One Pot Tuna Casserole: The Ultimate Easy Comfort Meal
One pot tuna casserole is the perfect solution for busy weeknights when you need something quick, comforting, and budget-friendly. Ready in just 30 minutes, this creamy, cheesy classic keeps cleanup to a minimum while packing big flavor. Let’s face it—who doesn’t love a hearty casserole that’s ridiculously easy to whip up?
I stumbled across this dish one evening when I wanted something simple but satisfying. My pantry had the basics: a can of tuna, egg noodles, and some shredded cheese hanging out in the fridge. Before I knew it, this one-hit wonder became a family favorite. It’s cozy, fuss-free, and just plain delicious. Plus, it all comes together in a single pot—no extra dishes. Trust me, you’ll want to bookmark this one for those what’s-for-dinner moments that call for maximum speed and minimum headache.
How to Make Easy One Pot Tuna Casserole
This one pot tuna casserole is all about simple steps, better ingredients, and less hassle. The ingredients are pantry staples, and the cooking process is beginner-friendly. Grab your favorite pot, and let’s do this!
Ingredients
Here’s what you’ll need to make this creamy, cheesy tuna casserole:
- 1 (16 ounce) package egg noodles
- 1 (10 ounce) package frozen green peas, thawed
- 1/4 cup butter
- 1 (10.75 ounce) can condensed cream of mushroom soup (or swap with cream of celery if preferred)
- 1 (5 ounce) can tuna, drained
- 1/4 cup milk
- 1 cup shredded cheddar cheese
Tools needed: A large pot and a wooden spoon or spatula for stirring. That’s it—true to its name, this recipe keeps things simple!
Step-by-Step Instructions
Follow these steps for a creamy tuna noodle casserole that’s a guaranteed hit:
- Cook the pasta and peas. Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until al dente, about 7–8 minutes. Toss in the peas during the final 3 minutes of cooking. Drain and set aside.
- Make the creamy base. In the same pot, melt the butter over medium heat. Stir in the condensed cream of mushroom soup, drained tuna, and milk. Mix until smooth.
- Add the cheese. Toss in the shredded cheddar cheese and stir until melted and creamy. Take a moment to taste and adjust seasoning if needed (a pinch of salt and pepper works wonders).
- Combine everything. Return the cooked noodles and peas to the pot. Gently stir until everything is evenly coated in the cheesy, tuna-packed goodness. Serve hot and enjoy!
Jake’s Tips for Perfect One Pot Tuna Casserole
Want to take your easy tuna casserole to the next level? Here are my tried-and-true tips:
- Use quality tuna: Opt for chunk light or solid white canned tuna for the best flavor and texture.
- Don’t skip the peas: The sweet, tender peas balance the richness of the cheese and tuna beautifully. If peas aren’t your thing, swap them with diced carrots or even steamed broccoli.
- Get creative with cheese: While cheddar is a classic, you can mix in Monterey Jack, mozzarella, or even a sprinkle of Parmesan for extra depth.
- Make cleanup easier: Before starting, spray your pot with non-stick cooking spray to prevent the cheese mixture from sticking as you stir.
One Pot Tuna Casserole FAQs
Got questions about this creamy tuna noodle casserole? I’ve got answers!
Can I make this ahead of time?
Absolutely! Prepare the casserole, then store it in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of milk to keep it creamy.
What can I use instead of condensed cream of mushroom soup?
If you’re not a mushroom fan, swap it out for condensed cream of celery soup. It’s just as creamy with a slightly lighter flavor profile.
Can I freeze leftovers?
Yes! Let the casserole cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm on the stove over low heat with a little milk.
Can I use a different protein?
While tuna is the star of this dish, shredded chicken, canned salmon, or even cooked ground turkey work well too.
What should I serve with this casserole?
This dish is a complete meal on its own, but you can pair it with a fresh green salad or some crusty bread to round out the meal.
Final Thoughts
If you’re looking for a quick, creamy, and budget-friendly dinner, you really can’t beat this one pot tuna casserole. It’s warm, filling, and packed with the comforting flavors we all crave, especially on busy weeknights. I hope this recipe becomes a go-to in your household, just like it has for mine!
When you try this recipe, let me know how it turns out! Leave a comment below or share your casserole creations on social media. Don’t forget to tag KitchenShortcuts.net—I’d love to see your spin on it. Looking for more no-fuss meals? Check out my other one pot dinner ideas or creamy pasta recipes for easy family favorites!
One Pot Tuna Casserole
Ingredients
Equipment
Method
- Cook the pasta and peas. Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until al dente, about 7–8 minutes. Toss in the peas during the final 3 minutes of cooking. Drain and set aside.
- Make the creamy base. In the same pot, melt the butter over medium heat. Stir in the condensed cream of mushroom soup, drained tuna, and milk. Mix until smooth.
- Add the cheese. Toss in the shredded cheddar cheese and stir until melted and creamy. Take a moment to taste and adjust seasoning if needed (a pinch of salt and pepper works wonders).
- Combine everything. Return the cooked noodles and peas to the pot. Gently stir until everything is evenly coated in the cheesy, tuna-packed goodness. Serve hot and enjoy!
Notes
Written by Jake
Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.
