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Brief Overview
Tuna casserole is one of those comforting dishes that carries the warmth of home in every bite. A baked combination of noodles, tuna, and a creamy sauce, it found its way into American kitchens as a go-to family dinner. It is hearty, easy to prepare, and endlessly adaptable, making it a household staple.
Its reputation might lean modest, but tuna casserole has a quiet appeal that goes beyond nostalgia. It has managed to survive shifting food trends and still shows up on tables, potlucks, and lunch trays across the United States. There is something reliable about it, like a favourite jumper on a cold day.
What Is Tuna Casserole?
Tuna casserole is a baked dish where flaked canned tuna is mixed with cooked pasta, most often egg noodles, and a creamy base that binds it all together. The mixture is poured into a baking dish, topped with breadcrumbs or crushed crisps, then baked until golden and bubbling.
Some versions keep things classic with just peas and a tin of condensed soup, while others include mushrooms, cheese, or even celery for a little extra crunch. It is a one dish meal that balances convenience and comfort with a generous dose of familiarity.
Ingredients and Taste
The foundation of any tuna casserole starts with pasta and canned tuna. Egg noodles are most traditional, offering a soft texture that pairs well with the flaked fish. The sauce is typically made with a tin of cream of mushroom or cream of celery soup, giving the dish its signature creaminess.
Frozen peas are a common addition, offering a pop of sweetness and colour. Some cooks add shredded cheddar, while others finish it off with a crisp topping of breadcrumbs or crushed potato crisps. The flavours are creamy, savoury, and mild, with the tuna bringing just enough saltiness.
The result is a dish that feels deeply satisfying without being heavy. Each forkful offers a blend of soft pasta, flaky tuna, and a creamy sauce that clings to every bite. It is comfort food, plain and simple, but with room for personal touches.
A Taste of History
Tuna casserole rose to popularity in the United States during the 1950s and 1960s, when convenience foods were becoming a fixture in American households. With the rise of canned goods and condensed soups, the dish offered a way to make something filling with what was already in the pantry.
It became especially popular among busy families and home cooks who wanted to stretch ingredients and feed a crowd without spending hours in the kitchen. The dish reflected post-war practicality and a changing relationship with food, where speed and shelf life began to matter more.
While its peak may have passed, tuna casserole never really disappeared. It continues to live on in recipe boxes, community cookbooks, and memory. Today, it stands as a small but enduring chapter in American food culture, proof that humble ingredients can leave a lasting mark.
How to make Traditional Tuna Casserole
Comforting, creamy, and deeply nostalgic, traditional tuna casserole is a baked noodle dish layered with pantry staples and simple charm. Expect soft egg noodles blanketed in a savoury sauce of tuna, peas, and cream, all topped with a golden crust. This version stays true to its mid-century roots, while offering updated tips for best flavour and texture. See the recipe card at the bottom for printable directions
Ingredients
For the casserole:
- 225g egg noodles
- 1 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 1 garlic clove, minced
- 1 can (295g) cream of mushroom soup
- 120ml whole milk
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp ground black pepper
- 1 cup frozen peas (no need to thaw)
- 2 cans (approx. 150g each) tuna in water, well drained and flaked
- 1/2 cup shredded cheddar cheese
For the topping:
- 1/2 cup crushed butter crackers or plain breadcrumbs
- 2 tbsp melted butter
- 2 tbsp grated Parmesan (optional)
Cooking Instructions
Step 1: Preheat and Prep Noodles
Preheat your oven to 180°C (350°F). In a large pot, bring salted water to a boil and cook the egg noodles just until al dente, about 6 minutes. Drain and set aside. Avoid overcooking, as they’ll continue softening in the oven.
Step 2: Sauté the Aromatics
In a saucepan over medium heat, melt the butter and sauté the chopped onion for 3 to 4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds. This builds the casserole’s base flavour.
Step 3: Create the Sauce Base
Reduce the heat to low and stir in the cream of mushroom soup and milk. Whisk gently until the mixture is smooth and heated through. Season with salt and pepper, adjusting to your taste.
Step 4: Fold in Tuna and Peas
Add the drained tuna and frozen peas into the sauce. Stir gently to combine without breaking the tuna too much. Let it warm through for 2 minutes, just until the peas begin to soften.
Step 5: Combine with Noodles
In a large mixing bowl, combine the cooked noodles with the tuna and sauce mixture. Add the shredded cheddar and gently fold until everything is evenly coated. This helps the flavours meld beautifully.
Step 6: Prepare the Casserole Dish
Lightly grease a medium sized baking dish (about 20x20cm). Spoon the tuna noodle mixture into the dish and spread it out evenly with a spatula.
Step 7: Add the Topping
In a small bowl, mix the crushed crackers or breadcrumbs with melted butter and optional Parmesan. Sprinkle this mixture over the casserole for a crunchy golden topping.
Step 8: Bake Until Golden
Place the dish on the middle oven rack and bake uncovered for 25 to 30 minutes, or until bubbling around the edges and the topping is crisp and golden.
Step 9: Rest Before Serving
Remove the casserole from the oven and let it rest for 5 to 10 minutes. This allows the sauce to thicken slightly, making for cleaner servings and better flavour.
Final Step: Garnish and Serve
Serve warm, garnished with chopped parsley if desired. Tuna casserole pairs well with a green salad or buttered green beans for balance. A dash of hot sauce or a lemon wedge on the side can brighten the dish.
Cooking Tips for Perfect Tuna Casserole
- Use al dente noodles so they don’t become mushy during baking.
- Drain tuna thoroughly to avoid a watery sauce.
- Add a dash of Worcestershire sauce or Dijon mustard to the sauce for subtle depth.
- If the topping browns too quickly, cover loosely with foil halfway through baking.
- Swap cheddar for Monterey Jack or Gruyère for a creamier twist.
Tuna Casserole (Baked Tuna and Noodle Dish)
Ingredients
For the casserole:
- 225 g egg noodles
- 1 tbsp unsalted butter
- 1 small yellow onion finely chopped
- 1 garlic clove minced
- 1 can 295g cream of mushroom soup
- 120 ml whole milk
- 1/2 tsp sea salt or to taste
- 1/4 tsp ground black pepper
- 1 cup frozen peas no need to thaw
- 2 cans approx. 150g each tuna in water, well drained and flaked
- 1/2 cup shredded cheddar cheese
For the topping:
- 1/2 cup crushed butter crackers or plain breadcrumbs
- 2 tbsp melted butter
- 2 tbsp grated Parmesan optional
Instructions
- Preheat your oven to 180°C (350°F). In a large pot, bring salted water to a boil and cook the egg noodles just until al dente, about 6 minutes. Drain and set aside. Avoid overcooking, as they’ll continue softening in the oven.
- In a saucepan over medium heat, melt the butter and sauté the chopped onion for 3 to 4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds. This builds the casserole’s base flavour.
- Reduce the heat to low and stir in the cream of mushroom soup and milk. Whisk gently until the mixture is smooth and heated through. Season with salt and pepper, adjusting to your taste.
- Add the drained tuna and frozen peas into the sauce. Stir gently to combine without breaking the tuna too much. Let it warm through for 2 minutes, just until the peas begin to soften.
- In a large mixing bowl, combine the cooked noodles with the tuna and sauce mixture. Add the shredded cheddar and gently fold until everything is evenly coated. This helps the flavours meld beautifully.
- Lightly grease a medium sized baking dish (about 20x20cm). Spoon the tuna noodle mixture into the dish and spread it out evenly with a spatula.
- In a small bowl, mix the crushed crackers or breadcrumbs with melted butter and optional Parmesan. Sprinkle this mixture over the casserole for a crunchy golden topping.
- Place the dish on the middle oven rack and bake uncovered for 25 to 30 minutes, or until bubbling around the edges and the topping is crisp and golden.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes. This allows the sauce to thicken slightly, making for cleaner servings and better flavour.
- Serve warm, garnished with chopped parsley if desired. Tuna casserole pairs well with a green salad or buttered green beans for balance. A dash of hot sauce or a lemon wedge on the side can brighten the dish.
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