Old Fashioned Tuna Noodle Casserole - Made Without Canned Soup
This Old-Fashioned Tuna Noodle Casserole is creamy, cheesy, and topped with buttery breadcrumbs. A family favorite comfort food—easy, homemade, and delicious with no canned soup necessary!
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.
Nutrition
Calories: 379kcalCarbohydrates: 38gProtein: 20gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 9gCholesterol: 58mgSodium: 973mgFiber: 2gSugar: 6g
Nutrition Facts
Old Fashioned Tuna Noodle Casserole - Made Without Canned Soup
Amount per Serving
Calories
379
% Daily Value*
Fat
17
g
26
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
9
g
Cholesterol
58
mg
19
%
Sodium
973
mg
42
%
Carbohydrates
38
g
13
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
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