Go Back

Quick and Easy Tuna Casserole

This easy tuna casserole is quick to make. Perfect for the busy mom!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3458.7 kcal

Equipment

  • 1 Large Pot For boiling noodles
  • 1 Colander For draining noodles and peas
  • 1 Chef's knife For chopping onion
  • 1 Cutting Board For chopping onion
  • 1 Large Spoon or Spatula For stirring and serving

Ingredients
  

Main

  • 1 12 ounce package egg noodles
  • 2 cups frozen green peas
  • 2 10.5 ounce cans condensed cream of mushroom soup (such as Campbell’s)
  • 2 5 ounce cans tuna, drained
  • 10 slices American processed cheese
  • 1 onion chopped
  • ground black pepper to taste

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Bring a large pot of water to a boil. Add noodles and frozen peas; simmer for 8 to 10 minutes, or until noodles are al dente. Drain well, then return noodles and peas to the pot. Dotdash Meredith Food Studios
  • Stir in condensed soup, tuna, cheese, onion, and pepper until well mixed and the cheese has melted. Serve. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

To elevate this quick casserole, consider sautéing the chopped onion with a clove of minced garlic before adding it to the mixture for deeper flavor. Replace or augment the American processed cheese with a sharper cheddar or a creamy Fontina for a more complex profile. For an enhanced texture and presentation, transfer the mixture to a baking dish, top with a mixture of panko breadcrumbs and grated Parmesan, and bake at 375°F (190°C) for 15-20 minutes until golden and bubbly. This also helps to thoroughly melt and integrate the cheese. Ensure noodles are truly al dente to avoid a mushy casserole. Fresh dill or parsley can brighten the dish significantly.