Nothing brings out childhood nostalgia like your mom’s tuna & noodle casserole, and this recipe is made with all the yummy ingredients you remember and love about this classic dish (and a few things you’ll be glad it doesn’t). A simple dinner casserole for the whole family, it’s crunchy, creamy, cheesy, and has no canned soup or peas! Potato chips on top give it a salty crunchy finish.
It’s Time to Try a Tuna Casserole
I don’t know about you but tuna casserole was a staple in our house growing up. It was cheap, quick, could be made from things in your panty, and would easily feed a family of 6.
But my mom (like all moms in the 70’s) used cream of mushroom soup to make hers. You can elevate this boring sounding casserole by eliminating the canned soup and making a flavorful cheesy sauce with or without mushrooms.
While some add Ritz crackers to top off a cheesy tuna casserole, this recipe deserves more. It needs a crunchy layer of ridged potato chips on top, right? If you’re a pea lover, a lot of folks throw some in, but honestly who wants peas in a casserole. Save them for a scrumptious pea salad.
Like my ground beef and potato casserole, this tuna casserole is an entire meal on its own. But to round it out, add a strawberry spinach salad or some roasted carrots for a perfect meal.
What is tuna noodle casserole made of?
Tuna noodle casserole is a dinner recipe that includes egg noodles and canned tuna baked in a creamy, cheesy filling. It’s often topped with something crunchy like bread crumbs or potato chips. Many recipes also include canned cream of mushroom soup and an addition of vegetables, like peas or carrots.
This updated tuna casserole recipe is made with a homemade cream sauce that takes less than 5 minutes and uses fresh ingredients from your kitchen. With this easy recipe, you can get a classic comfort food dish on the dinner table in no time.
Why You’ll Love this Classic Tuna Casserole Recipe
- It’s a from-scratch recipe. No cans of soup here. Just fresh ingredients and canned tuna combined to make a delicious dinner you can throw together in a hurry.
- That crunchy topping. One of the best parts of this nostalgic recipe is the potato chip topping. It’s salty and savory, the perfect complement to the creamy noodle filling.
- Dinner in 45 minutes. Maybe even less if you’re quick! So this recipe is ideal on busy weeknights.
How to Make Homemade Cream Soup
‘Cream of something’ soups in a can are convenient additions to plenty of dishes, especially casseroles. But they’re full of additive. I’ll admit, sometimes I also reach for a can of soup, but it’s actually pretty easy to make your own version at home, and it’s really quick to make.
For this recipe, you make a roux from flour and let it cook for a few minutes. Whisk in your half-and-half, and you’ve cooked a simple homemade cream soup in your own kitchen! Complete instructions below.
Easy Tuna Casserole Recipe Ingredients
- Egg noodles – For this recipe, I recommend sticking to cooked egg noodles rather than a flour pasta.
- Celery and onion – These add plenty of flavor and texture. You can also add some mushrooms if you like.
- Cheddar cheese – Easily replace the cheddar with Monterey Jack, mozzarella, or a cheese blend of your choice.
- Canned tuna in water – Any type of tuna can be used in tuna noodle casserole, but solid white albacore tuna in water is the most popular choice. It has a milder flavor and firmer texture than other types of tuna. If all you have is tuna packed in oil, just make sure to drain it and it will still work.
- Crushed potato chips – Ruffles or a brand with ridges make your topping extra crunchy! You can also use panko breadcrumbs with a little butter or Ritz crackers.
- Half-and-Half + Milk – you can use any combination of milk producta that you like in this recipe to get to 3 ½ cups of liquid. If you want it creamier, add some heavy cream, want to lighten it up, then use more milk. However, you will need some fat to make the sauce creamy so at least use whole milk.
- Pantry Staples – butter, garlic, flour, salt & pepper.
How To Make Tuna Noodle Casserole Without Canned Soup
Step 1: Cook your egg noodles.
Cook the noodles according to the package directions until they’re al dente. Drain them and set them aside.
Step 2: Saute the veggies and make a roux.
Grab a large oven-proof skillet and heat it over medium-high heat. Toss in the butter and allow it to melt slightly. Add the onions and celery and cook until they’re soft. If you want to add mushrooms, add them with the onions.
Add in the garlic and cook for one minute. Then, sprinkle in the flour and cook for another minute more.
Step 3: Finish the filling.
In a large measuring cup, combine the half-and-half and milk. Warm it slightly in the microwave. Slowly, pour the mixture into the pan, whisking constantly. The mixture will begin to thicken after about 5 minutes. When it’s thick, stir in the grated cheese.
Open the tuna cans and drain the tuna very well. Pour them into the skillet along with the noodles. Stir until everything is evenly combined and spread in the skillet. Alternatively, you can place everything in a 9×13 casserole dish. Place crushed potato chips on the top of the casserole.
Step 4: Bake
Bake uncovered until the sauce is bubbling and the topping is golden brown. If using a baking dish, this will take a little longer than if you are using an iron skillet.
A Few Recipe Notes
- Excess water can quickly ruin your casserole. Drain the tuna and the noodles really well before you add them so your filling doesn’t get watered down and thin.
- Don’t over-boil the noodles or you’ll end up with mushy pasta in your casserole.
- You can stir the cheese into the sauce or lay it under the potato chips if you prefer (or, do both!).
- You can decrease or increase the cheese per your preference.
How to Store Leftover Tuna Casserole
In the fridge: This casserole will store well for 2-3 days in the fridge, but keep in mind that the tuna flavor may get stronger as the days pass. Be sure to wrap the casserole tightly with plastic wrap or place it in an airtight container to stop it from drying out.
In the freezer: This casserole can be frozen if you want to keep it for a later date. Either portion your leftovers or put the casserole in one airtight container. Freeze for up to 3 months. Thaw in the fridge.
How to reheat: Remember to let your casserole sit on the counter for 30 minutes before you reheat it in the oven. Reheat at 350°F for about 15 minutes or until heated through. You can also reheat it in the microwave in 30-second burst until hot.
How to make the best tuna casserole ahead of time
Tuna noodle casserole can easily be made ahead of time to have on hand for busy weeknights. Assemble the casserole according to the recipe, but don’t bake it. Cover the casserole with plastic wrap and foil and refrigerate for up to 24 hours. When you’re ready to bake the casserole, preheat the oven to 350°F and bake as directed. Remember not to put a very cold casserole dish in a hot oven, or the dish could crack.
More Pasta Casserole Recipes to Try
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Tuna & Noodle Casserole without Canned Soup
Ingredients
- 12 ounces egg noodles
- 3 tablespoons butter
- 1 rib celery diced, about ½ cup
- 1 small onion diced, about 1 cup
- 3 cloves garlic minced
- 2 tablespoons flour
- 2 cups half-and-half
- 1 ½ cups milk
- 8 ounces cheddar cheese grated
- Salt and pepper
- 10 ounces canned tuna in water drained
- 2 cups potato chips crushed
Instructions
- Preheat oven to 400º.
- Cook the noodles and drain when they are al dente. Set aside.
- Add butter to a skillet, heated over medium heat. Add onions and celery and cook until softened, about 5 minutes. Add garlic and cook an additional minute. Add flour and cook for a minute.
- In a large measuring cup, combine half-and-half and milk and warm in the microwave. Slowly add the milk mixture to the onion mixture, whisking constantly until it has thickened, about 5 minutes. Add cheese and stir until melted.
- Add drained tuna and noodles and spread evenly in the skillet or place everything in a 9 x 13 casserole dish. Top with crushed potato chips.
- Bake for 20 minutes until it is bubbly around the edges.
Barbara’s Tips + Notes
- Drain the tuna and the noodles really well before you add them so your filling doesn’t get watered down and thin.
- Don’t over-boil the noodles or you’ll end up with mushy pasta in your casserole.
- You can stir the cheese into the sauce or lay it under the potato chips if you prefer (or, do both!).
- While tuna in water works best, you can use tuna packed in oil, just drain it very well.
Nutrition
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