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Home Blog Course Main Course

Mom’s Best Tuna Noodle Casserole

Cheryl Malik
Cheryl Malik Posted: 04/08/20 Updated: 02/02/23
4.91
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62 Comments
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GF Gluten Free

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Tuna noodle casserole
Tuna noodle casserole
Tuna noodle casserole
Mom's best tuna noodle casserole

This tuna noodle casserole is the best… it’s my mom and grandma’s recipe! A creamy, cheesy sauce coats egg noodles, dotted with green peas and flake tuna, topped with melty cheesy and buttery breadcrumbs. This classic recipe is rich and creamy, made from scratch but so quick and easy to throw together. No canned soups here! A true budget meal but indulgent at the same time.

Tuna noodle casserole in a baking dish

Why You’ll Love This Recipe

  • Growing up, we ate my mom’s tuna noodle casserole recipe all the time, and it’s still one of my favorites. Mom’s been making it for over 40 years, and her mom made it for her when she was a kid. As Catholics, they had it every Friday (It was that or fish sticks, ha!).
  • Even now, whenever I need a quick and cheap comfort food meal from the pantry and freezer, this one comes to mind. I admit, it’s not totally the casserole from my childhood. I upgraded it to be super creamy and saucy, with some veggies.
  • This recipe doesn’t use any canned soups like most tuna noodle casserole recipes. No cream of mushroom – just real roux, milk, and cheese!

Key Ingredients

Tuna – You can use tuna in water or oil, whichever you prefer. Water-packed tuna will be a little lighter when it comes to calories and fat. If you want to double up on the amount of tuna used in this recipe, you absolutely can!

Noodles – Egg noodles are the classic noodle-of-choice when it comes to tuna noodle casserole, but you can use any type of noodle you like best. If you’re looking for a noodle-less option, check out our recipe for Whole30 Tuna Zoodle Casserole (Paleo, Dairy Free)!

Chef’s Tips

  • For a gluten free version, substitute the egg noodles with an equal weight of gluten free noodles. Use the same amount of gluten free flour.
  • You can use gluten free breadcrumbs if you can find them, but if not, it’s super easy to make some out of gluten free bread. Or just leave them out! They are totally optional.
  • If you don’t have peas or just don’t like them, you can leave them out. You can also sub basically any other veggie you like in their place. Chopped broccoli? Asparagus? Spinach? Corn? All great options.
  • Since the noodles get cooked twice (once on the stove, again in the oven) you want to make sure they’re just barely cooked when you take them off the stovetop. This will keep them from overcooking in the oven.
Tuna casserole in a bowl

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Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Close up of tuna noodle casserole in white dish
4.91 from 44 votes

Mom’s Best Tuna Noodle Casserole

Prep:15 minutes
Cook:30 minutes
Total:45 minutes
This tuna noodle casserole is the absolute best with no canned soup, just a creamy sauce, egg noodles, green peas, and flake tuna, all topped with melty cheesy and buttery breadcrumbs.
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8

Ingredients

  • 1 5-ounce can chunk light tuna drained and flaked
  • 8 ounces egg noodles see Notes for gluten free
  • 6 tablespoons butter divided
  • 5 tablespoons flour See Notes for gluten free
  • 2 ½ cups whole milk
  • ½ teaspoon salt plus extra to taste
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon dried parsley optional
  • 1 ½ cups shredded cheddar cheese divided
  • ¾ cup frozen peas
  • 2 tablespoons breadcrumbs see Notes for gluten free
  • fresh parsley chopped, for garnish, optional

Equipment

  • 2.5-quart Baking Dish
  • medium saucepan

Instructions 

  • Preheat oven to 350º Fahrenheit.

For the Noodles

  • Cook according to package directions in heavily salted water, for shortest amount of time recommended.
  • Drain and transfer to baking dish. Set aside.

For the Sauce

  • Melt 5 tablespoons butter in heavy medium saucepan over low heat. Add flour. Stir until smooth.
  • Cook 1 minute, stirring constantly until mixture bubbles and turns golden. Slowly add milk, whisking constantly. Cook over medium heat, whisking constantly, until thickened and bubbly.
  • Stir in salt, pepper, garlic powder, and dried parsley. Remove from heat. Add 1 cup shredded cheese, stirring until melted

For the Casserole

  • Pour sauce over drained noodles in baking dish. Add tuna and green peas and stir to combine. Bake in oven 15 minutes.
  • While casserole is baking, melt remaining tablespoon butter in small bowl. Stir in breadcrumbs and large pinch of salt.
  • After casserole bakes 15 minutes, sprinkle remaining ½ cup shredded cheese on top, then sprinkle buttery breadcrumbs over cheese.
  • Return to oven and bake 5 minutes or until bubbly. Garnish with chopped parsley, if desired.
    Close up of tuna noodle casserole in white dish

Notes

  • Make it Gluten Free: Substitute egg noodles with equal weight gluten free noodles. Use equal parts gluten free flour instead of regular flour. Use gluten free bread crumbs, make some out of gluten free bread, or omit.
 
 
Recipe yields approximately 8 servings. Nutritional values shown reflect information for one serving. Macros may vary slightly based on specific brands and types of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food sauce is in) by 8. Result will be the weight of one serving.

Video

Nutrition Information

Serving: 1serving, Calories: 532kcal, Carbohydrates: 29g, Protein: 25g, Fat: 35g, Saturated Fat: 21g, Trans Fat: 1g, Cholesterol: 120mg, Sodium: 404mg, Potassium: 181mg, Fiber: 2g, Sugar: 2g, Vitamin A: 607IU, Vitamin C: 5mg, Calcium: 514mg, Iron: 2mg, Net Carbs: 27g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Emma says

    Posted on 3/22/23 at 6:46 pm

    I absolutely love this!! The panko and salt/butter mixture took it to a different level!!!! Thank you for sharing.5 stars

    Reply
    • Jessica | 40 Aprons TeamJessica | 40 Aprons Team says

      Posted on 3/24/23 at 11:44 am

      The panko makes it soo good!! So glad you enjoyed it, Emma! 🙂

      Reply
  2. Melissa says

    Posted on 7/19/22 at 4:04 pm

    Can you feeeze it? I know some dishes you shouldn’t.

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 7/21/22 at 9:10 pm

      You can! Just let it cool completely before you put it in the freezer. The breadcrumb topping won’t be as crispy after freezing and thawing, but the dish overall should taste just fine.

      Reply
  3. Sandra says

    Posted on 6/18/22 at 8:01 pm

    WOW! Thank you so much Cheryl! I just made this recipe and my husband was super happy with the results and told me “keep this one in your arsenal!” The roux was so creamy and the most perfect one I’ve ever made (I did use extra creamy oat milk instead of whole milk for the 1st time) and I used “Carba-nada” noodles. Besides those two substitutions, I followed the full recipe.5 stars

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 6/18/22 at 8:10 pm

      SO happy you and your husband enjoyed this one, Sandra! Thanks for giving it a try, and for letting us know about those successful swaps!

      Reply
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