Simple Tuna Noodle Casserole from Scratch

This Tuna Noodle Casserole from Scratch is a comforting, homemade twist on a classic. Forget the canned soup, this version is rich, creamy, and packed with savory flavors, offering the perfect weeknight meal with minimal fuss and maximum taste.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Why You’ll Love This Recipe

Made from scratch, skipping canned soup for a fresher taste.
Comfort food at its best, satisfying and filling.
Family-friendly, both adults and kids enjoy it alike.
Simple ingredients, likely already in your pantry.

Ingredients

½ cup butter, divided: Ensures a rich base and crispy topping.
1 (8 ounce) package uncooked medium egg noodles: Provides the hearty, chewy texture that holds the casserole together.
½ medium onion, finely chopped: Adds aromatic depth. Substitute with shallots for a milder flavor.
1 stalk celery, finely chopped: Offers a subtle crunch and fresh taste.
1 clove garlic, minced: Infuses the dish with a robust flavor.
8 ounces button mushrooms, sliced: Brings earthiness and umami.
¼ cup all-purpose flour: Thickens the sauce; gluten-free blend works too.
2 cups milk: Creates the creamy sauce; swap with almond milk for dairy-free.
Salt and pepper to taste: Essential for seasoning.
2 (5 ounce) cans tuna, drained and flaked: The star protein, providing a savory burst of flavor.
1 cup frozen peas, thawed: Adds color and a sweet bite.
3 tablespoons bread crumbs: Create a crunchy topping. Panko breadcrumbs offer extra crispness.
1 cup shredded Cheddar cheese: Melts to create a rich, golden finish.

How to Make It

Step 1: Cook the Noodles

Boil the egg noodles according to package instructions until al dente. This prevents them from getting overly soft as they’ll continue cooking in the oven. Drain and set aside.

Step 2: Sauté Vegetables

In a large skillet, melt ¼ cup butter over medium heat. Add onions, celery, and garlic, cooking until soft and fragrant, about 5 minutes. Add mushrooms and cook until they have released their juices and are golden brown.

Step 3: Make the Sauce

Stir in the flour, cooking for 1-2 minutes to eliminate the raw taste. Gradually whisk in milk, ensuring the sauce is smooth, thickening as it gently simmers. Season generously with salt and pepper.

Step 4: Assemble the Casserole

Combine noodles, sautéed vegetables, tuna, and peas in a baking dish. Pour the sauce over, mixing to coat evenly. Top with breadcrumbs and the remaining butter, dotting across the surface.

Step 5: Bake

Preheat the oven to 350°F (175°C). Sprinkle Cheddar cheese over the casserole and bake for 25-30 minutes until bubbly and golden brown. A knife inserted in the center should come out hot; that’s your ready cue.

Recipe FAQs

What can I use instead of tuna?

Chicken or canned salmon are great substitutes. Just ensure they’re fully cooked before adding to the dish.

Can I prepare this casserole ahead of time?

Yes, you can assemble it in advance, storing it covered in the fridge for up to a day before baking. Add the breadcrumbs and cheese just before baking for best results.