Nothing says childhood like tuna noodle casserole. This version? It’s the one you wish your mom made. Creamy, cheesy, loaded with flavor—and not a single can of mushroom soup or rogue peas in sight. Just tender egg noodles, melty cheese, a from-scratch creamy sauce, and crispy potato chips on top. Yes, chips on top. This is comfort food done right.
It’s Time to Try Tuna Casserole Again
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. It’s a classic casserole recipe and like creamy chicken tetrazzini it’s so much better than what I grew up with.
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.
This updated creamy tuna pasta bake tuna is made with a homemade cream soup 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.
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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 so many casserole recipes this one is an entire meal on its own. But to round it out, add a strawberry spinach salad.
Why This Is the Tuna Casserole You’ve Been Waiting For
We all have that memory of the beige tuna casserole from the ‘70s (you know the one). It was cheap, easy, and—well—mushy. But this one? It’s got all the nostalgia and none of the mystery ingredients.
- No canned soup. We’re building a quick, creamy base from scratch.
- No peas. Unless you’re into that. I’m not judging. (Okay, maybe a little.)
- Yes to crunch. Potato chips,a.
Ingredients You Probably Have in Your Pantry
These are the main ingredients you’ll need to make this easy weeknight casserole apart from other pantry staples listed in the recipe card below.
- Egg noodles – For this recipe, I recommend sticking to cooked egg noodles rather than a flour pasta.
- 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.
✅ Tips to Get It Just Right
- Drain everything well. No one wants a soggy casserole.
- Don’t overcook the noodles. They’ll cook more in the oven.
- Want more cheese? Do it. Want less? That’s fine too.
- Like it extra crispy? Broil the top for a minute or two at the end.
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.
If you want to add mushrooms, add them with the onions.
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.
Make-Ahead, Storage, and Freezing Tips
Make Ahead
Assemble everything up to the baking step. Cover and refrigerate up to 24 hours. Let it sit on the counter for 30 minutes before baking so your dish doesn’t crack in a hot oven.
Storing Leftovers
- Fridge: 2–3 days in an airtight container. Just note—the tuna flavor gets a little stronger with time.
- Freezer: Freeze fully baked or unbaked (without topping) up to 3 months. Wrap tightly.
Reheating
Bake at 350°F until heated through. Add a splash of milk or broth if it seems dry. Or microwave in short bursts
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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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Marge says
Great recipe very cheesy. I put peas in mine.
Barbara Curry says
I’m glad it turned out with peas. Sometimes they can get mushy in a casserole.