Old Fashioned Tuna Casserole

Name: Old Fashioned Tuna Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Ingredients: 10 ounces cream of chicken soup (healthy request); 20 ounces cream of mushroom soup (healthy request); 10 ounces whole milk; 2 Tablespoons mayonnaise; 10 ounces chunk light tuna in water (well drained (2 cans)); 2 cups shredded sharp cheddar cheese (divided); 1 cup frozen peas; 2 1/2 cups elbow pasta (cooked to aldente as per the package directions); 1/2 teaspoon Kosher salt (to taste); 1/4 teaspoon ground black pepper (to taste); 1/4 cup seasoned bread crumbs

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This old fashioned tuna casserole, or as we call it, Tuna Wiggle, is a rich, creamy, and cheesy classic that’s pure comfort in every bite. Made with simple pantry staples like tuna, pasta, and cheese, this recipe makes a nostalgic meal the whole family will love.

A wooden spoon in a pan of tuna casserole with a scoop on it.

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Why You’ll Love The Easy Tuna Casserole
Ingredient Information And Substitutions
How To Make Tuna Casserole
Frequently Asked Questions
Tips For The Old Fashioned Tuna Noodle Casserole
What To Serve With Tuna Macaroni Casserole
More Tasty Comfort Food Recipes
Old Fashioned Tuna Casserole

Why You’ll Love The Easy Tuna Casserole

This creamy tuna pasta casserole isn’t just a comforting meal — it’s packed with nostalgia. Growing up, my mom made a fantastic tuna casserole, and it was always a staple in our dinner rotation. One Christmas, my Aunt Mimi gave us a kids’ cookbook with fun recipe names, and that’s where we first saw "Tuna Wiggle." Whether we ever actually made that version, I don’t remember, but the name stuck.

Now as adults, we’ve even shortened it to just "Wiggle," and it remains a family favorite. Even my extra-picky, seafood-hating husband enjoys this meal. It’s the kind of dinner that’s cozy, familiar, and always a hit at the table. Here are a few more reasons why you’ll love this tuna casserole with cream of mushroom soup:

Simple pantry ingredients
The ultimate rich and creamy comfort food
A quick, fuss-free dinner
Feeds a crowd easily
Makes plenty for leftovers

A bowl of tuna casserole with the pan behind it.

Ingredient Information And Substitutions

Cream of chicken soup- Adds a rich, creamy flavor to the sauce. I use the healthy request version, but any will work.
Cream of mushroom soup- A classic ingredient in old-fashioned tuna casserole that gives it that nostalgic taste- once again, I like healthy request.
Milk- Helps create a smooth sauce. Use whole milk for extra creaminess or substitute with broth.
Mayonnaise- Adds an extra velvety texture. Greek yogurt works as a lighter option.
Chunk light tuna in water- Be sure to drain it well. Albacore can be used for a more firm texture.
Sharp cheddar cheese- Gives the casserole its cheesy topping. Colby also works well.
Frozen peas- Adds color and sweetness. Swap with mixed veggies for variety.
Elbow macaroni- Cooked al dente. While some prefer egg noodles, our family always makes tuna casserole with elbow macaroni for that perfect bite.
Seasoned bread crumbs- For a crispy, golden topping. Crushed crackers or panko are great alternatives. Or for a little fun, crush up potato chips (this was my mom's signature move)!

An overhead image of labeled recipe ingredients.

How To Make Tuna Casserole

Step 1- Mix the soups and milk.

Preheat oven to 350 degrees F. Start a pot of water boiling on the stove.

In a medium pan, whisk together cream of chicken soup and cream of mushroom soup with the milk until well combined.

Cream of mushroom and cream of chicken soups and milk in a pan on the stove and then combined.

Step 2- Add flavor.

Whisk in the mayonnaise, ½ cup of shredded cheddar cheese, and salt and pepper to taste. Mix until the cheese is melted and everything is well combined. Stir frequently until smooth and to prevent burning.

Cheese, seasonings and mayonnaise added to the pan and whisked in an combined.

Step 3- Mix in tuna and peas.

Gently fold in the drained tuna and frozen peas, breaking up the tuna slightly while keeping some chunks intact. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally.

Peas and tuna added to the pan and then mixed in.

Step 4- Combine with pasta and assemble.

While the sauce simmers, cook elbow macaroni according to package instructions until just al dente, then drain and set aside.

Mix the cooked macaroni into the sauce, stirring until evenly coated. Then, pour everything into a 9x13-inch baking dish.

Cooked and drained elbow pasta in a pot and then mixed with the sauce in a baking pan.

Step 5- Top and bake.

Sprinkle the remaining cheddar cheese on top, followed by an even layer of seasoned bread crumbs. Bake uncovered for 30 minutes or until bubbly and golden brown on top.

Let the casserole cool for a few minutes before serving. Dig in and enjoy this old-fashioned tuna noodle casserole with your favorite sides!

Shredded cheese and bread crumbs added to the baking dish and then the baking dish in the oven.

Frequently Asked Questions

Can I use fresh vegetables instead of frozen peas?

Absolutely. Fresh carrots, green beans, or bell peppers are great alternatives. Be sure to sauté them before adding them to the casserole so they are soft and not crunchy.

Can I make this ahead of time?

Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 5 extra minutes to the baking time.

Can I use fresh tuna instead of canned?

Yes! Fully cook and flake fresh tuna before adding it to the casserole the same as canned.

How do I prevent the casserole from drying out?

Don’t overbake it, and if reheating, add a splash of milk to keep it creamy.

An overhead image of a pan of tuna noodle casserole with a wooden spoon in it.

Tips For The Old Fashioned Tuna Noodle Casserole

Use al dente pasta. It will soften more while baking, so don’t overcook it to start or it will turn to mush.
Swap elbow macaroni with another similar size noodle. Egg noodles and small shells are some other popular choices!
Drain the tuna well. Extra liquid can make the casserole watery.
Add crunch. Try crushed potato chips, crushed Ritz crackers, or panko bread crumbs for the topping.
Ingredients to prep ahead- Cook and drain the elbow macaroni. Mix the soup, milk, mayo, and cheese in advance for quick assembly.
Leftovers and storage- Store tuna casserole in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. To reheat, warm in the oven at 350 degrees F until warmed through and bubbly.

A close up of a bowl of tuna casserole with cheese on it.

What To Serve With Tuna Macaroni Casserole

This makes a cozy, satisfying meal on its own, but pairing it with the right sides makes it even better! I love serving it with something fresh or crunchy to balance out the creamy, cheesy goodness. Here are a few of my favorite sides to try:

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