For a comforting dish that hits the spot, this tuna noodle casserole is a family favorite! Packed with wholesome ingredients, it skips the canned soup and shines with a creamy homemade sauce.
This casserole recipe tackles the common troubles of dry texture and lack of flavor typically found in similar dishes, providing a comforting solution.
I’ve struggled with dry casseroles before, but this recipe ensures you get a creamy, satisfying meal every time. It’s perfect for busy weeknights or when unexpected guests drop by and endless doodling over perfecting a casserole.
This recipe works wonders because it’s quick to whip up, with just 10 minutes of prep and less than an hour in the oven. You’ll have flavorful noodles, tender veggies, and a rich sauce that everyone will love.
If you want a delightful side dish with your casserole, check out my Tuna Salad Sliders for a tasty pairing!
Table of contents
Why You Will Love This Recipe
- Comforting Family Meal , This dish brings a warm, homey vibe to any table, making it a go-to for family dinners that everyone can appreciate. It’s especially great for sharing childhood memories while enjoying a hearty meal.
- Homemade Sauce , Instead of relying on canned soup, a creamy sauce made from scratch combines the flavors of fresh ingredients. The blend of butter, flour, and milk creates a silky texture you won’t forget.
- Versatile Ingredient Options , You can easily customize it based on your family’s preferences or what you have on hand. Swap out the vegetables or try different pasta for a fresh twist on this classic.
- Long-Lasting Freshness , This casserole holds up beautifully in the fridge for leftovers, so you can enjoy the comforting flavors for days. It also freezes well, making it a solid choice for meal prep.
Creamy Tuna Noodle Casserole From Scratch
- Prep Time: 10 minutes
- Cool Time: N/A
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Classic creamy tuna noodle casserole with mushrooms, peas, and a golden Parmesan-breadcrumb topping , baked to comfort-food perfection.
Ingredients
Scale
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- 1 yellow onion, finely diced (250g, about 2 cups)
- 8 oz. mushrooms, cleaned and sliced (preferably cremini mushrooms, firm and unbruised)
- ½ cup frozen peas (70g), no need to thaw
- 8 oz. wide egg noodles (uncooked)
- 12 oz. chunk light tuna (drained well)
- 4 Tbsp butter (divided)
- 1 tsp salt (divided)
- ¼ tsp freshly cracked black pepper
- 2 Tbsp all-purpose flour (20g)
- 2 cups whole milk
- 1 cup vegetable or chicken broth
- 4 oz. cream cheese
- 2 Tbsp breadcrumbs (25g)
- 2 Tbsp Parmesan cheese, grated (20g)
- Additional butter for sautéing
- Optional: garlic powder, Worcestershire sauce, mayonnaise (for deeper flavor and creaminess as per preference)
Instructions
- Step 1: Heat 2 Tbsp butter in a large skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent and aromatic. This typically takes about 5 minutes and forms the flavorful base for the casserole.
- Step 2: Add the sliced mushrooms to the skillet with the onions. Sauté until the mushrooms are tender and slightly browned, about 7-8 minutes. Proper browning deepens the flavor and improves texture.
- Step 3: In a separate bowl, whisk together the all-purpose flour, whole milk, and vegetable or chicken broth until smooth. Pour this mixture into the skillet with the onions and mushrooms. Cook over medium heat, whisking continuously to prevent lumps, until the sauce thickens and becomes creamy, about 5-7 minutes.
- Step 4: Stir in the drained chunk light tuna and frozen peas directly into the sauce. Mix thoroughly to evenly distribute the protein and vegetables throughout the creamy base. Season with half the salt and black pepper, reserving the rest for the noodles.
- Step 5: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook for 7-9 minutes until al dente; noodles should be tender but still firm to avoid mushiness after baking. Drain noodles. If noodles stick, rinse with cold water for one minute and drain again.
- Step 6: In a small bowl, combine the breadcrumbs and grated Parmesan cheese. Mix until crumbly. This crumbly topping will create a crunchy, golden browned crust when baked.
- Step 7: In a baking dish, layer the cooked noodles first, then pour the tuna and vegetable sauce over the top. Use a spatula to scrape down the bowl and spread all remaining sauce to ensure no flavorful bits are wasted.
- Step 8: Sprinkle the breadcrumb and Parmesan mixture evenly over the top of the casserole. Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until the casserole is bubbly and the topping turns a golden brown color. If the topping is not browning adequately, increase the oven temperature by 25°F for the last 10 minutes of baking.
- Step 9: Remove the casserole from the oven and let it rest for a few minutes to set. This resting period helps the casserole hold its shape for easier serving. Garnish with fresh parsley or extra Parmesan if desired before serving.
Notes
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- Room Temperature: Store in an airtight container, keeping away from heat and direct sunlight for up to 2 days.
- Refrigeration: Place in an airtight container and store inside the refrigerator for up to 5 days. Cover tightly to prevent drying out.
- Freezing: Wrap the casserole tightly in plastic wrap and then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If the sauce thickens too much, whisk in ¼ cup of chicken broth gradually after 10 minutes of cooking until desired consistency is reached.
- For pasta that sticks, rinsing cooked noodles with cold water for 1 minute helps separate them before layering.
- If sauce tastes too salty, add 1 tablespoon of sugar and stir continuously for 5 minutes to balance flavors.
- To avoid overly vigorous bubbling during baking, reduce oven temperature by 25°F and cover the casserole with foil after 15 minutes of baking to retain moisture.
- Ensure sautéed mushrooms are browned to deepen flavor, and onions cooked until translucent for the best aromatic base.
- Reheat covered casserole in an oven preheated to 350°F (175°C) for 20-25 minutes or until warmed through.
- For microwave reheating, cover and heat on medium power for 3-5 minutes, stirring halfway to ensure even warmth.
- Serve alongside a green salad dressed with a light vinaigrette or steamed broccoli for added nutrition and freshness.
- Garlic breadsticks or roasted asparagus pair well, contrasting the creamy texture of the casserole.
- Garnish with a sprinkle of fresh parsley or grated Parmesan cheese for a fresh aromatic finish.
- Add a drizzle of sriracha or hot sauce for a touch of heat suited to personal taste.
- Substitute wide egg noodles with gluten-free pasta to accommodate gluten sensitivity.
- Swap chicken broth for vegetable broth for a vegetarian adaptation, confirming all ingredients align with the dietary needs.
- Add chopped spinach or artichokes to increase vegetable content and nutritional value.
- Use half-and-half instead of whole milk for a richer, creamier sauce but adjust cooking time as the sauce will thicken faster.
- Wide egg noodles hold sauce better; cook just until al dente to prevent sogginess.
- Chunk light tuna in water is preferred for mild flavor; drain thoroughly to avoid extra moisture.
- Cremini mushrooms give an earthy flavor with good texture; thin slices help even cooking.
- Use frozen peas directly from the bag without thawing for convenience and brightness in color.
- Freshly grated Parmesan improves topping browning and flavor compared to pre-shredded varieties containing anti-caking agents.
- Whole milk provides creamy texture; half-and-half can be used with adjustments for thickness.
- Mayonnaise and Worcestershire sauce can be added to the sauce for creaminess and depth but are optional.
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Egg noodles: Look for wide egg noodles; their shape holds the sauce well. Cook them just until al dente for better texture in the casserole.
- Canned tuna: Opt for chunk light tuna in water for a mild flavor. Draining well is key, as excess liquid can make the dish soggy.
- Cremini mushrooms: Choose firm, unbruised mushrooms for earthy flavor and a nice bite. Slicing thinly ensures they cook evenly and add depth.
- Frozen peas: Use small, sweet peas for a pop of color and sweetness. No need to thaw, just add them straight to your casserole.
- Sharp cheddar cheese: A good sharp cheese adds a robust flavor that elevates the dish. Shred it fresh; bagged pre-shredded cheese contains anti-caking agents that can affect melting.
- Milk: Whole milk gives the sauce a creamy texture. You can swap it with half-and-half for an even richer taste, but watch out for extra thickness.
- Mayonnaise: A bit adds creaminess and binds ingredients without overwhelming flavor. Use a good quality brand for the best results.
- Worcestershire sauce: This adds a savory depth to the dish. A splash makes a big difference, so don’t skip it! If needed, soy sauce can work as a substitute.
- Garlic powder: Choose a good quality brand, as it enhances flavor without the texture of fresh garlic. It works great in the sauce, blending seamlessly.
- Egg noodles: Look for wide egg noodles; their shape holds the sauce well. Cook them just until al dente for better texture in the casserole.
- Canned tuna: Opt for chunk light tuna in water for a mild flavor. Draining well is key, as excess liquid can make the dish soggy.
- Cremini mushrooms: Choose firm, unbruised mushrooms for earthy flavor and a nice bite. Slicing thinly ensures they cook evenly and add depth.
- Frozen peas: Use small, sweet peas for a pop of color and sweetness. No need to thaw, just add them straight to your casserole.
- Sharp cheddar cheese: A good sharp cheese adds a robust flavor that elevates the dish. Shred it fresh; bagged pre-shredded cheese contains anti-caking agents that can affect melting.
- Milk: Whole milk gives the sauce a creamy texture. You can swap it with half-and-half for an even richer taste, but watch out for extra thickness.
- Mayonnaise: A bit adds creaminess and binds ingredients without overwhelming flavor. Use a good quality brand for the best results.
- Worcestershire sauce: This adds a savory depth to the dish. A splash makes a big difference, so don’t skip it! If needed, soy sauce can work as a substitute.
- Garlic powder: Choose a good quality brand, as it enhances flavor without the texture of fresh garlic. It works great in the sauce, blending seamlessly.
Recipe Tips
- If the sauce is too thick, whisk in ¼ cup of chicken broth, a little at a time, until it reaches the desired consistency after 10 minutes of cooking.
- When the breadcrumb topping isn’t browning, increase the oven temperature by 25°F for the last 10 minutes of baking. This will help achieve a golden crust.
- If the noodles are sticking together, rinse them with cold water for 1 minute after draining. This separates the noodles for better mixing in the casserole.
- For an overly salty sauce, add 1 tablespoon of sugar to balance the flavor while stirring continuously for consistent taste within 5 minutes.
- If the casserole is bubbling too much during baking, reduce the temperature by 25°F and cover with foil 15 minutes into the baking time to retain moisture.
Serving Suggestions
Serve tuna noodle casserole alongside a green salad with a light vinaigrette or steamed broccoli for added nutrition. Garlic bread sticks or roasted asparagus complement the creamy texture of the casserole quite well.
Use leftover tuna noodle casserole to make stuffed peppers or a pasta bake with additional cheese and breadcrumbs on top. You can add chopped spinach or artichokes to increase veggie content in new variations.
Top with a sprinkle of fresh parsley or grated Parmesan cheese for an aromatic finish. A drizzle of sriracha or hot sauce can provide a nice kick for those who enjoy a touch of heat.
Recipe variations
- You can use wide egg noodles or substitute with other pasta shapes like penne or rotini for the casserole base, matching the 8 oz. uncooked amount for similar texture and cooking.
- Add 1 tsp salt and ½ tsp freshly cracked black pepper to the sautéed onions and mushrooms to season before combining with the creamy sauce base, boosting depth without overpowering.
- Either chunk light tuna or solid white albacore can be used, draining the 12 oz. thoroughly to keep the casserole from becoming watery and maintain protein distribution.
- If serving more than six, double all ingredients including 16 oz. noodles, 24 oz. tuna, and 8 tbsp butter; bake in a larger dish while maintaining the 350°F oven temperature for doneness.
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How to Store?
To keep your tuna noodle casserole fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature up to 2 days. Keep away from heat and sunlight.
Refrigeration: Store in an airtight container inside the refrigerator for up to 5 days. Cover tightly to prevent drying.
Freezing: Wrap tightly with plastic wrap, then place in a freezer container. Freeze for up to 2 months. Thaw in the fridge overnight.
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