Tuna Casserole Recipe with Mushroom Soup: Classic Comfort Food

This classic tuna casserole recipe with mushroom soup delivers creamy comfort food in just 10 minutes of prep time. You'll need 2 cans (10.5 oz each) condensed cream of mushroom soup, 2 cups cooked egg noodles, 2 (5 oz) cans tuna, 1 cup frozen peas, and 1/2 cup crispy fried onions. Bake at 375°F for 25 minutes for a golden, bubbling casserole that serves 4-6 people. This easy tuna casserole recipe with mushroom soup has been a family favorite since the 1950s for its simplicity and satisfying flavor.

Nothing says comfort food quite like a warm, creamy tuna casserole made with mushroom soup. This timeless dish combines pantry staples with simple ingredients to create a satisfying meal that's perfect for busy weeknights or potluck gatherings. The mushroom soup provides a rich, savory base that binds all the ingredients together while adding depth of flavor that plain cream of chicken soup can't match.

As a home cook who's perfected this recipe through decades of family dinners and community events, I've learned exactly what makes a tuna casserole truly exceptional. The right balance of creamy sauce to noodles, the perfect tuna-to-vegetable ratio, and that essential crispy topping all contribute to a dish that keeps people coming back for seconds.

Prep Time	Cook Time	Total Time	Servings
10 minutes	25 minutes	35 minutes	4-6

Complete Ingredient List for Perfect Tuna Casserole

Using quality ingredients makes all the difference in this easy tuna casserole recipe with mushroom soup. Here's exactly what you'll need:

• 2 (10.5 ounce) cans condensed cream of mushroom soup (regular or 98% fat-free)
• 1/2 cup milk (whole or 2% works best for creaminess)
• 2 cups cooked egg noodles (about 3 ounces dry)
• 2 (5 ounce) cans solid white albacore tuna, drained
• 1 cup frozen peas, thawed
• 1/2 cup finely diced celery
• 1/4 cup finely diced onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup crispy fried onions (for topping)
• Optional: 1/4 cup grated Parmesan cheese (for extra flavor)

Step-by-Step Tuna Casserole Instructions

Follow these detailed steps for a perfectly baked tuna casserole every time:

1. Preheat oven to 375°F and lightly grease a 1.5-quart baking dish.
2. Cook egg noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking.
3. Prepare sauce mixture: In a large bowl, combine mushroom soup and milk, stirring until smooth.
4. Add remaining ingredients: Gently fold in cooked noodles, tuna, peas, celery, onion, garlic powder, and black pepper. Mix until evenly coated.
5. Transfer to baking dish and spread mixture evenly. Sprinkle crispy fried onions (and Parmesan if using) over the top.
6. Bake uncovered for 25 minutes, or until the edges are bubbling and the topping is golden brown.
7. Rest for 5 minutes before serving to allow the casserole to set.

Pro Tips for the Best Tuna Casserole with Mushroom Soup

These expert techniques will elevate your classic tuna noodle casserole with mushroom soup from good to exceptional:

• Don't overcook the noodles - They'll continue cooking in the oven, so aim for slightly under al dente when boiling.
• Use high-quality tuna - Solid white albacore in water provides the best texture and flavor for this baked tuna casserole recipe.
• Enhance the mushroom flavor by adding 1/4 teaspoon dried thyme or a tablespoon of finely chopped fresh parsley to the sauce mixture.
• For extra richness, substitute half-and-half for the milk in your best tuna casserole recipe using canned mushroom soup.
• Prevent sogginess by thoroughly draining both the noodles and tuna before mixing.

Delicious Variations to Try

Once you've mastered the basic recipe, experiment with these popular adaptations of the homemade tuna casserole with mushroom soup and peas:

• Creamier version: Add 1/4 cup sour cream to the mushroom soup mixture for extra richness.
• Vegetable boost: Incorporate 1/2 cup diced mushrooms sautéed with the onions and celery.
• Gluten-free option: Use gluten-free noodles and a gluten-free mushroom soup alternative.
• Healthy makeover: Substitute whole wheat noodles, use low-sodium soup, and add extra vegetables like broccoli florets.
• Cheesy twist: Mix in 1/2 cup shredded cheddar cheese with the other ingredients for a tuna casserole with mushroom soup and cheese.

Serving and Storage Recommendations

This quick tuna casserole recipe with condensed mushroom soup pairs beautifully with simple sides that complement without overwhelming the main dish:

• Perfect pairings: Serve with a crisp green salad, steamed green beans, or roasted asparagus.
• Leftover magic: Transform leftovers into tuna melts by placing casserole between two slices of bread and grilling.
• Refrigeration: Store in an airtight container for up to 3 days. The flavors often improve overnight as they meld.
• Reheating: Warm individual portions in the microwave at 50% power for 2-3 minutes, or cover the entire dish with foil and bake at 350°F for 15-20 minutes.
• Freezing: Assemble the casserole (without the crispy topping), cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking, adding the topping during the last 10 minutes of cooking.

Why This Recipe Works

The enduring popularity of this tuna casserole with mushroom soup stems from its perfect balance of simplicity and satisfying flavor. The condensed mushroom soup creates an instant creamy sauce without requiring a roux, making this recipe accessible even for beginner cooks. The combination of tender noodles, flaky tuna, and subtle vegetable notes creates a harmonious dish that appeals to both children and adults.

Unlike many vintage recipes that haven't aged well, this tuna noodle casserole maintains its appeal because it delivers exactly what comfort food should: warmth, familiarity, and satisfaction without excessive complexity. The mushroom soup provides umami depth that elevates the humble ingredients into something special, while the crispy topping adds textural contrast that keeps each bite interesting.

Can I use fresh mushrooms instead of canned soup?

Yes, you can make a homemade mushroom sauce by sautéing 8 ounces sliced mushrooms with onions, then creating a roux with 2 tablespoons butter and 2 tablespoons flour, gradually whisking in 1.5 cups milk until thickened. This creates a fresher-tasting alternative to the canned soup version.

Why does my tuna casserole turn out dry?

Dry tuna casserole usually results from overcooked noodles, insufficient liquid in the sauce, or baking too long. Ensure noodles are slightly undercooked before mixing, use the full amount of milk with the soup, and check for doneness at 20 minutes. The casserole will continue cooking from residual heat after removal from the oven.

Can I make tuna casserole ahead of time?

Absolutely. Assemble the casserole (without the crispy topping), cover, and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the cooking time. For best results, add the crispy onions during the last 10 minutes of baking to maintain their crunch.

What's the best noodle for tuna casserole?

Egg noodles are traditional and work best due to their ability to hold sauce well. Wide egg noodles are preferred, but medium-width work well too. Avoid very thin noodles as they can become mushy. Some cooks prefer rotini or penne for their ability to trap the creamy sauce.

How can I add more protein to tuna casserole?

Boost protein content by adding 1/2 cup shredded chicken, substituting part of the noodles with cooked quinoa, or mixing in 1/4 cup nutritional yeast. You could also add hard-boiled eggs sliced on top before serving for an extra protein punch without altering the classic flavor profile.