Tuna casserole is the ultimate comfort food, and this homemade recipe takes it to the next level! With a creamy sauce made from scratch, tender egg noodles, hearty vegetables, and canned tuna, this casserole is simple yet satisfying. Topped with a crispy, golden breadcrumb crust, it’s baked to perfection, making it an ideal meal for family dinners or a cozy night in.
Why You’ll Love This Tuna Casserole Recipe
✅ Rich and Creamy – The homemade sauce adds a luxurious creaminess that elevates the dish.
✅ Simple Ingredients – Made with pantry staples like canned tuna, egg noodles, and frozen vegetables.
✅ Hearty and Filling – Packed with protein, fiber, and veggies, this casserole is a full meal in one.
✅ Family-Friendly – Kids and adults alike will love the comforting flavors of this classic dish.
✅ Make-Ahead Friendly – Prepare it ahead of time, store it in the fridge, and bake when you’re ready for a satisfying meal.
The Ultimate Comfort Food
Tuna casserole is a beloved dish, especially in American kitchens. Its roots go back to mid-century home cooking, where it was considered an affordable and easy-to-make meal. By combining inexpensive pantry ingredients with a creamy sauce, this casserole became a staple in many households. Today, it remains a go-to comfort food because of its warm, hearty flavors and nostalgia-inducing qualities.
Ingredients You’ll Need
This Tuna Casserole recipe is easy to make and uses basic ingredients that you likely already have in your pantry or fridge. Here’s what you’ll need:
Main Ingredients
- Wide egg noodles – These noodles provide a hearty base and absorb the creamy sauce perfectly.
- Unsalted butter – Used to sauté the vegetables and create the base for the sauce.
- Yellow onion and celery – The aromatics that give the casserole a savory, comforting flavor.
- All-purpose flour – Helps thicken the sauce.
- Low-sodium chicken broth and whole milk – These liquids combine to form the rich base of the sauce.
- Salt, pepper, and dried thyme – Essential for seasoning and adding depth to the flavor.
- Frozen peas and carrots – These vegetables add color, flavor, and extra nutrition to the dish.
- Canned tuna – Provides protein and a satisfying texture that pairs perfectly with the creamy sauce.
Topping Ingredients
- Shredded cheddar cheese – Adds extra creaminess and flavor.
- Panko breadcrumbs – For a crispy, golden topping.
- Grated Parmesan cheese – Adds flavor and helps create a delicious, golden crust.
- Unsalted butter – Used to melt and combine with the breadcrumbs for the perfect topping.
- Chopped fresh parsley – A garnish that adds color and freshness to the dish.
How to Make Tuna Casserole
This Tuna Casserole recipe is easy to make and comes together in just a few simple steps. Here’s a breakdown:
Step 1: Prepare the Noodles
Start by preheating your oven to 375°F (190°C). Boil a large pot of water and cook the egg noodles according to the package instructions, making sure not to overcook them. Drain and rinse the noodles with cold water to stop the cooking process.
Step 2: Sauté the Vegetables
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the chopped onion and celery, and sauté for about 4-5 minutes, or until the vegetables are soft and fragrant.
Step 3: Make the Sauce
Sprinkle 3 tablespoons of flour over the vegetables and stir for about 30 seconds to cook off the raw flour taste. Gradually add the chicken broth and milk, stirring constantly to combine. Season the sauce with salt, pepper, and dried thyme. Cook for 2-3 minutes until the sauce thickens.
Step 4: Add the Tuna and Noodles
Remove the skillet from the heat and stir in the frozen peas and carrots, canned tuna (drained), shredded cheddar cheese, and the cooked noodles. Mix everything together well, then transfer the mixture into a 9×13-inch baking dish.
Step 5: Make the Topping
In a separate bowl, combine the panko breadcrumbs, grated Parmesan, and 1 tablespoon of melted butter. Stir until the breadcrumbs are evenly coated with butter. Sprinkle the breadcrumb mixture evenly over the casserole.
Step 6: Bake
Place the casserole in the preheated oven and bake uncovered for 15-20 minutes, or until the casserole is heated through and the topping is golden brown and crispy.
Step 7: Serve and Enjoy
Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.
Storage and Leftovers
This Tuna Casserole makes great leftovers! Here’s how to store it:
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave until hot.
- Freezing: You can also freeze the casserole for up to 3 months. Let it cool completely, then cover tightly with plastic wrap and aluminum foil. Thaw overnight in the fridge before reheating in the oven.
What to Serve with Tuna Casserole
Tuna casserole is a one-dish meal that’s filling on its own, but here are a few sides that pair perfectly with it:
- Garlic Bread – A crispy, buttery side that complements the creamy casserole.
- Side Salad – A light, fresh salad with a tangy vinaigrette adds a nice balance to the richness of the casserole.
- Steamed Veggies – Serve with steamed broccoli or green beans for an added dose of nutrients.
Final Thoughts
This homemade Tuna Casserole is the ultimate comfort food. It’s creamy, flavorful, and topped with a golden, crispy crust. The best part is that it’s made with simple, everyday ingredients, making it an affordable and easy dish to whip up for dinner. Whether you’re feeding a family or preparing a meal for yourself, this casserole is sure to be a hit!
Give this recipe a try and enjoy a satisfying, heartwarming meal that’s perfect for any occasion.
Short Version
Tuna Casserole
Ingredients
Casserole
- 8 ounces wide egg noodles
- 3 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 2 ribs celery chopped
- 3 tablespoons all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 1 ½ cups whole milk
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1 ½ cups frozen peas and carrots
- 2 cans 5 ounces each tuna in water, drained
- 1 cup shredded cheddar cheese 4 ounces
Topping
- ¾ cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon unsalted butter melted
- Chopped fresh parsley optional, for serving
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions, being careful not to overcook them. Drain and rinse with cold water.
- Meanwhile, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and celery, cooking for 4-5 minutes until softened, stirring occasionally.
- Sprinkle in the flour and stir for 30 seconds to cook off the raw flour taste. Gradually stir in the chicken broth and milk, followed by the salt, pepper, and dried thyme. Cook, stirring frequently, for 2-3 minutes until the sauce thickens.
- Remove the skillet from the heat. Stir in the frozen peas and carrots, tuna, shredded cheddar cheese, and cooked noodles. Transfer the mixture to a 9×13-inch baking dish.
- To make the topping, combine the panko, grated Parmesan, and 1 tablespoon of melted butter in a medium bowl. Stir well, then evenly sprinkle over the casserole.
- Bake uncovered for 15-20 minutes, until the casserole is hot throughout and the topping is golden brown. Serve warm, garnished with chopped fresh parsley if desired.
Notes
