Perfect Tuna Casserole (No Noodles)

This comforting tuna casserole skips the noodles and goes straight for the creamy, savory goodness. Adapted from a vintage Campbell’s cookbook and inspired by my aunt’s version, it’s made with pantry staples: tuna, cream soup, peas, and sliced hard-boiled eggs. A crunchy potato chip topping gives it the perfect finish.

Baked in a loaf pan or small casserole dish, this easy weeknight recipe comes together in about 30 minutes. It’s cozy and familiar, but you can also dress it up with herbs or sautéed vegetables if you like. Serve it with fries, buttered noodles, or a green salad for a satisfying retro-style meal.

What You’ll Like About This Recipe

• No noodles, all comfort. Skipping the noodles keeps this casserole a bit lighter and more straightforward, but you still get all the cozy elements: creamy sauce, mild tuna, sweet peas, and a salty crunch on top. It’s perfect when you want that nostalgic tuna casserole flavor without boiling pasta or dealing with extra starch.
• Fast to assemble. The filling comes together in just a few minutes by whisking the soup with milk and folding in tuna, peas, and eggs. There’s no need for a separate saucepan or long simmering time, so the hands-on work is minimal and the oven does the rest.
• Pantry-friendly ingredients. Everything in this dish is a pantry or fridge staple: canned soup, canned tuna, frozen or cooked peas, and potato chips. That makes it an easy fallback recipe when you don’t have fresh meat on hand or need something satisfying from what’s already in your kitchen.
• Kid- and adult-friendly flavors. The mild creamy sauce, familiar tuna and peas, and fun potato chip topping tend to appeal to a wide range of tastes. It’s gentle and comforting on its own, but you can add sharper garnishes like green onion or a squeeze of lemon for adults.
• Perfect size for small families. Baked in a one-quart or loaf pan, this recipe makes just enough for a small household or a couple of nights of leftovers, without feeling like you’ll be eating tuna casserole all week long.

Ingredient Notes

• Cream of celery or cream of mushroom soup – Either soup gives you a creamy, seasoned base without making a separate white sauce. Cream of celery keeps the flavor a bit lighter and fresher, while cream of mushroom adds a deeper, earthier note. Use whichever you prefer or have on hand.
• Milk – Thins the condensed soup to a pourable, saucy consistency so it can coat the tuna and peas. Whole or 2% milk will give a richer texture; skim will work but the casserole will be slightly less creamy.
• Tuna – Canned tuna packed in water or oil both work, as long as it’s well drained and flaked. Chunk light tuna is softer and more budget-friendly; solid albacore has a firmer texture and a milder flavor. Use what you enjoy, but avoid leaving large, dense chunks so the fish distributes evenly.
• Peas – Sweet peas add color and small pops of flavor that break up the richness of the sauce. Cooked frozen peas work perfectly here; just make sure they’re drained well so they don’t water down the filling.
• Hard-boiled eggs – Sliced eggs add a classic, old-school touch and a slightly richer, almost custardy feel throughout the casserole. They also help make the dish more filling without adding more tuna.
• Potato chips – The crushed chips provide salt, crunch, and a lightly buttery flavor on top. Use regular, ridged, or even kettle-style chips if you want extra crunch. Try not to crush them too finely; medium pieces hold up best in the oven.

Steps to Make This No-Noodle Tuna Casserole

1. Prepare the baking dish and preheat the oven so it’s hot and ready as soon as the casserole is assembled.
2. Whisk the condensed soup and milk together in a mixing bowl until the mixture is smooth and no pockets of thick soup remain.
3. Fold in the drained, flaked tuna and the peas, gently stirring so the peas stay mostly intact and the tuna is distributed evenly.
4. Carefully fold in the sliced hard-boiled eggs, taking care not to mash them too much so you keep some visible slices throughout the casserole.
5. Transfer the mixture to the prepared baking dish and spread it into an even layer so it bakes uniformly.
6. Sprinkle the crushed potato chips evenly over the top, making sure the surface is well covered for a crunchy topping.
7. Bake until the filling is hot and bubbling around the edges and the chips are lightly toasted, then let the casserole rest briefly before garnishing and serving.

Pro Tips

• Drain the tuna thoroughly so excess liquid doesn’t thin the sauce or make the casserole watery around the edges.
• Slice the eggs cleanly with a sharp knife or egg slicer so they hold their shape in the finished dish and don’t turn into a paste in the filling.
• Crush the potato chips gently in the bag with your hands; aim for small bite-size pieces rather than fine crumbs so the topping stays crunchy instead of powdery.
• Rest the casserole for several minutes after it comes out of the oven; this gives the sauce a chance to settle and makes it easier to scoop clean portions.
• Garnish with something fresh—chives, green onion tops, parsley, or even a little paprika—to add color and a small pop of flavor to each serving.

Recipe Variations

• Cheesy tuna casserole. Stir a small handful of shredded cheddar or Colby Jack into the soup and tuna mixture before baking, and add a bit more cheese under or over the potato chips. This makes the casserole extra rich and gooey while keeping the recipe just as easy.
• Vegetable-packed version. Add a handful of thawed mixed vegetables (such as carrots, corn, and green beans) along with the peas. The extra vegetables add color, texture, and a little sweetness to balance the creamy sauce.
• Lemon and herb twist. Stir in a squeeze of lemon juice and a bit of dried dill or parsley with the tuna for a brighter, slightly fresher flavor profile that still feels nostalgic but less heavy.
• Cracker or crumb topping. Swap the potato chips for buttered breadcrumbs or crushed buttery crackers if you prefer a more traditional casserole crumb topping. Both give a golden, crisp finish with a slightly different texture.
• No-egg version. If you prefer to skip the hard-boiled eggs, simply leave them out and add a bit more tuna or peas. The casserole will still be creamy and satisfying, just with a slightly different balance of ingredients.

Serving Suggestions

• Serve with French fries, buttered noodles, or toast points.
• Pair with a cucumber or green salad.
• Add a dollop of ketchup or a splash of hot sauce on the side if you like it retro-style.

How to Store

• Refrigerate – Let the casserole cool until just warm, then cover the dish tightly or transfer leftovers to airtight containers. Refrigerate for up to 3 days. For the best texture, avoid leaving it out at room temperature for more than 2 hours.
• Reheat – Warm individual portions in the microwave or reheat larger amounts in the oven, loosely covered, until hot throughout. If the topping has softened, you can uncover the dish for the last few minutes of oven reheating to re-crisp the chips a bit.
• Freeze – For best results, freeze the casserole without the potato chip topping or accept that the topping will soften. Cool completely, wrap well or pack into freezer-safe containers, and freeze for up to about 2 months. Thaw overnight in the refrigerator, add a fresh layer of chips if desired, and reheat in the oven until hot and bubbly.