Old Fashioned Tuna Casserole

Name: Old Fashioned Tuna Casserole
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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 1/2 cups Cheddar cheese (grated from a block); 1 cup potato chips (crushed); 1/2 cup peas; 1/4 cup onion (finely chopped); 1/4 cup celery (finely diced); 4 ounces pimento

Tuna noodle casserole is the perfect comfort food for busy weeknights. Make this creamy, old-fashioned recipe with simple pantry ingredients in 30 minutes.

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This old fashioned recipe is perfect for busy weeknights.

Title image for Old Fashioned Tuna Casserole with text overlay. — When I need a little emotional recharge there's nothing like mom's tuna casserole to do the job!

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❤️ Why you'll love it
🧾 Ingredients
🔪 Instructions
🥫 Storage
💭 Tips
📖 Variations
👩‍🍳 FAQs
📚 Related recipes
🍽️ Serve with...
📞 The last word
📖 Recipe
🥄 Equipment
💬 Comments

If you use the jump to recipe button be sure to scroll back up for the variations, tips, and side dish suggestions.

❤️ 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 noodle 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!

And, let's be honest - any casserole with potato chips on top is going to be a winner!

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.

Steps for making this tuna casserole recipe.

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.

How to reheat tuna casserole: I usually add a little milk to the casserole to make sure it's not dry. Cover with foil and reheat in a 350F oven. You can also heat individual servings in the microwave in 1 minute increments.

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.

A serving of casserole being taken from the dish showing the creamy insides.

💭 Tips

Expert Tip: Bake creamy casseroles in a slightly smaller, deeper casserole dish if you've had trouble with them drying out in the oven in the past. Add 10 - 15 minutes to baking time.

Canned tuna packed in oil has more flavor than tuna packed in water.
Use evaporated milk in this. It makes it creamier.
Use any kind of milk you like - even non-dairy.
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!
No need to thaw frozen peas before using them in tuna noodle casserole.
Use 2 cans of cream of mushroom soup if you like a creamier sauce. I do it this way and it's the best tuna casserole recipe ever! One can is traditional.

📖 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

Which tuna is best for tuna casserole?

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.

When was tuna casserole popular?

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.

Why is my tuna casserole dry?

Either you're over-baking it or you're not adding enough liquid. Try adding an extra ¼ cup of milk next time, or double the cream of mushroom soup.

What temperature should a casserole be heated to?

Always heat your casseroles to 165F in the center. Use an instant read thermometer to make sure it's a safe temperature all the way through.

Overhead view of a serving of this dish on a white plate. — Here's a plate of pure comfort food!

There are plenty of other vintage casserole recipes here on the blog, although the tuna casserole is one of my very favorites!

Make this homemade white sauce if you prefer not to use cream of mushroom soup.
We love this easy, old fashioned chicken and noodles.
Old fashioned baked macaroni and cheese is a longtime favorite thats easy to make and always family friendly.

🍽️ Serve with...

Wondering what to serve with classic tuna casserole? Here are some great ideas!

I like to serve tuna casserole with either a crunchy green bean salad or southern green beans. When I have time I'll add buttermilk biscuits or soft breadsticks. This tangy, no bake lemon pie is the perfect, sweet ending!

📞 The last word

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.

This chicken casserole with Stovetop Stuffing is another old fashioned recipe we love.

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! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

🥄 Equipment

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First published October 5, 2021. Last updated June 3, 2023 for editorial improvements and more helpful tips.