This Old-Fashioned Tuna Noodle Casserole is a classic comfort food dish made with tender egg noodles, creamy sauce, flaky tuna, and a crispy, buttery topping, this easy weeknight dinner is both budget-friendly and satisfying. If you're looking for a no-fuss, homemade tuna casserole recipe without canned soup, this is it!
This meal, in particular, reminds me of meals in my grandmother's kitchen. She made an amazing old-fashioned tuna casserole, and it was always a family favorite. Over time, I adapted my own version of this tuna noodle casserole recipe, swapping out the canned cream of chicken soup for a homemade cream sauce. I don’t always have cream of something soup in my pantry, but I do always have butter, flour, and milk. If I can make it myself in a couple of minutes for less money, without extra preservatives, I think it’s well worth my time. The best part of this easy casserole? The buttery breadcrumbs create the most irresistible crunchy topping! Even my kid, who claims to hate canned tuna, can't get enough of this comfort food classic and has proclaimed it second only to my lobster mac & cheese.
Looking for more recipes like this? Check out Slow Cooker Tuscan Chicken Meatballs With Gnocchi, Air Fryer Mediterranean Salmon Bowls, Easy Sheet Pan Balsamic Chicken Thighs with Roasted Vegetables, or Salmon Patties with Remoulade.
Jump to:
Why You'll Love This Recipe
- Easy to Make - Uses affordable, simple ingredients you likely have on hand and comes together in under an hour.
- Make-ahead friendly - can be assembled up to 24 hours in advance.
- Customizable - with different vegetables or options for topping.
- Family-Friendly - Kids and adults alike will love the creamy, cheesy goodness. Even my kid who claims to hate canned tuna loves this dish!
- No Canned Soup - A homemade creamy sauce gives this casserole an extra-special touch.
Ingredient for Old Fashioned Tuna Noodle Casserole
Casserole Base:
- Egg noodles – The perfect soft yet sturdy base to soak up the creamy sauce.
- Tuna – A budget-friendly protein that adds a delicious savory flavor. For this recipe use tuna packed in water, not oil. (But I highly recommend tuna packed in olive oil for my Tuna Salad.) Here is an article by Serious Eats with recommendations for both varieties of canned tuna.
- Frozen peas – Adds a pop of color, sweetness, and extra nutrition.
- Mayonnaise – Adds a little hit of tangy flavor to the casserole.
Homemade Béchamel Sauce (Why It's Better Than Canned Soup)
Making a homemade béchamel sauce instead of using canned cream of mushroom soup or cream of celery soup like a lot of classic tuna noodle casserole recipes ensures a fresher, richer taste with no artificial preservatives. It allows you to control the flavor and consistency, and it just plain tastes better!
- Butter – The foundation for a rich and silky sauce.
- Flour – Thickens the sauce to create a perfect, creamy consistency.
- Milk & Starchy Water – A combination that provides creaminess without heaviness.
- Cheddar cheese – Melts into the sauce for extra depth and flavor.
- Onion, Celery & Seasonings – Boosts the overall savory flavor of the sauce and adds complexity.
See the recipe card below for quantities.
Step-by-Step Instructions
- Step 1: Preheat Oven & Prepare Dish – Preheat your oven to 375°F (190°C). Butter a 3-quart (9x13 inch or similar) baking dish.
- Step 2: Cook the noodles – Cook egg noodles according to package directions, reducing cooking time by 1 minute. Reserve 1 cup of the starchy cooking water. Drain the rest off and set the noodles aside.
- Step 3: Saute the aromatics – In a large skillet, melt 3 tablespoons of butter, and saute shallots (or onions), and celery for 5 to 7 minutes until translucent and soft.
- Step 4: Add seasonings and thickener – Add garlic powder, thyme, salt and black pepper. Sprinkle in all-purpose flour and cook for 2 minutes.
- Step 5: Finish the sauce – Gradually whisk in milk and reserved starchy water. Cook on medium heat for 5-10 minutes or until the sauce is thickened and coats the back of a spoon. Remove the pan from heat and stir in lemon juice and shredded cheese. Stir until melted and smooth.
- Step 6: Assemble the casserole – In a large mixing bowl, fold in noodles, drained tuna, peas, cheesy bechamel sauce, and mayonnaise. Gently fold until evenly combined. Transfer the tuna mixture to the prepared baking dish and spread evenly.
- Step 7: Prepare the topping – Combine melted butter and bread crumbs. Top the casserole with the buttered breadcrumb mixture.
- Step 8: Bake – Bake uncovered for 25-30 minutes on the middle rack of oven until bubbly and golden brown on top. Serve and enjoy! Let rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to scoop without falling apart.
Hint: Use a Deeper Baking Dish for Extra Creaminess – If you prefer a saucier casserole, use a deeper dish instead of a 9x13-inch pan to help retain more moisture and prevent the sauce from drying out.
Tips for the Best Tuna Noodle Casserole
- Use good-quality tuna - Solid white albacore tuna has the best flavor and a meatier texture.
- Don’t overcook the noodles - Keep them slightly firm since they’ll cook more in the oven. Cook them until just UNDER al dente.
- Try different cheeses - Swap cheddar for Gruyère, Monterey Jack, or a blend for extra richness.
- Make it ahead - Assemble the casserole in advance and refrigerate for up to 24 hours before baking.
- Vegetables - Fresh mushrooms, chopped zucchini, bell peppers, asparagus, or green beans are great options for vegetables to mix in.
- Topping Options - Panko breadcrumbs, buttery cracker crumbs (like Ritz crackers), or crushed potato chips make great alternative toppings. You can also add ½ cup of grated parmesan cheese to the topping mixture for an extra cheesy kick.
Equipment
- Large pot – For boiling the egg noodles.
- Colander – To drain the cooked noodles.
- Large skillet – To prepare the creamy sauce.
- Whisk – Essential for stirring the sauce smoothly.
- Wooden spoon or spatula – For mixing ingredients together.
- Casserole dish – A roughly 3-quart baking dish. A 9x13 baking dish is the perfect size for baking the casserole. I tend to prefer a deeper oval casserole dish to keep the sauce nice and creamy. Less surface area means the sauce will never dry out while baking.
- Small bowl – To combine the topping ingredients.
- Large bowl – To combine casserole ingredients before pouring them into the baking dish.
Storage
- Refrigerate – Store leftovers in an airtight container for up to 3 days.
- Freeze – Wrap the unbaked casserole tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.
- Reheat – Warm in a 350°F oven until heated through, or microwave individual portions.
Top Tip for Tuna Noodle Casserole
Choose the Right Tuna: While any canned tuna works, solid white albacore tuna provides the best texture and flavor. Look for tuna packed in water rather than oil for a lighter dish. Always drain thoroughly to prevent a watery casserole.
FAQ
Yes! Assemble the casserole without the topping, cover, and refrigerate for up to 24 hours. Add toppings just before baking.
Absolutely! Freeze without the topping for up to 3 months. Thaw overnight in the refrigerator and add fresh toppings before baking.
Make sure to include the full amount of milk, starchy water, and mayonnaise. The noodles will absorb liquid as they bake.
Love This Old Fashioned Tuna Noodle Casserole Recipe? Please tag @poppytrailtable on Instagram and Facebook and leave a ⭐ ⭐ ⭐ ⭐ ⭐ review below! Thank you!
Recent Recipes:
Looking for more recipes to please the whole family? Try these:
Recipe
Old Fashioned Tuna Noodle Casserole - Made Without Canned Soup
Equipment
- Large pot – For boiling the egg noodles.
- Colander – To drain the cooked noodles.
- Large skillet – To prepare the creamy sauce.
- Whisk – Essential for stirring the sauce smoothly.
- Wooden spoon or spatula – For mixing ingredients together.
- Casserole dish – A roughly 3-quart baking dish. A 9x13 baking dish is the perfect size for baking the casserole. I tend to prefer a deeper oval casserole dish to keep the sauce nice and creamy. Less surface area means the sauce will never dry out while baking.
- Small bowl – To combine the topping ingredients.
- Large bowl – To combine casserole ingredients before pouring them into the baking dish.
Ingredients
- 12 oz wide egg noodles
- 3 5 oz cans chunk light tuna in water, drained
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cup whole milk
- 1 cup starchy water reserved after cooking noodles
- 1 cup frozen peas
- 1 cup diced celery about 2 stalks
- ½ cup diced shallot or onion
- 4 ounces (1 cup) sharp white cheddar cheese, shredded
- ⅓ cup mayonnaise
- 1 tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt
Buttery Breadcrumb Topping
- ½ cup bread crumbs
- 2 tablespoons butter melted
Instructions
- Step 1: Preheat Oven & Prepare Dish – Preheat your oven to 375°F (190°C). Butter a 3-quart (9x13 inch or similar) baking dish.
- Step 2: Cook the noodles – Cook egg noodles according to package directions, reducing cooking time by 1 minute. Reserve 1 cup of the starchy cooking water. Drain the rest off and set the noodles aside.
- Step 3: Saute the aromatics – In a large skillet, melt 3 tablespoons of butter, and saute shallots (or onions), and celery for 5 to 7 minutes until translucent and soft.
- Step 4: Add seasonings and thickener – Add garlic powder, thyme, salt and black pepper. Sprinkle in all-purpose flour and cook for 2 minutes.
- Step 5: Finish the sauce – Gradually whisk in milk and reserved starchy water. Cook on medium heat for 5-10 minutes or until the sauce is thickened and coats the back of a spoon. Remove the pan from heat and stir in lemon juice and shredded cheese. Stir until melted and smooth.
- Step 6: Assemble the casserole – In a large mixing bowl, fold in noodles, drained tuna, peas, cheesy bechamel sauce, and mayonnaise. Gently fold until evenly combined. Transfer the tuna mixture to the prepared baking dish and spread evenly.
- Step 7: Prepare the topping – Combine melted butter and bread crumbs. Top the casserole with the buttered breadcrumb mixture.
- Step 8: Bake – Bake uncovered for 25-30 minutes on the middle rack of oven until bubbly and golden brown on top. Serve and enjoy! Let rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to scoop without falling apart.
Notes
Storage
- Refrigerate – Store leftovers in an airtight container for up to 3 days.
- Freeze – Wrap the unbaked casserole tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.
- Reheat – Warm in a 350°F oven until heated through, or microwave individual portions.
Tips for the Best Tuna Noodle Casserole
- Use good-quality tuna - Solid white albacore tuna has the best flavor and a meatier texture.
- Don’t overcook the noodles - Keep them slightly firm since they’ll cook more in the oven. Cook them until just UNDER al dente.
- Try different cheeses - Swap cheddar for Gruyère, Monterey Jack, or a blend for extra richness.
- Make it ahead - Assemble the casserole in advance and refrigerate for up to 24 hours before baking.
- Vegetables - Fresh mushrooms, chopped zucchini, bell peppers, asparagus, or green beans are great options for vegetables to mix in.
- Topping Options - Panko breadcrumbs, buttery cracker crumbs (like Ritz crackers), or crushed potato chips make great alternative toppings. You can also add ½ cup of grated parmesan cheese to the topping mixture for an extra cheesy kick.
Comments
No Comments