This creamy, cheesy Tuna Noodle Casserole is a comforting, homemade weeknight dinner made without canned soups. It’s quick to prepare, full of savory flavor, and topped with a crunchy crust for a satisfying finish.
Pair the casserole with simple sides like roasted or grilled vegetables and a light fruit salad to balance the richness and add color to the plate.
This classic tuna noodle casserole brings together egg noodles, flaky tuna, vegetables, and a creamy cheese sauce. The buttery, crunchy topping—traditionally made with crushed crackers—adds texture and a golden finish. Because the sauce is made from scratch, the casserole tastes fresher and more flavorful than versions made with canned soup.
The recipe is flexible: swap in your favorite pasta shape, change the vegetables to what you have on hand, or replace tuna with cooked chicken or salmon. It’s a great template for feeding a family on a busy evening.
Recipe Ingredients
These ingredients are pantry-friendly and easy to swap based on preference or availability. Quantities are listed in the recipe card below.
- Wide egg noodles: Substitute with macaroni, rotini, or other pasta if needed.
- Butter: For sautéing vegetables and enriching the sauce.
- Celery: Adds crunch; carrots are a fine substitute.
- Red bell pepper: Sweetness and color; other bell peppers work too.
- Yellow onion: White onion or shallots can be used.
- Garlic: Fresh is best; garlic powder can be used in a pinch.
- All-purpose flour: Thickens the sauce; use cornstarch at half the amount if needed.
- Ground mustard: Adds subtle tang; Dijon or yellow mustard can replace it.
- Salt & black pepper: Adjust to taste.
- Milk: The base for the creamy sauce; swap for unsweetened plant milk for a dairy-free option.
- White tuna in water: Drain and flake; tuna in oil or canned salmon can be substituted.
- Shredded cheddar cheese: Any melty cheese like Monterey Jack or mozzarella works.
For the Crispy Topping
- Ritz crackers: Crushed for a buttery, crisp topping. Alternatives: crushed cornflakes, panko, or breadcrumbs.
- Butter: Melted and mixed with the crumbs to bind and brown the topping.
How to Make Tuna Noodle Casserole
This casserole comes together in a few straightforward steps: cook the pasta, sauté the vegetables, make a creamy sauce, combine with tuna and cheese, top with crumbs, and bake until golden and bubbly.
- Preheat and prepare: Preheat the oven to 375°F and grease a 9×13 baking dish with cooking spray.
- Cook the noodles: Prepare egg noodles according to package directions, drain, and return to the pot.
- Sauté the vegetables: Melt butter in a large skillet over medium heat. Sauté chopped celery, diced bell pepper, and diced onion for 8–10 minutes until tender. Add minced garlic and cook 20 seconds more.
- Make the sauce: Stir in flour, ground mustard, salt, and pepper. Gradually add milk, cooking and stirring until the sauce is bubbly and thickened.
- Combine: Pour the sauce over the noodles, fold in flaked tuna and shredded cheese until evenly combined. Transfer the mixture to the prepared baking dish.
- Top and bake: Mix crushed crackers with melted butter and sprinkle evenly over the casserole. Bake uncovered for 25–30 minutes until heated through and the topping is golden.
- Rest: Let the casserole stand 5–8 minutes before serving so it sets and is easier to portion.
Recipe Tips & Variations
- Don’t overcook the pasta: Slightly undercook the noodles so they hold texture after baking.
- Extra crunch: For a crispier topping, broil the casserole for the last 1–2 minutes—watch closely to avoid burning.
- Protein swaps: Substitute cooked chicken, salmon, or turkey for the tuna to vary the dish.
- Flavor boosts: Add a pinch of crushed red pepper, a sprinkle of thyme, or your favorite seasoning blend to enhance flavor.
- Serve warm: Let the casserole rest briefly, then serve while still warm and comforting.
To Meal Prep The Casserole
Assemble the casserole through the step before adding the topping. Cool completely, then freeze in an airtight container. Thaw overnight in the refrigerator, add the cracker topping just before baking, and bake as directed.
Serving Suggestions
Serve the casserole with soft dinner rolls or a crusty loaf and a simple green salad to lighten the meal. Garlic butter mushrooms or a crisp cabbage slaw are excellent accompaniments. Finish with a light dessert or fresh fruit for a balanced dinner.
How to Store and Reheat Leftovers
- Refrigerate: Store leftovers in an airtight container in the refrigerator for 4–5 days.
- Freeze: Cool completely, then freeze portions or the whole casserole in airtight containers. Thaw in the fridge overnight before reheating.
- Reheat: Warm in a 350°F oven until heated through, or reheat individual portions in the microwave.
More Casserole Recipes
- Chicken Parmesan Casserole
- Mexican Chicken Casserole
- Chili Cornbread Casserole
- Cheeseburger Casserole
- Chicken Pot Pie Casserole
Tuna Noodle Casserole
Ingredients
For the Casserole
- 4 cups dry wide egg noodles
- 4 tablespoons butter
- 2 stalks celery, chopped
- 1 small red bell pepper, diced
- 1 small yellow onion, diced
- 1 clove garlic, minced
- ⅔ cup all-purpose flour
- 1 teaspoon ground mustard, or 1 tablespoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2¼ cups milk
- 12 ounces can of white tuna in water, drained and flaked into chunks
- 4 ounces shredded cheddar cheese
For the Topping
- 1 cup finely crushed ritz crackers, or panko crumbs
- 4 tablespoons butter, melted
Instructions
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Preheat oven to 375˚F and grease a 9×13 baking dish.
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Cook noodles per package directions; drain and return to pot.
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Melt butter in a large skillet over medium heat. Add celery, bell pepper, and onion; cook 8–10 minutes until tender. Add garlic and cook 20 seconds.
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Stir in flour, ground mustard, salt, and pepper. Add milk and cook, stirring, until the sauce is bubbly and thick.
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Pour sauce over noodles, then fold in flaked tuna and shredded cheese. Transfer to the baking dish.
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Combine crushed crackers with melted butter, sprinkle over the casserole, and bake uncovered for 25–30 minutes until heated through and golden.
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Remove from the oven and let stand 5–8 minutes before serving.
Equipment
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9×13 Baking Dish
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Pasta Pot
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and preparation. Use a nutritional calculator for precise information.
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