Easy Tuna Casserole

Easy Tuna Casserole

Easy Tuna Casserole is on the menu tonight! Home cooked casseroles are a great way to have a balanced meal with less effort!


Easy Tuna Casserole



I used to love tuna helper casserole and they don’t make it anymore and this is my effort to have that in my belly once again. This casserole was super yummy, however, my picky kids would not even try it this time.

They informed me that they only like their sitters food. Matt and I absolutely loved this casserole. I made a smaller serving this time just in case my kids were going to be picky. It was a good call. I love the crispy topping and everything about this casserole.





  • 3 cups egg noodles
  • 1 tablespoon butter
  • 1/2 small onion diced
  • 2 stalks celery diced
  •  cup frozen peas defrosted
  • 1 can tuna 5-6 ounces, drained
  • 10 ½ ounces condensed mushroom soup
  •  cup milk
  • 1 cup cheddar cheese
  • 1 tablespoon parsley


    • 3/4 cup panko bread crumbs
    • 2 tablespoons butter melted
    • 3/4 cup cheddar
    • 1 tablespoon parsley



  1. Preheat oven to 425°F.
  2. Combine topping ingredients and set aside.
  3. Boil noodles al dente according to package directions. Drain and rinse under cold water.
  4. Cook onion and celery in butter until tender, about 5-7 minutes.
  5. In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
  6. Spread into a small casserole dish and top with crumb topping.
  7. Bake 18-20 minutes or until bubbly.



Did you try our Easy Tuna Casserole? What did you think? We would love to hear from you! Please leave us a comment or tag us on Instagram






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2 thoughts on “Easy Tuna Casserole”

  1. Your Easy Tuna Casserole was featured on Full Plate Thursday, 579. Thanks so much for sharing it with us and I just pinned it!
    Hope to see you again soon and Happy St. Patrick’s Day!
    Miz Helen

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