I remember the first time I made this no-bake tuna casserole—it was one of those evenings when I was halfway distracted by a phone call and almost forgot dinner was simmering on the stove. The creamy sauce clung to the tender pasta, and the gentle pop of peas added a fresh surprise in every bite. I wasn’t expecting much, honestly, but that crunchy potato chip topping was the real game changer. It’s funny how something so simple can feel like a little celebration at the dinner table, especially on a busy weekday.

This casserole doesn’t demand hours or fancy equipment, which is a relief when you’re juggling a million things. It’s the kind of dish that lets you sit down and relax sooner, even if the kitchen chaos is still unfolding behind you. Plus, it’s forgiving—if you forget it’s cooling in the fridge for a bit, it still tastes great cold, so no stress there.

The creamy combination of mushroom soup, mayo, and cheddar cheese creates a rich, comforting base that feels indulgent without being heavy.
The no-bake method means you skip preheating ovens or waiting around—the whole thing comes together quickly.
Adding peas and onion gives just enough texture and brightness, balancing the savory tuna and cheese.
The crushed potato chips on top add a crunchy contrast that’s oddly satisfying, though it’s not exactly a traditional casserole topping.
It’s simple — and that’s kind of the point. It’s not fancy, but it delivers on comfort and ease.

If you’re worried about the texture or serving it chilled, I usually find it tastes just as good a little cold, especially on warmer days. Leftovers are a breeze to reheat or eat straight from the fridge. No muss, no fuss.

No-Bake Tuna Casserole

Print Recipe

A quick and easy no-bake tuna casserole that combines creamy sauce, tender pasta, and savory tuna for a comforting meal without the oven.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4

Ingredients

Scale

8 ounces elbow macaroni
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
1/2 cup milk
1 cup shredded cheddar cheese
2 (5 ounce) cans tuna packed in water, drained
1 cup frozen peas, thawed
1/2 cup diced onion
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup crushed potato chips

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Instructions

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the condensed cream of mushroom soup, mayonnaise, milk, shredded cheddar cheese, garlic powder, and black pepper. Stir until smooth and well blended.
Add the drained tuna, thawed peas, and diced onion to the sauce mixture. Stir gently to combine.
Fold the cooked macaroni into the tuna mixture until evenly coated.
Transfer the mixture to a serving dish or casserole dish.
Sprinkle the crushed potato chips evenly over the top of the casserole for a crunchy topping.
Serve immediately or chill in the refrigerator for 30 minutes before serving if preferred cold.

Honestly, you don’t need anything special to make this come together. Just a pot for the pasta and a bowl for mixing. I sometimes swap the peas for frozen corn, depending on what’s in the freezer. And if you want a bit more tang, stirring in a splash of lemon juice or a bit more mayo works, though I haven’t tested those tweaks extensively. Sometimes I throw in a handful of chopped celery for crunch, but it’s a bit hit or miss with the family.

Serving suggestions? This casserole pairs nicely with a crisp green salad or some quick steamed veggies to brighten the plate. If you want to up the protein, a side of hard-boiled eggs isn’t a bad idea.

FAQ

Can I make this ahead of time? Yes, it actually tastes great after chilling for a bit, which lets the flavors meld. Just add the potato chips right before serving to keep them crunchy.

What if I don’t have cream of mushroom soup? You could try cream of celery or chicken, but the flavor will shift slightly. Mixing your own creamy sauce is an option if you want to experiment.

Is it okay to use fresh tuna? This recipe works best with canned tuna packed in water for convenience and texture.

Can I freeze leftovers? I haven’t tried freezing it, so I’d stick with refrigerating for up to three days.

This no-bake tuna casserole is one of those meals that feels like a little win on a hectic day. It’s easy to pull together, comforting to eat, and even better the next day. Give it a try—you might find yourself reaching for it more than you expect.