There’s something timeless about a bubbling tuna casserole coming out of the oven — golden crumbs on top, creamy noodles beneath, and that nostalgic aroma that instantly feels like home.
When you make this dish from scratch, magic happens — the sauce turns silky, the noodles soak up all that flavor, and every bite tastes warm, familiar, and completely satisfying.
Your family will love the creamy sauce, tender noodles, and crunchy topping, and you’ll love how easy it is to make with simple pantry staples.
Perfect for busy weeknights, cozy Sundays, or whenever you’re craving a comforting classic that never goes out of style.
For the Tuna Casserole
- Egg Noodles – Use about 6 ounces of wide egg noodles. They’re tender, classic, and hold up perfectly in the creamy sauce.
- Butter – Just a tablespoon adds richness and helps the onions soften beautifully.
- Onion – A finely minced medium onion adds depth and savory flavor to the base.
- Flour – Three tablespoons of all-purpose (or gluten-free) flour thicken the sauce. It’s what makes it creamy without using canned soup.
- Broth – Vegetable or chicken broth (1¾ cups) builds flavor while keeping the dish light.
- Milk – One cup of 1% milk creates that smooth, comforting texture in the sauce.
- Sherry (optional) – Just an ounce for a subtle, elevated flavor. It’s optional but adds a nice touch.
- Mushrooms – Ten ounces of baby bellas give the casserole that classic earthy flavor and heartiness.
- Frozen Peas – One cup of petite peas adds sweetness, color, and a pop of texture.
- Tuna – Two cans (5 oz each) of albacore tuna in water, drained well. The star of the show — flaky, mild, and full of protein.
- Kosher Salt & Black Pepper – To season everything just right.
- Reduced-Fat Sharp Cheddar – About 4 ounces, shredded. Melts into the sauce for that irresistible cheesy flavor.
- Parmesan Cheese – Two tablespoons, grated. Sprinkled on top for extra flavor.
- Seasoned Breadcrumbs – Two tablespoons to create that perfectly crispy, golden topping.
- Fresh Parsley – Chopped and sprinkled on top for a touch of color and freshness.
Classic Tuna Noodle Casserole
A comforting, homemade tuna noodle casserole made from scratch—no canned soup needed! Perfect for family dinners or potlucks, all for under $10.
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Servings: 6
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Ingredients
- 6 oz egg noodles
- 1 tbsp butter
- 1 medium onion, finely minced
- 3 tbsp flour (regular or gluten-free)
- 1¾ cups vegetable or chicken broth
- 1 cup 1% milk
- 1 oz sherry (optional)
- 10 oz baby bella mushrooms, sliced
- 1 cup frozen petite peas
- 2 cans (5 oz each) tuna in water, drained (preferably albacore)
- 1 tsp kosher salt, plus black pepper to taste
- 4 oz 50% reduced-fat sharp cheddar (like Cabot), shredded
- 2 tbsp Parmesan cheese, grated
- 2 tbsp seasoned breadcrumbs
- Fresh parsley, chopped (for garnish)
- Preheat oven: to 375°F. Lightly coat a 9x12-inch casserole dish with cooking spray.
- Cook noodles: in salted boiling water until just al dente (about 2 minutes less than package directions). Drain and set aside.
- Sauté aromatics: In a large skillet, melt butter over medium heat. Add onions and cook until soft, about 5 minutes.
- Make the roux: Stir in flour and a pinch of salt. Cook for 2–3 minutes on medium-low, stirring constantly.
- Add liquids: Gradually whisk in the broth, then milk. Increase heat to medium, whisking until smooth. Bring to a gentle boil.
- Add veggies and tuna: Stir in sherry (if using), mushrooms, peas, salt, and pepper. Simmer 7–9 minutes, stirring occasionally, until thickened. Stir in drained tuna and cook 1 minute more.
- Add cheese & combine: Remove from heat and mix in cheddar until melted. Add noodles and stir until evenly coated.
- Assemble & bake: Pour mixture into the prepared dish. Sprinkle with Parmesan and breadcrumbs. Lightly mist the top with cooking spray.
- Bake: 25 minutes, or until bubbly.
- Broil (optional): Place under the broiler for 2–3 minutes to crisp the topping—watch closely to prevent burning.
- Garnish: Sprinkle with fresh parsley before serving.
- Why did my casserole turn out a bit dry?
Usually, this happens when the noodles are cooked too long or there’s not enough sauce. Cook the noodles just to al dente (they’ll finish cooking in the oven), and don’t be shy with the sauce — it should look a bit loose before baking. It thickens as it bakes!
- Can I make this ahead of time?
Absolutely. Assemble the casserole (skip the breadcrumbs), cover, and refrigerate for up to 24 hours. When you’re ready, sprinkle on the topping and bake. Too easy.
Want to freeze it? Bake first, cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight and reheat until hot and bubbly.
- Can I swap out the pasta or tuna?
Yep! Any short pasta works — think macaroni, rotini, or shells. For the tuna, I like albacore in water for its clean flavor, but regular chunk light works fine too. Just drain it well so your sauce stays creamy, not oily.
- What’s the best topping?
Breadcrumbs are classic (and the reason that golden crust is so good). But you can totally mix it up — try panko for extra crunch, crushed potato chips for retro vibes, or fried onions if you’re feeling fancy. Pro tip: broil the top for a couple of minutes at the end for max crispiness!
- Can I change the veggies?
Of course — this casserole’s super flexible. Peas are traditional, but mushrooms, broccoli, spinach, or even corn all work great. Just don’t overload it or it’ll throw off the sauce ratio (trust me, it’s happened before).
Bonus Tip:
If you’ve got leftovers, add a splash of milk when reheating to bring the sauce back to life. It’ll taste just as creamy as the first night!
