A Tuna Noodle Casserole Recipe the whole family will enjoy—yes, even picky eaters. Made mostly from pantry staples, this creamy, comforting casserole is simple to prepare and brings a fresh, homemade take on a classic weeknight dish.
This recipe has become a favorite in my house. One child who normally reaches for processed snacks happily ate seconds and asked for the leftovers the next day. Every component—from tuna and noodles to onions, carrots, celery, peas, and mushrooms—was finished with no complaints.
Nearly everything here is made from scratch. We rely on canned tuna and store-bought noodles, but the sauce is homemade and far superior to canned, gelatinous alternatives. It’s quick to make and adds rich, creamy flavor to the dish.
Not keen on tuna? No problem — swap in cooked chicken or a can of chickpeas for a vegetarian option. The recipe adapts well to different proteins and preferences.
What’s in this Tuna Noodle Casserole Recipe
Simple, everyday ingredients that many home cooks already have on hand:
- Onion
- Carrots
- Celery
- Garlic
- Extra-wide egg noodles
- Frozen peas
- Crimini or white mushrooms
- Italian seasoning
- Butter
- All-purpose flour
- Milk (2% recommended)
- Chicken broth
- Lemon juice
- Canned tuna
- Parmesan cheese (optional)
- Butter crackers (for topping)
For exact quantities, see the recipe card below.
Ingredient swaps and tips:
- Replace canned tuna with canned salmon, canned chicken, cooked leftover chicken, or a can of drained chickpeas for a vegetarian-friendly version.
- Use any pasta you like if you don’t have egg noodles. For a gluten-free option, substitute 3–4 cups of cooked rice (white or brown).
- Swap crushed butter crackers for panko breadcrumbs or a light sprinkle of shredded cheese for the topping.
How to Make Tuna Casserole
1. Preheat the oven to 400°F (200°C) and spray a large casserole or baking dish with nonstick spray. Baking is optional—it’s mainly for a crisp topping and easier storage if you plan to freeze leftovers.
2. Cook the noodles until al dente—about 1–2 minutes less than package directions. Drain and rinse with cool water to stop cooking. Avoid overcooking to prevent mushy noodles.
3. In a large, wide pan, heat olive oil over medium heat. Sauté onions, celery, and carrots for about 8–10 minutes until they begin to soften. Add garlic and cook another minute. Stir in the frozen peas, chopped mushrooms, Italian seasoning, and salt, and continue cooking until the mushrooms release their liquid.
4. Add 4 tablespoons of butter and let it melt into the vegetables. Sprinkle the flour over the mixture and stir until fully incorporated. Slowly pour in the milk while whisking continuously to avoid lumps. Once smooth, add the chicken broth, fresh parsley, and lemon juice. Bring the sauce to a low boil, then reduce heat to low to keep warm.
5. Remove the pan from heat and fold in the drained canned tuna, cooked egg noodles, and shredded Parmesan cheese. Taste and adjust seasoning with salt and freshly cracked pepper.
6. Serve immediately, or transfer the mixture to the prepared casserole dish. Melt the remaining tablespoon of butter and mix it with crushed butter crackers; sprinkle this evenly over the top. Bake at 400°F for 15–20 minutes, until the topping is golden and the filling is bubbling.
This casserole is hearty enough to be a complete meal, but a simple green salad or roasted vegetables like asparagus or green beans are nice accompaniments when you want extra veggies at the table.
Can You Freeze Tuna Casserole?
Yes. This recipe freezes well—consider doubling the batch so you can enjoy one now and freeze one for later.
- Undercook noodles slightly so they hold up during reheating.
- Place the prepared (but unbaked) casserole into a freezer-safe pan and let it cool completely.
- Skip the cracker topping until you’re ready to bake, then top with crushed crackers just before baking.
- Cover tightly with foil and freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator. Add the cracker topping and bake an extra 5–10 minutes longer than the original baking time since the casserole will be cold.
More Casserole Recipes
- Easy Mexican Quinoa Casserole (one pan)
- Tater Tot Casserole (with and without canned soup)
- Chicken Broccoli Rice Casserole (without soup)
- Cheesy Chicken Caprese Casserole (low carb, gluten-free)
- Zucchini Casserole
- Meatball Casserole
If you try this Tuna Noodle Casserole, please leave a comment to share how it turned out—I love hearing feedback.
The BEST Tuna Noodle Casserole Recipe
Jessica Randhawa
Ingredients
- 1 tablespoon olive oil
- 1 large onion, minced
- 2 large carrots, finely chopped
- 1 rib celery, finely chopped
- 5 cloves garlic, minced
- 12 oz wide egg noodles
- 2 cups frozen peas
- 6 oz white or crimini mushrooms, roughly chopped
- 2 teaspoon Italian seasoning
- 1 teaspoon salt
- 5 tablespoon butter, divided
- 1/3 cup all-purpose flour
- 1 1/4 cups milk
- 1 3/4 cups chicken broth
- 1/4 cup fresh parsley, minced
- 1/2 lemon, juiced
- 4 (5-ounce) cans tuna in water, drained and roughly chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup crushed butter crackers (such as Ritz)
Instructions
- Preheat oven to 400°F. Spray a large casserole dish with nonstick spray.
- Boil noodles until al dente (about 1–2 minutes less than package directions). Drain and rinse with cool water; set aside.
- Heat olive oil in a large pan over medium heat. Cook onion, carrots, and celery until starting to soften (8–10 minutes). Add garlic and cook 1 minute more.
- Add peas, mushrooms, Italian seasoning, and salt. Cook until mushrooms release their liquid.
- Add 4 tablespoons butter and stir. Sprinkle flour over the vegetables and mix until incorporated.
- Slowly whisk in the milk to avoid lumps, then add chicken broth, parsley, and lemon juice. Bring to a low boil, then reduce heat to low.
- Remove from heat and fold in tuna, cooked noodles, and Parmesan. Season with salt and pepper.
- To bake: transfer to the prepared casserole dish. Melt remaining butter and mix with crushed crackers; sprinkle over the top. Bake 15–20 minutes until golden and bubbling.
Notes
- Store leftovers in the refrigerator for up to 4 days.
- Substitute cooked chicken for tuna if preferred.
Nutrition
Nutrition information is an approximation.