Classic Creamy Tuna Casserole

Classic Creamy Tuna Casserole

A warm, comforting casserole that combines tuna, creamy mushroom soup, pasta, and a crispy cracker topping, making it a family favorite for generations.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 1050

Ingredients Method Notes

Ingredients

Main Ingredients

2 cans cans of tuna, drained Use high-quality canned tuna, preferably dolphin-safe.
1 can cream of mushroom soup You can substitute with other cream soups if desired.
1 cup milk Unsweetened almond or non-dairy milk can be used.
2 cups cooked pasta Any type of pasta works; whole grain or gluten-free are good alternatives.
1 cup frozen peas Fresh peas or cooked green beans can be used as substitutes.
1 cup shredded cheddar cheese Feel free to swap for mozzarella or a dairy-free cheese!
to taste salt and pepper Be cautious with salt due to tuna and canned soup!
1 cup crushed crackers (for topping) Breadcrumbs or crushed potato chips can be a good alternative.
2 tablespoons butter, melted (for topping) Can substitute with a plant-based butter if preferred.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a medium-sized baking dish.
In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, cooked pasta, frozen peas, and shredded cheddar cheese. Mix until evenly combined and season with salt and pepper.
Pour the tuna mixture into the greased baking dish, spreading it evenly.

Topping and Baking

In a separate bowl, mix the crushed crackers with melted butter until fully coated.
Sprinkle the cracker mixture evenly over the casserole.
Bake in the preheated oven for 30-35 minutes or until bubbling and golden brown on top.

Serving

Remove from oven, let sit for a few minutes, and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for 2-3 months. Reheat on the stovetop or microwave.