Give this mid-century classic a second look; you might be surprised!
While I remember my grandmother making tuna casserole, my mom never made it much, and I certainly didn’t make it for my kids when they were little. A few years ago, however, I was feeling nostalgic for my grandmother’s cooking and decided to try it one night. To my surprise, the now-older kids gobbled it up! I guess that’s why it was a classic for so many years, in home kitchens and school cafeterias.
Tuna casserole was first introduced in the Pacific Northwest during the 1930s. Especially after Campbell’s introduced its cream of mushroom soup in 1934, the dish gained popularity all over the country. The combo of canned tuna, egg noodles, canned peas, and cream of mushroom soup was tasty, filling, and economical. The toppings varied, from crushed saltines to potato chips to shredded cheese. Whatever the topping, by the 1950s, it was an established American dish.
While tuna casserole sometimes gets a bad rap for being heavy or flavorless, it doesn’t have to be either. With the right ingredients and proportions, it can be a flavorful, easy meal for a chilly winter night. You will love tuna casserole for family dinners or even make-ahead weekday lunches to take to work. It comes together easily and quickly, and the savory flavors of tuna, creamy dairy, noodles, peas, and a crunchy topping make for a tasty bite every time.
Choosing canned tuna
At most grocery stores, there is a whole section of canned tuna to choose from. First, there are the varieties of tuna; typically, the most common ones are yellowfin or skipjack (either one can be labeled “light” tuna), or albacore, which is whiter than the light tuna and typically has a milder taste as well. All canned tuna will be packed in either water or oil. For fewer calories and fat, choose tuna packed in water. For more moisture and flavor, choose tuna packed in oil. Any of these varieties will work well in tuna casserole, so taste some different kinds and see what you like best!
How do I store leftovers?
Tuna casserole is made for leftovers. Leftovers can be stored in the fridge, covered, for up to 3 or 4 days. Alternatively, you can freeze the casserole leftovers in single portions for up to 2 months. Thaw overnight in the fridge. Whether you are refrigerating or freezing, note that the potato chip topping will soften; simply sprinkle with some fresh chips to add that crunch back to the top. To reheat, either use your microwave or preheat the oven to 400°F and bake until warmed through (usually about 5-10 minutes).
Serving suggestions
Tuna casserole is great as is, but you can always swap out things as you or your family likes them. For instance, we love topping it with shredded cheese and French-fried onions (sold in the can). You can also use crushed Cheez-It crackers if you’re a big cheese fan. Out of frozen peas? Substitute with frozen corn or diced roasted bell pepper. It’s easy to customize this dish.
When serving tuna casserole as your main, consider sides that are equally easy. For instance, Air-Fryer Green Beans or the super-quick skillet side of Broccoli Rabe both work well. Or, a salad is a quick and easy way to add some variety and veggies to the meal. Consider a Caesar Salad or any kind of tossed green salad to serve alongside tuna casserole.
Tuna Casserole
Ingredients
- 12 ounces egg noodles
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 cup milk
- 2 5-ounce cans tuna, drained
- 1 cup frozen peas
- 1 1/2 cups cheddar cheese, shredded, divided
- Salt and pepper, to taste
- 1 cup potato chips, crushed
Instructions
- Preheat your oven to 425°F.
- Boil salted water in a large pot and cook egg noodles per package instructions until al dente. Drain and set aside.
- In a large bowl, mix the condensed cream of mushroom soup and milk until smooth.
- Add the drained tuna, frozen peas, and 1 cup shredded cheddar cheese to the soup mixture. Stir until well combined, season with salt and pepper.
- Gently fold the cooked noodles into the tuna mixture until evenly coated.
- Transfer the mixture into a 9×13-inch baking dish and spread evenly.
- Evenly scatter the crushed potato chips and the remaining 1/2 cup of shredded cheese on top of the casserole.
- Bake in the preheated oven for 15-25 minutes, or until the casserole is hot and bubbly.
- Remove from the oven and let stand for a few minutes before serving. Enjoy!
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