Tuna Noodle Casserole: An Updated Classic
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This delicious Tuna Noodle Casserole is a made from scratch pasta classic with a delicious white sauce. A pantry staple favorite recipe made with pasta, peas, tuna, and celery. It’s a comfort food classic that still endures!
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Do you remember tuna noodle casserole? It’s was like a rite of “growing up” passage.
This tuna casserole recipe isn’t that one. While still incredibly simple to make — it’s so, so much tastier.
Plus, convenient to bake at a moment’s notice with pantry ingredients.
A creamy white sauce replaces condensed soup in the old-fashioned recipe. The casserole is made in one skillet, then transferred to a dish to bake for a few minutes.
Tuna Noodle Casserole Ingredients
Here are the ingredients you will need to make this comfort food classic. Specific measurements are in the recipe card at the bottom of this post.
- Pasta (shells, egg noodles, or other shaped pasta)
- Butter
- Celery
- Onion
- Garlic cloves
- All-purpose flour
- Chicken broth
- Milk (or half and half)
- Red pepper flakes
- Parmesan cheese
- Canned tuna
- Frozen peas or fresh peas
- salt and pepper
Ingredient Notes:
Pasta: I used medium shell pasta in this recipe but you can substitute egg noodles or any other short or shaped pasta you desire.
Tuna: I generally use light, water-packed tuna. A higher-quality tuna will yield a more delicious tuna noodle casserole!
Topping for Tuna Noodle Casserole
I can’t imagine this casserole without a topping. Most likely, you have a traditional topping you prefer, but in case you’re looking for a few ideas:
- Crushed crackers (saltines, Ritz, etc.)
- Potato Chips, crushed
- Buttered breadcrumbs
- Crushed cornflakes
- Panko
How to Make Tuna Noodle Casserole
Cook the noodles just until al dente, preheat the oven to 350 degrees F, and grease a 9-by-13 or 3-quart baking dish.
Step 1: Saute the Vegetables
In a Dutch oven, melt 1 tablespoon butter. Add celery and onion; saute for a few minutes until tender, about 4 to 5 minutes. Stir in the garlic and cook for another minute.
Step 2: Make the Sauce
Sprinkle flour over the vegetables and cook, stirring constantly, until no dry streaks of flour remain; about 1 minute. Slow whisk in the chicken broth, milk, salt, and pepper, stirring constantly until smooth. Bring mixture to a low simmer and cook until the sauce has thickened, stirring frequently; about 5 to 7 minutes.
Step 3: Bake the Casserole
Stir in 1/2 cup Parmesan cheese, flaked tuna, and peas. Toss with cooked pasta and transfer to the prepared baking dish. Sprinkle with the remaining Parmesan cheese and crushed topping.
How to Make Tuna Noodle Casserole Ahead
I like to make a meal kit with this simple dinner and have it ready in the refrgerator. Cook the noodles ahead, sauté the vegetables and make the sauce. Store the components separately. When ready, stir the ingredients together and bake.
Freezing a Tuna Noodle Casserole
Make the recipe as directed, skipping the topping, and let cool completely. Transfer the casserole into a freezer-safe container (like a disposable aluminum pan), and wrap tightly with foil to seal. It can be frozen for up to 3 months.
To reheat, thaw in the refrigerator overnight. Scatter the topping over the casserole and bake in a preheated 350 degrees oven for about 20 minutes, or until hot and bubbly.
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Tuna Noodle Casserole: An Updated Classic
Ingredients
- 12 ounces pasta shells, egg noodles, shaped pasta
- 4 tablespoons butter divided
- 2 ribs celery chopped
- 1 onion chopped
- 3 cloves garlic miced
- 1/3 cup all-purpose flour
- 1 14.5 ounce can low-sodium chicken broth
- 1 cup milk or half and half
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Pinch of red pepper flakes
- 1 cup freshly grated Parmesan cheese
- 2 5 to 6-ounce cans tuna, drained and flaked with a fork
- 1 cup frozen peas
Instructions
- Cook the noodles just until al dente, according to package instructions.
- Preheat the oven to 350 degrees F and grease a 9-by-13 or 3-quart baking dish; set aside.
- In a Dutch oven, melt 1 tablespoon butter. Add celery and onion; saute for a few minutes until tender, about 4 to 5 minutes. Stir in the garlic and cook for another minute.
- Sprinkle flour over the vegetables and cook, stirring constantly, until no dry streaks of flour remain; about 1 minute. Slow whisk in the chicken broth, milk, salt, and pepper, stirring constantly until smooth. Bring mixture to a low simmer and cook until the sauce has thickened, stirring frequently; about 5 to 7 minutes.
- Stir in 1/2 cup Parmesan cheese, flaked tuna, and peas. Toss with cooked pasta and transfer to the prepared baking dish. Sprinkle with the remaining Parmesan cheese and crushed topping.
- Bake uncovered for 25 to 30 minutes, or until bubbling. Garnish with chopped fresh parsley if desired.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
So when l make TNC l replace white sauce with one can of cambells cheddar cheese soup and one can of milk. I have been doing this for years and it is so much better. I top it with parmesean cheese until slightly brown. Give me credit for this idea.
Hi Colette! One of the things I love about Tuna Noodle Casserole is how absolutely personal it is. I love the version my mom made for us growing up. She used Cream of Mushroom, and to this day — it’s nostalgic and delicious. I’ve not thought about using cheddar cheese soup – but can imagine it would be delicious! Credit due for sure, it sounds delicious.