This Tuna Noodle Casserole is a vintage comfort-food favorite: tender egg noodles and flaky tuna in a rich, creamy homemade sauce, finished with a buttery, crisp crumb topping.
Tuna Noodle Casserole
Tuna noodle casserole is a classic comfort dish that’s simple, affordable, and endlessly satisfying. This from-scratch version skips the canned soups and delivers a creamy, flavorful sauce with warm egg noodles, flaky tuna, and peas, all topped with a golden, buttery crumb topping. It’s easy to prepare, make ahead, or freeze for later.
What Tuna Is Best for Tuna Noodle Casserole
Canned chunk light tuna in water is a dependable choice — it’s economical, widely available, and generally lower in mercury than some other varieties. You can also use other canned tuna or tuna pouches; just be sure to drain the tuna well before adding it to the casserole.
Tuna Noodle Casserole Variations
This casserole adapts well to changes, so customize it to suit your pantry and family preferences:
- Cheese – The recipe uses Parmesan in the sauce, but you can stir in or top with gruyère, cheddar, or mozzarella for extra richness.
- Noodles – Classic egg noodles are recommended, but rotini, fettuccine, bow ties, or cavatappi work well too.
- Vegetables – Leftover or fresh vegetables are welcome. Just cook them first so they’re tender before combining with the sauce.
- Topping – Crushed butter crackers (like Ritz) make a buttery, crisp topping. Breadcrumbs, crushed cornflakes, or crushed potato chips are fine alternatives.
- Protein swaps – Canned salmon or shredded cooked chicken are easy substitutes if you prefer.
- Heat – Add red pepper flakes or a few dashes of hot sauce to the sauce for a touch of spice.
Why Is My Tuna Noodle Casserole Dry?
A dry casserole usually means there wasn’t enough sauce or the dish was overbaked. This recipe produces a creamy sauce, so drying shouldn’t be an issue. If leftovers become dry after reheating, warm the pasta gently in a skillet over medium heat with a tablespoon or two of cream or sour cream, stirring until the sauce is smooth and creamy again.
What to Serve with Tuna Noodle Casserole
A crisp green salad is a classic pairing, and steamed broccoli or mixed vegetables add color and nutrients. Sauteed zucchini or green beans also complement the casserole’s creamy texture and savory flavor.
How to Freeze Tuna Noodle Casserole
Egg noodles can become soft after freezing, so if you plan to freeze the casserole, consider using sturdier pastas such as rotini or fettuccine. Prepare the casserole up to the point before baking, let it cool to room temperature, then cover and freeze for up to 3 months. Thaw overnight in the refrigerator and bake according to the recipe, then add about 10 extra minutes of baking time to compensate for a cold dish.
More Casserole Recipes You’ll Love
- Chicken Tetrazzini – A classic, cheesy chicken and pasta casserole made from scratch.
- Ritz Cracker Chicken Casserole – Creamy, cheesy chicken casserole with a buttery cracker topping; delicious served over rice.
- Cheesy Tater Tot Casserole – A family favorite featuring ground beef, cheese, and crispy tater tots.
- Chicken Nacho Bake – All the flavors of nachos in a warm, cheesy casserole topped with tortilla chips.
- Black Bean Enchilada Casserole – A meatless layered casserole with black beans, sautéed onions, tortillas, and cheese.
Tuna Noodle Casserole Recipe
Tuna Noodle Casserole
Ingredients
- 12 ounces wide egg noodles, cooked according to package directions
- 4 tablespoons butter
- 1 rib celery, chopped
- 1 medium onion, chopped
- 6 ounces sliced white mushrooms, chopped
- 1 garlic clove, minced
- 1/4 cup flour
- 3 cups milk
- 1/2 cup dry sherry (see notes for substitution)
- 1/2 cup freshly grated Parmesan
- 1 cup frozen peas or mixed vegetables, thawed
- 3 (5-ounce) cans chunk light tuna in water, drained
- Salt and pepper to taste
Crumb Topping
- 1/2 cup crushed butter crackers
- 1/2 cup freshly grated Parmesan
- 2 tablespoons fresh minced parsley
- 4 tablespoons butter, melted
Instructions
- Preheat oven to 400°F.
- In a large skillet, melt butter over medium heat.
- Add onion, celery, and mushrooms and sauté until tender and translucent, about 4–5 minutes.
- Add garlic and cook another 3–4 minutes.
- Stir in flour and cook for about 2 minutes to warm through.
- Add milk slowly in 1/4-cup increments, whisking between additions to prevent lumps.
- Stir in the sherry.
- Bring the sauce to a simmer, stirring until it thickens.
- Whisk in Parmesan until smooth and incorporated.
- Add drained tuna and thawed vegetables; stir to combine.
- Gently fold in the cooked noodles, remove from heat, and transfer the mixture to a 9″x13″ baking dish.
- For the crumb topping: combine cracker crumbs, Parmesan, and parsley in a small bowl, then stir in melted butter. Sprinkle evenly over the casserole.
- Bake uncovered at 400°F for 25–30 minutes, until the casserole is heated through and the topping is golden brown.
Notes
- Sherry: If you prefer not to use sherry, substitute an extra 1/2 cup low-sodium chicken or vegetable broth.
- Storage: Store leftovers covered in the refrigerator for 3–4 days. Reheat individual portions in the microwave or warm gently on the stove with a splash of cream if needed.
- Freezer Directions: Assemble the casserole but do not bake. Cool to room temperature, then cover and freeze up to 3 months. Thaw overnight in the fridge and bake, adding about 10 minutes to the baking time for a cold dish.