Dinner
Tuna Casserole
A timeless American comfort classic: tender egg noodles tossed with creamy sauce, canned tuna, and peas, topped with buttery crushed potato chips or breadcrumbs, then baked until bubbly and golden. Nostalgic, satisfying, and on the table in under an hour.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Tuna Casserole — common questions
Can I make tuna casserole ahead?
Yes. Assemble the casserole completely up to 8 hours ahead, cover with foil, and refrigerate. Bake from cold, adding 10–15 minutes to the baking time, until it is hot throughout and the top is golden.
What should I use instead of canned tuna?
Fresh-cooked tuna (about 1 pound, flaked), canned salmon (drained), or 8 ounces cooked shrimp or canned chicken. The texture will be slightly different, but the dish works well with any mild, flaky protein.
Can I use fresh mushrooms or frozen peas instead?
Yes. Fresh mushrooms are ideal (they brown better). Frozen peas are standard and work perfectly; fresh peas are rarely necessary but add a bright flavor if you have them on hand.
What's the most common mistake?
Using canned cream of mushroom soup instead of making a proper béchamel (roux-based sauce). The soup is thicker and saltier, and it makes the dish gluey. A real sauce is creamier and more flavorful.
Can I make this in an air fryer or slow cooker?
Air fryer: Assemble in an 8-inch round baking dish or small casserole, top with crumbs, and cook at 350°F for 12–15 minutes. Slow cooker: Not recommended—the texture becomes mushy and the topping never crisps.
How do I store and reheat leftovers?
Cover and refrigerate for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes until hot, or microwave a portion at 50% power for 3–4 minutes. The top may lose crispness; add fresh crumbs before serving if desired.
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