Easy Tuna Casserole Recipe

Name: Easy Tuna Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 3 cups cooked macaroni; 1 (5 ounce) can tuna, drained; 1 (10.5 ounce) can condensed cream of chicken soup; 1 cup shredded Cheddar cheese; 1.5 cups French fried onions

Cook Time: 30 minutes

This cheesy tuna macaroni bake is a quick, comforting dish that brings together the best of creamy macaroni and savory tuna. Perfect for a weeknight dinner or a casual gathering with family and friends!

Ingredients

3 cups cooked macaroni
1 (5 ounce) can tuna, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 cups French fried onions

Directions

Preheat your oven to 350F (175C).
In a large 9x13-inch baking dish, combine the cooked macaroni, drained tuna, and condensed cream of chicken soup. Stir the mixture until all ingredients are well combined.
Evenly sprinkle the shredded Cheddar cheese over the macaroni mixture.
Place the baking dish in the preheated oven and bake for about 25 minutes, or until the casserole is bubbly and the cheese is melted.
After 25 minutes, remove the dish from the oven and sprinkle the French fried onions on top. Return to the oven and bake for an additional 5 minutes, until the onions are golden and crispy.
Once done, remove from the oven and let it cool slightly before serving. Enjoy your cheesy tuna macaroni bake!

Nutrition Facts (per serving)

Calories: 462
Total Fat: 29g (37% Daily Value)
Saturated Fat: 10g (49% Daily Value)
Cholesterol: 23mg (8% Daily Value)
Sodium: 706mg (31% Daily Value)
Total Carbohydrate: 37g (13% Daily Value)
Dietary Fiber: 1g (3% Daily Value)
Total Sugars: 1g
Protein: 12g (23% Daily Value)
Calcium: 113mg (9% Daily Value)
Iron: 1mg (8% Daily Value)
Potassium: 93mg (2% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This comforting, classic Easy Tuna Casserole has long been a favorite for home cooks looking for a hearty, affordable meal. Made with macaroni, tuna, creamy chicken soup, and a crispy onion topping, this dish is as nostalgic as it is delicious.

History of Tuna Casserole

The origins of tuna casserole can be traced back to the mid-20th century in the United States, during a time when convenience foods were becoming increasingly popular. With the rise of canned tuna, condensed soups, and pre-cooked pasta, the dish was born out of practicality and affordability. In post-World War II America, families looked for easy-to-prepare meals that could feed many on a budget, and tuna casserole fit the bill. It quickly became a staple in many households, especially during the 1950s and 1960s, when casseroles in general were all the rage due to their versatility and simplicity.

Regional Variations

While the basic components of tuna casseroletuna, pasta, and cream soupremain the same, regional variations add unique twists to the dish. In the Northeastern United States, for example, people often use egg noodles instead of macaroni. In some Southern regions, its not uncommon to find additions like boiled eggs, green peas, or even cheese blends like Velveeta for extra creaminess. In the Midwest, crispy potato chips or crushed crackers are sometimes used to top the casserole, offering a crunchy contrast to the creamy interior. Regardless of the version, the dish remains a beloved comfort food across America.

How It Differs from Similar Dishes

While tuna casserole shares some similarities with other baked pasta dishes, it stands out due to the unique combination of ingredients, particularly the use of canned tuna and creamy soup. Compared to dishes like macaroni and cheese, which rely on a cheese sauce for richness, tuna casseroles creamy base is typically made with canned soupeither cream of mushroom or cream of chickenproviding a different texture and flavor profile. Additionally, tuna casserole often features a crispy topping of fried onions, adding a satisfying crunch that is distinct from other casseroles.

Where Its Typically Served

Tuna casserole is a common dish in American homes, particularly in the Midwest and Northeast. It's frequently served as a weeknight dinner or a potluck contribution, where its simplicity and ability to feed a crowd shine. The casserole also finds its place in church gatherings, school lunches, and family reunions. While its beloved in homes across the U.S., its also enjoyed in other countries, with variations depending on local tastes. In some European countries, canned tuna is a popular ingredient for quick meals, and similar casseroles are often made with local adaptations.

Interesting Facts

The first published recipe for tuna casserole appeared in the 1950s, right when casseroles were at the height of their popularity in the U.S.
Tuna casserole was one of the first dishes to be advertised using television commercials, capitalizing on the availability of convenient ingredients like canned tuna and soup.
While its often considered a quintessential American dish, variations of tuna casserole can be found in countries around the world, including Canada, the UK, and Australia.
The addition of crispy fried onions on top of tuna casserole is a nod to the tradition of adding crunchy toppings to casseroles for texture contrast.

FAQ about Easy Tuna Casserole Recipe

Leftover tuna casserole should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally.

Yes, you can freeze the tuna casserole. To do so, assemble the casserole without the fried onions and cover it tightly with plastic wrap and foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake according to the original recipe, adding the fried onions during the last 5 minutes of baking.

Yes, you can prepare the casserole ahead of time. Assemble the casserole as directed, cover, and refrigerate for up to 24 hours before baking. Add the fried onions during the last 5 minutes of baking to maintain their crunch.

If you prefer not to use cream of chicken soup, you can substitute with cream of mushroom soup, cream of celery soup, or any other cream-based soup. Some people also use a homemade white sauce as an alternative.

Yes, fresh tuna can be used instead of canned tuna. Simply cook the tuna until it is fully done (either grilling, pan-searing, or baking), then flake it and use it in place of the canned tuna in the recipe.

You can add a variety of vegetables to this casserole, such as peas, corn, carrots, or even spinach. If you like a bit of crunch, you could add sautéed mushrooms or bell peppers. Just make sure to cook any fresh vegetables before adding them to the casserole.

Yes, you can use other types of pasta like penne, shells, or rotini in place of macaroni. Just make sure to cook the pasta until it is al dente before adding it to the casserole.

To make this casserole dairy-free, you can use a dairy-free cream of chicken soup (or substitute with a dairy-free cream soup), use dairy-free cheese alternatives, and skip the cheese topping. For the fried onions, check the label to make sure they're dairy-free or opt for a homemade breadcrumb topping.

You can enhance the flavor of the casserole by adding garlic powder, onion powder, or even a dash of hot sauce or Dijon mustard. Fresh herbs like parsley or thyme also make a great addition. Some people like to add a squeeze of lemon juice for extra zest.

The casserole takes about 25 minutes to bake until bubbly in the oven at 350°F (175°C). After that, sprinkle the fried onions and bake for an additional 5 minutes to make them crispy.

Comments

Lexi1230

10/06/2025 01:52:54 PM

My husband and I agree that this is the best tuna casserole we've ever had! Thanks, Lindsay's roommate! However, other reviewers were right on when they suggested a few additions - like 1/2 to 3/4 cup milk, another can of tuna, and Velveeta cheese. Also, if you are like me and are unsure how much macaroni to cook to get 3 cups cooked, I finally found a conversion for pasta on a cook's chart. According to that chart, 1 cup uncooked pasta will yield 2+ cups cooked. So, I am going to try 1 1/2 cups uncooked next time instead of just eyeballing it...despite the great fun that can be!

The_Martins

10/12/2006 03:58:17 PM

SOOO GOOD! I used 4 C of cooked macaroni, 2 cans of tuna, one can cream of chicken soup, one can of cream of mushroom soup, 1/4 C of milk, garlic powder, onion powder, salt, blackpepper powder, 2 TBSP mayonnaise, and 1 tsp of dijon mustard. I put some cheddar cheese with the pasta mixture and put on top a combination of cheddar cheese and Italian mix cheese. On top of that, I melted 4 TBSP of butter, combined with 8 TBSP of seasoned bread crumbs and sprinkled on top of the cheese. This is totally Da Bomb!

lindaconant804

07/31/2025 09:06:29 PM

We boiled a 16 oz of Amish Egg Noodles (Wide). We added a small bag of mixed frozen veggies in the last 6 minutes of boil time for pasta. Used 2 cans of white albacore tuna (drained) 2 cans of cream of celery. We heated the soup with 1/2 cup of milk and melted the cheese added garlic and onion powder. Crushed 1 cup of potato chips and probably 3/4 cup of Funyons with 2T melted butter. Put everything except potato chip mixture in 9x13 pan mixed it all up and then topped with chip mixture. Baked at 375 for 15 minutes. It was awesome and absolutely delicious!

GoofyRye3240

03/23/2025 11:56:40 PM

The cheese shouldn't be put on at the beginning of the baking process! It just hardens it. Put on when putting on the fried onikns

Laurelie Campeau

09/18/2017 10:06:58 PM

I have not made this but my gut tells me that 3 cups of macaroni with only one can of soup would be way too much macaroni. It would be dry as a bone. I make mine with only one cup of macaroni a tin of cream of mushroom soup, a drained can of peas and lots of grated cheese. I also put panko on the top and quite often slice a tomato over the cheese first, lots of pepper and then put dobs of butter on top of the panko...mmmm it is GOOD...but I think this recipe sounds awful. I have not tried the fried onions but that might be a nice touch so I may try and add that to my own recipe just for something different.

SandyYeast2874

11/20/2023 12:25:16 AM

Needed a bit more pasta. I always add a dash of Worcestershire sauce to any cream of mushroom soup. Cuts the really rich taste and gives some depth to flavor. Also added a sliced green onion.

Liks2Cook

06/22/2025 04:11:00 AM

I was really longing for the taste of this old family favorite. The thing is, neither my brother, nor I recall that there was ever cheddar cheese in it. However, I followed the recipe and used the cheese as directed. I didn’t have any onions to put on top so I used Panko crumbs and drilled a little butter over them. It’s satisfied my craving for this old dish. If this is a memory of yours, you have got to try it!

SnappySpud3087

08/03/2025 10:59:11 PM

I can't eat tuna so I used canned chicken. I added frozen peas. Definitely a keeper. Easy, filling and delicious 😋

Rebecca

08/29/2011 10:26:57 AM

Tasty! Used 2 cans of tuna, 1 can soup can of milk and added some American cheese. My family loved it! A classic meal much improved since I was a kid. My husband and I added some heat with some Sriracha! A keeper for sure.

KindGhee3043

05/03/2025 11:56:42 PM

I added a can of peas and extra tuna. Also, I used cream of celery, instead of chicken. Really good!

Dede Mac Murphy

02/18/2025 11:27:58 PM

I love this dish! My mom always made it and I couldn’t find her recipe(she recently passed and I have all her recipes) so I used yours(I have several of your cookbooks). I added mushroom soup, pimentos and a cup of sour cream( makes it creamier) plus I added crushed ritz crackers on top! Always good no matter what you might add… but this recipe is great!

Wade

09/13/2025 04:17:34 PM

I used 4 cheese Mexican blend. Great simple meal!

Donny

08/20/2025 04:04:07 AM

Will be making this again soon.

Deborah Kokomoor

08/15/2025 11:05:38 PM

Easy & tasty. My husband loved it. Added cooked onion & celery to the mix. And I used cream of mushroom soup instead. May try adding onion &/or garlic powder next time to enhance the flavor a bit. Definitely adding to my meal list!

CrispBoard9230

05/24/2025 08:19:41 PM

The picture has peas but the recipe doesn’t. I made this with double the albacore and Rama portobello mushroom sauce, Monterey Jack and peas. I topped with lays potato chips not French onion because of the $5.79 price of the dried French onions. Delicious!

Jessica Anderson

05/01/2025 08:44:48 PM

Couldn’t believe how good it turned out.

Yo

04/03/2025 12:13:16 AM

Easy and delicious! I added some frozen cauliflower I had left over from another recipe and sprinkled quite a lot of cayenne pepper and paprika to my family’s taste. Thank you for sharing this great recipe! ;)

Dede Mac Murphy

02/18/2025 11:27:58 PM

FlashyPeach3511

02/16/2025 11:58:15 PM

Was to bland. And it was dry. I followed the directions to the tee. My son eats anything he did not like it at all.

JUST SAYIN'

02/16/2025 04:08:49 AM

The only change I made was that I used two cans of soup and they were cream of chicken with mushroom. It was easy to make. My room mate and I both thought it was really good! I will definitely make it this way from now on!

Cook Time: 80 minutes