Tuna Noodle Casserole (From Scratch!)
If you’re looking for the best tuna noodle casserole recipe, this is it. It’s made totally from scratch – no condensed soup! We’re talking a cheesy sauce, loaded with veggies, AND it has a potato chip crumb topping to boot. Just like mom used to make, but better!
Did you grow up in a casserole house?
I feel like most people fall into two categories – those that grew up eating casseroles on the regular, and those that didn’t. I fell into the “did not” category; my mom may have made a couple here or there, but I don’t really remember ever eating them. BUT! When I moved out on my own after college, I fell hard for casseroles. They were so easy! Just some rice or pasta, a little chicken, a can or two of condensed soup, and maybe a bag of frozen vegetables. Dinner, done!
However, once I started really getting into cooking, I began shying away from the canned soup and prepackaged mixes. I discovered that turkey tetrazzini is one of my absolute favorite meals, and that old holiday favorites like green bean casserole and broccoli casserole can be infinitely improved with fresh ingredients.
I honestly am not sure that I’ve ever had tuna noodle casserole before making it myself for the first time. Crazy, right?! I’ve always been a fan of tuna, sometimes eating a can of it for lunch during college, so I was excited to finally make this iconic casserole, and from scratch!
How to Make Tuna Noodle Casserole
Because we’re making this completely homemade, there are a few steps involved, but it is 1000000% worth it when you taste this beauty of a casserole! Let’s get to it…
- Prep the Topping – Throw some shredded cheese, crushed potato chips, salt, pepper, torn bread slices, and butter into a food processor and give it a few quick pulses. Done!
- Marinate the Tuna – The tuna is drained, patted dry, then combined with some olive oil, lemon juice, salt and pepper and left to sit while the rest of the casserole is prepared. It keeps the tuna nice and moist and infuses great flavor.
- Cook the Noodles – Throw some egg noodles in a pot of boiling water, drain, rinse, and done!
- Sauté the Vegetables – The mushrooms, onion, and red pepper are sautéed in butter until soft and tender.
- Make the Sauce – Start with a roux of butter and flour, then slowly whisk in half and half and chicken broth, and simmer until the sauce is starting to thicken. Add the shredded cheese to make a wonderfully creamy, cheesy sauce!
- Assemble and Bake the Casserole – Add the tuna and veggies, noodles, and peas to the sauce and toss to combined. Then transfer to a baking dish, sprinkle with the topping and bake until golden brown. DELISH!
Recipe Tips and Notes
- If you do not have a food processor for the topping, you can do a couple of quick pulses in a blender, or use a pastry blender to combine the bread, butter, salt, pepper and cheeses, then crush the potato chips with your hands and stir in.
- If you do not have a microwave, you can warm the olive oil, lemon juice, salt and pepper in a small saucepan over low heat until warmed through, then combine with the tuna.
- If you cannot find half and half where you live, simply substitute heavy cream and whole milk in equal parts.
- To make this a vegetarian meal, substitute vegetable broth for the chicken broth.
- Feel free to substitute other cheeses if you’d like, although I LOVE the combo of Monterey Jack and cheddar!
- The casserole can be made ahead. To do so, refrigerate without topping, covered in plastic wrap, for up to 24 hours. Increase the baking time to 25 minutes, adding the topping halfway through baking.
- This casserole can also be frozen. Cover tightly in plastic wrap and foil and freeze for up to 3 months. Move from the freezer to the refrigerator 24 to 36 hours before you plan on serving, then follow the baking directions above for a make-ahead preparation.
I feel like my life is complete now that I’ve made and eaten tuna noodle casserole.
Since discovering homemade casseroles using fresh ingredients, I just might turn our house into a casserole house!
If You Like This Tuna Noodle Casserole, Try These Recipes:
One year ago: Soft and Chewy Molasses Spice Cookies
Two years ago: Homemade Peanut Butter Eggs
Three years ago: Mango Berry Macarons
Six years ago: Gooey Chocolate Cakes
Tuna Noodle Casserole
Ingredients
For the Topping
- ½ ounce (14.17 g) Monterey Jack cheese, shredded
- ½ ounce (14.17 g) sharp cheddar cheese, shredded
- 2 cups (170 g) potato chips, crushed
- 2 slices white sandwich bread, torn into 1-inch pieces
- 2 tablespoons unsalted butter
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ teaspoons (0.25 teaspoons) ground black pepper
For the Casserole
- 3 (3 140g) 5-ounce cans solid white albacore tuna packed in water
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 1 tablespoon + 1¼ teaspoons salt, divided
- 1 teaspoon ground black pepper
- 12 ounces (340.2 g) egg noodles
- 4 tablespoons unsalted butter, divided
- 10 ounces (283.5 g) white mushrooms, sliced ¼-inch thick
- 1 yellow onion, finely chopped
- 1 red bell pepper, stemmed, seeded, and finely chopped
- 3 tablespoons all-purpose flour
- 3½ cups (828.06 ml) half-and-half
- 1½ cups (352.5 ml) chicken broth
- 3½ ounces (99.22 g) Monterey Jack cheese, shredded
- 3½ ounces (99.22 g) sharp cheddar cheese, shredded
- 1½ cups (217.5 g) frozen peas
Instructions
- Preheat oven to 425 degrees F. Combine the Monterey Jack and cheddar cheeses in a bowl. Pulse the potato chips, bread, ¼ cup cheese mixture, 2 tablespoons butter, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until coarsely ground, about 8 pulses; set aside.
- Place the tuna in a fine-mesh strainer and press dry with paper towels. Transfer to a large bowl and flake into coarse pieces with a fork. Microwave the oil, lemon juice, ½ teaspoon salt, and ½ teaspoon pepper in small bowl for about 30 seconds. Stir the oil mixture into the tuna and set aside.
- Bring 4 quarts of water to a boil in a Dutch oven. Add pasta and 1 tablespoon salt and cook until al dente. Drain pasta and rinse with cold water until cool, about 2 minutes. Drain again and set aside. Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add mushrooms and ¼ teaspoon salt and cook until liquid evaporates and mushrooms are browned, 6 to 8 minutes. Transfer mushrooms to the bowl with tuna mixture. Add 1 tablespoon butter, the onion, and bell pepper to now-empty pot and cook, stirring occasionally, until softened, about 5 minutes. Transfer to bowl with tuna-mushroom mixture; set aside.
- In now-empty pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly, until golden, about 1 minute. Slowly whisk in half-and-half and broth and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, 5 to 7 minutes. Off heat, whisk in shredded cheese until smooth. Stir in pasta, tuna-vegetable mixture, peas, ½ teaspoon salt, and ½ teaspoon pepper.
- Transfer the mixture into a 9x13-inch baking dish and top with bread crumb mixture. Bake until golden brown, 12 to 14 minutes. Let casserole cool on wire rack for 10 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- If you do not have a food processor for the topping, you can do a couple of quick pulses in a blender, or use a pastry blender to combine the bread, butter, salt, pepper and cheeses, then crush the potato chips with your hands and stir in.
- If you do not have a microwave, you can warm the olive oil, lemon juice, salt and pepper in a small saucepan over low heat until warmed through, then combine with the tuna.
- If you cannot find half and half where you live, simply substitute heavy cream and whole milk in equal parts.
- To make this a vegetarian meal, substitute vegetable broth for the chicken broth.
- Feel free to substitute other cheeses if you'd like, although I LOVE the combo of Monterey Jack and cheddar!
- The casserole can be made ahead. To do so, refrigerate without topping, covered in plastic wrap, for up to 24 hours. Increase the baking time to 25 minutes, adding the topping halfway through baking.
- This casserole can also be frozen. Cover tightly in plastic wrap and foil and freeze for up to 3 months. Move from the freezer to the refrigerator 24 to 36 hours before you plan on serving, then follow the baking directions above for a make-ahead preparation.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in April 2014. Updated in October 2018 with new photos and more recipe tips.
[photos by The Almond Eater]
There were a lot of steps and I dirtied so many dishes, but this is hands down the best tuna noodle casserole I’ve ever had. Marinated tuna combined with the deliciously cheesy and smooth sauce and my favorite veggies equaled second helpings for everyone. This will be in my regular rotation for dinner. It was so good that while I was eating it, I thought about how this is the perfect dish to bring to someone who just had a baby, is recovering from surgery, moved in to a new home, etc. It’s good enough to give as a gift to show your love.
Very good. I’m getting rid of my go-to tuna casserole recipe for this one! Thank you
Tuna isn’t vegetarian. It could fall under the category of pescatarian.
Is the original recipe still somewhere? It was our favorite and my toddler kinda ruined my copy.
Hi Jen, It’s right above the comments section on this web page. It hasn’t been changed at all.
The best tuna casserole I ever made! Time consuming but worth it, it makes a lot, I was surprised it could be frozen with cream in it, my sister said leave the lid off when baking frozen since cream was in it. Made three meals for the two of us.
My mom made tuna casserole like this and I did, too. My MIL made it using a box of Kraft macaroni and cheese made according to package directions, a can of cream of mushroom soup and tuna, topped with crushed potato chips. That has become my preferred method.
Just made this recipe 2 nights ago. My son and I loved it. He ate three helpings and I had to stop myself from doing the same. Thanks for a really great recipe- the scratch sauce was amazing.
Good recipe, BUT the amount rendered does not fit into a 9×13 baking dish. While preparing, it was starting to drive me nuts that I felt this would NEVER fit into one baking dish. I have been going over and over the amounts of ingredients listed, and I cannot find where I could have possibly made a mistake. I had enough to fill, to the brim, a 9×13 baking dish PLUS another, slightly smaller, square casserole dish. Can you explain?
Why is this recipe under the category of “vegetarian”? It is not since it includes tuna, vegetarians don’t eat fish.
This was delicious! Quintessential comfort food on a cold fall Sunday! I skipped the mushrooms only because I did not have them on hand. Can’t wait to make it again including the mushrooms
Hi Jane, I’m so glad you enjoyed this! I appreciate the review! :)
I loved Tuna Noodle Casserole as a kid. My mom started with a roux and worked her magic with the veggies. Her topper was white bread- no crust that she cubed and tossed with butter. So when baked there were these amazing croutons all crunchy and then the gooey layer. Yum!
My husband refuses casseroles – so I’m going to make yours and see what happens!
My husband grew up in a house with tuna noodle casserole, I on the other hand did not. No casseroles of any kind. We’ve been married for 30 years and I’ve yet to make a tuna noodle casserole. I guess you really are a product of your childhood. Anyway, as I’m reading the blog to him he’s ooooing and aaahhing and can’t wait for me to try. So this will be on the menu very soon. Thank you for sending delicious recipes to my inbox. I recently made the Chicken Tortilla Soup. It was a big hit. We had finished dinner by the time I realized there was no picture to send on to you. Next time.
Hi Michelle- beautiful pictures! You mentioned something about your time after college, and I just have to ask…. where did you go to college? And what was your major? Sorry if this is personal, but the mention made me curious! Can’t wait to try this recipe soon.
The tuna casserole looks delicious. I love tuna. Just wondering which potato chips you use for the topping.
Thanks!
Hi Donna, I’ve used all sorts of different ones – Lays and Kettle brand kettle chips are the ones I most often have in the pantry :)
In the notes you say to substitute vegetable broth to make this a vegetarian meal. It truly won’t be vegetarian unless you omit the tuna! It will be pescatarian. It does look delicious.
You’re correct, I’ll make that edit!
Can this be frozen w/o the potato chips and then thawed and cooked when wanted?
Hi Juli, I think that would work just fine!
This looks delicious and I definitely will try it. I always like to use Velveeta in mine. It must be a throwback to my Mom’s cooking. I like the half and half idea. I always poured evaporated milk on mine until I got the consistency I wanted. Thanks for sharing!
Was delicious this. Thanks for posting. Top marks.
Simon
Microwaving the marinade and then marinating the tuna … INSPIRED. That makes all the difference between this scratch casseroles and any other. The tuna shines (: This is one of my favorites. Thanks so much and keep em coming !
I made this dish for an 80’s party that I attended last night and it was a huge hit! I thought it was a perfect item to remind everyone of the comfort food from days gone by. I did make some alterations, however. I omitted the red pepper, added more chips and used panko crumbs instead of the white bread slices as I never purchase white bread. I also substituted shallots for the onion and cooked it together with the mushrooms in the 4 tablespoons of butter until they were lightly caramelized. Then I sprinkled the flour over, mixed it in and added the liquids. It was a potluck event and there was tons of food so I was even able to bring some leftovers home. Even better today!
I put this together this morning for our Friday night Lent supper. My son doesn’t like tuna, so I took out his portion of just cheesy noodles and peas before adding the tuna. I am excited to try it. I also used Jalapeno kettle potato chips. I think they will add a great wow factor to the crust. I cannot wait to bake it up later. Looks delicious!
If this is ANYTHING like your green bean casserole from scratch, I am going to LOVE IT. Horray for casseroles!
Made this last night and it was AWESOME. I left out the mushrooms because I didn’t have any, and substituted a poblano pepper for the red pepper, and added a little Dijon mustard. I used provolone cheese because it’s what I had. I also used about 20 oz. instead of 15 oz. of tuna. It was fantastic, as usual!
I made your tuna casserole recipe for dinner tonight. My husband said it was so delicious he’d order it at a restaurant and then he continued to rave about it throughout the rest of dinner. Thanks for sharing.
Definitely saving this to try soon! I grew up on tuna casserole – my mom’s version was cooked white rice, green peas (usually thawed from frozen), canned tuna, and a can of cheddar cheese condensed soup, layered in a round dish and microwaved until everything was hot. So good. But since we rarely eat processed foods now, I’m so thankful you came up with a scratch recipe! :-)
Mmm, I love casseroles too. Too bad that so many of them a full of cheese and other fattening ingredients – hard to find a healthy casserole. This recipe looks great (except for peas, yuck) – of course with 2 cups of cheese, 6T of butter, and 3.5 cups of half and half, what’s not to like? It’s heart attack in a casserole :-) I’ll stick to healthy choice cream of mushroom soup as I think, in this case, it’s better for me. I make my tuna casserole with tortellini as the noodles and Swiss cheese (only 1 cup!), and no chips. I use onion and celery for the vegetables.
You’ve got to try fresh peas, which are light-years beyond the sad, mushy things you find frozen or put up in cans.
Tuna casserole was a mainstay in our house during lent while I was growing up. Still love it and am excited to try your version.
This looks delicious! When I was growing up, casseroles were reserved for dinners when dad was out of town (he wanted meat & potatoes). I love tuna casserole and usually make a cheese sauce like yours but my substitute for half & half is fat-free evaporated milk.
Yes my childhood consisted of a lot of casseroles and Tuna Noodle Casserole was always one of my favorites for dinner. My favorite lunch Fried Balogna. Don’t judge. LOL
fried bologna with mustard on soft white bread. Nirvana.
Fried bologna was one of my grandma’s specialties! It will always remind me of her. I loved it on soft white bread with American cheese :)
I grew up in a casserole household, but we didn’t do tuna casserole often if ever. I always scarfed it at potlucks though! Fortunately ours were all scratch except for tater tot casserole. ;) I haven’t gotten my family to accept all casseroles, but tuna is one they will eat happily. Yours is fancier than mine, with that crunchy topping. I’ll have to give it a try.
Kelly – I make tater tot casserole by melting 4 T butter then adding 4 T flour. Cook for a few minutes to get rid of the flour taste then whisk in some milk, maybe 2 cups or so, then cook until thick. Add some chopped fresh mushrooms and voila, “cream of mushroom soup”. The only processed part is the tater tots and the kids won’t miss the nasty canned soup.
This looks and sounds delish! Thanks for the fresh recipe
Your odyssey from not growing up with casseroles to post-college appreciation for them is identical to mine. Can’t wait to try this recipe, one that spells comfort food for sure.
This is so different than the one I make that I have to try it! Pinned….thanks!
I fall into the category of people that grew up on tuna casserole — we had it often. My mom used cream of mushroom soup, which I loved as a kid, but not so much anymore. I love making it from scratch, and this version sounds terrific with the bell pepper, jack and cheddar cheeses, and potato chips!
I got sick after eating tuna salad many years ago and have not it touched since then. Never buy chips and do keep sandwich bread in the freezer to soften hard cookies or brown sugar. Your casserole looks so good but afraid I will pass.
One of my all time favourite comfort meals! Love it!
This dish looks delicious! My dad used to make tuna noodle casserole for us all the time – it’s definitely not complete without crushed potato chips on top!
Pinning this! Lovely pictures.
Love Tuna Noodle Casserole! My mom used to make this when I was a little girl. I like that you used Monterrey Jack in yours! You’ve reminded me that I need to make this again – its probably been a decade since I’ve enjoyed this. Yours looks delicious!
I’ve never cared for tuna noodle casserole, but hubby loves it; so will have to try this for him. I buy Costco’s canned tuna, which are in 7 oz. cans, so 2 of them should be enough. Also liked the idea of Panko in place of chips from another commenter.
YUMMY!!! Well done BEB :)
This looks so delicious.
Very elegant and beautiful pictures!!
Thank you. I love tuna noodle and I, too, have cut processed food from my diet as much as I can. Nice to see the red pepper in there (a must in my opinion). I wonder if home made potato chips could be crushed for this, or maybe even a bread crumb topping…not going to pick up potato chips just for this – will just wing that part. This and a small salad makes for a very satisfying meal.
I am not certain whether the quantity of potato chips is 2 cups of potato chips, crushed or it is 2 cups crushed potato chips. BEB, would you please clarify? I wonder whether topping with a mixture of panko bread crumbs that have been combined with a little melted butter and then adding a little extra shredded cheddar cheese on top might be good. Can you ever have too much cheese? Not in my world. Would it be more healthy? Dunno. Frankly, I’m likin’ those potato chips and if it’s 2 cups, crushed, then that isn’t all that much in relationship to an individual portion size. Can’t wait to try this recipe!
You would measure the potato chips first and then crush them. If it were the other way around, the recipe would read “2 cups crushed potato chips”. Hope that helps!
I like your suggestion of a topping. I have nothing against potato chips but the cost of that bag full air. I just don’t buy them. I did grow up with them topping tuna noodle casserole, and it was good. I don’t think I’ll miss them :)
Panko breadcrumbs browned in a little butter would be an acceptable alternative to the potato chips
Usually when a recipe calls for (2 cups of chips, crushed) it means you take 2 cups of chips from the pkg. and then crush. If If was 2 cups crushed chips, it would be 2 cups already crushed.