Tuna Casserole Recipe with Cream of Mushroom Soup

The classic tuna casserole recipe using cream of mushroom soup combines 2 cans of tuna, 1 can of condensed cream of mushroom soup, 1 1/2 cups cooked egg noodles, 1/2 cup milk, and 1/2 cup breadcrumbs. Mix ingredients, bake at 375°F for 25 minutes until golden and bubbly. This easy tuna casserole recipe with cream of mushroom soup delivers creamy comfort food in under 45 minutes with minimal prep work.

For generations, the tuna casserole recipe with cream of mushroom soup has been a staple of American home cooking. This beloved dish represents the perfect marriage of convenience and comfort, requiring minimal ingredients while delivering maximum satisfaction. The condensed soup provides consistent creaminess that's difficult to replicate with homemade alternatives, making it the foundation of the best tuna casserole recipe using cream of mushroom soup.

Why Cream of Mushroom Soup Works Perfectly

Cream of mushroom soup creates an ideal binding agent that coats every noodle and flake of tuna without overwhelming the dish. Its balanced salt content enhances flavors while the mushroom undertones add depth that plain cream sauces lack. This classic tuna noodle casserole with cream of mushroom soup works because the soup's viscosity holds the casserole together during baking while preventing dryness.

Complete Ingredient List

Ingredient	Amount	Preparation Notes
Egg noodles	8 ounces (about 4 cups cooked)	Cook al dente, drain well
Canned tuna	2 (5-ounce) cans	Drained, chunk style preferred
Cream of mushroom soup	1 (10.5-ounce) can	Regular, not low-sodium
Milk	1/2 cup	Whole milk recommended
Breadcrumbs	1/2 cup	Panko for extra crunch
Butter	2 tablespoons	Melted, for topping
Peas	1/2 cup	Optional, frozen or canned

Step-by-Step Preparation

1. Cook egg noodles according to package directions until al dente. Drain thoroughly and rinse with cold water to stop cooking.
2. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick spray.
3. In a large bowl, combine drained noodles, tuna, cream of mushroom soup, milk, and optional peas. Stir gently until evenly coated.
4. Pour mixture into prepared baking dish, spreading evenly.
5. Mix breadcrumbs with melted butter. Sprinkle evenly over casserole surface.
6. Bake uncovered for 25 minutes until topping is golden and edges are bubbling.
7. Let rest 5 minutes before serving to allow flavors to settle.

Popular Variations for Your Tuna Casserole

While the traditional tuna casserole with cream of mushroom soup remains popular, many home cooks enjoy these adaptations:

• Cheesy version: Add 1 cup shredded cheddar cheese to the mixture before baking
• Crunchy topping: Mix 1/2 cup French fried onions with the breadcrumbs
• Vegetable boost: Include 1/2 cup diced celery or mushrooms sautéed in butter
• Gluten-free option: Use gluten-free noodles and substitute cream of mushroom soup with homemade version
• Lighter version: Replace half the soup with Greek yogurt and use whole wheat noodles

Pro Tips for Perfect Results

Follow these expert recommendations for the best tuna casserole recipe using cream of mushroom soup:

• Drain tuna thoroughly to prevent a watery casserole
• Use regular cream of mushroom soup, not low-sodium versions which lack proper flavor balance
• Cook noodles slightly underdone since they'll continue cooking in the oven
• Let the casserole rest after baking to allow structure to set
• For extra flavor, add 1/4 teaspoon garlic powder or onion powder to the mixture
• If making ahead, assemble but don't add topping until ready to bake

Serving Suggestions

This creamy tuna casserole recipe with condensed soup pairs beautifully with simple sides that complement without overwhelming. Serve with a crisp green salad, steamed green beans, or roasted broccoli. For a complete meal, add a slice of crusty bread or dinner rolls. The dish works equally well as a weeknight family dinner or as part of a holiday buffet.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave at 50% power for 2-3 minutes, stirring once. For best results when reheating the entire casserole, cover with foil and bake at 350°F until heated through (about 20 minutes). Freezing works well for this homemade tuna casserole with cream of mushroom soup—thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make tuna casserole without cream of mushroom soup?

Yes, you can create a homemade substitute by combining 1 cup milk, 1/4 cup flour, 2 tablespoons butter, and 4 ounces sautéed mushrooms. However, the traditional condensed soup provides consistent texture and flavor that's difficult to replicate exactly. For the authentic classic tuna noodle casserole experience, the canned soup delivers the most reliable results.

Why is my tuna casserole dry?

Dryness typically occurs when noodles absorb too much liquid. Prevent this by ensuring proper noodle-to-liquid ratio (1 can soup to 4 cups cooked noodles), not overcooking noodles before baking, and including the recommended 1/2 cup milk. If your casserole turns out dry, add a splash of milk or broth when reheating.

How can I make my tuna casserole more flavorful?

Boost flavor in your tuna casserole recipe with cream of mushroom soup by adding 1/4 teaspoon garlic powder, a dash of Worcestershire sauce, or a sprinkle of dried herbs like thyme or parsley. Sautéing fresh mushrooms before adding them creates deeper flavor than using canned. For umami richness, include 1 tablespoon soy sauce or a few dashes of hot sauce.

Can I prepare tuna casserole ahead of time?

Yes, assemble the casserole (without the breadcrumb topping) up to 24 hours ahead. Cover and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes while the oven preheats, then add the topping and bake as directed, adding 5-10 minutes to the baking time. This make-ahead approach works well for the quick tuna casserole recipe with cream of mushroom.