A bubbling classic tuna casserole in a baking dish with a golden crunchy topping, creamy noodles visible at the edges, and a serving spoon ready to scoop.
This Classic Tuna Casserole is creamy, cozy, and exactly the kind of comfort food you want on a busy night. You get tender noodles, flaky tuna, and a rich sauce that tastes like a hug in a bowl. Then you finish it with a crunchy topping that makes every bite extra satisfying.
And yes, this recipe includes a no peas option, because you should make tuna casserole the way you actually want to eat it.
Introduction
Table of Contents
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Classic tuna casserole is a weeknight hero for a reason. It uses simple pantry staples, bakes in one dish, and feeds a family without fuss. The flavors are familiar, comforting, and kid-approved.
The standout trick is building a quick creamy sauce with a little cheese and a touch of mustard. It adds depth so the casserole tastes homemade, not bland. Then that crunchy topping gets toasted and golden, giving you that perfect contrast with the creamy noodles.
This classic tuna casserole is a fan-favorite in so many homes. People always go back for seconds, and you can easily customize it, including a no peas option if peas are not your thing.
Why You’ll Love This Classic Tuna Casserole (No Peas option)
- Ultimate comfort food: Creamy noodles and tuna bake up warm, cozy, and satisfying.
- Better than the old-school version: A simple cheesy sauce adds richer flavor without extra work.
- No peas option included: Make it classic without peas, or add your favorite vegetables instead.
- Easy weeknight dinner: Mostly pantry ingredients and about 10 minutes of hands-on time.
- Great for meal prep: Leftovers reheat beautifully for easy lunches.
- One-dish cleanup: Everything bakes in one casserole dish, so cleanup stays simple.
Ingredients for Classic Tuna Casserole (No Peas option)
For the casserole
- Egg noodles (12 ounces): The classic noodle choice that holds the creamy sauce well.
- Swap: rotini or shells work great too.
- Canned tuna (2 cans, 5 ounces each, drained): Flaky, savory protein that makes this dish filling.
- Tip: Solid white tuna gives chunkier texture; chunk light is softer.
- Cream of mushroom soup (2 cans, 10.5 ounces each): The easy creamy base with classic flavor.
- Swap: cream of celery soup for a lighter taste.
- Milk (1 cup): Loosens the sauce so it coats the noodles smoothly.
- Swap: evaporated milk for extra richness.
- Shredded cheddar cheese (1 1/2 cups): Adds cheesy comfort and helps the sauce taste homemade.
- Tip: Pre-shredded works, but freshly shredded melts smoother.
- Onion, finely chopped (1/2 cup): Adds savory flavor so the casserole does not taste flat.
- Swap: 1 teaspoon onion powder if you want a quicker version.
- Garlic powder (1/2 teaspoon): Gentle savory boost without overpowering.
- Dijon mustard (1 teaspoon): The secret pop that balances creaminess.
- Swap: yellow mustard works in a pinch.
- Ground black pepper (1/2 teaspoon): Adds warmth.
- Fine salt (to taste): Go easy at first, since soup and tuna are already salty.
No peas option and easy add-ins
- Frozen peas (1 cup, optional): Traditional, but totally optional.
- Other easy add-ins: diced celery, sautéed mushrooms, or thawed frozen corn.
For the crunchy topping
- Crushed buttery crackers or breadcrumbs (1 cup): Adds that classic crispy top layer.
- Swap: crushed potato chips for extra crunch.
- Unsalted butter (3 tablespoons, melted): Helps the topping brown and crisp evenly.
How to Make Classic Tuna Casserole (No Peas option)
- 1. Boil the noodles: Heat your oven to 375°F. Cook egg noodles in salted water until just barely tender, about 1 minute less than the package says. Drain well. Slightly undercooked noodles stay perfect after baking.
- 2. Stir the creamy base: In a large bowl, mix cream of mushroom soup and milk until smooth. Add cheddar, chopped onion, garlic powder, mustard, and pepper. Taste and add a small pinch of salt only if needed.
- 3. Add tuna and noodles: Fold in drained tuna, then add the noodles and stir gently until everything is coated. If you are using peas, fold them in now. For the no peas option, skip them and keep it classic.
- 4. Fill the dish: Spoon the mixture into a greased 9×13-inch baking dish and spread evenly. If it looks a little saucy, that is good. It thickens as it bakes.
- 5. Make the topping: Stir crushed crackers or breadcrumbs with melted butter until the crumbs look evenly coated. Sprinkle over the casserole in a thick, even layer.
- 6. Bake until bubbly: Bake 20–25 minutes, until the edges are bubbling and the topping is golden. If you want extra color, broil for 1–2 minutes, watching closely.
- 7. Rest and serve: Let the casserole sit 5–10 minutes so it sets up and slices neatly. Serve warm.
Reader Review: I made this with the no peas option and my kids actually ate it without complaints. The crunchy topping was the best part.
Tips for Perfect Classic Tuna Casserole (No Peas option)
- Undercook the noodles: They finish cooking in the oven, so they stay tender, not mushy.
- Drain tuna well: Less liquid means a creamier sauce, not watery casserole.
- Go easy on salt: The soup and tuna already bring saltiness.
- Add cheese in the sauce: It makes the flavor richer and tastes more homemade.
- Spread topping evenly: Even topping means even crunch in every scoop.
- Broil carefully: A quick broil gives extra golden color fast, so stay close.
Variations & Substitutions
- No peas, extra crunch: Add 1/2 cup diced celery for a fresh bite.
- Mushroom lover: Add 1 cup sautéed mushrooms for deeper savory flavor.
- Lighter swap: Use reduced-fat soup and reduce cheese to 1 cup.
- More protein: Add another can of tuna for a heartier casserole.
- Different topping: Use crushed potato chips or fried onions for extra crunch.
- Cheesy upgrade: Add 1/2 cup mozzarella on top under the crumbs for extra melt.
- Spicy twist: Add a pinch of cayenne or a few dashes of hot sauce to the sauce.
Storing & Reheating
- Fridge: Store covered for 3–4 days. The flavor gets even cozier the next day.
- Reheat: Warm in a 350°F oven for 15–20 minutes, or microwave single portions until hot.
- Keep it creamy: If leftovers look thick, stir in a splash of milk before reheating.
- Freezer: Freeze baked casserole up to 2 months. Thaw overnight in the fridge and reheat in the oven until hot.
Serving Suggestions & Pairings
- Simple green salad with a tangy vinaigrette to balance the creaminess.
- Steamed broccoli or roasted green beans for an easy vegetable side.
- Dill pickles or sliced tomatoes for a bright, fresh contrast.
- Warm rolls or garlic bread if you want extra cozy carbs.
Classic Tuna Casserole (No Peas option) Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings
Category: Main Dishes
Method: Baking
Cuisine: American
Diet: Pescatarian
Ingredients
For the casserole
- 12 ounces egg noodles
- 2 cans tuna, 5 ounces each, drained
- 2 cans cream of mushroom soup, 10.5 ounces each
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup finely chopped onion
- 1/2 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground black pepper
- Fine salt to taste
- 1 cup frozen peas, optional
For the topping
- 1 cup crushed buttery crackers or breadcrumbs
- 3 tablespoons unsalted butter, melted
Instructions
- 1. Heat oven to 375°F. Cook noodles until just shy of tender, then drain.
- 2. Stir soup and milk until smooth. Mix in cheddar, onion, garlic powder, mustard, and pepper.
- 3. Fold in tuna, then noodles. Add peas only if using.
- 4. Spread into a greased 9×13-inch baking dish.
- 5. Mix crumbs with melted butter and sprinkle evenly over the top.
- 6. Bake 20–25 minutes until bubbly and golden. Rest 5–10 minutes before serving.
Notes
- For the no peas option, skip peas and add diced celery or corn if you want extra texture.
- If you want extra color, broil 1–2 minutes at the end, watching closely.
If you make this Classic Tuna Casserole (No Peas option), leave a rating and a comment. Are you team no peas, or do you like adding a veggie mix?
Print
Classic Tuna Casserole (No Peas option) (Easy, Cozy, Best Ever)
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Classic tuna casserole is creamy, cheesy comfort food with a crunchy topping—plus easy no-peas options so everyone’s happy.
Ingredients
Scale
- 12 ounces egg noodles
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 2 cups shredded cheddar cheese
- 2 (5-ounce) cans tuna in water, drained
- 1/2 cup sour cream
- Optional: 1 cup diced celery, 1 cup sliced mushrooms
No Peas Options (choose one)
- 1 cup thawed frozen corn or 1 cup lightly steamed broccoli or 1 cup sautéed spinach, squeezed dry
Topping
- 1 cup crushed potato chips or butter crackers
- 2 tablespoons unsalted butter, melted
- Optional: 2 tablespoons grated Parmesan
Instructions
- Heat oven to 375°F. Grease a 9×13-inch dish.
- Cook noodles 1 minute shy; drain.
- Make sauce: butter + flour 1 minute; whisk in milk and thicken.
- Season; melt in cheddar.
- Stir in tuna, sour cream, and optional veggies.
- Combine with noodles; spread in dish.
- Top with buttered crumbs; bake 20–25 minutes.
Notes
- Extra creamy: Add 4 ounces softened cream cheese to the sauce.
- Tools: 9×13-inch dish, whisk, saucepan.
- Make-ahead: Assemble up to 24 hours ahead; bake when ready (add 5–10 minutes).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American