Creamy Tuna Noodle Casserole (No Canned Soup)

This tuna noodle casserole is a from-scratch take on the classic weeknight dinner, trading canned soup for a rich, creamy sauce that comes together in minutes on the stovetop.

It’s the kind of cozy meal that fills the house with a buttery, savory smell while it bakes. The egg noodles soak up all that creaminess, and the panko topping adds exactly the right crunch.

Why This Casserole Never Gets Old

The sauce is what makes it. Butter, flour, and milk simmer into a silky base that clings to every noodle and tastes far better than anything from a can. I’ve never had a complaint, even from people who claim they don’t like tuna casserole.

It’s also absurdly forgiving. You can toss in whatever frozen veg you have, use up leftover pasta, and it still turns out like you planned it. Leftovers reheat like a dream, which means tomorrow’s lunch is already sorted.

Ingredients

• 12 oz wide egg noodles: the wide ones hold the sauce best
• 4 tbsp unsalted butter, divided: used in both sauce and topping
• 1 small yellow onion, finely diced: melts into the sauce as it cooks
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour: for thickening
• 2 cups whole milk: whole milk gives the creamiest result
• 1 cup low-sodium chicken or vegetable broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp dry mustard powder, optional: adds a subtle tangy background
• 2 (5 oz) cans solid white tuna in water, drained and flaked: water-packed tuna keeps the dish light
• 1 cup frozen peas: no need to thaw
• 1 cup panko breadcrumbs: for a crispy topping
• 1/2 tsp paprika, optional: gives the topping a warm color

Variations / Substitutions

• Shortcut: swap the from-scratch sauce for 2 cans cream of mushroom soup mixed with 1/2 cup milk for a quicker version.
• No peas: frozen green beans, corn, or skipping the veg entirely all work well.
• Protein: canned salmon or shredded rotisserie chicken tastes great here.
• Dairy-free: use unsweetened oat milk and a vegan butter alternative.
• Gluten-free: a measure-for-measure gluten-free flour blend and gluten-free pasta will do the job.
• Add cheese: stir 1 cup shredded cheddar into the warm sauce or sprinkle some on top with the breadcrumbs.

If you love comforting baked pastas, try our Cheesy Baked Ziti.

How to Make Creamy Tuna Noodle Casserole

Step 1: Boil the Noodles

Bring a large pot of salted water to a boil. Add the 12 oz egg noodles and cook until just al dente, about 7 minutes. They’ll continue to cook in the oven, so you want them slightly firm.

Drain well and set them aside while you make the sauce. A quick rinse with cool water can stop them from clumping if they’ll sit longer than a few minutes.

Step 2: Sauté the Aromatics and Whisk in the Sauce

In the same pot you boiled the noodles (or a large skillet), melt 2 tbsp of the butter over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds more. Sprinkle in the 1/4 cup flour and the dry mustard powder, and whisk constantly for 1 minute to cook out the raw flour taste.

Slowly pour in the 2 cups milk and 1 cup broth while whisking to keep lumps from forming. Bring the mixture to a gentle simmer, whisking often, and cook until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes. Turn off the heat and season with 1 tsp kosher salt and 1/2 tsp black pepper.

Step 3: Toss the Noodles and Assemble the Casserole

Add the drained noodles to the sauce along with the 2 cans of drained, flaked tuna and 1 cup frozen peas. Gently fold everything together with a spatula until every noodle is coated and the tuna and peas are evenly distributed, about 1 minute.

Transfer the mixture to a greased 9×13-inch (or similar 3-quart) baking dish. Melt the remaining 2 tbsp butter in a small bowl, then toss with 1 cup panko and a pinch of paprika. Sprinkle the buttery crumbs evenly over the top.

Step 4: Bake until Golden and Serve

Preheat the oven to 375°F (190°C). Bake the casserole, uncovered, for 20 to 25 minutes, until the edges are bubbling and the panko topping is deep golden brown.

Let it sit for 5 minutes before scooping onto plates. Garnish with a little chopped fresh parsley if you have it, and serve hot.

Tips for the Creamiest Casserole

• Drain the tuna well; press it with a fork to remove excess liquid so the sauce stays thick.
• Choose whole milk for the sauce; lower-fat milks can make it thin and less velvety.
• For an extra-crispy top, switch the oven to broil for the last 1 to 2 minutes, watching closely.
• Add a squeeze of fresh lemon juice to the finished casserole for brightness that cuts through the richness.

Bake times by dish size:

Storing and Reheating Leftovers

• Refrigerate: store in an airtight container for up to 4 days.
• Freeze: wrap tightly or transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: microwave individual portions until hot, or reheat in a 350°F oven covered with foil until warmed through, about 20 minutes. The topping will soften a bit.

What to Serve with Tuna Noodle Casserole

A simple green salad tossed with a lemon vinaigrette cuts through the richness, and steamed green beans or roasted asparagus add a fresh bite. For a tangy contrast, a spoonful of pickled red onions or a quick cucumber salad works beautifully.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes. Assemble it completely but do not bake. Cover and refrigerate up to 24 hours, then bake straight from the fridge, adding about 10 extra minutes to the bake time.

Why is my sauce lumpy?

Cold milk can cause flour to seize up. Let your milk come to room temperature or warm it slightly, and whisk constantly while you pour it in.

Can I use a different pasta?

Egg noodles are classic for their tender texture, but any short pasta like rotini or penne works. Cook it to the package directions for al dente.

Tuna Noodle Casserole Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories: 470

Ingredients Method Notes

Ingredients

  

• 12 oz wide egg noodles
• 4 tbsp unsalted butter, divided
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup low-sodium chicken or vegetable broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp dry mustard powder, optional
• 2 (5 oz) cans solid white tuna in water, drained and flaked
• 1 cup frozen peas
• 1 cup panko breadcrumbs
• 1/2 tsp paprika, optional

Method

 

1. Cook the egg noodles in salted boiling water until just al dente, about 7 minutes. Drain and set aside.
2. Melt 2 tbsp butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds. Stir in the flour and mustard powder, whisking 1 minute.
3. Slowly whisk in the milk and broth. Simmer, whisking often, until thickened, 3 to 4 minutes. Season with salt and pepper.
4. Fold in the cooked noodles, tuna, and peas. Transfer to a greased 9×13-inch dish.
5. Melt the remaining 2 tbsp butter and toss with panko and paprika. Sprinkle over the casserole.
6. Bake at 375°F for 20 to 25 minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

Let the casserole rest for 5 minutes after baking so the sauce sets up a bit and holds together when you scoop. If you like a brighter flavor, squeeze a little lemon over each serving.