Cheesy Tuna Casserole With Breadcrumb Topping Recipe

Tuna and pasta

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 32 mins
Total: 47 mins
Servings: 4 to 5 servings
Yield: 1 casserole
Nutrition Facts (per serving)
695 Calories
37g Fat
51g Carbs
39g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 695
% Daily Value*
Total Fat 37g 48%
Saturated Fat 20g 101%
Cholesterol 111mg 37%
Sodium 1337mg 58%
Total Carbohydrate 51g 18%
Dietary Fiber 6g 20%
Total Sugars 8g
Protein 39g
Vitamin C 8mg 38%
Calcium 702mg 54%
Iron 4mg 21%
Potassium 544mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Great for those evenings when you just don't know what to make, this casserole is on the table in less than an hour. There are a number of ways you can change this recipe up, and we've included some ideas below for you.

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


  • 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 canned mushrooms, drained, sliced

  • 1 dash freshly 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 unsalted butter, melted

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 350 F. Lightly grease a 3-quart baking dish or spray it with cooking spray.

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

  4. 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.

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

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

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

Recipe Variations

  • Use macaroni, elbows, shells in place of the penne pasta.
  • Instead of bread crumbs, crumble up some crackers or potato chips for a crispy, crunchy topping.
  • Make homemade condensed soup to use in the recipe instead of using canned.
  • Add 1/4 cup of Parmesan cheese to the breadcrumb mixture for additional flavor.

How to Store

  • Leftover tuna casserole should be stored in an airtight container in the refrigerator, where it will keep for up to three days. Reheat in the microwave or in a 350 F oven until warm.