Easy Tuna Casserole With Noodles

Tuna Casserole


3 cups uncooked wide egg noodles
2 tablespoons butter
1 small onion, diced
Optional: two stalks celery, chopped (for crunch)
1/2 cup frozen peas, thawed
2 cans tuna in water, drained
10 ½ ounces condensed mushroom soup
1/3 cup milk
1 cup cheddar cheese shredded
1/4 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
2 tablespoons of butter, melted
Optional: 1 tablespoon parsely


Preheat oven to 425°F. Lightly grease a  9x13-inch casserole dish.

Cook egg noodles according to package, drain, and set aside.

Melt the butter. Light cook the onion (and celery if using) until translucent.

In a large bowl, combine onion mixture, thawed peas, tuna, mushroom soup, milk, cheese, and noodles. 

Pour mixture into the prepared 9x13-iparnch casserole dish. 

Combine Panko, Parmesan cheese, parsley, and melted butter in a small bowl.  Sprinkle mixture on top. 

Bake uncovered for approximately 18 to 20 minutes, until cheese is bubbly and top is golden brown.


8 servings

Reader Comments

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Tuna Noodle Casserole

I made this casserole today & love the flavors + the texture of the panko breadcrumbs! I do, however, prefer my tuna casserole a little more creamier than this, with more substance. Do you think adding another can of mushroom soup would do the trick? If not, please give suggestions.
Thank you!


Tuna comes in different sized cans. Please specify what size of canned tuna.

recipe for tuna noodle casserole

The Editors's picture

Hi, Mary. These would be your standard 5 ounce cans of tuna. Enjoy!