Few dishes feel as familiar and homey as tuna casserole with cream of mushroom. It’s the kind of recipe you can make on a busy weeknight and still feel like you’re sitting down to something warm and satisfying. The flavors are simple, cozy, and timeless.
There’s a creamy sauce, tender noodles, savory tuna, and a crunchy topping that brings it all together. If you grew up with it, this version will taste like you remember—with a few small tweaks to make it even better.
Why This Recipe Works
This casserole works because it balances texture and flavor without getting heavy. The cream of mushroom soup delivers a smooth, savory base, while the tuna adds protein and a gentle briny note.
Using egg noodles keeps the dish tender and not too dense, so every bite feels light enough to enjoy a second helping. A crispy topping—breadcrumbs or crushed crackers—adds contrast and prevents the creamy base from feeling one-note. Best of all, the method is straightforward, and the ingredients are easy to find.
What You’ll Need
- 8 ounces egg noodles (wide or medium)
- 2 cans (5 to 6 ounces each) tuna, drained (solid white albacore or light, in water or oil)
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup milk (or half-and-half for extra richness)
- 1/2 cup sour cream (optional, for extra creaminess)
- 1 cup frozen peas (or mixed vegetables)
- 1 small onion, finely diced
- 1 cup shredded cheddar cheese (optional, for a cheesy finish)
- 1 tablespoon butter (plus more for greasing the dish)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt (adjust to taste)
- 1 cup breadcrumbs or crushed crackers (Ritz or saltines work well)
- 2 tablespoons melted butter (for mixing with the topping)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven. Heat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or nonstick spray.
- Cook the noodles. Bring a pot of salted water to a boil. Cook egg noodles until just shy of al dente, 1 to 2 minutes less than package directions. Drain well.
- Sauté the onion. In a skillet, melt 1 tablespoon butter over medium heat.
Add the diced onion and cook until soft and translucent, about 4 to 5 minutes. This step adds sweetness and depth.
- Make the sauce base. In a large bowl, whisk together the cream of mushroom soup, milk, and sour cream. Stir in garlic powder, onion powder, black pepper, and salt.
- Add the mix-ins. Fold in the drained tuna, sautéed onion, frozen peas, and half of the cheese if using.
Gently add the cooked noodles and toss until everything is coated.
- Transfer to the dish. Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining cheese on top if you want a cheesy crust.
- Make the topping. In a small bowl, combine breadcrumbs or crushed crackers with 2 tablespoons melted butter. Stir until evenly moistened, then scatter over the casserole.
- Bake. Place the dish on the center rack and bake for 20 to 25 minutes, until the topping is golden and the casserole is bubbling around the edges.
- Rest and garnish. Let the casserole sit for 5 to 10 minutes so it sets slightly.
Sprinkle with chopped parsley and serve warm.
Storage Instructions
Let leftovers cool to room temperature, then cover tightly or transfer to an airtight container. Refrigerate for up to 3 days. Reheat in a 325°F (165°C) oven, covered with foil, until warmed through, about 15 to 20 minutes. For single portions, the microwave works fine, but add a splash of milk to keep it creamy.
To freeze, assemble the casserole but do not bake. Wrap tightly with plastic and foil and freeze for up to 2 months.
Thaw overnight in the refrigerator and bake as directed, adding 5 to 10 extra minutes if needed.
Benefits of This Recipe
- Budget-friendly: Pantry staples like canned tuna and soup keep costs low while serving a crowd.
- Quick prep: Most of the work happens in one bowl with simple steps. Great for weeknights.
- Family-friendly: Mild flavors and familiar textures make it a hit with kids and adults.
- Flexible: Easy to swap veggies, adjust seasoning, or add cheese without messing up the base recipe.
- Make-ahead friendly: Assemble earlier in the day and bake when you’re ready.
Pitfalls to Watch Out For
- Overcooking the noodles: They will cook again in the oven, so keep them slightly under.
- Too dry or too thick: If the sauce seems stiff, add a little more milk before baking. The mixture should be creamy.
- Skipping seasoning: Taste the sauce before adding noodles.
Canned soup and tuna need a little extra salt, pepper, and aromatics.
- Soggy topping: Mix the topping with melted butter and add it right before baking for maximum crunch.
- Watery casserole: Drain tuna well and avoid adding frozen peas directly from an icy clump; break them up first.
Alternatives
- From-scratch sauce: Swap the canned soup for a quick mushroom béchamel. Sauté sliced mushrooms in butter, add 2 tablespoons flour, cook 1 minute, whisk in 1.5 cups milk, simmer until thick, season, and use in place of the soup and milk.
- Different proteins: Use canned salmon, shredded rotisserie chicken, or leftover turkey.
- Veggie boost: Stir in sautéed mushrooms, celery, bell peppers, or spinach. Roast broccoli florets for extra flavor.
- Gluten-free: Use gluten-free noodles, a gluten-free cream of mushroom, and gluten-free breadcrumbs or crushed GF crackers.
- Dairy-free: Choose a dairy-free cream of mushroom soup, plant milk, and vegan butter.
Skip cheese or use a dairy-free alternative.
- Different toppings: Try crushed kettle chips, French-fried onions, or a Parmesan-panko mix.
- Spice it up: Add a pinch of paprika, cayenne, or a dash of hot sauce to the sauce base.
FAQ
Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours. Add the topping just before baking.
You may need an extra 5 to 10 minutes in the oven if baking straight from the fridge.
What kind of tuna is best?
Solid white albacore has a firm texture and mild flavor, while light tuna is softer and more economical. Both work well. Make sure to drain thoroughly so the casserole doesn’t get watery.
Do I have to use egg noodles?
No.
Any short pasta like rotini, fusilli, or shells will work. Aim for similar weight and cook just under al dente.
Can I skip the cheese?
Absolutely. The casserole is delicious without cheese, thanks to the creamy soup and sour cream.
If you want richness without cheese, use half-and-half instead of milk.
How do I prevent a dry casserole?
Keep the sauce a bit looser than you think before baking. Add an extra splash of milk if needed, don’t overbake, and cover with foil for the first 10 minutes if your oven runs hot.
What if I don’t have cream of mushroom soup?
Use cream of chicken or celery soup, or make a quick white sauce with butter, flour, and milk. Add sautéed mushrooms for flavor if you have them.
Can I add more vegetables?
Yes.
Frozen peas, corn, carrots, green beans, or a mixed veggie blend work well. Just avoid watery additions like zucchini unless you sauté and drain first.
Is this freezer-friendly after baking?
It can be frozen after baking, but the topping may soften. Cool completely, wrap tightly, and freeze up to 2 months.
Reheat covered at 325°F until hot, then uncover to crisp the top.
In Conclusion
Tuna casserole with cream of mushroom is proof that simple ingredients can deliver real comfort. It’s easy to make, flexible with what you have on hand, and satisfying any night of the week. With a creamy base, tender noodles, and a golden, crunchy top, it hits all the right notes.
Keep this recipe in your rotation and make it your own with small tweaks—it’s a classic for a reason.