Jenny's Tuna Casserole

This is the tuna casserole that shows up at church potlucks and weeknight tables across America, and for good reason. It’s cheap, it’s filling, and it takes about five minutes to throw together before the oven does the rest. Egg noodles, canned tuna, and two cans of cream soup get mixed together, topped with cheddar and cracker crumbs, and baked until bubbly.

Using both cream of mushroom and cream of celery soup instead of doubling up on one gives the sauce more dimension. The mushroom adds earthy depth while the celery brings a lighter, almost herby note. Together they create a creamier, more complex base than either one alone.

The cracker crumb topping is what separates a good tuna casserole from a forgettable one. It bakes into a salty, crunchy crust that contrasts with the soft noodles underneath.

Kitchen Tips

• Drain the tuna well and break it into chunks, not a paste. You want to actually taste pieces of fish in each bite.
• Don’t overcook the noodles. They’ll soften more during 40 minutes in the oven, so cook them just to al dente.
• Grate the onion rather than chopping it. Grated onion distributes evenly and doesn’t leave you with raw crunchy bits.

Variations

• Pea and mushroom: Stir in frozen peas and sliced mushrooms before baking for extra vegetables.
• Breadcrumb topping: Swap cracker crumbs for buttered panko breadcrumbs for an even crunchier golden crust.