Easy Tuna Casserole

READY IN: 1hr 35mins
Amy W.
Recipe by kniven11

This is a quick and easy tuna casserole recipe I got from my mom years ago. It's really easy to make.

Top Review by DailyInspiration

Definitely easy to make and very tasty. Can't remember when I last made tuna casserole, but it was a long time ago. I did change the topping though. Instead of Italian bread crumbs, I used Ritz cracker crumbs with just a little melted butter mixed in. I also added additional salt and pepper. Made for Spring PAC, March, 2013.

Ingredients Nutrition

  • 2 (6 ounce) cans tuna in water, drained
  • 1 (16 ounce) can no-salt-added peas, drained
  • 3 (10 1/2 ounce) cans low-fat cream of mushroom soup
  • 1 lb noodles (I prefer Capanelle)
  • 12 cup Italian seasoned breadcrumbs
  • 1 teaspoon fresh ground black pepper


  1. Cook noodles according to package directions, making them just aldente (they will cook more in the oven). Drain well.
  2. Pre-heat oven to 350 degrees.
  3. In a large bowl, combine tuna, peas, soup, and noodles. Stir well in bowl.
  4. Spray a large 4-5 liter casserole dish with cooking spray.
  5. Place all contents from bowl into casserole dish.
  6. Sprinkle top with bread crumbs and pepper.
  7. Bake covered on 350 for 35 minutes.
  8. Remove cover and cook an additional 15 minute or until top is lightly browned.

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