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 doesnโt require a trip to the store. These original versions often used some sort of โcream ofโ 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 sautรฉing 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 350ยฐF 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 weโve 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.
Love this recipe. Itโs the best Iโve ever made. Itโs not dry at all and great for leftovers
I love this recipe, and followed it closely! I do have to admit I added mushrooms, loveโ em! Thank you gals so much for all you great recipes! Looking forward to many more. Praying for your good health!
Very good but I would have liked it a little wetter. I don’t think I made the sauce too thick either. Any suggestions?
I have never tried a recipe from The Stay at Home Chef that didn’t turn out just as expected. This Tuna Casserole did not disappoint. And the best part was that it was homemade… my favorite.
Thank you for sharing your passion with all of us. Stay well and know that you are in our prayers for continued health.
I found this needed salt. It was ok but nothing like I expected. I live alone so this recipe made way too much for me.
Her recipe states 6 servings so if that is too much, most of her recipes usually are adjustable to make less.
As for the salt, itโs a personal preference – add seasonings that please you!
This is sooosoo good. I love her.
If you want something extra, Frankโs. Let it happen upon serving.
Otherwise dont change this recipient itโs the BEST
Excellent!!! Made exactly as written (except used a blend of carrots, celery and corn, instead of peas-because I didn’t have any). Smells so good while cooking & turned out perfectly!! Thank you for the recipe!!!!!
This is the BEST Tuna casserole I have ever made or tasted. I think because there is not a “soup” in the recipe, it is not salty. I am going to print it out to be sure I always have it. Thanks so much for sharing this recipe. It’s a keeper!! I used a vegetable broth instead of chicken and because I didn’t have onions at home, I used Onion Powder.
I made this without any tweaks or adjustments to the recipe – and that’s unusual for me. It was absolutely amazing and delicious! Thanks for another wonderful recipe Rachel!!
The whole Mercury thing is unsubstantiated information. And canโt be peer reviewed or scientifically proven. Amounts are unknown and these types of statements should be left to professionals.