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    Jun 23, 2021 by Chelsea · This post may contain affiliate links ·

    Tuna Noodle Casserole

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    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:

    How do you make tuna noodle casserole from scratch?

    Make your own soup mixture by following the recipe as directed.

    How do you keep tuna noodle casserole from drying out?

    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.

    Can you freeze tuna noodle casserole?

    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.

    Which canned tuna is the best for tuna casserole?

    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:

    1. Make and assemble casserole according to the directions right up until it's baked.
    2. Allow the tuna and sauce mixture to cool completely.
    3. Wrap casserole securely with plastic wrap, then with aluminum foil.
    4. Freeze for up to 6 months.
    5. When ready to bake defrost casserole in the refrigerator for 24-48 hours until completely thawed.
    6. Let casserole stand at room temperature for 30 minutes before baking.
    7. 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:

    • Chicken Broccoli Casserole
    • Easy Chicken Parmesan Casserole
    • Slow Cooker Mississippi Chicken
    5 from 3 votes
    Closeup of baked tuna noodle casserole in a white casserole dish
    Print
    Tuna Noodle Casserole
    Prep Time
    10 mins
    Cook Time
    40 mins
     

    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!

    Course: Main Course
    Cuisine: American
    Keyword: easy tuna noodle casserole, tuna noodle casserole
    Servings: 8 people
    Calories: 380 kcal
    Ingredients
    • 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
    Instructions
    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.

    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.

    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.

    4. 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.

    5. Pour the sauce mixture over the noodles and stir to combine.

    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 Notes

    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:

    1. Make and assemble casserole according to the directions right up until it's baked.
    2. Allow the tuna and sauce mixture to cool completely.
    3. Wrap casserole securely with plastic wrap, then with aluminum foil.
    4. Freeze for up to 6 months.
    5. When ready to bake defrost casserole in the refrigerator for 24-48 hours until completely thawed.
    6. Let casserole stand at room temperature for 30 minutes before baking.
    7. Bake at 350℉ for 40 minutes, uncover and bake for an additional 10-15 minutes or until hot and bubbly.
    Nutrition Facts
    Tuna Noodle Casserole
    Amount Per Serving
    Calories 380 Calories from Fat 149
    % Daily Value*
    Fat 16.5g25%
    Saturated Fat 7.7g48%
    Polyunsaturated Fat 0.7g
    Monounsaturated Fat 1.8g
    Cholesterol 71.8mg24%
    Sodium 203.1mg9%
    Carbohydrates 30.6g10%
    Fiber 2.2g9%
    Sugar 4.2g5%
    Protein 28.6g57%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Hi there, I'm Chelsea! Welcome to my little kitchen on the internet. Here I create easy, delicious, family-friendly recipes. in life I believe that good food is meant to be shared, and I can't wait to share all my favorites with you! More about me →

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