This Old-Fashioned Tuna Noodle Casserole recipe has a delicious Parmesan topping. An easy small-batch recipe perfect for two that's ready for dinner in less than an hour.
With quick and easy step-by-step photo instructions, anyone can make this simple tuna noodle casserole.
🥣Ingredients
Tuna—canned tuna fish in water, drained
Pasta—dry pasta or egg noodles
Vegetables—onion, celery, frozen peas, mushrooms (optional)
Dairy—milk, butter
Soup—cream of mushroom soup or celery soup
Topping—panko bread crumbs, grated Parmesan cheese, butter, salt, pepper
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Comfort food at its best with tender noodles, peas, a creamy sauce, an excellent Parmesan topping, and extra tuna. This is a smaller casserole for a smaller household but is easily doubled to full size for larger homes.
This is an easy, old-fashioned tuna casserole like Grandma would make with just pantry ingredients—an economical way to feed a few or a crowd. And the leftovers are wonderful.
Check out other old-fashioned comfort food recipes, like Scalloped Potatoes and Ham, Leftover Turkey Tetrazzini, Cheesy Chicken, Broccoli and Rice Casserole, and Chicken Pot Pie.
👨🍳How to Make Tuna Noodle Casserole—Step-by-Step
1. Preheat the oven to 400°.
2.Cdook pasta to Al Denta per package instructions
3. Prep celery, onion, and mushrooms if using.
4. Saute veggies in butter until they become a bit transparent—about 5 minutes.
5. Mix casserole ingredients and add to baking dish.
6. Mix the topping of panko breadcrumbs, grated Parmesan cheese, and butter.
7. Sprinkle the topping over the casserole.
8. Bake until nicely browned—about 30 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️Options and variations
Tuna fish options
Use chunky light tuna fish in water, but solid white albacore tuna in water will have a bit less "fishy" taste if you want. I do not recommend oil-packed or generic tuna.
You could also use shredded cooked chicken, like rotisserie chicken, if you wanted.
This recipe uses twice as much tuna as many recipes. Cut in half if you wish.
Other Ingredient options
Use the pasta you prefer for a casserole, cooked to al dente. Egg noodles are commonly used, but our favorites are elbow macaroni, penne, and rotini.
Celery, onion, and peas are classic. The celery and the onion need some precooking since the casserole doesn't cook that long.
To make tuna casserole with mushrooms, they should be sauteed along with celery and onion before baking. And use cream of mushroom soup instead of the cream of celery soup.
Peas are small and can be added frozen, but other frozen vegetables like broccoli florets, green beans, or mixed vegetables should be thawed and cooked before adding.
Topping options
We love a Parmesan bread crumb topping. I have accused my wife of using a bigger pan so there could be more topping. I would call the topping a feature of this recipe—it is just that good.
Broken-up potato chips are a simple topping. Other choices include Ritz crackers, Panko bread crumbs, cheddar cheese, or just no topping.
🗓️How to make tuna casserole ahead and cook later.
You can make this ahead in an oven-safe pan, wrap it well, and store it before baking. Seal tightly and refrigerate for up to 2 days or freeze for 3 months. Be sure to defrost a frozen casserole in the refrigerator before baking.
When ready to cook, remove the casserole from the refrigerator for 30 minutes before baking.
↕️How to make this a smaller recipe or a "family size" recipe
The recipe, as written, makes 4 servings in a 6 by 9 inch baking dish or an 8-inch round pan. Perfect for our "for two" household for two meals. Or make it for one and freeze some leftovers.
A double recipe will make 8 servings, and use a standard full-size casserole dish or a 9 by 13 cake pan and take a bit longer to cook.
You can make a half recipe with only 2 servings if you have a baking dish of the right size with a surface area of 25-30 square inches—like a 6-inch round or some other odd sizes. Adjust the serving number to 2, which will cook faster.
- Use the recipe card and adjust the number of servings from 4 to the desired number.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Use an appropriate-sized pan to have a casserole about 1 ½ inches thick. Smaller or thinner casseroles will cook faster, and larger or thicker casseroles will take longer. It is done when golden brown and bubbling along the edge.
Serving
Generally, a bread side like garlic bread, rolls, or biscuits like Cheddar Bay Biscuits or Low-Fat Biscuits. A side garden salad or your favorite hot vegetables like carrots, broccoli, or cauliflower.
Storage and reheating leftovers
Once cooked, this casserole is good refrigerated in an airtight container for 4 days or in the freezer for 3 months.
To reheat, first thaw overnight in the refrigerator if frozen. Reheat covered in the oven, an air fryer, or microwave. If it is drying, add a splash of water or chicken broth.
❓FAQs
No, there is no allowance for the fluid that dry pasta would take, and the timing is wrong.
No. The original recipes from the 1930s used a white sauce. A white sauce starts with butter and flour to make a roux. Add milk and seasonings like garlic, salt, and pepper and cook while whisking until thickened—many recipes will add cheddar or other cheese.
📖 Recipe
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Old-Fashioned Tuna Noodle Casserole—Small Batch
Video Slideshow
Ingredients
- 2 5 oz cans tuna in water - drained
- 2 cups dry pasta or egg noodles
- ½ onion - medium chopped
- 1 rib celery - chopped
- 1 teaspoon butter
- 1 can cream of celery or mushroom soup - 10 oz can
- ½ cups milk
- 1 cup frozen peas
Topping
- ½ cup Panko bread crumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter - melted
- salt and pepper to taste - about ½ teaspoon each
Instructions
- Preheat the oven to 400°.
- In boiling water, cook 2 cups pasta to Al Denta per package instructions and drain well. Two cups of dry pasta is half of a 1-pound box.
- Chop 1 rib of celery and ½ medium onion. Also, slice fresh mushrooms if using. Saute in 1 teaspoon butter over medium-high heat until they become a bit transparent—about 5 minutes.
- In a large bowl, mix drained cooked noodles, the sauteed vegetables, 1 can cream of celery (or mushroom) soup, ½ cup milk, 1 cup frozen peas, salt and pepper to taste (I suggest ½ teaspoon each), and two 5 oz cans tuna drained. Gently stir to damage the noodles. Pour the mixture into a 9 by 6 or 8-inch round baking dish.
- Mix the topping of ½ cup panko breadcrumbs, ¼ cup grated Parmesan cheese, and 2 tablespoons melted butter.
- Sprinkle the topping over the casserole.
- Bake until nicely browned—about 30 minutes. Remove and allow to sit for 5 minutes before serving.
Recipe Notes
Pro Tips
- This smaller recipe uses a 6 by 9-inch baking dish or an 8-inch round pan. A double recipe uses a full-size 13X9 casserole dish and may take a bit longer to brown.
- Making a half size recipe is discussed in the recipe post.
- This recipe has double the tuna of many recipes, cut it back if you wish.
- We don’t eat mushrooms in our house due to food allergies. If you want mushrooms, cook them along with the celery and use cream of mushroom soup.
- Make-ahead instructions are in the recipe post.
- You can refrigerate for 4 days after cooking. Good frozen for 3 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Adapted from the classic tuna noodle casserole recipe popularized by Campbell soup in the 1950s—the creamy tuna casserole America loves. We added in my wife's and my memory from multiple casseroles over the years.
Publisher's Note: Originally Published January 16, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Pene Murdoch says
Hya, We used 1/2 cup of stuffing mix for the topping. It was great!
Wendy Hampton says
I love tuna casserole but this is even better than my previous recipe. I did not realize that adding more tuna was the ticket for improvement in my old recipe. Plus the delicious topping. I made this as soon as I saw the recipe! I had not thought about freezing a portion of the casserole. That way I can have it even when my husband isn't in the mood! Outstanding recipe! I will be sharing your website with all my sisters!
B. RIVERA says
Is it really necessary to bake in oven when all ingredients are pre cooked on stove top?
Dan Mikesell AKA DrDan says
Not for safety. But it does help to bring the flavors together and brown the top. So your choice but you will like it better baked.
Dan
Gloria says
Can you give note best way to reheat . Loved the recipe.
Dan Mikesell AKA DrDan says
Hi Gloria,
Welcome to the blog.
It depends on the amount. A few servings, I would reheat in a microwave but the top won't be as good but still ok. If a large amount, I would cover in the oven for about 30 minutes, then uncover for about 10 minutes. I have not had more than a couple of serverings left of this but the oven method I use for other casseroles.
Dan
Patti says
My favorite topping for tuna casserole is potato chips that have crushed up at the bottom of the bag, or ones that have had help being crunchy and then put on top of the casserole. My other topping that I usually put on Chicken Divan is French Fried Onion Rings, like you find on green bean casserole at holiday time. You have to put them on in the last 5 minutes, and watch carefully, because they will burn.
Julie Haske says
Hi Dr Dan- this recipe is very similar to the one I throw together. I usually add a jar of pimento, gives it a little color. Thanks again for all your great recipes.
Julie Haske
Judy Uhl says
Just what I need for tomorrow, a comforting casserole! Thanks Dr. Dan
Catherine Yoss says
I've never been a fan of tuna casseroles(hard to believe I know) but this was good. Love the topping. Baked it in a bigger pan for more topping! Yum
Ashley says
What size can of tuna?
Dan Mikesell AKA DrDan says
The standard 5 oz cans. Not the big cans.
Dan
Tani says
Made it and it was great! Very tasty and the topping was a nice touch. Thanks for sharing!
rena says
I just found your site. liked the looks, tried the tuna casserole, yummy.
signed up for email.
DrDan says
Hi Rena,
Thanks for the note and welcome to the site.
Dan
Eileen says
This was surprisingly good! Halved the recipe so there was a LOT of crunch
DrDan says
My wife approves the extra crunch.
Thanks for the note.
Dan
Charles Hess says
Made this last evening for dinner. Halved the recipe. Was a hit with us. Will put this recipe in my roster of "go to recipes."
DrDan says
Hi Charles,
Thanks for the note. Nice hearing from you again.
Dan
Dee says
I cut the recipe down to serve 2 and only used 1 can of tuna ins spite of the fact that you left it off the list in the 'printable' recipe. :-} I'm sure that was an oversight on your part - just wanted to point it out.
DrDan says
Thanks for the note... I read through that thing 4 times... My neurons are going.
Dan
Emily says
Do you think that 1/2 the recipe could be frozen before cooking to later use?
DrDan says
Yep, it should be fine.
Dan
Lara says
Mmmm. Looks perfect for this day of freezing rain & sleet. I think I have all the ingredients on hand, too (but will have to swap cream of chix for the cream of celery soup).
Thanks for tonight's dinner plan!
DrDan says
Hi Lara
That is how I think of this dish. I should aways have the ingredients and it is there for comfort food on a cold day.
Thanks for the comment.
Dan