Old Fashioned Tuna Casserole

A bowl of tuna casserole with the pan behind it.

Old Fashioned Tuna Casserole

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 makes a nostalgic meal the whole family will love.

Course dinner, Entree, Main

Cuisine Comfort food, Easy, Family, weeknight

Diet Low Salt

Prep Time 20

Cook Time 30

Cooling time 5

Total Time 55

Servings servings

Calories 297kcal

Author Jessy Freimann

Equipment

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 ½ cups elbow pasta cooked to aldente as per the package directions
½ teaspoon Kosher salt to taste
¼ teaspoon ground black pepper to taste
¼ cup seasoned bread crumbs

Instructions

Preheat the oven to 350 degrees. Gently whisk the cans of cream of mushroom and cream of chicken soups with the milk over medium heat until well combined. Stir frequently so that it doesn't burn.
Once they are well combined, whisk in the mayonnaise, ½ cup of the shredded cheddar and salt and pepper to taste.
Add the tuna and peas and break up the tuna with your spoon.
Reduce the heat to low and allow it to simmer for around 10 minutes, stirring periodically.
Mix in the pasta and transfer the mixture to a 9 x 13 baking pan.
Top with the remaining cheese and sprinkle with bread crumbs.
Bake uncovered for 30 minutes until bubbling. Cool for 5 minutes and serve immediately.

Video

Notes

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.

Nutrition