Name: Authentic Tuna Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 oz elbow macaroni; 2 (5 oz) cans tuna in water, drained; 1 can (10.5 oz) condensed cream of mushroom soup; 1 cup frozen peas; 1½ cups sharp cheddar cheese, grated; 1 cup breadcrumbs (Panko recommended); 1 tsp onion powder; 1 tsp garlic powder; Salt and pepper to taste

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This Authentic Tuna Casserole brings together elbow macaroni, tender tuna, creamy mushroom sauce, and sweet peas, all topped with golden, crispy breadcrumbs. It’s a classic, no-fuss comfort food that always makes me feel at home. Whether it’s a casual weeknight dinner or a dish for sharing at potlucks, this casserole hits the spot every time.

Authentic Tuna Casserole

Why You’ll Love This Recipe

I love how simple yet satisfying this casserole is. It’s creamy, cheesy, and packed with protein and veggies. The golden breadcrumb topping adds the perfect crunch, while the creamy filling is warm and comforting. Best of all, it comes together with pantry staples in under an hour, making it a reliable and delicious option anytime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz elbow macaroni
2 (5 oz) cans tuna in water, drained
1 can (10.5 oz) condensed cream of mushroom soup
1 cup frozen peas
1 ½ cups sharp cheddar cheese, grated
1 cup breadcrumbs (Panko recommended)
1 tsp onion powder
1 tsp garlic powder
Salt and pepper to taste

Directions

I preheat the oven to 350°F (175°C).
I boil the elbow macaroni in salted water until al dente (about 8–10 minutes), then drain and set it aside.
In a large mixing bowl, I combine the cooked pasta with the drained tuna, frozen peas, cream of mushroom soup, half of the cheddar cheese, onion powder, garlic powder, salt, and pepper. I mix until everything is evenly incorporated.
I transfer the mixture into a greased baking dish, spreading it out evenly.
I sprinkle the remaining cheddar cheese over the top, followed by the breadcrumbs. For extra flavor and crunch, I sometimes drizzle melted butter over the breadcrumbs.
I bake the casserole for 25–30 minutes, or until the top is golden and the filling is bubbling.

Servings and timing

This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven at 350°F for about 15–20 minutes, or until heated through. I sometimes add a splash of milk to the casserole before reheating to bring back some creaminess. This dish can also be frozen for up to 2 months—I just thaw overnight in the fridge before baking.

FAQs

Can I use a different type of pasta?

Yes, I sometimes use penne, rotini, or shell pasta—anything that holds the sauce well works great.

What can I substitute for cream of mushroom soup?

I make a quick homemade sauce by combining butter, flour, milk, and sautéed mushrooms, or I use cream of chicken soup in a pinch.

Can I use fresh peas instead of frozen?

Absolutely. I blanch fresh peas quickly before adding them in so they stay bright and tender.

How do I keep the casserole from drying out?

I make sure to not overbake it and always cover it loosely with foil if I need to reheat it later to maintain moisture.

Can I add other vegetables?

Yes, I sometimes toss in sautéed onions, bell peppers, or chopped spinach for extra nutrients and color.

Is it possible to make this casserole ahead of time?

Yes, I assemble it fully (without baking), cover it, and refrigerate for up to 24 hours before baking it fresh.

What cheese works best in this recipe?

I love sharp cheddar for its bold flavor, but I also mix in mozzarella or Monterey Jack for extra creaminess.

Can I make it gluten-free?

Yes, I use gluten-free pasta and a gluten-free cream soup alternative, and swap the breadcrumbs for a gluten-free version.

Can I make this without cheese?

Yes, though the cheese adds richness. If I skip it, I usually add a splash of milk or cream for a smoother texture.

What protein can I use instead of tuna?

I sometimes substitute canned chicken, shredded rotisserie chicken, or even cooked salmon for a twist.

Conclusion

This Authentic Tuna Casserole is one of those classic recipes I love turning to when I want a nostalgic, hearty meal. It’s comforting, easy to make, and always hits the mark whether I’m feeding my family or making something cozy just for me. With its creamy center, cheesy bite, and crunchy top, it’s a dish that always delivers.