This classic Pioneer Woman Tuna Casserole recipe is an old-fashioned, easy, family-friendly dinner that takes about 20 minutes to make! You can’t beat the cheesy combination of tender noodles, canned tuna fish, and sweet peas, all tossed together in a creamy sauce with crushed potato chips!
This Pioneer Woman Tuna Casserole recipe is a quintessential American dish that you can make from scratch and is less than $10 to make. Your kids will love it!
Why I Love Pioneer Woman’s Tuna Casserole Recipe:
- Tuna noodle casserole requires just six ingredients.
- The ingredients are all pantry staples you most likely already have on hand.
- It is quick to prepare, it’s tasty, and it’s versatile.
- The ease of this recipe will allow you to spend more time with your family!
Which Tuna is Best for Pioneer Woman’s Tuna Casserole?
I recommend solid white albacore tuna in water for this Pioneer Woman Tuna Casserole. I prefer either StarKist or Bumble Bee brands; the albacore tuna has a mild (less “fishy”) flavor and a more solid texture that holds up better when mixed into a dish.
Make sure that you drain the tuna well before combining it with the other ingredients. You don’t want a watery casserole!
What Other Vegetables Can I Add to Pioneer Woman’s Tuna Casserole?
Here are some vegetables that taste great in Pioneer Woman’s Tuna Casserole:
- Diced or canned tomatoes
- Frozen, fresh, or canned corn
- Frozen, fresh, or canned peas
- Green beans
- Diced zucchini or other squashes
- Fresh mushrooms
Can I Make Pioneer Woman’s Tuna Casserole Ahead of Time?
Yes, to make things easier for you on busy nights, you can prepare this easy, healthy meal ahead of time and reheat it. To do so, assemble the Pioneer Woman Tuna Casserole, wrap it tightly, and store it in the refrigerator for up to 2 days before baking. Then, when you are ready to bake the casserole, allow the dish to sit on the counter for at least 30 minutes so it can come to room temperature before you place it in the oven.
Recipe Variations
- As a substitute for cream of mushroom soup, use cream of chicken or cream of celery.
- You can even make this Pioneer Woman Tuna Casserole without tuna. Just use the same amount of canned chicken, store-bought rotisserie chicken, or leftover chicken from another meal, or boil your own chicken at home.
- Use your favorite cheese. I like sharp cheddar, but any other good melting cheese will work. Try Pepper Jack, Monterey Jack, Colby, Swiss, or American cheeses.
- Stir 1 cup of grated cheese into the filling for an extra-cheesy casserole.
- Try adding parsley, thyme, basil, or chives to the sauce for more flavor.
- In place of potato chips, top the casserole with crushed Ritz crackers, buttered breadcrumbs, crushed French-fried onions, or crushed Corn Flakes cereal instead.
- You can omit the peas or use another vegetable of your choice. Try crisp-tender broccoli florets, steamed or canned green beans, or frozen (thawed) mixed vegetables. Sauteed fresh mushrooms or canned mushrooms would also be lovely.
- For a larger family, double all of the ingredients and bake the casserole in a deep 9 x 13-inch dish.
How to Make Pioneer Woman’s Tuna Casserole
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 1 1/2 quart casserole dish and set it aside.
- Cook the noodles in a large pot of boiling salted water according to the package directions until just al dente (about 6 minutes). Drain.
- Whisk the condensed soup and milk together in a large bowl and then gently stir in the cooked noodles, tuna, and peas (optional).
- Taste and season with salt and pepper if necessary and then transfer the mixture to the prepared dish.
- Sprinkle the cheese on top followed by the crushed potato chips.
- Bake the Pioneer Woman Tuna Casserole for about 20 to 25 minutes, or until the top is golden brown and the inside is hot and bubbly.
- Serve garnished with parsley (optional) if desired.
What to Serve with Pioneer Woman’s Tuna Casserole
This Pioneer Woman Tuna Casserole goes well with any of the following sides:
- Caesar Salad
- 7 Layer Salad
- Pumpkin Bread
- Arkansas Green Beans with Bacon
- Buttermilk Scones
- Roasted Broccoli
- Brussels Sprouts with Bacon
- Garlic Bread
- Three Bean Salad
How to Reheat Pioneer Woman’s Tuna Casserole
To reheat Pioneer Woman’s Tuna Casserole in the oven, cover it with foil and bake it for 45 minutes, or until hot and bubbling. Individual portions of tuna noodle casserole may also be reheated in the microwave with great success.
Recipe Tips
- You should cook the pasta until just al dente (tender but with a firm bite). The noodles will continue to cook in the oven and you do not want them to be mushy or overdone.
- Solid white albacore tuna in water is recommended (not chunk light or other varieties).
- Before adding the tuna fish to the casserole, drain it well.
- There’s no need to thaw the peas before adding them to the dish. Stir them in while they’re still frozen – this will help them stay nice and green in the casserole (rather than turning brown and mushy).
FAQ Section
This Pioneer Woman Tuna Casserole recipe calls for egg noodles — Egg noodles are a traditional ingredient in the classic dish. I prefer the fairly narrow “medium-sized” egg noodles, but you can also use the wider “extra broad” egg noodles.
Feel free to experiment and use any type of pasta you have on hand for your Pioneer Woman Tuna Casserole. You can try elbow macaroni, penne pasta, spaghetti, or rotini, too!
Yes, freeze your Pioneer Woman’s Tuna Casserole before baking. To do this, wrap the casserole tightly in plastic wrap, cover it with foil, and freeze it for up to 3 months. Then, when ready to serve it, thaw it overnight in the refrigerator, allow the dish to come to room temperature on the counter for at least 30 minutes, and then bake it according to the recipe.
Your Pioneer Woman Tuna Casserole leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Then, when you want to reheat it, simply cover it and put it in a 350-degree Fahrenheit oven to bake until just warmed through (about 20-30 minutes). You can reheat individual servings in the microwave for about 1 minute as well.
In this Pioneer Woman Tuna Casserole recipe, the noodles should be boiled first. You should cook them al dente (slightly firm) because they will continue to cook in the casserole. However, you don’t want them to be uncooked when they are mixed with the casserole as they may not cook properly in dry form.
We typically use cream of mushroom, but any of the “creams of” soups will work. Cream of celery or cream of bacon may be favored particularly by your children. You can even add a little more protein to the dish by using cream of chicken soup.
Yes, to cook your Pioneer Woman Tuna Casserole from frozen, add 45 – 60 minutes to the baking time. You should cover the casserole for the initial cooking time and then bake it uncovered for the last 20 minutes.
I love to make a big salad whenever we serve hearty casseroles. It just balances out the casseroles out so well! Try a salad with apples and walnuts, which is my personal favorite or this salad with figs and blue cheese, which is also delish!
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Pioneer Woman’s Tuna Casserole Nutrition Facts
Amount Per Serving ( 1 Cup | 236 g )
- Calories 344
- Total Fat 15g
- Saturated Fat 5.7 g
- Trans Fat 0.3 g
- Cholesterol 60 mg
- Sodium 778 mg
- Potassium 294 mg
- Total Carbohydrate 32 g
- Dietary Fiber 2.8 g
- Sugars 1.8 g
- Protein 20 g
- Vitamin A 9%
- Vitamin C 6%
- Calcium 19%
- Iron 8%
Nutrition Facts Source: Source
Pioneer Woman’s Tuna Casserole
Description
This classic Pioneer Woman Tuna Casserole recipe is an old-fashioned, easy, family-friendly dinner that takes about 20 minutes to make! You can’t beat the cheesy combination of tender noodles, canned tuna fish, and sweet peas, all tossed together in a creamy sauce with crushed potato chips!
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 1 1/2 quart casserole dish and set it aside.
- Cook the noodles in a large pot of boiling salted water according to the package directions until just al dente (about 6 minutes). Drain.
- Whisk the condensed soup and milk together in a large bowl and then gently stir in the cooked noodles, tuna, and peas (optional).
- Taste and season with salt and pepper if necessary and then transfer the mixture to the prepared dish.
- Sprinkle the cheese on top followed by the crushed potato chips.
- Bake the Pioneer Woman Tuna Casserole for about 20 to 25 minutes, or until the top is golden brown and the inside is hot and bubbly.
- Serve garnished with parsley (optional) if desired.
Notes
- You should cook the pasta until just al dente (tender but with a firm bite). The noodles will continue to cook in the oven and you do not want them to be mushy or overdone.
- Solid white albacore tuna in water is recommended (not chunk light or other varieties).
- Before adding the tuna fish to the casserole, drain it well.
- There’s no need to thaw the peas before adding them to the dish. Stir them in while they’re still frozen – this will help them stay nice and green in the casserole (rather than turning brown and mushy).
Servings 4
- Amount Per Serving
- Calories 344
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 5.7g29%
- Trans Fat 0.3g
- Cholesterol 60mg20%
- Sodium 778mg33%
- Potassium 294mg9%
- Total Carbohydrate 32g11%
- Dietary Fiber 2.8g12%
- Sugars 1.8g
- Protein 20g40%
- Vitamin A 9 IU
- Vitamin C 6 mg
- Calcium 19 mg
- Iron 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Maria Stroebel
Tuesday 14th of February 2023
In regards to the Tuna Casserole... My family doesn't like peas in their tuna casserole so I use roughly chopped pimento olives for that acid and sweet taste of the pimento. I also use a teaspoon of Goya seasoning powder as it has flavors that compliment seafood. And finally... I use more cheese bc my family loves it!