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  • Classic Tuna Casserole | Easy! Crunchy! Tasty!
  • Classic Tuna Casserole | Easy! Crunchy! Tasty!
  • Classic Tuna Casserole | Easy! Crunchy! Tasty!
  • Classic Tuna Casserole | Easy! Crunchy! Tasty!

Classic Tuna Casserole | Easy! Crunchy! Tasty!

Food | February 06, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)

It may very well be the ultimate comfort food – TUNA CASSEROLE, a classic recipe for your modern table.

I’m often fascinated by the origins of recipes we now regard as classics and TUNA CASSEROLE is certainly one deserving of its reputation. Evolving out of necessity – it’s believed that its earliest iteration came to be around 1865 as a way to use leftover fish –  the genius of this dish is the process of taking readily available ingredients and creating something very tasty, very quickly.

Here’s why it’s deserving of great praise.

EASE OF PREPARATION – Make this recipe once and you’ll understand how it’s as easy as it gets. Cook pasta, make a basic sauce, combine it with just our additional ingredients, bake and serve. I’m all for it.

INGREDIENTS – I explain in the video how a conversation on a plane with a fellow traveler piqued my interest in casseroles, as she explained the beauty of a dish like this is the use of readily available ingredients. She was adamant about not getting fancy with it – simple is the way to go.

TUNA – Canned tuna gives this dish a flavour profile familiar to most of us. We suggest using flaked tuna packed in water. Drain the water once you open the can and then fluff the tuna up a bit, breaking it up before you stir it in with the pasta.

PEAS – Fresh peas are amazing in this dish, though it depends on season and availability. Making the recipe in the depth of winter, I used frozen organic peas. Either option will offer up a similar great taste.

SAUCE – Most casserole recipes call for the addition of canned soup, whether it’s mushroom, celery or cream of chicken. I opted to make a simple white sauce instead and am pleased with the end result. Feel free to double the sauce portion of this recipe if you like your casserole extra creamy.

TOPPERS – The recipe calls for the addition of two toppers that amp up the richness quotient of this dish – grated cheddar cheese makes things tasty and gooey while a sprinkling of corn flakes, breadcrumbs or potato chips makes it crispy.

Don’t overthink the service of this one-dish wonder; keeping things simple is probably best. We suggest nothing more than a side of salad, and for that, this SIMPLE SALAD delivers. Want to knock the ball outta the park? Serve up LIZA’S BROWNIES for dessert.

TUNA CASSEROLE – if it’s not already a family favourite, it soon will be. Enjoy!


Ingredients & Amounts

  • ½ bag of egg noodles (about 175 grams)
  • 2 cans of tuna, flaked and packed in water
  • 2 cups of fresh or frozen peas
  • For the sauce:
  • 2 tablespoons of butter
  • 1 small white onion, finely chopped
  • ¼ cup of unbleached all-purpose flour
  • 1 1/3 cup of whole milk
  • salt and pepper to taste
  • For the topping:
  • 1 cup of cheddar cheese, grated
  • 1 cup of crushed potato chips, corn flakes or breadcrumbs


  1. Cook pasta: Bring a large pot, ¾ filled with water to boil. Add a small handful of salt. Add pasta and cook al dente, according to the the package instructions. Drain pasta and transfer to a medium-sized bowl.
  2. Prepare the sauce: While the pasta is cooking, melt butter in a medium-sized saucepan on medium-high heat. Add onion and cook until translucent. Sprinkle the flour into the pan and stir, cooking the flour with the onions for a few moments. Add the milk, stir and cook until sauce thickens. Season to taste with salt and pepper. Remove from heat.
  3. Assemble casserole: Preheat oven to 400°F. Add tuna and peas into the bowl with cooked pasta. Pour sauce on top and gently stir everything together. Transfer to a lightly buttered 8 x 11” casserole dish and smooth out. Sprinkle with grated cheddar, followed by crumbled potato chips, corn flakes or breadcrumbs.
  4. Bake for 25 minutes. Cool for 5 minutes before serving.

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One Response to “Classic Tuna Casserole | Easy! Crunchy! Tasty!”

  1. […] are links to last month’s most popular posts. No surprise our TUNA CASSEROLE is such a hit – I mean, what’s not to like about classic comfort food? Looking for […]


Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.


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