Classic Tuna Casserole Recipe with Mushroom Soup

The classic tuna casserole with mushroom soup combines egg noodles, canned tuna, cream of mushroom soup, and a crispy topping for a comforting one-dish meal ready in under an hour. This beloved American comfort food recipe requires just 7 basic ingredients and delivers creamy, savory satisfaction with minimal effort.

For decades, tuna casserole with mushroom soup has been a staple in American households, offering a perfect balance of convenience and homemade comfort. This timeless dish transforms simple pantry staples into a satisfying meal that appeals to both children and adults. The magic lies in the creamy texture from the mushroom soup base, which binds the flaky tuna and tender noodles while infusing the entire casserole with earthy umami flavor.

The Essential Tuna Casserole Recipe

Creating the perfect tuna casserole with mushroom soup requires attention to ingredient quality and proper technique. While variations abound, this foundational recipe delivers consistent, crowd-pleasing results every time.

Prep Time	Cook Time	Total Time	Servings
15 minutes	35 minutes	50 minutes	6 servings

Ingredients You'll Need

• 8 ounces egg noodles (about 4 cups cooked)
• 2 (10.5 ounce) cans condensed cream of mushroom soup
• 1 ½ cups milk
• 2 (5 ounce) cans tuna in water, drained
• 1 cup frozen peas (optional but recommended)
• ½ cup breadcrumbs or crushed crackers
• 2 tablespoons melted butter
• Salt and pepper to taste

Step-by-Step Preparation

1. Cook the noodles: Prepare egg noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking.
2. Preheat oven: Set to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
3. Combine ingredients: In a large bowl, mix mushroom soup, milk, drained tuna, peas, salt, and pepper. Gently fold in cooked noodles until evenly coated.
4. Transfer to baking dish: Pour mixture into prepared dish, spreading evenly.
5. Prepare topping: Mix breadcrumbs with melted butter and sprinkle evenly over casserole.
6. Bake: 25-30 minutes until bubbly around edges and topping is golden brown.
7. Rest: Let stand 5 minutes before serving to allow flavors to settle.

Why Mushroom Soup Works Perfectly in Tuna Casserole

Cream of mushroom soup serves as the flavor foundation and binding agent in traditional tuna casserole recipes. Its thick consistency creates the ideal creamy texture without separating during baking. The earthy mushroom notes complement the mild tuna flavor while adding depth that plain cream sauces lack. Most home cooks prefer condensed mushroom soup because it concentrates flavors and thickens properly when combined with milk.

For those seeking easy tuna casserole recipe with cream of mushroom soup modifications, consider these professional tips:

• Use whole milk instead of water when thinning the soup for richer flavor
• Add ¼ cup grated Parmesan to the soup mixture for umami enhancement
• Mix in ½ teaspoon garlic powder and ¼ teaspoon onion powder for complexity
• Include ½ cup diced celery for subtle crunch and freshness

Popular Variations for Different Tastes

While the traditional tuna casserole recipe with mushroom soup remains popular, modern adaptations cater to various dietary preferences and flavor profiles:

Creamier Version

Stir in 4 ounces of softened cream cheese with the soup mixture for extra richness. This creamy tuna casserole with mushroom soup and peas variation creates an even more luxurious texture that kids particularly enjoy.

Health-Conscious Adaptation

For a healthy tuna casserole with mushroom soup alternative, substitute regular soup with low-sodium version, use whole wheat noodles, and increase vegetable content with additional peas, diced carrots, or broccoli florets. Replace butter in the topping with olive oil.

From-Scratch Mushroom Sauce

When making homemade tuna casserole with mushroom soup from scratch, sauté 8 ounces sliced mushrooms with 1 diced onion until golden. Add 3 tablespoons flour, cook 1 minute, then gradually whisk in 2 cups milk. Simmer until thickened, then season with salt, pepper, and thyme before combining with other ingredients.

Troubleshooting Common Issues

Even experienced cooks encounter challenges with this best tuna noodle casserole with condensed soup preparation. Here's how to solve frequent problems:

• Dry casserole: Increase milk quantity by ¼ cup or ensure noodles aren't overcooked before mixing
• Soupy texture: Let cooked noodles drain thoroughly or reduce milk by 2 tablespoons
• Bland flavor: Add ½ teaspoon Worcestershire sauce to the soup mixture for depth
• Soggy topping: Mix topping ingredients just before baking or broil for final 2 minutes
• Fishy taste: Rinse canned tuna thoroughly and add 1 tablespoon lemon juice to mixture

Serving and Storage Recommendations

Tuna casserole pairs beautifully with simple green salad and crusty bread. For meal prep enthusiasts, this dish reheats exceptionally well. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating individual portions, add 1-2 tablespoons of water or milk to restore moisture before microwaving.

For make-ahead convenience, assemble the casserole (without topping) and refrigerate for up to 24 hours before baking. Add the breadcrumb topping just before placing in the oven. You can also freeze complete portions for up to 3 months—thaw in the refrigerator overnight before reheating.

Can I use fresh mushrooms instead of canned soup?

Yes, you can make a homemade mushroom sauce by sautéing 8 ounces sliced mushrooms with 1 diced onion until golden. Add 3 tablespoons flour, cook 1 minute, then gradually whisk in 2 cups milk. Simmer until thickened, then season with salt, pepper, and thyme before combining with other casserole ingredients.

What's the best type of tuna for casserole?

Solid white albacore tuna in water provides the best texture and mild flavor for casserole. Drain it thoroughly and flake gently before adding to prevent the dish from becoming watery or overly fishy.

How do I prevent my tuna casserole from being dry?

To prevent dryness, don't overcook the noodles before mixing, use the full amount of milk with the soup, and avoid baking beyond the recommended time. Let the casserole rest for 5 minutes after baking to allow the sauce to redistribute.

Can I make tuna casserole ahead of time?

Yes, assemble the casserole (without topping) up to 24 hours in advance and refrigerate. Add the breadcrumb topping just before baking. You may need to add 5-10 minutes to the baking time if going from cold to oven.

What vegetables work well in tuna casserole?

Peas are the classic addition, but diced celery, carrots, broccoli florets, or even spinach work well. Add frozen vegetables directly to the mixture without thawing. For fresh vegetables, sauté them first to remove excess moisture.