Cheesy Tuna Casserole With Breadcrumb Topping

Tuna and pasta

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 32 mins
Total: 47 mins
Servings: 4 to 5 servings

Tuna casserole is a budget-friendly dish, and it makes a satisfying family meal. This version is extra-easy because the sauce is made with canned condensed soup. We use two cans of tuna in a tuna casserole or a large (12-ounce) can.

Serve this flavorful tuna casserole with biscuits and a tossed salad for a family-pleasing everyday meal.

We used mini penne pasta in the tuna casserole (pictured), but elbows, shells, or another similar pasta may be used as well. 


  • 8 ounces macaroni (or mini penne pasta)
  • 2 (6-ounce) cans tuna (drained)
  • 1 (10 3/4-ounce) can cheddar cheese soup
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1/2 cup milk
  • 4 ounces sliced mushrooms (canned, drained)
  • Dash ground black pepper
  • 2 cups frozen peas (or peas and carrots, cooked just until tender, drained)
  • 1 1/2 cups shredded sharp cheddar cheese (divided)
  • 1 cup fresh bread crumbs
  • 2 tablespoons melted butter

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 350 F.

  3. Lightly grease a 3-quart baking dish or spray it with nonstick cooking spray.

  4. Cook the pasta in boiling salted water following package directions. Drain in a colander.

  5. In a large bowl, combine the pasta with the drained flaked tuna, soups, milk, mushrooms, pepper, and drained cooked peas. Gently stir in 1 cup of the cheese.

  6. Turn into the prepared baking dish. Top with the remaining cheese.

  7. Toss the bread crumbs with melted butter until thoroughly coated; sprinkle them evenly over the cheese layer.

  8. Bake the tuna casserole for about 25 to 30 minutes, or until the topping is browned and the edges are bubbly.