This old fashioned recipe is perfect for busy weeknights.
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❤️ Why you'll love it
- Easy tuna casserole recipe is made with simple pantry ingredients.
- It's been loved by families just like yours for generations.
- Quick to put together and you can make it ahead or freeze for later.
Old fashioned tuna casserole is classic comfort food that's stood the test of time. The truth is that if you leave the cheese out you can have the ingredients for this nutritious meal stored in the pantry all the time!
Canned evaporated milk, dried milk powder, or non-dairy milk can stand in for fresh milk. I love these vintage recipes - they're as delicious as they are practical!
This simple casserole is a great option for those busy weekdays!
🧾 Ingredients
Keep these pantry staples on hand so you can whip up this easy casserole any time! It's one of our favorite recipes!
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Cook noodles in boiling, salted water. Add the cooked egg noodles, tuna, soup, 1 cup of cheese and milk to a large bowl. (Add in the optional ingredients if using). Mix gently.
- Spray a 2 quart baking dish with cooking spray. Gently spoon tuna mixture into the prepared casserole dish. Top with remaining cheese then sprinkle with potato chips.
- Bake this classic tuna noodle casserole for 20 minutes or until golden brown and bubbly. Remove the finished casserole from the oven and let stand for 5 minutes before serving. This helps everything settle a bit and firm up so it's easier to serve.
🥫 Storage
Assemble ahead of time: You can assemble this old fashioned tuna casserole ahead of time (but leave off the potato chips), cover with plastic wrap, and refrigerate for a day or two until you are ready to bake.
Store leftovers: Cover the casserole dish with plastic wrap or put leftover tuna casserole in an airtight container and store in the refrigerator for up to 4 days.
To freeze unbaked: You can freeze unbaked tuna noodle casserole as long as you leave the potato chip topping off of it. Prepare it through step 7 then let come to room temperature. Cover with plastic wrap, then aluminum foil. When you're ready to eat just thaw overnight in the refrigerator, remove the aluminum foil and plastic wrap, add the cheese and potato chips and bake as directed!
To freeze baked: Cover as above and freeze for up to 3 months. This is the least preferable way to store.
💭 Tips
Expert Tip: If you have trouble with creamy casseroles drying out in the oven try baking them in a deeper casserole dish for 10 to 15 minutes longer.
- I know this will be unpopular but I think canned tuna packed in oil has more flavor than tuna packed in water.
- I prefer using evaporated milk in this - my mom did and I think it makes it creamier.
- You can use any kind of milk you like - even non-dairy.
- Be sure to cook the noodles al dente because they're going to cook a bit more in the oven. This is especially true if you'll be assembling ahead of time or freezing.
- Use the condensed cream of mushroom soup straight from the can - don't dilute it!
- If you use frozen peas there's no need to thaw them before adding them to the casserole.
- I use 2 cans of cream of mushroom soup because I like a creamy sauce. You can use just one if you like. (But try it this way once - it's the best tuna noodle casserole recipe ever!)
📖 Variations
There are a lot of ways to vary this recipe and substitute for ingredients you don't have or may not want to use.
- Ritz crackers, saltine cracker crumbs, or breadcrumbs in place of the potato chips (I like Panko bread crumbs)
- I love these crispy french fried onions on top
- leave out the cheese
- Egg noodles are traditional but you can use any small pasta you like; elbow macaroni, farfalle, etc.
- use Pepper Jack (yum!)
- add ½ cup frozen peas
- for extra creaminess stir ½ cup of sour cream to the soup before adding it to the noodles
- use medium egg noodles
- saute some diced onion and add
- saute some diced bell pepper and add
- add some pimentos
- slice about ¼ cup celery, saute, and add
- cream of celery soup, or any other cream soup you prefer can be used in place of the cream of mushroom soup
👩🍳 FAQs
Canned chunk light tuna or canned solid pack albacore tuna are my go-to products for this classic recipe. I prefer it packed in oil when possible.
This is a 1950s dish! It was a pantry meal that went together fast and let mom get back to watching the Jack Benny show.
Either you're over-baking it or you're not adding enough liquid. Try adding an extra ¼ cup of milk next time.
📚 Related recipes
This old fashioned tuna casserole recipe is one of my favorite comfort food recipes but I have plenty of other vintage casseroles here on the blog!
- If you prefer not to use cream of mushroom soup you can make a homemade white sauce.
- We love this easy, old fashioned chicken and noodles.
- You'll definitely want to try this old fashioned baked macaroni and cheese.
🍽️ Serve with...
Wondering what to serve with classic tuna casserole? Here are some great ideas!
- a wedge salad
- southern green beans
- green bean salad (leave out the potatoes)
- biscuits or soft breadsticks
And... if you like to end with something sweet like we do? This tangy no bake lemon pie is perfection!
📞 The last word
Old fashioned tuna noodle casserole always brings back a lot of memories for me.
My mom didn't put cheese in it but I find that the cheese kind of kills any "fishy" flavor that might come through so I often will add at least a little bit.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Old Fashioned Tuna Casserole
Print Pin Recipe SaveEquipment Needed
- 2 quart casserole
Ingredients
- 8 ounces egg noodles, depending on how much you like 6-12 ounces is fine.
- 12 ounces albacore tuna, drained
- 21 ounces cream of mushroom soup, or cream of celery
- 1 cup evaporated milk, any type of milk may be used - even non-dairy
- 1 ½ cups Cheddar cheese, grated from a block
- 1 cup potato chips, crushed
Optional
- ½ cup peas
- ¼ cup onion, finely chopped
- ¼ cup celery, finely diced
- 4 ounces pimento
Instructions
- Preheat the oven to 350°.
- Spray a 2 quart casserole dish with no-stick spray.
- Cook the egg noodles in boiling salted water until just done.
- Drain.
- Add the egg noodles, tuna, soup, ½ cup of cheese and milk to a large bowl. (Add in the optional ingredients if using)
- Mix gently.
- Gently spoon mixture into the prepared casserole dish.
- Top with remaining cheese then sprinkle with potato chips.
- Bake 20 minutes or until hot and bubbly.
- Let stand for about 5 minutes and then serve warm.
Notes
- I know this will be unpopular but I think canned tuna packed in oil has more flavor than tuna packed in water.
- I prefer using evaporated milk in this - my mom did and I think it makes it creamier.
- You can use any kind of milk you like - even non-dairy.
- Be sure to cook the noodles al dente because they're going to cook a bit more in the oven. This is especially true if you'll be assembling ahead of time or freezing.
- Use the condensed cream of mushrooms soup straight from the can - don't dilute it!
- If you use frozen peas there's no need to thaw them before adding them to the casserole.
- I use 2 cans of cream of mushroom soup because I like a creamy sauce. You can use just one if you like.
Nutrition Facts
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First published October 5, 2021. Last updated October 7, 2022 for editorial improvements.
Kathy
try green olives in it