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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.
🐟 What Makes This Recipe So Good
- 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!
👩🏼🍳 Chef’s Tips
- Instead of using prepackaged shredded cheese, I recommend buying a block of fresh cheddar and shredding it yourself. Prepackaged shredded and grated cheeses typically contain starches and other fillers to prevent clumping, but they can make the cheese grainy and keep it from melting like it should.
- To be sure the dairy products don’t seize, separate, or curdle, bring them to room temperature before starting your tuna noodle casserole. Also, remove the saucepan from direct heat before incorporating any dairy ingredients, to prevent heating them too quickly.
- 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.
🍴 Recipe Variations
- For a gluten-free tuna noodle casserole, substitute the egg noodles with an equal weight of gluten-free noodles. Replace the all-purpose flour with the same amount of gluten-free flour, too.
- 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.
🥘 More Delicious Dinner Recipes
- Dreamy Instant Pot Chicken and Rice
- Baked Feta Pasta
- Easy, Crispy Chicken Patties
- John Wayne Casserole
- Olive Garden Capellini Primavera
- Garlic Bread Casserole
- Instant Pot Chicken Carnitas
- Hibachi Steak with Fried Rice and Vegetables
- Crockpot Chicken and Rice
- Poppy Seed Chicken
- Jerk Salmon with Mango Salsa
- Chicken Cordon Bleu Casserole
- Whole30 Casserole with Chicken, Broccoli, Rice, and Mushrooms (Paleo, GF)
- Healthy Authentic Seafood Gumbo (Gluten Free, Whole30, Paleo, Low Carb)
- Cranberry Rosemary One Pan Chicken (Paleo, Whole30 Option)
- Cheesy Ham and Potato Casserole
Best Ever Tuna Noodle Casserole (Just Like Mom Made!)
No canned soup here! This from-scratch tuna noodle casserole is just like my mom (and grandma!) used to make, with a creamy sauce, egg noodles, green peas, and tuna, topped with buttery breadcrumbs.
servings
Equipment
- Large pot
- Large wooden spoon
- colander
- 8×12 casserole dish 2 ½ quarts
- Oven
- medium heavy-bottomed saucepan
- whisk
- Small microwave-safe bowl
- Spoon or small silicone spatula
Ingredients
For the Noodles
- 8 cups water
- ½-1 tablespoon salt
- 8 ounces uncooked egg noodles see Notes
For the Cream Sauce
- 5 tablespoons unsalted butter at room temperature
- 5 tablespoons all-purpose flour see Notes
- 2 ½ cups whole milk at room temperature
- ½ teaspoon salt more or less to taste
- ¼ teaspoon freshly ground black pepper more or less to taste
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley optional
- 1 cup shredded fresh cheddar cheese at room temperature
For the Casserole
- 1 5-ounce can chunk light tuna in water drained, flaked; see Notes
- ¾ cup frozen green peas
- ½ cup shredded fresh cheddar cheese at room temperature
For the Breadcrumb Topping
- 1 tablespoon unsalted butter
- 2 tablespoons breadcrumbs plain or Italian seasoned; see Notes
- 1 large pinch salt more or less to taste
Serving Suggestions (All Optional)
- chopped fresh parsley
Instructions
For the Noodles
- Add 8 cups water to large pot and place pot on stovetop over medium-high heat. Bring water to boil, then add ½-1 tablespoon salt. Stir to incorporate.
- When salted water begins to boil, add 8 ounces uncooked egg noodles and stir to incorporate. Boil noodles for shortest amount of time indicated on noodle packaging.
- Once noodles have boiled for desired length of time, immediately pour noodles and water into colander. Drain noodles very well, then transfer noodles to casserole dish. Set dish aside.
- Preheat oven to 350° Fahrenheit while preparing cream sauce.
For the Cream Sauce
- Add 5 tablespoons unsalted butter to medium saucepan and place pan on stovetop over low heat. Heat saucepan until butter is almost completely melted, stirring butter occasionally.
- Once butter is just melted, add 5 tablespoons all-purpose flour to saucepan. Vigorously whisk butter and flour together until fully incorporated into smooth mixture.
- Cook flour mixture over low heat approximately 1 minute, stirring constantly, until mixture turns golden and begins to bubble.
- Remove saucepan from heat. Slowly add 2 ½ cups whole milk in small increments, whisking constantly to incorporate each addition.
- When all milk has been added, return saucepan to heat and increase heat to medium. Simmer mixture over medium heat, whisking constantly, until mixture has thickened and begins to bubble.
- Add ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon garlic powder, and 1 teaspoon dried parsley (optional) to thickened sauce mixture, whisking gently to incorporate spices.
- Remove saucepan from heat. Add 1 cup shredded fresh cheddar cheese in small increments, whisking constantly, until all cheese has been incorporated and melted.
For the Casserole
- Immediately pour prepared cheese sauce over egg noodles in baking dish, then add 1 5-ounce can chunk light tuna in water (drained) and ¾ cup frozen green peas.
- Gently stir ingredients together until well blended and fully covered in cheese sauce. Once incorporated, spread mixture out evenly to cover entire bottom of casserole dish, making sure to reach all sides of dish.
- Place casserole dish in preheated oven. Bake casserole 15 minutes while preparing breadcrumb topping.
For the Breadcrumb Topping
- Place 1 tablespoon unsalted butter in small, microwave-safe bowl. Microwave butter in 15-second increments, stirring well between each burst, until butter is melted but not bubbling or boiling. Carefully remove bowl from microwave.
- Add 2 tablespoons breadcrumbs and 1 large pinch salt to bowl with melted butter. Stir ingredients together until well blended, with all breadcrumbs completely buttered.
To Serve
- After casserole has baked 15 minutes, remove casserole dish from oven. Sprinkle ½ cup shredded fresh cheddar cheese across top of dish, covering entire casserole evenly, then sprinkle prepared breadcrumbs evenly over layer of shredded cheese.
- Return baking dish to oven. Bake casserole 5 minutes more or until cheese layer is melted and bubbly, then carefully remove dish from oven and set aside. Let casserole rest 3 to 5 minutes.
- Garnish casserole with chopped fresh parsley if desired and serve warm with preferred sides.
Video
- Tuna: A 5-ounce can of tuna only contains about 3 to 3 ½ ounces of actual tuna once the liquid is drained. You’re welcome to use 2 cans instead of just 1 to make sure there’s plenty of protein.
- Cheddar Cheese: Instead of using prepackaged shredded cheese, I recommend buying a block of fresh cheddar and shredding it yourself. Prepackaged shredded and grated cheeses typically contain starches and other fillers to prevent clumping, but they can make the cheese grainy and keep it from melting like it should.
- Dairy Products: To ensure your dairy products don’t seize, separate, or curdle, bring them to room temperature before starting this recipe. Remove the saucepan from direct heat before incorporating any dairy ingredients, to prevent heating them too quickly.
- Make it Gluten Free: Substitute egg noodles with the same amount of gluten-free noodles. Use gluten-free all-purpose flour instead of regular flour. Use gluten-free breadcrumbs, make some out of gluten free bread, or omit the breadcrumb topping entirely.
Approximate Information for One Serving
Serving Size: 1servingCalories: 371calProtein: 17gFat: 20gSaturated Fat: 11gTrans Fat: 0.4gCholesterol: 83mgSodium: 831mgPotassium: 280mgTotal Carbs: 32gFiber: 2gSugar: 5gNet Carbs: 30gVitamin A: 730IUVitamin C: 5mgCalcium: 276mgIron: 1mg
Nutrition Disclaimers
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.
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My husband & I really enjoyed this recipe. It was a little labor intensive but worth it.
Glad y’all enjoyed this recipe, Jen!
My family liked this MUCH better than the same recipe using condensed soup. The flavors were spot on and the crisp topping was excellent.
That’s great! Thank you for the review.
Have you tried freezing this? How well does it free if so? Excited to try it!
Hi Amy! Yes, this tuna noodle casserole freezes great! It should last at least a month, maybe two. It’s great for meal-prepping!
I make the same. I add peas and corn. Complementary. Sesame seeds combined with breadcrumbs. Think Bread rolls. Nuttiness. I used wheat pasta but use egg vermicelli for my spaghetti bolognaise with basil. This one works cause it has pasta, protein and nice veg. Good winter filler.
Omg!! I made this for dinner tonight..Hands down its the best I’ve had. Quick and easy to make. I will pass this on to my Daughters so they can make it for their Families.
I hadn’t made tuna noodle casserole in years and decided to give this recipe a try. It was simple, quick and satisfying. I did modify it by using: 2 cans of albacore tuna to increase the protein, farfalle pasta instead of egg noodles, 4 tablespoons of butter in which to cook the flour (just to cut back a bit on the fat), and instead of buttered bread crumbs for the topping I used fried onions (like the ones used on green bean casserole). It was a success. Thank you!
I’ve made this 3 times in 2 weeks. My family adores it. It definitely a family favorite at our house! So much healthier than canned soup versions tastes so much better. Thank you so much for sharing.
Thank you for the great review! I am so happy your family loves this recipe.
I made this for dinner tonight and it the perfect comforting and filling meal for a cold snowy day. I loved how quick it was to throw together after a long day of work and everybody asked for seconds. I added a bit of cayenne pepper to the sauce and used a combination of white cheddar, Swiss and Pecorino Romano cheese. I also served with a simple green salad which was the perfect combination.
Made this for my husband’s birthday which happened to fall on Ash Wednesday so needed to make a meatless meal. He had never had tuna noodle casserole so this was his first time. I have made it before but with cream of mushroom soup so thought I would give this a try and make it without the soup. I didn’t have frozen peas but I did have frozen mixed vegetables so I used that. He loved it! Between the two of us, we ate over half! Leaving just enough for our daughter when she comes home from work. I think I will be making this one again!
I came to find this recipe again to make tonight because I can’t get myself to make Tuna Noodle Casserole any other way now! Your way is out-of-this-world delicious. This recipe is just fantastic/perfect and I wanted thank you so much for sharing!
This recipe turns the humble tuna noodle casserole into quite an impressive dish. My husband and I both loved it. I can’t wait to make it again!
I haven’t made a tuna casserole in so long that I didn’t have a recipe in my computer file, so I did some searching, and this looked intriguing. I never buy “chunk light tuna,” so I used the solid albacore tuna on hand, and I used two cans because when I opened the first can, it didn’t look like enough compared to the noodles and cheese. And I only had fat-free milk, but I added a bit of half-and-half to make up for it. I sprinkled on some panko bread crumbs right out of the package, maybe 1/3 – 1/2 of a cup, and no melted butter. This was SO GOOD. According to the recipe, it’s supposed to be 8 servings, but my wife and I ate just over half of it, with some sautéed kale and onions alongside. A truly wonderful dinner. I really liked the outcome with the 2 cans of tuna, so I’ll probably stick to that. I’ll definitely be making it again.
Thanks for sharing, Donald!