Name: Classic Old Fashioned Tuna Casserole (Easy Recipe)
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 8 – 12 ounces Egg Noodles; 12 ounces Albacore Tuna, drained well; 21 ounces (2 cans) Cream of Mushroom Soup; 1 cup Evaporated Milk (or any milk); 1 ½ cups Sharp Cheddar Cheese, grated and divided; 1 cup Potato Chips, crushed; ½ cup Peas (Optional); ¼ cup Onion, finely chopped (Optional); ¼ cup Celery, finely diced (Optional); 4 ounces Pimentos, drained and diced (Optional)

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What’s the one dish that instantly transports you back to childhood? For me, it’s the sound of a bubbling, cheesy casserole coming out of the oven. It’s the ultimate comfort food. This Old Fashioned Tuna Casserole recipe is that feeling in a 9×13 pan. It’s the classic, creamy, and savory tuna noodle casserole you remember, complete with that irresistible, crunchy potato chip topping. Forget complicated recipes; this is the easy, budget-friendly weeknight dinner that will have the whole family running to the table.

Contents

Ingredients for This Classic Casserole
Recipe Timing
Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Your Dish
Step 2: Cook the Egg Noodles
Step 3: Mix the Creamy Filling
Step 4: Assemble the Casserole
Step 5: Add the Cheesy, Crunchy Topping
Step 6: Bake and Rest

Nutritional Information (Estimate)
Healthier Alternatives & Variations
Serving Suggestions
Common Mistakes to Avoid
Storing and Make-Ahead Tips
Conclusion
Frequently Asked Questions

Q1. Can I use a different soup besides Cream of Mushroom?
Q2. What kind of milk is best?
Q3. Do I have to use albacore tuna?
Q4. I don’t have potato chips. What else can I use for the topping?

Classic Old Fashioned Tuna Casserole (Easy Recipe)

Description
Ingredients
Instructions
Notes
Nutrition
Did you make this recipe?

Ingredients for This Classic Casserole

The beauty of this recipe is its simplicity, using pantry staples to create a rich, comforting meal. For the best, non-grainy cheese sauce, I always recommend grating your own cheese from a block.

Ingredient	Amount/Quantity	Notes
Egg Noodles	8 – 12 ounces	Use your preferred amount; 8 oz for extra creamy, 12 oz for extra hearty.
Albacore Tuna	12 ounces	Canned, packed in water, drained well.
Cream of Mushroom Soup	21 ounces (2 cans)	Cream of Celery is also a fantastic substitute.
Evaporated Milk	1 cup	Any type of milk may be used, even non-dairy.
Sharp Cheddar Cheese	1 ½ cups	Grated from a block and divided.
Potato Chips	1 cup	Crushed, for that essential crunchy topping.
Peas (Optional)	½ cup	Frozen peas are perfect.
Onion (Optional)	¼ cup	Finely chopped.
Celery (Optional)	¼ cup	Finely diced.
Pimento (Optional)	4 ounces	Drained and diced.

Recipe Timing

This is the perfect weeknight meal. It’s on the table in under an hour, with most of that time being hands-off baking.

Preparation Time: 15 minutes (includes boiling water and cooking noodles)
Cooking Time: 20 minutes
Resting Time: 5 minutes
Total Time: 40 minutes

Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Your Dish

First, preheat your oven to 350°F (175°C). Grab a 2-quart casserole dish (a 9×9 inch square pan or a similar 7×11 inch dish works perfectly). Give it a good spray with no-stick cooking spray. This little step makes cleanup so much easier later!

Step 2: Cook the Egg Noodles

Bring a large pot of generously salted water to a rolling boil. Add your egg noodles and cook them according to the package directions until they are just tender (al dente).

Actionable Tip: Don’t overcook the noodles! They will continue to cook in the oven, so pulling them when they still have a firm bite is the secret to avoiding a mushy casserole. Drain them well.

Step 3: Mix the Creamy Filling

In a large mixing bowl, add the drained egg noodles, the well-drained albacore tuna, the cream of mushroom soup, ½ cup of the shredded cheddar cheese, and the milk.

Actionable Tip: This is the perfect time to add your optional ingredients! The frozen peas (no need to thaw), finely chopped onion, diced celery, or pimentos will add wonderful texture, color, and flavor. Gently stir everything together until it’s just combined.

Step 4: Assemble the Casserole

Gently spoon the noodle mixture into your prepared casserole dish. Spread it out into an even layer with the back of your spoon.

Step 5: Add the Cheesy, Crunchy Topping

This is the best part! Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the noodle mixture. Now, for that signature crunch, sprinkle the crushed potato chips all over the cheese.

Actionable Tip: Don’t crush the chips into dust! You want some larger, irregular pieces. Gently crushing them in your hands as you sprinkle them on works perfectly.

Step 6: Bake and Rest

Place the casserole in your preheated oven and bake for 20 minutes. You’ll know it’s done when the sauce is hot and bubbling around the edges and the cheese is beautifully melted.

Actionable Tip: This is the hardest part: let it stand on the counter for about 5 minutes before serving. This allows the creamy sauce to thicken up just slightly, making it perfect for serving.

Nutritional Information (Estimate)

Please note this is an estimate per serving, assuming the recipe serves 6. Actual nutrition will vary based on the specific brands of soup, cheese, and milk you use.

Calories: 480 kcal per serving
Protein: 25 g
Carbohydrates: 40 g
Fat: 25 g
Saturated Fat: 11 g
Sodium: 950 mg

Healthier Alternatives & Variations

This casserole is a classic, but it’s easy to tweak for different needs or tastes!

Lighter Sauce: Swap the regular condensed soup for a “healthy request” or low-fat, low-sodium version. You can also swap the evaporated milk for regular low-fat milk or an unsweetened, unflavored non-dairy milk.
Whole Wheat Pasta: Use whole wheat egg noodles for a boost in fiber and a nice, nutty flavor that pairs well with the tuna.
Gluten-Free: Make this a gluten-free tuna casserole by using your favorite gluten-free pasta (a corn/rice blend works well). Ensure your cream of mushroom soup is certified gluten-free, and swap the potato chips for crushed gluten-free corn flakes or even pork rinds for a keto-friendly crunch.
Different Topping: Not a fan of potato chips? A mix of panko breadcrumbs and melted butter (1 cup panko + 2 tablespoons melted butter) broiled for the last 1-2 minutes is also delicious. French’s fried onions are another classic topping!

Serving Suggestions

This Old Fashioned Tuna Casserole is a hearty one-dish meal, but it loves a simple companion to round out the plate.

Side Dish: Serve it with a crisp, simple green salad tossed in a tangy vinaigrette. The bright, acidic dressing cuts through the richness of the creamy casserole perfectly. A side of steamed green beans, roasted broccoli, or sautéed spinach is also fantastic.
Garnish: A sprinkle of fresh, chopped parsley or chives over the top just before serving adds a beautiful pop of color and a touch of freshness.
Occasion: This is the ultimate easy weeknight dinner, but it’s also a nostalgic favorite for potlucks and family gatherings. It’s a dish that everyone recognizes and loves.

Common Mistakes to Avoid

This recipe is very forgiving, but a few small tips will guarantee a perfect result every time.

Overcooking the Noodles: This is the #1 mistake! Mushy noodles will fall apart and ruin the texture of the finished dish.
- Solution: Cook the egg noodles only until al dente (still firm to the bite). They will absorb sauce and finish cooking in the oven.
Watery Casserole: This often happens from not draining the tuna or noodles properly. A watery casserole is a sad casserole.
- Solution: Drain the tuna very well; press it with a fork in the can. Let the noodles sit in the colander for an extra minute and give them a good shake to remove all excess water before adding them to the bowl.
Forgetting to Salt the Pasta Water: This is your only chance to season the noodles themselves. Unseasoned pasta can make the whole dish taste flat.
- Solution: Add at least 1-2 tablespoons of salt to your large pot of boiling water before you add the pasta.

Storing and Make-Ahead Tips

This is a fantastic recipe for prepping ahead!

Make-Ahead: You can assemble the entire casserole (steps 1-4) up to 24 hours in advance. Cover it tightly with foil and store it in the refrigerator. Important: Leave the potato chips off! Add the cheese and chip topping just before baking. You may need to add 5-10 minutes to the baking time since it’s starting from cold.
Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: The best way to reheat is in a 350°F (175°C) oven for 15-20 minutes, or until hot and bubbly. This helps the topping crisp up again. You can also reheat individual portions in the microwave.

Conclusion

There’s a reason this Old Fashioned Tuna Casserole has been a family favorite for generations. It’s creamy, cheesy, crunchy, and just plain satisfying. This easy, budget-friendly recipe is the perfect answer to “what’s for dinner?” and delivers pure comfort in every single bite. We hope you love this classic tuna noodle casserole!

Try it out and let us know in the comments how it turned out for you! We’d love to hear your feedback. Did you add any of the optional ingredients? Don’t forget to rate the recipe and subscribe for more easy, delicious dinners.

Frequently Asked Questions

Q1. Can I use a different soup besides Cream of Mushroom?

Absolutely! This recipe works perfectly with Cream of Celery for a slightly different savory flavor. Cream of Chicken would also be delicious and add a slightly richer, poultry-based note to the sauce.

Q2. What kind of milk is best?

The data suggests evaporated milk for a classic, rich flavor that won’t curdle, but honestly, any type of milk may be used. Whole milk, 2%, or even non-dairy milks like unsweetened almond or soy milk will work just fine.

Q3. Do I have to use albacore tuna?

Albacore tuna is recommended for its firm, meaty texture and milder flavor, which helps it stand out in the casserole. However, any canned tuna (like chunk light, packed in water or oil) will work. Just be sure to drain it very well.

Q4. I don’t have potato chips. What else can I use for the topping?

No problem! You have plenty of great options for that crunchy topping. You can use 1 cup of crushed buttery crackers (like Ritz), 1 cup of French’s fried onions, or 1 cup of panko breadcrumbs tossed with 2 tablespoons of melted butter.