Golden, bubbly, and packed with savory flavor. This tuna noodle casserole trades the canned soup for a rich, scratch-made white cheddar sauce that coats every tender egg noodle. It is the ultimate comfort meal that brings warmth to the table without any of the processed ingredients you might remember from childhood. I love making this Tuna Noodle Casserole Homemade version because it feels fresh, modern, and incredibly satisfying.
Why You'll Love This
This recipe elevates a pantry staple into a gourmet family dinner using real ingredients like sharp cheddar and fresh shallots. Unlike the vintage Tuna Casserole With Cream Of Mushroom soup, this version offers a clean, creamy texture that doesn't feel heavy or gelatinous. The crispy lemon-panko topping adds a bright crunch that contrasts beautifully with the tender pasta. I appreciate how this Creamy Tuna Casserole comes together quickly on a weeknight but tastes like a slow-cooked Sunday meal.
Jump to:
- Why You'll Love This
- What You'll Need
- How to Make Tuna Noodle Casserole (Step-by-Step)
- Aliana's Top Tip
- Variations
- Storage & Reheating Instructions
- Best Pairings for Tuna Noodle Casserole
- Common Questions About Tuna Noodle Casserole
- More Recipes You'll Love
- Homemade Creamy Tuna Noodle Casserole
- Pairing
- More DINNER
What You'll Need
To make this scratch-made casserole, you will need quality dairy and fresh aromatics to build the base sauce. The specific combination of ingredients ensures this Tuna Fish Casserole remains moist and flavorful after baking.
Check the recipe card for exact amounts and full instructions.
Main Ingredients
- Wide Egg Noodles: These broad noodles hold the thick sauce better than standard pasta shapes.
- Sharp White Cheddar: Freshly shredded cheese creates a smoother melt and punchier flavor than pre-shredded bags.
- Tuna in Water: Solid white albacore or chunk light works well, but it must be drained thoroughly.
- Half and Half: Provides the perfect richness for the sauce without being as heavy as heavy cream.
- Shallots & Garlic: A milder, more sophisticated aromatic base compared to standard yellow onions.
- Frozen Peas: Adds a pop of sweetness and bright green color to the dish.
- Dijon Mustard: A small amount cuts through the richness of the cheese and cream.
Optional Extras
For a different texture, you can stir in chopped celery or bell peppers with the shallots. A pinch of cayenne pepper in the cheese sauce adds a subtle background heat that wakes up the palate.
How to Make Tuna Noodle Casserole (Step-by-Step)
This Baked Tuna Casserole guide focuses on building layers of flavor before the dish even hits the oven.
Prep Noodles
Boil the egg noodles in salted water until they are just al dente, usually one minute less than the package directs. This prevents them from becoming mushy when they bake in the sauce later.
Make Sauce
Sauté the shallots and garlic in butter, then whisk in flour and half and half to create a thickened base.
How do I know the roux is ready? The flour mixture should smell slightly nutty and bubble for a full minute before you add the liquid.
Combine
Remove the sauce from the heat, stir in the cheese until melted, and fold in the drained tuna, peas, and cooked noodles. The mixture should look generous and saucy, as the pasta will absorb some liquid in the oven.
Bake
Transfer to a baking dish, sprinkle with the lemon-panko mixture, and bake at 375°F for 20-25 minutes. You want to see the sauce bubbling around the edges and the top turning a deep golden brown.
Aliana's Top Tip
The secret to a non-soggy casserole is properly draining the tuna and slightly undercooking the pasta.
Rest before serving → sets the sauce → makes serving cleaner
Shred cheese yourself → melts smoother → avoid grainy sauce
Rinse frozen peas → prevents excess water → keeps sauce thick
Add lemon zest → brightens flavor → cuts through the dairy
Use wide noodles → holds structure → creates better bite
Follow Aliana on Pinterest →Variations
If you prefer a classic twist, you can swap the panko topping for crushed crackers to mimic a Tuna Casserole With Ritz Crackers style finish. For those who miss the old-school flavor, you can add sautéed mushrooms to the sauce as a nod to the traditional Tuna Noodle Casserole With Cream Of Mushroom. You can also substitute cooked chicken chunks for the tuna if you want a poultry version.
Storage & Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat this Easy Tuna Casserole Recipe, place a portion in the oven covered with foil to keep it moist, or microwave gently with a splash of milk. Freezing is possible, but the creamy sauce may separate slightly upon thawing.
Best Pairings for Tuna Noodle Casserole
This rich dish pairs perfectly with a crisp, acidic side like a green salad with vinaigrette to cut through the cheese. Roasted broccoli or asparagus also works well to add more vegetables to the meal. For a cozy night in, serve this Tuna And Pasta Recipes classic with soft dinner rolls to sop up any extra sauce.
Common Questions About Tuna Noodle Casserole
Can I make this ahead of time?
Yes, you can assemble the casserole up to the baking step and refrigerate it for 24 hours. Add the panko topping just before baking and add 5-10 minutes to the oven time.
Why is my casserole dry?
Dry casserole usually happens if the noodles were overcooked initially or if there wasn't enough sauce. Ensure you measure the flour correctly so the sauce doesn't over-thicken.
Can I use canned salmon instead?
Absolutely, canned salmon works beautifully in place of tuna. Be sure to remove any skin or bones and drain it well before adding it to the cheese sauce.
Do I have to use white cheddar?
No, you can use yellow cheddar, Gruyère, or even Swiss cheese. White cheddar gives a sharp, clean flavor that balances well with the fish.
More Recipes You'll Love
If you love this Dinner tuna noodle casserole, try these other Tuna And Pasta Recipes inspired comfort meals.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Homemade Creamy Tuna Noodle Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F and cook the egg noodles in salted boiling water until just al dente.
- Melt butter in a large pot over medium heat, then sauté shallots and garlic until softened and fragrant.
- Whisk in the flour and cook for one minute, then slowly pour in the half and half while whisking constantly.
- Stir in the Dijon mustard and cheddar cheese until the sauce is smooth, then fold in the tuna, peas, and cooked noodles.
- Transfer the mixture to a baking dish and top with the combined Panko, Parmesan, lemon zest, and olive oil.
- Bake for 20-25 minutes until the sauce is bubbly and the crust is golden brown.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Tuna Noodle Casserole:
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