Tuna noodle casserole is such a comfort food classic, I can’t believe I haven’t shared a recipe for it before. My mom wasn’t a super creative cook, but we loved the meals she served us! She leaned hard on easy comfort foods, like meatloaf, mac and cheese, chicken-and-rice casserole, broccoli with melted cheese on top and of course, tuna noodle casserole.
My easy, classic tuna noodle casserole recipe doesn’t break the mold. There are some foods that just have to be done in the traditional way, so my recipe includes all the classic ingredients we grew up with! Think canned cream of celery soup, canned tuna and frozen peas to make for a creamy, cheese casserole that everyone will adore.
Classic Tuna Noodle Casserole Ingredients
- Tuna: I usually use water-packed tuna for this, because that’s what mom used! Oil packed tuna is OK if that’s what you have, just be sure to drain it very thoroughly so the dish isn’t overly rich.
- Noodles: Egg noodles are the classic noodle for this and I love their short, curly shape.
- Cream of celery soup: A lot of recipes use cream of mushroom soup here, and it’s fine to use that if you prefer. My mom always used cream of celery soup, so that is what I use.
- Milk: Whole milk is best.
- Cheese: Pre-shredded cheese is OK, but if you shred it yourself you’ll have better results.
- Seasonings: Salt, pepper, garlic powder
- Crispy topping: Panko breadcrumbs + butter
Tuna Casserole Mix-Ins + Variations
- Use different noodles! Rotini, penne, or shells all work well. I often use gluten-free noodles and they also work fine!
- Add more veggies: Celery, sautéed onion, or frozen corn are all great additions if you want to add a few more veggies.
- Instead of panko: Try topping the casserole with crushed buttery crackers (like Ritz), or crushed plain potato chips with a sprinkle of Old Bay seasoning. Both are delicious!
- Yellow cheddar cheese is classic, but a sharper white cheddar or gouda are also really yummy if you want to mix things up!
How To Freeze Tuna Noodle Casserole
Tuna noodle casserole is a great meal to freeze! It keeps well in the freezer for up to three months. Assemble the entire dish (minus the panko topping) and wrap it tightly in a few layers of cling wrap, followed by a layer to foil. Then, freeze for up to three months. When you’re ready to eat, thaw in the refrigerator overnight. Add the crispy topping before baking.
If you want to freeze leftovers, you can! Let them cool, and freeze for up to two months.
Tips For The Best Tuna Noodle Casserole
- Don’t overcook the noodles! If anything, undercook them slightly so that they don’t get mushy when baked.
- If the topping browns too quickly, cover the casserole with foil for part of the baking time.
- Work ahead. You can assemble the entire casserole, minus the panko (it’ll get soggy in the fridge) a day ahead of time. Just cover and refrigerate it until you’re ready to add the panko and bake!
More Classic, Comforting Casseroles
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