Tuna Noodle Casserole is a classic American dish and is a total comfort food. Egg noodles are combined with canned tuna in a creamy sauce and then baked. Our recipe is made from scratch (no cream of anything here) and we like to think it has the best flavor out there. Peas are a classic addition and sometimes you see corn mixed in as well. Cheddar cheese has become a popular addition to this classic dish to add more flavor, and of course, everything really is better with cheese.
If you love tuna casserole, you need to try my creamy chicken casserole and chicken and rice casserole.
Why You’ll Love This Recipe
- Calls for pantry staples and a straightforward preparation process.
- A hit with children and adults alike, ensuring clean plates all around.
- Great for preparing ahead of time for a stress-free dinner.
Tuna Casserole dates back to the 1950s when casseroles were a popular dinner item. Originally, this casserole dish was made with non-perishable pantry ingredients as a cheap, wholesome dinner that doesn’t require a trip to the store. These original versions often used some sort of “cream of” soup as well as canned peas. In this updated version, we use fresh ingredients and make our own easy cream sauce for a more modern take on this 1950s favorite.
Ingredients & Substitutions
- Egg Noodles: Serve as the base; substitute with any pasta you have in your pantry.
- Butter: For sautéing and creating a rich flavor base. Olive oil can be used as a substitute.
- White Onion and Garlic: Add depth and aromatics to the dish. Shallots can be used as an alternative.
- Flour: Thickens the sauce. A gluten-free flour blend can be substituted for a GF option.
- Chicken Broth and Milk: Create the creamy sauce. Vegetable broth and any non-dairy milk can substitute respectively.
- Frozen Peas: Add color and a sweet, mild flavor. Substitute with any frozen vegetable you prefer.
- Solid White Albacore Tuna: The star protein; swap with canned salmon or chicken for a different twist.
- Cheddar Cheese: Adds creamy, melty goodness. Any melting cheese can be a substitute.
- Panko Bread Crumbs and Parmesan Cheese: For the crispy topping. Use regular breadcrumbs or crushed crackers if needed.
Canned Tuna Options
- Solid white tuna: Solid white tuna is made from the largest and most mature skipjack tuna. It has a firm and flaky texture, and a mild and slightly sweet flavor. It is a versatile type of canned tuna that can be used in salads, sandwiches, and other dishes.
- Solid light tuna: Solid light tuna is made from smaller and younger skipjack tuna. It has a lighter and more delicate flavor and texture than solid white tuna. It is a good choice for dishes that require a more subtle tuna flavor, such as tuna salad or tuna melt.
- Chunk light tuna: Chunk light tuna is made from smaller and younger skipjack tuna that is packed in oil or water. It has a chunkier and more varied texture than solid light tuna, and a slightly stronger flavor. It is a good choice for dishes that require larger pieces of tuna, such as tuna casserole or tuna salad.
- Albacore tuna: Albacore tuna is made from a different species of tuna than skipjack tuna. It is larger and more flavorful than skipjack tuna, and has a firmer and meatier texture. It is a good choice for dishes that require a stronger tuna flavor, such as tuna salad or tuna patties.
Tuna Casserole Toppings
The topping on a tuna casserole is a golden opportunity to add texture and flavor, transforming the dish from good to fantastic! While our classic recipe calls for a crispy blend of panko bread crumbs mixed with Parmesan and a bit of oil for that perfect crunch, there are plenty of other options to explore based on your pantry inventory or flavor preferences. Here are some delicious alternatives to try:
- Crushed Potato Chips: For a salty, crunchy kick, sprinkle crushed potato chips over your casserole before baking. They add an irresistible texture and are a great way to use up the bottom-of-the-bag crumbs.
- Cornflakes: Crushed cornflakes provide a sweet, crispy topping that bakes up beautifully golden. Their mild flavor complements the tuna and creamy sauce without overpowering the dish.
- Ritz Crackers: Crushed Ritz crackers mixed with melted butter offer a buttery, crunchy topping that pairs wonderfully with the creamy casserole ingredients. This topping adds a bit of richness and depth to the final dish.
- Parmesan Crust: Mix grated Parmesan cheese with your breadcrumbs or alone for a cheesy, crispy top layer. The Parmesan adds a nutty, salty flavor that browns beautifully in the oven.
- Herbed Breadcrumbs: If sticking with breadcrumbs, consider mixing in some dried herbs like Italian seasoning, thyme, or oregano for an added flavor boost. This option is great for those who appreciate a more aromatic topping.
Storage & Reheating Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a covered dish for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in the oven at 350°F until heated through, about 20 minutes. Alternatively, microwave individual servings in 30-second increments until warmed through, with a small pat of butter on top to keep it from drying out.
More canned tuna recipes…
Tuna Macaroni Salad
1 hr 30 mins
Healthy Tuna Salad
5 mins
Healthy Tuna Stuffed Avocado
10 mins
Tuna Pasta Salad
1 hr 27 mins
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
This recipe is a keeper! My parents are in their 90s, and I cook for them a couple of times a week. My mother doesn’t even like tuna, and she enjoyed this casserole! I used frozen mixed vegetables rather than just peas to increase her interest level. Made as written, it is wonderful! Thank you so much for sharing this recipe!
Sounds very much like mine without the “,cream of” soup
I’ve tried several recipes and this is by far the BEST recipe! Delicious! I didn’t have Panko crumbs so I used Ritz finely ground. I loved the Parmesean mixed in. Just the best. Thank you so much!
Very good. Nice and creamy!
Delish! But I had to make substitutions. My hubby hates peas, so I chopped up red, orange and yellow peppers, and used pasta shells instead. I was worried because I didn’t have a fine enough grater for the parm wedge but even with a regular grater the crust turned out great. Also used Balderson cheddar. Hubby loved it! Thx!! Wish I could post a pic!!
The best tuna I have made. Thank you for sharing. The only problem I had was the sauce won’t thicken so I added twice flour mixed with water.
I will be keeping this recipe!!! ?
Just tired this recipe today, and it was amazing! I did substitute the milk for Heavy Cream (I prefer the thickness it gives), and I made my own chicken stock/broth). I also made my own Panko crumbs. The only thing I’d say is it needed a bit of seasoning (salt and pepper) but other than hat it was so good!
Will definitely be using this again ?
Probably needed salt because you used homemade chicken broth. Store bought usually has some salt in.
Excellent
This is a lovely recipe. I’ve made it twice now, and I forgot that it really needs about twice as much of the sauce to be hearty and delicious. I add mushrooms during the sautée and think they make a big difference.
Excellent recipe! I made it pretty much as it was written. My daughter hates peas so I put in broccoli and corn instead. Very tasty. The homemade sauce is worth the extra effort! Thanks for sharing this recipe Rachael.