Tuna Casserole Recipe

By Staff
20 min COOK TIME
25 min PREP TIME
6 servings SERVINGS


  • 4 tablespoons butter, divided
  • 1⁄4 cup chopped onion
  • 1⁄4 cup minced parsley or thyme
  • 1-1⁄2 cups fresh or frozen peas
  • 1 can (5-1⁄2 ounces) water-packed tuna, drained
  • 1 can (10-3⁄4 ounces) cream of celery soup
  • 1 cup milk
  • 1⁄2 teaspoon salt, or to taste
  • 1 tablespoon Worcestershire sauce, or to taste
  • 3 cups cooked and drained wide egg noodles
  • 1 cup plain breadcrumbs


  • Preheat oven to 350 F. Butter 1-1⁄2-quart casserole dish; set aside.
  • In medium saucepan, melt 2 tablespoons butter. Add and cook onion, parsley and peas until veggies are soft. Add tuna, soup, milk, salt, Worcestershire sauce and prepared noodles, and mix well.
  • Turn mixture into prepared casserole dish, and top with breadcrumbs. Melt remaining butter, and drizzle evenly over top of casserole.
  • Bake, uncovered, for 15 to 20 minutes, or until breadcrumbs are golden brown. Let cool slightly before serving.
    Try more quick weeknight dinners with Easy Casserole Recipes.

This Tuna Casserole Recipe is a classic tuna recipe that everyone will love.

  • Published on Dec 8, 2015
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