Tuna Noodle Casserole

Warm, comforting, and so easy, this is the best Tuna Noodle Casserole recipe because it’s made from scratch! No canned soup here, just a homemade cream sauce with tender noodles, veggies, and an irresistible panko topping. 

Tuna noodle casserole was never a favorite of mine growing up. In fact, as a child I went to a friend’s house for dinner and I nearly gagged at the table when tuna casserole was served. Still, I wanted to give it another chance because so often our tastes change when we reach adulthood, right?

I was still a little skeptical when tackling this recipe, but I am now a convert (as I usually am when I tackle an off-putting recipe from my past). Tuna noodle casserole, I’m sorry for doubting you!

I do think it helps that I put my own spin on the recipe, though. Tuna casserole sauce is usually made with canned cream of mushroom or cream of chicken soup, but for this recipe I made the sauce from scratch. It’s just as easy as using a can of soup and it has so much less sodium.

The prep is very similar to this skillet chicken pot pie, but instead off using a pie crust to cover the casserole, I add a buttery panko topping. Everything cooks in just one skillet (even the noodles!) so clean up is a breeze.

Ingredients for Tuna Noodle Casserole

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

• Olive Oil – Or another oil you like to use for cooking.
• Vegetables – Celery, carrot, garlic, and a sweet onion. (While a regular yellow onion will work too, I like the mild flavor of a sweet onion like Walla Walla or Vidalia.)
• Cornstarch – This helps thicken the sauce.
• Low-Sodium Chicken Stock – Using low-sodium stock puts you in control of the flavor of the finished dish. If you want to substitute regular chicken broth, you can, but I recommend leaving out the added kosher salt and then seasoning to taste at the end of the cooking time.
• Half and Half – For a creamy sauce without quite as much richness as one made with heavy cream.
• Seasonings – Dry mustard, thyme, salt, and ground pepper.
• Frozen Peas – You’ll need to thaw these so they don’t cool down the temperature of the casserole when you stir them in. If you forget to take them out of the freezer ahead of time, rinse them under warm water until they thaw.
• Wide Egg Noodles – The wide, ruffly noodles do a great job holding the creamy sauce and tuna.
• Water Packed Tuna – Drain and flake the tuna.
• Shredded Cheddar Cheese – You can shred your own for the meltiest results or buy a bag of shredded cheese.
• Butter and Panko – For the crispy breadcrumb topping.

How To Make Tuna Casserole

You can make this easy tuna casserole recipe in less than 45 minutes including prep time! Here’s what you’ll need to do.

1. Cook the onion. Warm the olive oil in a skillet over medium-high heat and cook the onion until it softens.
2. Add the other veggies. Stir in the carrots and celery; cook until those soften, then stir in the garlic and cook until fragrant.
3. Add the cornstarch and stock. Sprinkle cornstarch over the veggies, then stir to coat. Slowly pour in the chicken stock and bring the mixture to a boil.
4. Simmer. Reduce heat to low, then add the half and half, mustard, thyme, salt, pepper, peas, noodles and tuna. Simmer until the noodles soften.
5. Add the cheese and panko. Stir the cheese into the skillet. Combine the panko and butter and sprinkle over the casserole.
6. Bake. Transfer the skillet to a 400ºF oven and bake for 15 to 20 minutes, or until the sauce is bubbling up along the edges and the breadcrumbs are toasty. Serve immediately.

Tips For Making Tuna Casserole

These simple tips will help you make the perfect tuna noodle casserole.

• Drain the tuna very well. It’s important to drain your tuna thoroughly so you don’t have the tuna juices floating around in the sauce, thinning it out and diluting its flavor.
• Buy the right canned tuna. Use tuna packed in water, not oil. It’s lighter and easier to blend into the recipe.
• Flake the tuna before adding it. Break up the tuna very well with a fork so there are no large chunks left. This will allow it to blend into the creamy, cheesy sauce.
• Get a head start. This easy tuna noodle casserole is a great make ahead dinner recipe. You can prep it ahead and stash it in the refrigerator for up to 24 hours before baking.

How to Store Leftovers

Leftover tuna noodle casserole can be stored in the refrigerator in an airtight container for up to 3 days. To reheat, simply warm it in the microwave or transfer to an oven safe dish and bake at 350ºF until warmed through.

How to Freeze Tuna Noodle Casserole

Cover the tuna casserole tightly with plastic wrap and freeze it in a freezer safe container for up to 3 months. If you store it in a freezer safe and oven proof dish, you can even bake it from frozen for 1 hour or until completely cooked through.

What To Serve With Tuna Noodle Casserole

• Loaded Wedge Salad
• Roasted Green Beans
• Strawberry Spinach Salad with Bacon Vinaigrette
• Roasted Broccoli and Cauliflower
• Our Best House Salad
• Parker House Rolls

More Family-Friendly Casserole Recipes

• Taco Casserole
• Cheesy Baked Brussels Sprout Casserole
• Chicken Enchilada Casserole
• Hashbrown Casserole
• Cheeseburger Tater Tot Casserole
• Dorito Chicken Casserole
• Chicken Divan Casserole

For more easy dinner ideas, follow us on Instagram and Facebook!