If you are a tuna lover, you must try The Best Old-Fashioned Tuna Noodle Casserole from scratch ever and I promise, I'm not exaggerating! This recipe is guaranteed to make anyone who doesn't enjoy canned tuna a believer that it's possible to turn it into something delicious.
It has a creamy and savory filling of fresh veggies and canned tuna all topped with crispy Ritz crackers and gooey melted cheese. It's a versatile dinner that you can tweak and make your own.
If you like cooking with tuna, you will love Smoked Tuna Steaks and our Cheesy Tuna Bombs.
Why You'll Love This Old Fashioned Tuna Noodle Casserole
- Easy to make: The steps in making this tuna casserole are incredibly easy. You don't have to be a professional to enjoy yummy food!
- Great leftovers: This casserole stays fresh in the refrigerator for up to 5 days. Make a little extra to enjoy later in the week so you can skip cooking.
- Budget-friendly: All the ingredients are very affordable so it's a great meal on any budget.
Ingredients
These are the most crucial ingredients for this homemade tuna helper casserole. It's a great meal for a busy weeknight or a lazy Sunday.
- Egg noodles: The texture and flavor of egg noodles pair perfectly with this tuna pasta bake. You can use another variety of pasta such as bowties if you like. I love this recipe with elbow macaroni to make it a tasty tuna macaroni casserole.
- Veggies: I chose celery, onion, and mushrooms. You can use any combination you like. For example, skip the mushrooms and add green beans instead.
- Chicken Bouillon: I like the boost of flavor the chicken bouillon adds to the dish.
- Cheese: I use two types of shredded cheese in this recipe; Monterey jack and cheddar. Most of it is mixed into the filling and the remainder is sprinkled on top. Use whatever variety of cheese you like including mozzarella or parmesan.
- Canned tuna: I like solid albacore tuna packed in water. It's easy to drain and is almost like a blank canvas, making it great to add to this flavorful and creamy tuna casserole.
- Ritz crackers: Topping the casserole is crushed Ritz crackers add a little extra salt and a contrasting texture since most of the ingredients in the filling are soft.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-free: Make a gluten-free tuna noodle casserole by substituting gluten-free pasta, cornstarch for the flour, and potato chips as the topping instead of crackers.
- Salmon: Try this casserole recipe with canned salmon instead of tuna for a creative twist.
- Spicy: Add some of your favorite hot sauce to the filling to give it a little heat. You can also mix in some of this jalapeno powder, smoked jalapeno powder, or chipotle powder.
How to Make Old Fashioned Tuna Casserole
Here's a look at how to make old-fashioned tuna noodle casserole. While the egg noodles are cooking, you can preheat your oven to 425 degrees F and grease the baking dish with non-stick cooking spray.
Step 1: Cook the egg noodles. Fill a pot with water and cook the egg noodles according to the package directions. Drain and rinse the noodles with cold water to prevent them from sticking together.
PRO TIP: Don't overcook the noodles. Since they are going to be baked in the casserole, I like to leave them a little al dente so they don't become mushy.
Step 2: Saute the vegetables. Heat a large skillet over medium heat and melt the butter. Add the celery, onions, and mushrooms. Cook for about 5 minutes or until they are a little soft and the onions are translucent.
Step 3: Add the flour. Move the cooked veggies to the side of the skillet and add the flour. Cook it for about a minute or until it begins to brown.
PRO TIP: Keep an eye on the flour so it doesn't burn. You are looking for a little bit of color in the roux to add depth of flavor to the sauce.
Step 4: Pour in the liquids. Gradually whisk in the heavy cream, milk, and broth. Continue to whisk until everything is incorporated and the sauce starts to thicken.
Step 5: Melt the cheese. Mix in the shredded cheese and stir until it's melted and well combined.
Step 6: Add the tuna. Add the canned tuna to the sauce.
Step 7: Add the peas and noodles. Stir in the cooked egg noodles and frozen peas.
PRO TIP: There's no need to thaw the peas. They can be added right into the pan as is!
Step 8: Prepare the casserole. First, spread the tuna noodle mixture evenly in the baking dish.
Step 9: Make the topping. Combine the Ritz crackers with the melted butter.
Step 10: Add the topping. Sprinkle the topping over the casserole. Finish with the remaining shredded cheese.
Step 11: Bake. Place it in the oven uncovered and bake for about 20 minutes or until bubbly and the top is a light golden brown.
⭐️ Hint: Allow the casserole to cool for a few minutes before serving. This gives it a little time to rest and set.
If you like recipes like this, try our Cheesy Spaghetti Pie, Old-Fashioned Chicken and Rice Casserole, Ham and Rice Casserole and our Philly Cheesesteak Pasta recipe!
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze the entire baked casserole for up to 2 months. Cover it tightly with plastic wrap.
- Reheating: Reheat a portion in the microwave for 1-2 minutes on high. You may also place it in an oven-safe dish and heat it in a 350-degree F oven for 5-10 minutes or warmed through. Whether you are reheating in the oven or microwave, add a splash of water and cover the casserole. This will lock in the steam and keep it from becoming dry.
- Make Ahead of Time: Assemble the tuna casserole the night before and cover it tightly with plastic wrap or aluminum foil. Let it sit on the counter for 30 minutes before baking. Then bake it when you're ready to eat!
Serving Suggestions
- Serve it with an easy vegetable side like Slow Cooker Brussels Sprouts, Easy Sweet Green Beans, Delicious Glazed Carrots, or Easy Broiled Asparagus.
- Make it with a refreshing simple salad like Mixed Greens Salad with Fruit and Nuts.
- Garnish the finished tuna noodle casserole with freshly chopped chives or parsley for some color.
Recipe Tips
- Use cream soup: I make this tuna noodle casserole without soup but you can use a can of cream of mushroom or celery in place of the heavy cream and broth.
- Simmer the sauce long enough: Ensure that you allow the sauce to thicken before combining it with the tuna and peas. This will make it nice and creamy and not too thin and watery.
- Avoid swapping the noodles: Egg noodles are a must for this dish. They are lighter and fluffier since they are made with more eggs than other noodles.
Recipe FAQs
Yes! It's great frozen after it's baked to enjoy as leftovers or made ahead and frozen for a quick and easy dinner.
The likely cause is that they were overcooked in the boiling water. Be sure to follow the package directions and not cook them too long. Especially since they go in the oven for a bit, too.
More Delicious Casseroles
Do you like easy casseroles for weeknight dinners? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
The Best Old-Fashioned Tuna Noodle Casserole
Ingredients
For the Casserole:
- 12 ounces egg noodles ¾ pound
- 3 tablespoons butter
- 8 ounces mushrooms chopped
- ¼ cup celery diced
- ¼ cup onion diced
- 1 teaspoon chicken bouillon or salt
- ½ teaspoon black pepper freshly ground if possible
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup Monterey Jack cheese shredded
- ½ cup cheddar cheese shredded
- 3 cans (5 oz) solid albacore tuna packed in water, drained
- 1 ½ cups frozen peas
For the topping:
- 1 cup ritz crackers crushed
- 2 tablespoons butter melted
- ½ cup Monterey jack cheese shredded
Instructions
- Cook the noodles according to the package directions and drain well. Rinse lightly with cold water to prevent sticking.
- Heat the oven to 425°. Spray a 9x13 inch pan with cooking spray.
- Melt the butter in a large saute pan and add the mushrooms, celery and onion and saute for 5 minutes. Season with the bouillon and pepper.
- Push the vegetables to the edge of the pan and stir in the flour, then brown for a minute.
- Whisk in the milk, cream and broth and continue whisking until the sauce thickens lightly.
- Add the cheese and stir until melted.
- Add the tuna, noodles and peas and stir until combined.
- Spread the noodles evenly in the prepared pan.
- Combine the ritz crackers and butter, then sprinkle over the noodles and add the cheese.
- Bake for 20 minutes until bubbly and the top is lightly browned.
Notes
- Use cream soup: I make this tuna noodle casserole without soup but you can use a can of cream of mushroom or celery in place of the heavy cream and broth.
- Simmer the sauce long enough: Ensure that you allow the sauce to thicken before combining it with the tuna and peas. This will make it nice and creamy and not too thin and watery.
- Avoid swapping the noodles: Egg noodles are a must for this dish. They are lighter and fluffier since they are made with more eggs than other noodles.
Anita says
My family loves this recipe. I tried many over the years and this is my fav. Thank you for sharing.❤️
Karin and Ken says
As always you’re most welcome! I try myself best. You just made my day! Take care. Karin
Colleen Murphy says
Excellent. Stayed moist...not too dry or too mushy - just right. Used canned chicken and diced ham in lieu of tuna. Added sweet peppers, grated carrot. Good next day & day after too. Keeps well without drying out.
Karin and Ken says
Sounds wonderful! Might just try that myself! All the best. Karin