Hamdi Saidani Ina Garten’s Tuna Noodle Casserole from the Barefoot Contessa Cookbook is the Best and Easiest Tuna Casserole Recipe Ever
This homemade cheesy Tuna Casserole is made with canned tuna, egg noodles, condensed mushroom soup, cheddar cheese, and a mix of vegetables like peas, celery, and onions. It’s topped with a crunchy panko breadcrumb mixture.
Bake this homemade Tuna Casserole at 425°F for 18-20 minutes, then serve it with Buttermilk Scones or Potato Kugel. Please feel free to leave feedback about this classic creamy Tuna Casserole.
Tuna Noodle Casserole Ingredients
- 3 cups egg noodles
- 1 tablespoon butter
- 1 small onion, diced
- 2 celery stalks, diced
- ⅔ cup frozen peas, thawed
- 1 can (5-6 ounces) tuna, drained
- 1 can (10 ½ ounces) condensed mushroom soup
- ⅓ cup milk
- 1 cup cheddar cheese, shredded
- 1 tablespoon parsley, chopped
For the Crumb Topping:
- ½ cup panko bread crumbs
- 1 tablespoon butter, melted
- ½ cup cheddar cheese, shredded
- 1 tablespoon parsley, chopped
How To Make Tuna Noodle Casserole
- Preheat Oven: Turn your oven on to 425°F (220°C).
- Prepare Topping: In a small bowl, mix together panko bread crumbs, melted butter, cheddar cheese, and parsley. Set aside.
- Cook Noodles: Boil egg noodles until they are al dente, as per the package instructions. Drain and rinse with cold water.
- Sauté Veggies: In a frying pan, melt 1 tablespoon of butter and cook the diced onion and celery until they’re soft. This should take about 5-7 minutes.
- Mix It Up: In a large bowl, combine the cooked noodles, sautéed onion and celery, thawed peas, mushroom soup, milk, shredded cheddar cheese, drained tuna, and chopped parsley. Stir well to combine.
- Assemble: Pour the mixture into a 2-quart baking dish and evenly spread it out.
- Add Topping: Sprinkle the prepared crumb topping over the casserole.
- Bake: Place the dish in the preheated oven and bake for 18-20 minutes, or until the top is golden and the casserole is bubbly.
How Long To Bake Tuna Casserole
Based on the original recipe, you should bake Tuna Casserole in the oven at 425°F for about 18-20 minutes. If you want to bake at other oven temperatures, feel free to do so, and here’s how to adjust the baking time:
- At 350°F: Bake Tuna Casserole at 350°F for approximately 25-30 minutes.
- At 375°F: At this temperature, bake the Tuna Casserole for about 22-25 minutes. The goal is to achieve a bubbly interior and a crispy top.
- At 400°F: Bake the casserole at 400°F for around 20-22 minutes.
How To Make Tuna Casserole Ahead Of Time
Tuna Casserole can be made a day in advance with simple steps. Just prepare the casserole as instructed, but don’t add the crumb topping. Cover it with aluminum foil and place it in the fridge. The next day, add the crumb topping and bake as usual.
What To Serve With Tuna Casserole
Tuna Casserole goes well with a side of homemade buttermilk biscuits and a fresh green salad. You can also serve Tuna Casserole as the main course with steamed vegetables like green beans, roasted carrots, or steamed broccoli.
How Long Does Tuna Casserole Last In The Fridge
Cooked Tuna Casserole can last in the fridge for about 3-4 days. Simply store it in an airtight container to keep it fresh.
Can You Freeze Tuna Casserole
Yes, Tuna Casserole can be frozen for up to 6 months. Simply wrap the fully cooked or uncooked casserole tightly in aluminum foil and place it in a freezer-safe container.
To thaw frozen Tuna Casserole, leave it overnight in the fridge.
How To Reheat Tuna Casserole
Reheat Tuna Casserole in the oven at 350°F for about 20 minutes, or in the microwave on medium power for 2-3 minutes.
What To Do With Leftover Tuna Casserole
If you have Tuna Casserole leftovers, you can repurpose them into a new dish. For example, you can make Tuna Casserole stuffed peppers or mix it with some cooked rice for a quick and easy meal.
Tuna Casserole Nutrition Facts
- Calories: 323
- Carbohydrates: 25g
- Protein: 19g
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 68mg
- Sodium: 689mg
- Potassium: 317mg
- Fiber: 2g
- Sugar: 3g
Try More Casserole Recipes:
- Ina Garten Chicken And Rice Casserole
- Barefoot Contessa Green Bean Casserole
- Ina Garten Corn Casserole
- Ina Garten Sausage Breakfast Casserole
- Ina Garten Broccoli Casserole
Barefoot Contessa Tuna Casserole
Description
Ina Garten’s Tuna Noodle Casserole from the Barefoot Contessa Cookbook is the Best and Easiest Tuna Casserole Recipe Ever
This homemade cheesy Tuna Casserole is made with canned tuna, egg noodles, condensed mushroom soup, cheddar cheese, and a mix of vegetables like peas, celery, and onions. It’s topped with a crunchy panko breadcrumb mixture.
Bake this homemade Tuna Casserole at 425°F for 18-20 minutes, then serve it with homemade buttermilk biscuits or a fresh green salad.
Barefoot Contessa Tuna Casserole Ingredients
For the Crumb Topping:
How To Make Barefoot Contessa Tuna Casserole
- Preheat Oven: Turn your oven on to 425°F (220°C).
- Prepare Topping: In a small bowl, mix together panko bread crumbs, melted butter, cheddar cheese, and parsley. Set aside.
- Cook Noodles: Boil egg noodles until they are al dente, as per the package instructions. Drain and rinse with cold water.
- Sauté Veggies: In a frying pan, melt 1 tablespoon of butter and cook the diced onion and celery until they’re soft. This should take about 5-7 minutes.
- Mix It Up: In a large bowl, combine the cooked noodles, sautéed onion and celery, thawed peas, mushroom soup, milk, shredded cheddar cheese, drained tuna, and chopped parsley. Stir well to combine.
- Assemble: Pour the mixture into a 2-quart baking dish and evenly spread it out.
- Add Topping: Sprinkle the prepared crumb topping over the casserole.
- Bake: Place the dish in the preheated oven and bake for 18-20 minutes, or until the top is golden and the casserole is bubbly.
Is this Ina Garten’s recipe or is it Hamdi Saidani’s recipe? And the fact that he has added Cream of Mushroom soup to this recipe, instead of the actual way you should use medium white sauce, is offensive. Tuna Noodle Casserole should NOT contain little bits of mushrooms from a soup mix. Make your casserole from scratch and you won’t be disappointed. And solid white tuna is water is the best tuna to use.
Hi Lonna, thanks for your thoughts! This recipe is inspired by Barefoot Contessa, but Hamdi has added his own twist to make it more accessible. 😊
We understand that some prefer the traditional white sauce, but we find the cream of mushroom adds great flavor while keeping it simple for busy cooks. It’s all about what works best for you—solid white tuna in water is definitely a great choice, though! 👍