The Ultimate Comfort Food: Tuna Casserole Tradition
Tuna casserole has been a beloved American comfort food since the 1950s, when canned soups became kitchen staples. The version featuring cream of mushroom soup remains the most popular for good reason—it creates an irresistibly creamy sauce that binds all the ingredients together without requiring a homemade béchamel. This recipe honors that tradition while incorporating modern touches that elevate the classic.
What makes this particular tuna casserole recipe with cream of mushroom soup stand out is its perfect texture balance. Many versions turn out either too dry or soupy, but our tested proportions ensure a moist yet structured casserole that holds its shape when served. The umami-rich mushroom soup complements the tuna beautifully while allowing each ingredient to shine.
Complete Tuna Casserole Recipe
This easy tuna casserole recipe with cream of mushroom soup serves 6 and requires basic kitchen equipment you likely already own. The ingredient list features accessible pantry staples with options for customization.
| Ingredient | Amount | Notes |
|---|---|---|
| Egg noodles | 8 ounces (about 4 cups cooked) | Wide egg noodles work best |
| Canned tuna | 2 (5-ounce) cans | In water, drained well |
| Cream of mushroom soup | 1 (10.5-ounce) can | Condensed variety |
| Milk | ½ cup | Whole milk recommended |
| Frozen peas | 1 cup | Thawed |
| Shredded cheddar cheese | ½ cup | Optional but recommended |
| Buttered breadcrumbs | 1 cup | For topping |
Step-by-Step Instructions
- Cook egg noodles according to package directions for al dente texture. Drain and rinse with cold water to stop cooking.
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a large bowl, combine cream of mushroom soup and milk until smooth.
- Fold in cooked noodles, drained tuna, peas, and cheese (if using) until evenly coated.
- Transfer mixture to prepared baking dish and spread evenly.
- Sprinkle buttered breadcrumbs evenly over the top layer.
- Bake uncovered for 25-30 minutes until bubbly around edges and topping is golden brown.
- Let rest 5-10 minutes before serving to allow casserole to set.
Pro Tips for Perfect Tuna Casserole
Achieving the best tuna casserole recipe with cream of mushroom soup requires attention to a few key details:
- Drain tuna thoroughly—excess liquid makes the casserole watery. Press tuna against the strainer with a fork to remove as much moisture as possible.
- Cook noodles properly—slightly undercook them since they'll continue cooking in the oven. Al dente texture prevents mushiness.
- Mix gently—when combining ingredients, fold rather than stir vigorously to maintain the tuna's flaky texture.
- Rest before serving—the 5-10 minute resting period allows the sauce to set, making portioning cleaner.
Delicious Variations to Try
This classic tuna noodle casserole with condensed soup adapts beautifully to different preferences:
Health-Conscious Version
For a lighter tuna casserole recipe using cream of mushroom soup, substitute whole wheat noodles, use low-sodium soup, and replace half the cheese with nutritional yeast for a vitamin B boost.
Gluten-Free Adaptation
Use gluten-free egg noodles and ensure your cream of mushroom soup is certified gluten-free (many store brands contain wheat flour as a thickener).
Gourmet Upgrade
Elevate your homemade tuna casserole with cream of mushroom soup by adding ¼ cup dry white wine to the sauce mixture and topping with crispy fried onions instead of breadcrumbs.
Serving Suggestions
This simple tuna casserole recipe with canned soup pairs perfectly with:
- Fresh green salad with light vinaigrette
- Steamed green beans or roasted broccoli
- Crusty bread for soaking up every bit of sauce
- Cold glass of lemonade or iced tea
Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave with a splash of milk to restore creaminess, or cover and warm in a 350°F oven until heated through.
Frequently Asked Questions
Can I make tuna casserole without cream of mushroom soup?
Yes, though it won't be the classic version. You can make a homemade mushroom sauce using 2 tablespoons butter, 8 ounces sliced mushrooms, 2 tablespoons flour, 1½ cups milk, and seasonings. Simmer until thickened, then proceed with the recipe. However, the condensed soup provides the perfect consistency and flavor balance that's difficult to replicate exactly.
Why is my tuna casserole dry?
Dry tuna casserole usually results from insufficient liquid or overcooked noodles. Ensure you use the full amount of milk with the soup, don't skip draining the tuna properly (excess water actually makes it drier by preventing sauce absorption), and slightly undercook the noodles. The casserole should look slightly soupy before baking, as the noodles will absorb liquid during cooking.
Can I freeze tuna casserole?
Yes, this tuna casserole recipe with cream of mushroom soup freezes well before baking. Assemble the casserole without the breadcrumb topping, cover tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before adding topping and baking. Do not freeze after baking as the texture deteriorates.
What's the best tuna to use in casserole?
Solid white albacore tuna in water provides the best texture and mild flavor for casserole. Avoid tuna packed in oil as it can make the dish greasy. Chunk light tuna works too but has a stronger flavor. Always drain canned tuna thoroughly using a fine mesh strainer and press out excess liquid with a fork.
How can I add more vegetables to my tuna casserole?
This classic tuna noodle casserole with condensed soup easily accommodates additional vegetables. Try adding ½ cup finely diced celery, ¼ cup minced onion sautéed until soft, or ½ cup shredded carrots. For greens, stir in 1 cup fresh spinach during the last 5 minutes of noodle cooking. Just be careful not to add too many wet vegetables which could make the casserole soggy.
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