegetable broth.
- Simmer 3 to 4 minutes, until it coats a spoon. Season with salt, pepper and a teaspoon of Dijon mustard.
Use this sauce in place of the soup and milk in step 3. Add 8 ounces of sautéed sliced mushrooms if you miss the mushroom flavor.
Choosing the tuna
Chunk light tuna is the budget pick and flakes into the noodles. Solid white albacore gives larger, meatier bites. The FDA lists canned light tuna among its "Best Choices" for fish, and albacore among its "Good Choices," which is helpful if you serve fish to the family often.
Easy tuna casserole variations
- Cheesy broccoli tuna bake: swap the peas for 2 cups of small broccoli florets.
- Tuna mac: use elbow macaroni or shells instead of egg noodles.
- Potato chip topping: the old-school diner version, crushed chips instead of panko.
- Lighter version: use low-fat milk, half the cheese and extra vegetables.
- Swap the protein: shredded rotisserie chicken turns this into a chicken noodle bake.
Looking for more one-dish dinners? Try our chicken and rice casserole, tater tot casserole and easy dinner ideas.
A low-cost pantry dinner
Tuna casserole is built almost entirely from shelf-stable staples, which makes it a reliable dinner when the budget is tight. It sits with dozens of other cheap meal ideas priced under a few dollars a serving.
- Stock up on sale: canned tuna, noodles and condensed soup keep for months, so buy them when prices dip. Keep track in a grocery price book.
- Plan it in: a pantry night each week lowers the grocery bill. See our guide to meal planning on a budget.
- Shop with a list: more ideas in how to grocery shop on a budget.
- Make two: bake one and freeze one. Our freezer meals list has more make-ahead dishes.
Storing, freezing and reheating
Cool the casserole and refrigerate it within 2 hours. USDA says leftovers keep 3 to 4 days in the refrigerator. To freeze, assemble without the crumb topping, wrap tightly and freeze. Food kept at 0°F stays safe indefinitely, but it tastes best within 2 to 3 months. Thaw overnight in the fridge, add fresh topping and bake until hot in the center.
Plan pantry dinners and save the recipe
- Meal Planner & Grocery List, $3.99. A weekly menu grid, an aisle-sorted grocery list and a pantry inventory, so tuna and noodles are always on hand.
- Family Recipe Binder, $6.99. Fillable recipe pages, dividers and cards for the casseroles your family asks for again.
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$23.95bought separately). Includes both printables above plus three more family organizers.
Browse every meal planner and recipe printable in our printables shop. Hosting a church supper? A pan of funeral potatoes recipe feeds a crowd beside the tuna bake.
More one-pan dinners: casserole recipes.
Frequently asked questions
How do you make tuna casserole? Boil 12 ounces of egg noodles until just short of tender, then mix them with 2 drained cans of tuna, a can of cream of mushroom soup, 1 cup of milk, peas and cheddar. Top with buttered crumbs and bake at 375°F for 20 to 25 minutes.
What kind of tuna is best for tuna casserole? Canned chunk light tuna is the classic choice and costs less. Solid white albacore gives bigger, firmer pieces. Tuna packed in water keeps the casserole lighter, while oil-packed tuna adds richness.
Can I make tuna casserole without canned soup? Yes, you can make tuna casserole without canned soup. Melt 3 tablespoons of butter, whisk in 3 tablespoons of flour, then slowly add 1½ cups of milk and ½ cup of broth. Simmer until thick, season it and use it in place of the soup and milk.
What can I add to tuna noodle casserole? Sautéed mushrooms, onion, celery, frozen peas and carrots, broccoli or a spoonful of Dijon mustard all work well. Potato chips, crushed crackers or panko make a crunchy topping.
How long do you bake tuna casserole? Bake tuna casserole at 375°F for 20 to 25 minutes, until it bubbles at the edges and the top is golden. If it was made ahead and chilled, bake it covered for 20 minutes, then uncovered for 15 to 20 more.
Can you freeze tuna casserole? Yes, freeze it before baking for the best texture and use it within 2 to 3 months. Thaw it overnight in the refrigerator, then bake until it is hot in the center, about 165°F.
How long does tuna casserole last in the fridge? Tuna casserole keeps 3 to 4 days in the refrigerator when it is cooled and covered within 2 hours. Reheat a portion until it is steaming hot all the way through.
How can I fit tuna casserole into a weekly meal plan? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. gives you a weekly menu and an aisle-sorted grocery list, so pantry dinners like this one get planned and shopped in one trip.
Where can I keep our family tuna casserole recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages, section dividers and recipe cards, so your version with its little changes is easy to find again.
Does HomeBase Paper Co. sell the meal planner and recipe binder together? Yes, HomeBase Paper Co. sells the meal planner and recipe binder together in the Family Life Admin Bundle, so meal plans and recipes stay in one system. The Family Life Admin Bundle ($15.99, $23.95 bought separately) from HomeBase Paper Co. includes the meal planner, the recipe binder and three more printables for running a busy household.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- FDA: Advice about eating fish fda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov