Dinner, Main Dish Recipes, Recipes
By Mavis Butterfield on - 35 Comments
Have you ever made homemade tuna casserole before? No, I’m not talking about Tuna Helper, I mean the real thing. 😉 I’ve been making tuna casseroles for years, and this version is simply the best. Especially on a cold fall or winters evening. And the leftovers are even better the next day.
The only question is, should you add peas or not?
The Best Tuna Casserole Recipe
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- Author: Mavis Butterfield
Description
Simple the best tuna casserole recipe.
Ingredients
Scale
Casserole
8 ounces egg noodles {I used No Yolks brand}
1 {10 1/4 ounce} can cream of celery soup
1/2 cup mayonnaise
3/4 cup evaporated milk
3/4 cup cheddar cheese, grated
1 cup frozen peas {optional}
1 teaspoon black pepper
1 {7 ounce} can tuna, with juice
Topping
1/2 cup cheddar cheese, grated {optional}
1/2 cup buttered bread crumbs or Ritz Crackers {1 Tab. melted butter + bread crumbs}
Instructions
Preheat oven to 350 degrees
Bring a large pot of water to boil and cook noodles until al dente. Drain.
Mix all ingredients together in a large bowl and pour into a 9×13 buttered dish. For the topping, sprinkle 1/2 cup cheddar cheese over the top then add the buttered bread crumbs {bread crumbs with a 1 tablespoon melted butter combined}.
Bake for 30 minutes or until nicely browned.
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Comments
Lauren says
I add peas and corn, sometimes even diced carrot as well. Anything to get some extra veggies into the girl.
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Carol says
My recipe uses canned cream of mushroom soup rather than the celery. No mayo, but milk and ground mustard. I am often tempted to add peas, but I I do serve them on the side…..
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Sherry says
Yes, mayonnaise is the secret ingredient. Also, have you ever added a little mayonnaise to mashed potatoes? It gives both dishes an added richness.
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Mavis says
No, are you serious? I have never tried mayo in mashed potatoes before. Hmmmmm I might have to try that.
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Barb says
My mom’s recipe has 2 “globs” of Miracle Whip (which I guesstimate is about 1/2 cup).
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Ashley says
Always peas and/or corn!
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Sophie says
We made Tuna Casserole for the first time earlier in the week. It was amazing!! I totally added peas. In the past, when we would make Tuna Helper, I would always add peas!!! The recipe I made used Cream of Mushroom and milk, but no evaporated milk or mayo. It also had onions, but I might leave those out or reduce how much I put in next time. It used potato chips on top with the cheese. My mom said the recipe was like the one she used to make for us when we were little, apparently I just never remembered eating it. I cant believe I have been using tuna helper all these years when making your own is so easy and good!
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Angie says
I don’t add peas but have been known to add corn. For a different switch my son turned me on to the idea of leaving out the tuna altogether and substituting Chorizo – as he says everything is improved by adding chorizo!
I am inclined to agree,
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Mavis says
My daughter suggested I add corn next time. I think I will. 🙂
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Wendy Phelps says
Yummy, this is very much mine without the mayonnaise, instead I sometimes use sour cream. You should try using using crushed potato crisps and grated cheese as a topping, my family love this.
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Mavis says
I’ll have to try int with sour cream next time. Yumm!
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Sarah says
I love making it too but I only get to do so when I am home alone because no one else likes tuna! How rude!
Here’s my recipe in case you are interested…
INGREDIENTS
2 tablespoons olive oil
1/2 large onion, diced
1/2 cup port
8 oz rotini noodles, cooked
2 10 oz cans condensed cream of mushroom soup
1/2 cup sour cream
1/2 cup mayonnaise
12 oz canned tuna, packed in water,drained
1/2 cup sliced mushrooms (if you don’t have fresh, canned is fine)
1 cup frozen peas
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/4 cup grated parmesan cheese
1 cup panko bread crumbs
1 cup shredded cheddar cheese
1 cup shredded mozzarella
Salt and pepperDIRECTIONS
Preheat the oven to 350 degrees.
Prepare your noodles according to the direction on the packet.
Over a medium heat, pour the olive oil into a pan and saute the onions until tender.
Add the port and simmer until the alcohol evaporates and the remaining liquid has reduced in volume slightly.
Set the pan aside until later.
In a large bowl combine the cooked and drained noodles, condensed soup, sour cream, and mayonnaise.
Add the onions and port mixture to the noodles.
Mix in the mushrooms, peas, tuna, garlic salt, paprika, and parmesan cheese.
Season to taste with salt and pepper.
Pour the mixture into a 9×13 baking dish.
In a sealed quart size Ziploc bag, combine the cheddar, mozzarella, and breadcrumbs.
Spread the cheese and breadcrumbs evenly over top of the dish.
Bake for 40-45 minutes or until lightly browned and the corners are bubbling.
After removing the dish from the oven, allow it to sit for 5 minutes before serving.Yummo!
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LisaB says
I made this for dinner tonight and wowza! The mayo is the secret, isn’t it?? I’ve never heard of it being used in tuna casserole before but I’m not going to use anything else from now on. I used rigatoni noodles (I love trying new pastas!) Instead of egg noodles and I used corn instead of peas. I also just combined everything in the pot that I boiled the noodles in and brought it back up to temp before serving. I just didn’t feel like wasting a dish and the taste was just fabulous anyway. Thanks again!
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Bren says
My hubby didn’t like tuna noodle casserole until he tried this recipe. He said this doesn’t taste like tuna noodle casserole. He loved this. He said no peas in this recipe, it would ruin it in his opinion. This is way better than the one with mushroom soup I used to make. Thanks Mavis!
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Mavis says
I’m glad you liked it. I don’t like mushroom soup, but I think the celery soup gives it a lighter taste. 🙂
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Ali, Wild Planet Foods says
This looks mighty tasty! We’ll have to give it a whirl 🙂 Thanks for sharing!
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Stephanie says
I just made this with a few exceptions. I added celery and onions, used cream of mushroom and light mayo, used a short pasta that was free instead of egg noodles and I didnt add cheese to the bread topping. THIS WAS AMAZING! Talk about the ultimate comfort food. The best part, I punched it all into myfitnesspal and it was only 375cal per portion so I dont even feel guilty for enjoying it. Thanks for always sharing your wonderful recipes!
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sesame street says
Wow! I was raised in a huge family and tuna casserole was one of my least favorite dinners. I can’t stop snacking on this one while waiting for my hubby to get home from work, even thought it has peas, and I hate peas!
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PattyB says
Reminded me of Friday dinner during Lent when I was a kid. Mom used cream of mushroom soup and no cheese or mayo.
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Helen in Meridian says
A day late. With 4 days of record low temps, I decided to make a tuna casserole the day before you posted this. I,too, like cream of celery for this. I also took 1/4 onion minced and 3 stalks of celery chopped and nuked them for 2 minutes and added this to my pot. My mom always used crushed potato chips on top. All my past potato chips are on my thighs. I added some sour cream, didn’t know to add mayo, but will in the future. We scooped it up right out of the pot, without baking it. It was sooo good. Oh, I added a dash of worchestershire sauce and a shake of garlic powder. I used the colored rotini pasta because I had it, and my egg noodles were too wide.
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Pam says
We aren’t tuna fans but love canned chicken from Costco. I used that and crushed saltines instead of breadcrumbs…….delish! Thanks for a wonderful idea for our dinner!
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Susan says
I just made this tonight! I always just wing it when I make tuna casserole, but LOVED to see a real, family-tested recipe. It has 20 minutes left in the oven, and it smells delicious in here! Thanks, Mavis!
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Pam says
Going to have a tuna casserole bakeoff between the two methods given here. Thank you, Sarah and Mavis, for both of these. I have never thought of making a tuna casserole, but my boys came home from boy scout camp with one they made up. I never could bring myself to try it, as it was of questionable ingredients, but for years they would make their snack of Tuna Goup!
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Molly T says
Now I do NEED to make this, love tuna casserole! Always use peas and now will have to try adding mayo to mine.
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Melissa in Oz says
We make tuna pasta bake here in Australia but I would never use canned soup in it. We just make a white sauce – flour, butter and milk with salt and pepper – and add the tuna and any vege additions (peas, corn, onion) then combine with cooked pasta. Top with cheese and bread crumbs and bake. Delish. I’ve never used canned soup in a meal recipe (I tried green bean casserole once – OMG that was one of the most revolting thing I have ever tasted in my life!!)
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Mavis Butterfield says
Green bean casserole is so gross!
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Melissa in Oz says
Sometimes I look at American recipes and am totally grossed out – sweet potato with marshmallows, green bean casserole, almost anything with tinned soup – blechhhh!! Don’t get me started on cornbread with sugar in it!! 🙂
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Gina says
Dang that looks SOOO good, Mavis! Wish I could get the crew to eat tuna, ARRRGGGHHH! My mom used to make it for us when we were kids. Such a sad life I lead. LOL!
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Barbara says
What happened to the pimentos? In the 1950’s, Tuna casserole always included peas and pimentos in a white cream sauce, topped with Ritz and baked. The pimentos give it a wonderful flavor!
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Mavis Butterfield says
Really? I had no idea. Now I’ll have to be on the look out for pimentos.
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Barbara says
I use more pimentos than this recipe calls for but this looks like a pretty good recipe: https://www.campbells.com/kitchen/recipes/tuna-noodle-casserole/
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Rebecca says
I saw this on one of your recently weekly “spent on food” posts and couldn’t believe it was tuna casserole in the pic. I tried tuna helper years ago in college and that just ruined me on the thought of hot tuna..BUT your recipe looks really good. I think I am going to have to try it again. My hubs said his mom never made it and neither did mine.
My mom did make a great chicken, artichoke heart and curry flavored casserole and a chicken tetrazzini without canned soup. Both are delicious and I need to share them with you to try during your cold weather comfort food cooking!
Happy Tuesday, Mavis!Reply
Noel says
Is this tuna packed in OIL or WATER??
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Mavis Butterfield says
Water.
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Annette says
I like to use two cans of tuna for more protein.
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