Tuna Noodle Casserole: How 2 Make It

The aroma of a bubbling, cheesy tuna noodle casserole instantly transports me back to my grandmother’s kitchen, a true hallmark of cozy, comforting meals. It’s more than just a dish; it’s a hug in a bowl, a nostalgic journey to simpler times when a warm, hearty dinner was the ultimate cure for anything. If you’re looking to recreate that magic or simply discover a new family favorite, you’ve come to the right place.

Why This Recipe Will Become Your New Go-To

There are countless reasons why tuna noodle casserole has held a cherished spot in dinner rotations for decades, and this version elevates it to an art form. First off, it’s the epitome of budget-friendly cooking. Canned tuna, pasta, and pantry staples come together to create a meal that feels luxurious without breaking the bank. Secondly, it’s incredibly versatile and forgiving, making it perfect for busy weeknights when you need something delicious on the table without fuss. Plus, who can resist that golden, bubbly top and creamy interior? It’s pure comfort in every forkful, guaranteed to satisfy even the pickiest eaters.

> “I used to think tuna noodle casserole was just… fine. This recipe changed my mind! So much flavor and really easy to follow. My kids actually asked for seconds!” – A happy home cook

Preparing Your Classic Tuna Noodle Casserole

Before we dive into the creamy goodness, let’s walk through the general game plan. You’ll start by cooking your pasta until it’s al dente, preparing a rich and velvety cheese sauce, and then combining everything with flaked tuna and perhaps a few veggies for good measure. A quick bake in the oven allows all those flavors to meld and the topping to turn golden and irresistible. It’s a straightforward process that yields incredibly satisfying results.

Gather These Items

Here’s what you’ll need to bring this comforting dish to life.

• 12 ounces egg noodles: Or your favorite medium pasta shape like rotini or penne.
• 2 cans (5 ounces each) tuna in water or oil, drained: Choose good quality tuna for the best flavor.
• 1/2 cup unsalted butter: Divided.
• 1/2 cup all-purpose flour: For the roux.
• 4 cups milk: Whole milk or 2% for creaminess.
• 1 teaspoon salt: Or to taste.
• 1/2 teaspoon black pepper: Freshly ground is best.
• 1/2 teaspoon garlic powder: Adds a lovely aromatic depth.
• 1/4 teaspoon onion powder: Enhances savory notes.
• 2 cups shredded sharp cheddar cheese: Plus more for topping, if desired. American or Monterey Jack also work well.
• 1 cup frozen peas: No need to thaw.
• 1/2 cup crushed butter crackers (like Ritz) or breadcrumbs: For a crispy topping.

Directions to Follow

Let’s get cooking!

1. Preheat Oven & Cook Noodles: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain well and set aside.
2. Make the Roux: While the noodles cook, melt 1/4 cup of butter in a large saucepan or Dutch oven over medium heat. Once melted, sprinkle in the flour. Whisk continuously for 1-2 minutes until a thick paste forms (this is your roux).
3. Whisk in Milk: Gradually whisk in the milk, a little at a time, until smooth. Continue whisking constantly until the sauce thickens and comes to a gentle boil, about 5-7 minutes.
4. Season & Add Cheese: Reduce heat to low. Stir in the salt, pepper, garlic powder, and onion powder. Remove from heat and stir in the shredded cheddar cheese until fully melted and smooth.
5. Combine Ingredients: Add the drained tuna, cooked noodles, and frozen peas to the cheese sauce. Stir gently until everything is well combined and coated in the creamy sauce.
6. Assemble Casserole: Pour the mixture into a 9×13 inch baking dish.
7. Prepare Topping: In a small bowl, melt the remaining 1/4 cup of butter. Stir in the crushed crackers or breadcrumbs until coated. Sprinkle this mixture evenly over the casserole. If desired, you can add an extra layer of shredded cheese under the cracker topping.
8. Bake: Bake for 20-25 minutes, or until bubbly around the edges and the topping is golden brown.
9. Rest & Serve: Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly.

Best Ways to Enjoy It

Tuna noodle casserole is incredibly satisfying on its own, but a few simple additions can really complete the meal. A fresh, crisp green salad with a light vinaigrette offers a lovely contrast to the richness of the casserole. You might also consider a side of steamed green beans or broccoli, perhaps with a squeeze of lemon, to add a vibrant touch. For a truly nostalgic meal, serve it with a side of warm, crusty bread to sop up any extra creamy sauce.

Keeping Leftovers Fresh

This casserole makes fantastic leftovers! Once completely cooled, transfer any remaining casserole to an airtight container. It will keep well in the refrigerator for up to 3-4 days. To reheat individual portions, I recommend using the microwave until warmed through. For a larger portion, you can reheat it in the oven at 300°F (150°C) until hot, covering it loosely with foil to prevent drying out.

Freezing is also an option. Assemble the casserole up to the point of baking, but don’t bake it. Cover tightly with plastic wrap and then foil, and freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed, adding an extra 10-15 minutes to the baking time. If baking from frozen, cover with foil and bake at 350°F (175°C) for about an hour, then uncover and bake for an additional 20-30 minutes, or until hot and bubbly.

Helpful Cooking Tips

• Don’t Overcook the Noodles: Cook your noodles al dente as they will continue to cook in the oven. Mushy noodles are no fun!
• Good Quality Tuna Matters: While budget-friendly, a slightly higher quality canned tuna (especially oil-packed) can make a significant difference in flavor and texture.
• Whisk Away Lumps: When making your cheese sauce, continuous whisking is key, especially when adding milk to the roux, to ensure a smooth, lump-free sauce.
• Customize Your Topping: If you don’t have crackers, panko breadcrumbs mixed with a little melted butter and dried herbs work wonderfully for a crispy topping. Crushed potato chips are another surprisingly delicious option!
• Taste and Adjust: Always taste your cheese sauce before adding it to the tuna and noodles. Adjust salt and pepper as needed.

Creative Twists

While the classic tuna noodle casserole is perfect, there’s always room for a little creativity:

• Veggie Boost: Sauté diced celery, onions, or mushrooms and add them to the cheese sauce for extra flavor and nutrition. A can of drained corn or some chopped red bell pepper also works well.
• Spice It Up: A pinch of cayenne pepper or a dash of hot sauce in the cheese sauce can add a subtle kick.
• Herbaceous Notes: Stir in some fresh chopped parsley, dill, or chives at the end for brightness.
• Different Cheeses: Experiment with other cheeses like Gruyere for a nutty flavor, or a blend of Colby Jack for extra melty goodness.
• Cream of Soup Style: If you prefer that classic “cream of” soup flavor, you can substitute one can of condensed cream of mushroom soup for 2 cups of milk in the sauce, adjusting a little less flour.

Your Questions Answered

Can I make this tuna noodle casserole ahead of time?

Yes, absolutely! You can assemble the entire casserole (without baking and adding the topping) and store it covered in the refrigerator for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before baking as directed, potentially adding a few extra minutes to the bake time. Add the topping just before baking.

What kind of tuna is best for casserole?

For this recipe, either tuna packed in water or oil will work. Tuna packed in oil often has a richer flavor and moister texture. Just be sure to drain both types thoroughly before adding them to the casserole. Chunk light or albacore tuna are both good choices.

My casserole sauce is too thin/thick. How can I fix it?

If your sauce is too thin, return it to low heat and whisk in a slurry of 1 tablespoon flour mixed with 2 tablespoons cold milk. Continue whisking until it thickens. If it’s too thick, simply whisk in a splash more milk until it reaches your desired consistency.

Classic Tuna Noodle Casserole

This comforting casserole features tender egg noodles, flaky tuna, and sweet peas in a creamy sauce, topped with golden breadcrumbs and melted cheddar cheese. A timeless family favorite, it’s easy to prepare and perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6 people

Calories 450 kcal

Equipment

• Large saucepan or Dutch oven
• 9×13 inch baking dish
• Small bowl
• Whisk
• Oven

Ingredients

  

Main Ingredients

• 8 ounces Egg noodles
• 12 ounces Canned tuna (2 cans, flaked, packed in water or oil)
• 1 (10.75-ounce) can Cream of mushroom soup
• 1/2 cup Milk (whole milk recommended)
• 1 cup Frozen peas
• 1/2 medium Onion (finely chopped)
• 3 tablespoons Butter (divided)
• 2 tablespoons All-purpose flour (if making sauce from scratch)
• 1 cup Cheddar cheese (shredded)
• 1/2 cup Breadcrumbs (Panko or regular)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

 

Cooking Steps

• Cook egg noodles according to package directions until al dente, drain, and set aside.
• Melt 2 tablespoons of butter in a large saucepan and sauté chopped onion until softened, about 5-7 minutes.
• Stir in cream of mushroom soup and milk until smooth, or make sauce from scratch by whisking in flour and then milk; season with salt and pepper.
• Add flaked tuna, frozen peas, and cooked egg noodles to the sauce, stirring gently to combine.
• Pour the mixture into a lightly greased 9×13 inch baking dish.
• Sprinkle shredded cheddar cheese evenly over the casserole, then top with breadcrumbs tossed with 1 tablespoon melted butter.
• Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until bubbly and golden brown.
• Let the casserole rest for 5-10 minutes before serving so the sauce can set.

Notes

For extra flavor, you can add a pinch of garlic powder or dried herbs to the sauce.