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Crispy Tuna Noodle Casserole

The chow mein noodles at the edges bake up crisp against the creamy mushroom-and-tuna filling. Water chestnuts and peanuts keep a bit of crunch even in the saucy middle.

Creamy tuna casserole with peas, roasted peanuts, and a crisp chow mein noodle topping in a vintage oval casserole dish.
Recipe link
Prep time10 min
Cook time35 min
Total time50 min
Course
Casseroles
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
460

Ingredients

Tuna Casserole

  • 1 package crispy chow mein noodles — 5 oz, divided
  • 1 can condensed cream of mushroom soup — 10.5 oz
  • ½ cup milk
  • 1 can tuna — 6 oz, drained and flaked
  • ¾ cup peanuts — roasted
  • 1 cup celery — thinly sliced
  • ½ cup onion — finely diced
  • ½ cup peas — frozen

Garnish

  • scallions (optional) — thinly sliced, optional

Optional Additions

  • soy sauce (optional)
  • water chestnuts (optional)

Instructions

  1. Prepare the Oven: Preheat oven to 350°F. Lightly grease a 1½- to 2-quart casserole dish.
  2. Mix the Filling: In a large mixing bowl, stir together half of the chow mein noodles, condensed cream of mushroom soup, milk, drained tuna, roasted peanuts, celery, onion, and frozen peas until evenly coated. Reserve the remaining noodles for topping.½ of the chow mein noodles, 1 can condensed cream of mushroom soup, ½ cup milk, 1 can tuna, ¾ cup peanuts, 1 cup celery, ½ cup onion, ½ cup peas
  3. Fill the Baking Dish: Spread the casserole mixture evenly into the prepared dish.
  4. Bake: Bake uncovered for 25 to 30 minutes, until the filling is hot and bubbling around the edges.
  5. Add the Crispy Topping: Without stirring the filling, sprinkle the reserved chow mein noodles evenly across the top. Return the casserole to the oven for 5 to 8 minutes, until the noodles are crisp and lightly browned and the center of the casserole reaches 165°F.remaining chow mein noodles
  6. Serve: Let the casserole stand for 5 minutes. Serve hot with scallions and offer soy sauce at the table if desired.scallions

Notes

  • Reserve noodles for the topping: Adding half of the noodles near the end keeps the top crisp instead of soggy.
  • Do not overbake the tuna: Remove the casserole once the center is hot and the topping is lightly browned. Prolonged baking can dry out the tuna.
  • Chow mein noodles brown quickly: Watch the topping closely during the final few minutes.
  • Make ahead: Combine the soup, milk, tuna, peanuts, celery, onion, and peas, then cover and refrigerate for up to 24 hours. Fold in half of the chow mein noodles and add the remaining noodles on top immediately before baking. Allow an additional 5 to 10 minutes when baking the filling directly from the refrigerator.
  • Storage and reheating: Refrigerate leftovers promptly in a shallow airtight container for up to 4 days. Reheat individual portions to 165°F and add a few fresh chow mein noodles after reheating to restore the crunch.
  • Optional Additions
  • soy sauce
  • water chestnuts
  • Serving Suggestions: Serve with Garlic Broccoli Salad or Italian Tomatoes.

Nutrition (Approximate Per Serving)

Yield

4 servings — Serving size: About 1 generous scoop

Calories
460
Carbohydrates
38.5 g
Protein
20.5 g
Fat
27.5 g
Saturated Fat
6 g
Cholesterol
10 mg
Sodium
1010 mg
Fiber
7.5 g
Total Sugars
5 g

Equipment

  • casserole dish (1½- to 2-quart)
  • large mixing bowl
  • measuring cups and spoons
  • wooden spoon or spatula
  • instant-read thermometer (Use to verify that the center of the casserole reaches 165°F.)