Creamy Tuna Casserole with Cream of Mushroom

This tuna casserole with cream of mushroom soup is the kind of dinner you throw together when the pantry is looking sparse and you need something warm in under an hour. It comes out bubbly, golden on top, and creamy underneath, exactly what a weeknight comfort food should be.

Canned tuna, tender egg noodles, and a quick mushroom sauce get mixed together and baked with a crunchy breadcrumb topping. It’s a no-fuss dish that always feels like more than the sum of its simple parts.

Why This Casserole Is a Keeper

The cream of mushroom soup does two jobs at once. It brings savory mushroom flavor and a velvety texture without any whisking at the stove.

It’s also endlessly forgiving. Swap the peas for corn, use crushed crackers instead of breadcrumbs, or throw in an extra handful of cheese if that’s what you have. You can make it your own and it still works.

Ingredients

• 8 oz egg noodles: wide or extra-wide noodles hold the sauce well
• 2 (5 oz) cans chunk light tuna in water: drained and flaked; oil-packed works too
• 1 (10.5 oz) can condensed cream of mushroom soup: use a standard brand, not the low-fat variety
• 1 cup whole milk: adds creaminess; 2% is fine
• 1 cup frozen peas: no need to thaw
• 1 cup shredded sharp cheddar cheese: freshly grated melts more smoothly
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 cup plain breadcrumbs: or panko for extra crunch
• 2 tbsp unsalted butter: melted, for the topping

Variations and Swaps

• Swap the protein: use canned salmon or two cups of shredded cooked chicken instead of tuna.
• Change the topping: crushed potato chips or butter cracker crumbs work beautifully.
• Make it cheesier: stir an extra half cup of shredded mozzarella into the filling.
• Add veggies: stir in a cup of steamed chopped broccoli or sautéed sliced mushrooms.
• Skip the peas: corn or green beans are just as good.

If you enjoy easy baked pasta dinners, you might also like my Chicken Alfredo Casserole.

How to Make Creamy Tuna Casserole with Cream of Mushroom

Step 1: Boil the Noodles

Bring a large pot of salted water to a boil over high heat. Add the 8 oz egg noodles and cook according to the package directions, but stop 1 minute short of al dente, usually about 6 minutes. Drain and set aside.

The noodles will finish softening in the oven, so pulling them a minute early keeps them from turning mushy.

Step 2: Mix the Filling

While the noodles cook, combine the cream of mushroom soup, 1 cup milk, garlic powder, and black pepper in a large mixing bowl. Whisk until smooth, then gently fold in the drained tuna, 1 cup frozen peas, and 1 cup shredded cheddar.

You’ll have a thick, pale sauce dotted with green peas and flakes of tuna. It will smell lightly of mushroom and sharp cheese.

Step 3: Assemble the Casserole

Stir the drained noodles into the bowl with the tuna mixture until every noodle is coated. Scrape everything into a greased 9×13-inch baking dish and spread it into an even layer.

In a small bowl, toss the breadcrumbs with the 2 tbsp melted butter until they look like damp sand. Sprinkle the buttered crumbs evenly over the casserole.

Don’t press the topping down. Leaving it loose gives you those crunchy bits everyone fights over.

Step 4: Bake Until Bubbly

Preheat your oven to 375°F (190°C). Set the dish on the middle rack and bake for 20 to 25 minutes. The casserole is ready when the topping turns deep golden and the sauce bubbles up vigorously around the edges.

You’ll know it’s done by the toasted, buttery smell that fills the kitchen. Let it rest on the counter for 5 minutes before serving so the filling sets enough to scoop cleanly.

Step 5: Scoop and Serve

Scoop generous portions onto plates, making sure each one gets some of the crunchy top. A scatter of fresh parsley or an extra crack of black pepper on top is optional but makes it look like you put in some effort.

Serve it while it’s still hot and steamy, the cheese slightly stretchy and the noodles tender.

Tips for the Best Tuna Casserole

• Choose the right tuna: Chunk light tuna packed in water gives you clean flakes that don’t turn the casserole oily. If you use oil-packed tuna, drain it well and skip the salt.
• Don’t skip the butter in the topping: Tossing the breadcrumbs with melted butter is what gives you an even, golden crust that stays crispy.
• Season lightly: Canned soup and cheese already bring salt, so hold off on adding extra until you taste the finished dish.
• Let it rest: Those 5 minutes off the heat let the sauce thicken slightly so the casserole slices rather than slides.

Bake times by dish:

Storing Leftover Tuna Casserole

• Refrigerate: Store covered tightly in the dish or an airtight container for up to 3 days. The topping will soften, but the flavor stays solid.
• Reheating: Warm individual portions in the microwave, or reheat the whole casserole in a 350°F (175°C) oven for 15 to 20 minutes until heated through.

What to Serve with Tuna Casserole

A crisp green salad with a lemon vinaigrette cuts the richness of the creamy sauce and adds a bright contrast. Steamed green beans or roasted broccoli also work, giving you something green and crunchy on the plate without much extra effort.

Frequently Asked Questions

Can I freeze this casserole?

Yes, assemble it completely without baking, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 5 to 10 minutes since it starts cold.

Can I make it ahead of time?

You can assemble the casserole up to 24 hours in advance, cover it, and refrigerate. Keep the breadcrumb topping separate and add it just before baking so it stays crunchy.

How do I double this recipe?

Double all ingredients and bake in a deep 9×13-inch casserole or two standard dishes. Expect the bake time to increase by 5 to 10 minutes, and watch for bubbling to know it’s done.

Why did my casserole turn out dry?

It likely baked too long or the sauce needed more liquid. Make sure to use the full cup of milk and stop baking as soon as the topping is golden and the edges bubble.

Tuna Casserole with Cream of Mushroom Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Calories: 310

Ingredients Method Notes

Ingredients

  

• 8 oz egg noodles
• 2 (5 oz) cans chunk light tuna in water, drained
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup whole milk
• 1 cup frozen peas
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 cup plain breadcrumbs
• 2 tbsp unsalted butter, melted

Method

 

1. Cook egg noodles in salted boiling water until 1 minute shy of al dente, then drain.
2. Whisk cream of mushroom soup with milk, garlic powder, and pepper. Fold in tuna, peas, and cheddar.
3. Stir drained noodles into the tuna mixture, transfer to a greased 9×13-inch dish, and top with breadcrumbs tossed in melted butter.
4. Bake at 375°F (190°C) for 20 to 25 minutes until topping is golden and sauce bubbles at the edges.
5. Let rest 5 minutes, then scoop onto plates and serve hot.

Notes

This casserole needs 5 minutes to rest after baking so the filling sets; that cooling time is not included in the prep or cook time. If you prefer a thicker sauce, use 3/4 cup milk instead of a full cup.