Tuna Casserole with Cream of Mushroom Soup
This casserole is a traditional American dish that combines pantry staples, including canned tuna, cream of mushroom soup, noodles, and cheese. The creamy soup forms the base of the sauce, creating a velvety texture that coats the noodles perfectly. It’s baked until bubbly and golden, resulting in a dish that’s rich, satisfying, and loaded with flavor — a true classic comfort recipe that has stood the test of time.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
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2 cans (5 oz each) tuna, drained and flaked
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3 cups cooked egg noodles
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1 can (10 oz) cream of mushroom soup
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1 cup milk
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1 cup frozen peas
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1 cup shredded cheddar cheese
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½ cup sour cream or mayonnaise (optional for extra creaminess)
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1 small onion, finely chopped
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½ tsp garlic powder
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1 tsp salt
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½ tsp black pepper
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1 cup breadcrumbs or crushed potato chips (for topping)
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2 tbsp melted butter
Instructions
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Preheat the oven – Set oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Cook the noodles – Boil egg noodles in salted water until al dente, drain, and set aside.
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Make the sauce – In a large bowl, whisk together cream of mushroom soup, milk, sour cream, salt, pepper, and garlic powder until smooth.
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Add tuna and vegetables – Stir in the tuna, peas, onion, and half the cheese. Mix until evenly combined.
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Combine with noodles – Gently fold the cooked noodles into the creamy mixture until well coated.
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Assemble the casserole – Transfer the mixture into the prepared baking dish and spread it evenly.
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Add the topping – Mix melted butter with breadcrumbs or crushed chips and sprinkle over the top. Add remaining cheese for an extra layer of flavor.
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Bake until bubbly – Bake uncovered for 25–30 minutes until hot, bubbly, and golden brown.
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Cool and serve – Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.