Tuna noodle casserole from scratch uses a creamy mushroom sauce, tender egg noodles and plenty of tuna. It keeps the familiar casserole flavor and a small crumb topping without needing a can of condensed soup.
Tips for tuna noodle casserole from scratch
Undercook the noodles slightly because they continue cooking in the oven. Drain tuna well before measuring its edible yield; four cans do not mean 20 ounces of drained fish. The sauce should still pour before baking.
Swaps and serving ideas
If a different noodle shape absorbs more liquid, watch the pan rather than relying on color alone. This version includes real noodles and peas and is not labeled low-carb. A green salad rounds out dinner.
Helpful equipment: mixing bowls help combine the filling or dressing without crowding a small bowl. Check its size and manufacturer’s instructions for your kitchen.
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Tuna Noodle Casserole from Scratch
Ingredients
- 4 5-ounce cans chunk light tuna in water drained; about 4 ounces fish per can
- 6 oz dry wide egg noodles
- 8 oz white mushrooms sliced
- 1 cup frozen peas
- 1/2 cup onion finely diced
- 1 cup celery finely diced
- 2 cups 2% milk
- 1 cup low-sodium chicken broth prepared
- 3 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 2 oz sharp cheddar shredded
- 1/3 cup panko breadcrumbs
- 1 tbsp Dijon mustard
- 1/4 tsp table salt
- 1/4 tsp black pepper
Instructions
- Heat oven to 375°F. Boil noodles in water for 2 minutes less than the package time, then drain. Do not rinse. Set out a 9-by-13-inch baking dish.
- Melt butter in a deep skillet over medium heat. Cook mushrooms, onion and celery for 8–10 minutes, stirring, until vegetables soften and mushroom liquid has mostly evaporated.
- Stir in flour and cook 1 minute. Whisk in broth, then milk gradually. Simmer 4–5 minutes, stirring until the sauce coats a spoon. Turn off heat and stir in mustard, salt, pepper and cheddar.
- Fold in drained tuna, peas and noodles without mashing the fish. Scrape everything into the baking dish and scatter panko over the top.
- Bake 20–25 minutes until the edges bubble and the center reaches 165°F. Rest 5 minutes, then divide into six equal portions.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat only the portion needed to 165°F, adding a splash of water or broth if needed; extra broth changes the estimate.
More meal ideas
For another familiar option, try Tuna Melt Stuffed Tomatoes. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 6 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.