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5.0 from 27 votes

Best Easy Tuna Casserole

Learn to make my favorite homemade Tuna Casserole with egg noodles, flakes of chunky tuna, and peas in a creamy sauce and a buttery topping made from crispy crunchy cornflakes!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8
Calories: 447 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 pound egg noodles
  • 1 tablespoon butter
  • 1 small onion finely diced
  • 2 talks celery finely diced
  • 2 cloves garlic minced
  • salt to taste
  • 2 cans tuna packed in water
  • 10.5 ounces cream of mushroom soup 1 can , 10.5 ounces
  • ¾ cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup peas frozen
For the topping
  • 1 cup cornflakes crushed
  • ½ cup shredded cheddar cheese
  • 1 tablespoon parsley
  • 2 tablespoons melted butter

Instructions

    Cup of Yum
  1. Preheat oven to 375° F and grease a 13x9 baking dish
  2. In a large pot, boil water for egg noodles.
  3. Cook the noodles for half the time listed on the package directions.
  4. Then drain the noodles into a colander in the sink and rinse them with cold water.
  5. Melt butter in a non stick skillet and add onion, celery, and garlic and saute until tender
  6. In a large bowl, add the tuna, soup, milk, cheddar cheese, peas, cooked vegetables, cooked noodles and salt and mix together thoroughly.
  7. Pour into prepared baking dish and spread into an even layer.
  8. In a small bowl, add the crushed cornflakes, cheddar cheese and parsley.
  9. Pour the melted butter over the mixture and stir until evenly coated.
  10. Sprinkle the topping evenly over the top of the entire casserole.
  11. Bake for 20 minutes or until the topping is golden brown.
  12. Garnish with additional shredded cheese and parsley if desired.

Notes

  • Swap the cornflakes for buttery crackers like Ritz or Club crackers.
  • Swap the peas for frozen cut broccoli.
  • Swap the egg noodles for elbow macaroni or rice.
  • Add 2 tablespoon of parmesan cheese to the topping
  • Add a tablespoon of chopped pimento's if desired.
  • Mix in 4 ounces of cream cheese for ½ cup of the shredded cheddar.
  • Use Panko bread crumbs or regular breadcrumbs for topping.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze in freezer safe container for up to 2 months. Thaw in the refrigerator. Then place it in a baking dish and reheat at 325° F until heated through. Add additional crumb topping is desired.

Nutrition Information

Serving 1serving Calories 447kcal (22%) Carbohydrates 51g (17%) Protein 25g (50%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.2g Cholesterol 99mg (33%) Sodium 587mg (24%) Potassium 403mg (12%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 714IU (14%) Vitamin C 10mg (11%) Calcium 219mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 447

% Daily Value*

Serving 1serving
Calories 447kcal 22%
Carbohydrates 51g 17%
Protein 25g 50%
Fat 16g 25%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.2g 10%
Cholesterol 99mg 33%
Sodium 587mg 24%
Potassium 403mg 9%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 714IU 14%
Vitamin C 10mg 11%
Calcium 219mg 22%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.