Tuna Noodle Casserole is the ultimate, classic comfort food that's been around for years! Tuna tossed in egg noodles, peas, and a from-scratch sauce. No soup mixtures are used!
Easy tuna noodle casserole is classic comfort food that is has been served for generations. It's the perfect pantry meal when things are tight or whenever you need a comforting staple.
Tuna noodle casserole can be made two different ways, from scratch without soup or canned condensed soup. My favorite way to make it without soup because you can control the ingredients, and it's just as easy!
what I love about this recipe:
- Made with basic pantry ingredients.
- Cheesy comfort food.
- Perfect budget-friendly meal.
what to serve with easy tuna noodle casserole
Tuna noodle casserole is perfect with almost any side dish you can think of, especially a side salad!
TOPPINGS:
✔ Fresh herbs
✔ Chips
SIDE DISHES:
All of my side dish recipes are here, but here are a few I think that would be delicious:
✔ Air Fryer Asparagus
✔ Air Fryer Brussels Sprouts
ingredients needed for tuna noodle casserole recipe:
- Elbow Noodles - You can use medium, wide, or extra wide noodles. I prefer wide.
- White or Yellow Onion
- Celery
- Garlic Cloves
- Butter
- All-Purpose Flour
- Chicken Broth or Stock
- Milk
- Shredded Cheddar Cheese
- Canned Tuna
- Frozen Peas
- Ritz Crackers
step by step instructions
HOW TO MAKE TUNA NOODLE CASSEROLE WITHOUT SOUP
STEP 1: Cook the egg noodles in salted water until al dente. Drain and rinse with cold water to stop the cooking. Add cooled noodles to a casserole dish and set aside.
STEP 2: Melt butter in a large skillet or dutch oven over medium heat. Add the onions, celery, and garlic and cook until tender, about 3-4 minutes.
STEP 3: Whisk in the flour and cook for 2-3 minutes while stirring. Turn heat down to low and gradually whisk in chicken broth and milk. Bring mixture to a boil and season with salt, pepper, and Italian seasoning. Continue whisking until the mixture has thickened.
STEP 4: Remove from heat and 1 cup of shredded cheese, stirring until melted. Combine the tuna and peas and mix until combined.
STEP 5: Pour the sauce mixture over the noodles and stir to combine.
STEP 6: Sprinkle the remaining shredded cheese on top of the mixture. Add the crushed ritz crackers on top. Cover and bake at 350 degrees for 25 minutes. Uncover and bake for an additional 5-10 minutes or until lightly browned and bubbly.
recipe tips and variations
- Storage - Store in an airtight container in the refrigerator for up to 3-4 days.
- Reheating - To heat in the oven, cover the casserole with foil and bake at 350 degrees for 45 minutes or until hot. You can also reheat individual servings of Tuna Noodle Casserole in the microwave.
- Switch up the flavor - Added different cheeses. Try adding cornflakes, crushed potato chips, or even fried onions on top instead of ritz crackers.
frequently asked questions:
Make your own soup mixture by following the recipe as directed.
The sauce mixture keeps the casserole moist. When you are reheating, add a little extra milk to the casserole to prevent it from getting dry.
Absolutely! Make and assemble casserole according to the directions right up until it's baked. Allow the tuna and sauce mixture to cool completely. Wrap casserole securely with plastic wrap, then with aluminum foil. Freeze for up to 6 months.
When ready to bake defrost casserole in the refrigerator for 24-48 hours until completely thawed. Let casserole stand at room temperature for 30 minutes before baking. Bake at 350℉ for 40 minutes, uncover and bake for an additional 10-15 minutes or until hot and bubbly.
freezer meal instructions
This tuna noodle casserole is the perfect freezer meal! You can either prep this before cooking or after cooking; however, it's best frozen before it is baked for best results. For best results, use within 4-6 months.
TO FREEZE BEFORE COOKING:
- Make and assemble casserole according to the directions right up until it's baked.
- Allow the tuna and sauce mixture to cool completely.
- Wrap casserole securely with plastic wrap, then with aluminum foil.
- Freeze for up to 6 months.
- When ready to bake defrost casserole in the refrigerator for 24-48 hours until completely thawed.
- Let casserole stand at room temperature for 30 minutes before baking.
- Bake at 350℉ for 40 minutes, uncover and bake for an additional 10-15 minutes or until hot and bubbly.
recommended tools
- My favorite whisk - I use this whisk all of the time, and it has lasted for years.
- Casserole dish - A classic piece every kitchen needs.
more easy dinner recipes:
If you loved this recipe, here are a few more dinner recipes you will love!
You can check out all of my casserole recipes here or see a few of our readers’ favorites below:
Tuna Noodle Casserole is the ultimate, classic comfort food that's been around for years! Tuna tossed in egg noodles, peas, and a from-scratch sauce. No soup mixtures are used!
- 8 oz wide egg noodles
- 3 tbsp unsalted butter
- ½ large white or yellow onion, finely diced
- 1 celery rib, diced
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 1 ½ cups chicken stock
- 1 cup milk
- salt and pepper, to taste
- 1 tbsp Italian seasoning
- 1 ½ cups shredded cheese, divided
- (2) 5 oz cans of tuna, drained
- 1 cup frozen peas
- ½ cup crushed ritz crackers
-
Cook the egg noodles in salted water until al dente. Drain and rinse with cold water to stop the cooking. Add cooled noodles to a casserole dish and set aside.
-
Melt butter in a large skillet or dutch oven over medium heat. Add the onions, celery, and garlic and cook until tender, about 3-4 minutes.
-
Whisk in the flour and cook for 2-3 minutes while stirring. Turn heat down to low and gradually whisk in chicken broth and milk. Bring mixture to a boil and season with salt, pepper, and Italian seasoning. Continue whisking until the mixture has thickened.
-
Preheat oven to 350°F. Remove from heat and 1 cup of shredded cheese, stirring until melted. Combine the tuna and peas and mix until combined.
-
Pour the sauce mixture over the noodles and stir to combine.
-
Sprinkle the remaining shredded cheese on top of the mixture. Add the crushed ritz crackers on top. Cover and bake at 350 degrees for 25 minutes. Uncover and bake for an additional 5-10 minutes or until lightly browned and bubbly.
Storage - Store in an airtight container in the refrigerator for up to 3-4 days.
Reheating - To heat in the oven, cover the casserole with foil and bake at 350 degrees for 45 minutes or until hot. You can also reheat individual servings of Tuna Noodle Casserole in the microwave.
FREEZER INSTRUCTIONS:
- Make and assemble casserole according to the directions right up until it's baked.
- Allow the tuna and sauce mixture to cool completely.
- Wrap casserole securely with plastic wrap, then with aluminum foil.
- Freeze for up to 6 months.
- When ready to bake defrost casserole in the refrigerator for 24-48 hours until completely thawed.
- Let casserole stand at room temperature for 30 minutes before baking.
- Bake at 350℉ for 40 minutes, uncover and bake for an additional 10-15 minutes or until hot and bubbly.
Leave a Reply