Tuna Casserole with Cream of Mushroom Soup is a deliciously vintage, easy recipe with comforting flavors. It’s easy on the wallet and quick to prep.
I’m going to show you exactly what I use to whip up this easy tuna casserole recipe, but as the recipe card will show you, tuna and noodles is a dish that is easily adaptable to your personal pantry, preferences and dietary needs.
From start to finish, this tasty, comforting casserole supper takes only 30 minutes. It will feed eight generously if you are serving other side dishes and six generously if you’re serving it on its own.
It has been a staple in my kitchen for over forty years and was a once-a-week meal when our five kids were growing up. It’s one of those “everybody loves it” recipes. Even grandkids who “don’t like tuna” eat seconds of this delicious dinner. (I’ll share the secret in a bit.)
If you want leftovers to reheat tomorrow and you have a larger family, I recommend doubling this recipe. It’s so delicious that my easy Tuna Casserole with mushroom soup is going to disappear quickly. So, definitely plan ahead and make extra if you want some for tomorrow’s lunches.
Tuna and Noodles is also an excellent dish for potlucks and to share with new neighbors or a family with a new baby.
Plus, this delicious, creamy, tuna casserole with mushroom soup freezes well for up to three months.
Tuna and noodles is a winning dish on flavor, affordability, flexibility and ease of preparation. I think you’ll love my easy recipe!
The Ingredients
When a recipe has only five ingredients, which ones you choose CAN make a difference to flavor. The good thing about this classic recipe is the familiar flavors are well-known to most. Nothing particularly special is needed.
I do think that the brand of pasta and the brand of canned tuna can definitely impact flavor and texture, though.
• Dry Pasta
Use the pasta that fits your budget, dietary needs and that you like best.
I recommend choosing something that holds up to boiling and then a quick bake in the oven. Choose thicker, heartier shapes that will hold the sauce and won’t break up or get mushy in the oven.
The Brand I Use and Why:
We have family members with gluten intolerance and others who are diabetic. I use Jovial brown rice pasta [affiliate link] when a recipe calls for dry pasta. The only ingredients are brown rice and water.
It’s a great clean-eating product and a carb that changes to sugar more slowly because of all the fiber of the whole grain brown rice.
It’s naturally gluten-free. It’s sturdy and holds up well in the oven. I’ve included an Amazon link for the exact shape I use in this recipe, but I can pick up many of the shapes in my local Walmart, now.
• Canned Tuna
Again, use your favorite. P.S. This tuna brand is my secret ingredient.
The Brand I Use and Why:
I had gotten to a point where I couldn’t stand canned tuna and had stopped eating it for several years. I hated the fishy smell and the nearly ground-up texture that bore no resemblance to actual fish.
In 2022 I took a chance and bought six cans of tuna online that I saw everyone raving about. I’ve never looked back.
Like the Jovial pasta, Natural Catch doesn’t know me at all. This link is not an affiliate of any kind. I just love this tuna and want others to know about it.
I buy White Albacore packed in water in cases of 24 cans, and it costs me between $3.20 and $3.50 per can, depending on what sales are running. When I open the can, I see actual filets of tuna sliced and packed into the can, not ground up mush. It is wild-caught and sustainably sourced.
And it’s absolutely delicious! A hesitant grandchild who “hates” tuna, loves this tuna casserole with cream of mushroom soup. He says the tuna tastes like chicken. lol
It’s fresh-tasting, eye-appealing, flavorful and good for us. It costs less than sustainably sourced white albacore tuna at my local grocery store, and buying it by the case means I always have some on hand.
• “Cream of” Soup
Cream of mushroom soup is traditional in tuna casserole. But I typically use a mix of cream of mushroom and cream of chicken. If doubling the recipe, I include at least one can of cream of celery. I love that the combination of flavors makes the casserole even better without having to add extra seasonings for flavor.
Use what’s in your pantry. The brand you normally buy will be perfect.
Or use my recipe to make it from scratch. Simply change out the bouillon or seasoning (or use mushroom powder) to make the variety you want. Honestly, if you subbed in my homemade beef bouillon powder which contains zero beef, is gluten-free and vegan I think the flavor would be universally scrumptious, no matter the recipe.
If I buy cream soups pre-made, I buy the Great Value brand at Walmart. It’s the least expensive and works just as well as the name brands.
• Frozen Peas
High heat and a short baking time helps the peas to stay vibrantly green with a good texture. I buy store brand frozen peas and they work beautifully.
• Cheddar Cheese
If you buy a block of Extra Sharp Cheddar and grate it yourself, you will be blown away by the difference in flavor between it and pre-grated. Plus. it melts so much better. Trust me. If you try it, you’ll never go back.
Possible Recipe Variations
- Buttered bread crumb topping – Mix 1/4 cup melted butter tossed with 2 cups of Panko bread crumbs for a buttery, crisp topping. Sprinkle evenly over the prepared casserole before baking
- Crushed potato chips topping – Crush the last few chips in the bag and sprinkle over the top of your prepped casserole before baking.
- Use different frozen vegetables, i.e., Peas and Carrots, Mixed Vegetables, Green Beans, Onions and Peppers, Broccoli Florets
- Make your own cream of soup.
- Make the dish gluten-free with Jovial Brown Rice Noodles and gluten-free cream of soup.
- Choose a different shape of pasta. I love mafalda, but plain egg noodles, shells, fusilli and rotini all work beautifully.
- Make the entire recipe on the stove top. Drain the pasta after cooking and return it to the pan. Gently stir in the cream of mushroom soup and the cream of chicken soup along with all but 1/2 cup of the Cheddar cheese. Stir over medium-low heat until the ingredients are fully incorporated and the mixture becomes hot and begins to bubble. Add the drained tuna and the frozen peas. Sprinkle the remaining Cheddar cheese over the top of the tuna and noodles mixture. Shut off the heat and put a lid on the pan. Allow the casserole to sit covered until the cheese on top has melted and the peas are hot.
- Substitute a different protein: Use canned salmon or chicken breast. Use some leftover chicken or toss in some rotisserie chicken. Have some leftover pulled pork or kalua pork or chuck roast? Use those instead of tuna. Use what you already have on hand to make this dish even more budget-friendly.
FAQs
It can be stored in an airtight container for three or four days. Reheat individual portions in the microwave, or cover tightly and then reheat the entire casserole in the oven.
Yes. Tuna casserole with cream of mushroom soup freezes well for up to three months. You can freeze it assembled but unbaked or freeze it fully baked and cooled. Just thaw the casserole in the fridge overnight before reheating or before baking according to the recipe instructions. Allow extra baking time when baking from cold.
Yes, easily! The Jovial brown rice pasta I use is already gluten-free. Just grab gluten-free “cream of” soup at the store or make your own gluten-free cream of chicken soup and you’re set. It’s that easy! Keep in mind not all gf pastas are created equally though. I’ve had some real gf pasta disasters in the past, so I only use Jovial brand brown rice pasta now. It’s the only one I’ve found that holds up to being cooked and then baked without falling apart or turning to mush. If you don’t tell them, no one will even know they’re eating gluten-free with that brand. It’s that good. Jovial doesn’t know me from Adam but I think I must sell a lot of pasta for them because I’m always recommending it. It’s amazing.
What to Serve with Tuna and Noodles
How to Make Tuna and Noodles with Cream of Mushroom Soup
- Preheat oven to 400°. (This is not a typo. High heat to quickly bring the casserole to temp will keep peas green and vibrant as well as melt the Cheddar cheese.)
- Cook pasta according to package directions leaving it just slightly al dente.
- Add cream of mushroom soup, cream of chicken soup, drained tuna, frozen peas and all but 1/2 cup of the Cheddar to a 9×13 baking dish. Stir the ingredients together until evenly distributed.
- Drain cooked pasta and add to mixture in casserole dish. Stir gently to coat all the noodles.
- Sprinkle the last 1/2 cup of Cheddar over the top of the casserole.
- Cover the baking dish with foil and bake at 400° for 20 minutes.
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Tuna Casserole with Cream of Mushroom Soup
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A simple classic tuna and noodle casserole that can be prepped in minutes and be piping hot on the table in just 30 minutes start to finish. Tuna Casserole is loaded with delicious nostalgic flavor and is a true family favorite. It’s hard to beat easy, affordable and loved by everyone!
Ingredients
- 1 lb. dry pasta, cooked according to package directions (I use Jovial Brown Rice Mafalda Noodles.)
- 2 cans (4.5 to 5 oz.) tuna (I use Natural Catch White Albacore in water.)
- 2 cans (10.5 oz.) cream of mushroom soup (or cream of chicken or cream of celery or any combination)
- 1 1/2 cups frozen peas
- 8 oz block of Cheddar cheese, grated (2 cups grated), set 1/2 cup aside
Instructions
- Preheat oven to 400°. (This is not a typo. High heat to quickly bring the casserole to temp will keep peas green and vibrant as well as melt the Cheddar cheese.)
- Cook pasta according to package directions leaving it just slightly al dente.
- Add cream of mushroom soup, cream of chicken soup, drained tuna, frozen peas and all but 1/2 cup of the Cheddar to a 9×13 baking dish. Stir the ingredients together until evenly distributed.
- Drain cooked pasta and add to mixture in casserole dish. Stir gently to coat all the noodles.
- Sprinkle the last 1/2 cup of Cheddar over the top of the casserole.
- Cover the baking dish with foil and bake covered at 400° for 20 minutes.
Notes
Possible Recipe Variations
- Buttered bread crumb topping
- Crushed potato chips topping
- Use different frozen vegetables, i.e., Peas and Carrots, Mixed Vegetables, Green Beans, Onions and Peppers, Broccoli Florets
- Make your own cream of soup
- Make the dish gluten-free with Jovial Brown Rice Noodles and gluten-free cream of soup.
- Choose a different shape of pasta. I love mafalda, but plain egg noodles, shells, fusilli and rotini all work beautifully.
- Make the entire recipe on the stove top. Drain the pasta after cooking and return it to the pan. Gently stir in the cream of mushroom soup and the cream of chicken soup along with all but 1/2 cup of the Cheddar cheese. Stir over medium-low heat until the ingredients are fully incorporated and the mixture becomes hot and begins to bubble. Add the drained tuna and the frozen peas. Sprinkle the remaining Cheddar cheese over the top of the tuna and noodles mixture. Shut off the heat and put a lid on the pan. Allow the casserole to sit covered until the cheese on top has melted and the peas are hot.
- Substitute a different protein: Use canned salmon or chicken breast. Use some leftover chicken or toss in some rotisserie chicken. Have some leftover pulled pork or kalua pork or chuck roast? Use those instead of tuna. Use what you already have on hand to make this dish even more budget-friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Casserole, Pasta
- Method: Baked or Stovetop
- Cuisine: American
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
