Homemade Cheesy Tuna Noodle Casserole Recipe

Of all the dishes in my comfort food hall of fame, this Homemade Cheesy Tuna Noodle Casserole holds a place of honor right at the top. It’s more than just a recipe; it’s a time machine back to my childhood kitchen, a guaranteed win on a busy weeknight, and the one meal that can unite my entire family, from the pickiest toddler to the most discerning adult. I’ve spent years perfecting this version, moving away from the simple canned soup base to a lusciously creamy, from-scratch cheese sauce that elevates the entire dish. The first time I served this upgraded version, my husband, a self-proclaimed casserole skeptic, went back for a third helping. My kids, who usually push peas around their plate, devoured every last bite without a single complaint. That’s the magic of this casserole: it’s familiar and nostalgic, yet rich, flavorful, and utterly satisfying in a way that feels special. The combination of tender egg noodles, flaky tuna, and sweet peas, all enveloped in a velvety cheddar cheese sauce and topped with a buttery, crunchy Panko crust, is simply unbeatable. This isn’t just a meal; it’s a hug in a baking dish, and I’m so excited to share my family’s favorite recipe with you.

The Ultimate Homemade Cheesy Tuna Noodle Casserole

This recipe guide will walk you through every step of creating the most delicious, creamy, and satisfying tuna noodle casserole from scratch. We’ll cover everything from the essential ingredients to pro tips, storage, and exciting variations.

Why This Recipe Stands Out

Before we dive into the ingredients, let’s talk about what makes this specific recipe for homemade cheesy tuna noodle casserole a cut above the rest.

• From-Scratch Cream Sauce: We’re ditching the canned “cream of” soup! Our base is a simple, yet elegant béchamel sauce enriched with sharp cheddar cheese. This gives you complete control over the flavor and texture, resulting in a sauce that’s genuinely creamy and free of processed ingredients.
• Perfect Texture Combination: This dish is a masterclass in texture. You get the soft, yielding egg noodles, the flaky tuna, the pop of sweet peas, the silky smooth sauce, and—the crowning glory—a crispy, buttery Panko breadcrumb topping that provides the perfect crunch in every bite.
• Incredibly Flavorful: The secret to a non-bland casserole is layering flavors. We start by sautéing aromatics like onion and garlic, use high-quality tuna, season the sauce properly with mustard powder and a hint of hot sauce, and use a sharp, flavorful cheese.
• Family-Friendly and Adaptable: This is a certified crowd-pleaser that can be easily customized to your family’s tastes. We’ll explore plenty of variations later in the article.

Ingredients for Cheesy Tuna Noodle Casserole

Gathering the right components is the first step to casserole perfection. Here’s exactly what you’ll need, with notes on why each ingredient is chosen.

• Egg Noodles: 12 ounces, wide or extra-wide egg noodles. Their tender, porous texture is perfect for soaking up the creamy sauce.
• Butter: 6 tablespoons, unsalted, divided. We’ll use some for the sauce and some for the crunchy topping.
• Yellow Onion: 1 medium, finely chopped. Adds a foundational sweet and savory flavor.
• Garlic: 3 cloves, minced. For that aromatic depth that complements the other ingredients.
• All-Purpose Flour: 1/3 cup. This is the thickener for our from-scratch cream sauce.
• Whole Milk: 3 cups, warmed. Using whole milk ensures a rich, creamy sauce. Warming it helps prevent lumps.
• Chicken or Vegetable Broth: 1 cup. Adds another layer of savory flavor to the sauce, thinning it to the perfect consistency.
• Sharp Cheddar Cheese: 3 cups, freshly grated, divided. Freshly grated cheese melts far better than pre-shredded bags (which contain anti-caking agents). We use most in the sauce and save some for the top.
• Dijon Mustard: 1 teaspoon. Adds a subtle tang that cuts through the richness of the cheese. Dry mustard powder (1/2 teaspoon) can also be used.
• Hot Sauce: 1/2 teaspoon (optional, e.g., Frank’s RedHot or Tabasco). This doesn’t make the casserole spicy; it just brightens all the other flavors.
• Salt: 1 teaspoon, plus more for boiling pasta.
• Black Pepper: 1/2 teaspoon, freshly ground.
• Canned Tuna: 2 (5-ounce) cans of solid white albacore tuna in water, drained very well and flaked. Using tuna packed in water gives you a cleaner tuna flavor and lets you control the fat content.
• Frozen Peas: 1 1/2 cups. Do not thaw them first; they will cook to perfection in the oven.
• Panko Breadcrumbs: 1 cup. Panko creates a lighter, crispier topping than traditional breadcrumbs.
• Fresh Parsley: 2 tablespoons, chopped (for garnish, optional). Adds a touch of freshness and color.

Step-by-Step Instructions

Follow these detailed steps for a flawless tuna casserole every time.

Step 1: Prep and Cook the Noodles
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish (or a similar 3-quart casserole dish) with butter or cooking spray.

Bring a large pot of heavily salted water to a rolling boil. Add the egg noodles and cook according to package directions, but undercook them by about 2 minutes. They will finish cooking in the oven. This is a crucial step to prevent mushy noodles. Once cooked, drain the noodles well and set them aside.

Step 2: Sauté the Aromatics
In a large Dutch oven or a heavy-bottomed pot, melt 4 tablespoons of the unsalted butter over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until it has softened and become translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Step 3: Create the Creamy Cheese Sauce (Béchamel)
Sprinkle the all-purpose flour over the cooked onions and garlic. Whisk constantly for about 1-2 minutes to cook out the raw flour taste. This mixture is called a “roux,” and it will thicken our sauce.

Slowly, and in a steady stream, pour in the warmed milk while whisking vigorously to prevent any lumps from forming. Once all the milk is incorporated, whisk in the chicken or vegetable broth. Continue to cook over medium heat, stirring frequently, until the sauce begins to bubble and thicken, about 5-8 minutes. It should be thick enough to coat the back of a spoon.

Step 4: Add the Cheese and Seasonings
Remove the pot from the heat. Add 2 cups of the freshly grated sharp cheddar cheese, the Dijon mustard, salt, pepper, and optional hot sauce. Stir until the cheese is completely melted and the sauce is smooth and velvety. Be sure to taste the sauce at this point and adjust the seasoning if necessary. It should be well-seasoned, as the noodles and tuna will absorb a lot of the flavor.

Step 5: Assemble the Casserole
To the pot with the cheese sauce, add the drained, cooked egg noodles, the well-drained and flaked tuna, and the frozen peas. Gently fold everything together until all the ingredients are evenly coated in the glorious cheese sauce.

Pour the entire mixture into your prepared 9×13 inch baking dish and spread it into an even layer.

Step 6: Prepare the Topping and Bake
In a small bowl, melt the remaining 2 tablespoons of butter in the microwave. Add the Panko breadcrumbs to the melted butter and toss to combine until the crumbs are evenly moistened.

Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole. Follow this with an even layer of the buttery Panko breadcrumbs.

Bake, uncovered, at 375°F (190°C) for 25-30 minutes, or until the sauce is bubbly around the edges and the Panko topping is golden brown and crispy.

Step 7: Rest and Serve
Remove the casserole from the oven and let it rest for at least 10-15 minutes before serving. This allows the sauce to set up slightly, making it easier to serve. Garnish with fresh chopped parsley for a pop of color and freshness, if desired.

Nutrition Facts

• Servings: 8
• Calories per serving: Approximately 580-620 kcal

Please note that these nutrition facts are an estimate and can vary based on the specific brands of ingredients used (e.g., full-fat vs. low-fat cheese and milk, type of tuna).

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

How to Serve Your Tuna Noodle Casserole

While this casserole is a complete meal in itself, serving it with the right accompaniments can elevate your dinner.

• On Its Own: Serve a generous scoop directly into a bowl. The combination of pasta, protein, and vegetables makes it a well-rounded dish.
• With a Fresh Salad: A simple green salad with a bright, acidic vinaigrette (like a lemon or balsamic dressing) is the perfect counterpoint to the rich, creamy casserole.
  • Arugula with lemon, olive oil, and shaved Parmesan.
  • Mixed greens with cherry tomatoes, cucumber, and a light red wine vinaigrette.
• With a Roasted or Steamed Vegetable: To add more green to the meal, serve it alongside a simple vegetable side.
  • Roasted broccoli or asparagus with a squeeze of lemon.
  • Steamed green beans tossed with butter and slivered almonds.
  • Sautéed spinach with garlic.
• With Bread: For soaking up every last bit of the delicious cheese sauce.
  • Warm, crusty garlic bread.
  • Soft dinner rolls.

Additional Tips for Casserole Perfection

Here are five expert tips to ensure your homemade cheesy tuna noodle casserole is the best it can be.

1. Don’t Overcook the Noodles: This is the most common mistake. Remember, the noodles will continue to cook in the hot sauce while the casserole bakes. Undercooking them by 2 minutes during the boiling stage is the key to achieving the perfect al dente texture in the final dish, preventing a mushy result.
2. Drain the Tuna Thoroughly: Excess water from the tuna can make your sauce thin and watery. Press the tuna against the side of the can with the lid or empty it into a fine-mesh sieve and press down firmly with a spoon to squeeze out as much liquid as possible.
3. Grate Your Own Cheese: Pre-shredded cheese is convenient, but it’s coated in starches like potato starch or cellulose to prevent clumping. These additives can result in a grainy or greasy cheese sauce. For the smoothest, meltiest, most luxurious sauce, buy a block of sharp cheddar and grate it yourself.
4. Taste and Season the Sauce Generously: Before you combine the sauce with the other ingredients, give it a taste. It should taste slightly saltier than you think it needs to be. The noodles and tuna are bland and will absorb a lot of the salt and flavor, so a well-seasoned sauce is critical for a flavorful final product.
5. Let the Casserole Rest: It’s tempting to dig in the moment it comes out of the oven, but letting the casserole rest for 10-15 minutes is essential. This allows the molten sauce to cool slightly and set up, preventing it from being runny and ensuring you can serve neat, cohesive portions.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making tuna noodle casserole.

1. Can I make this tuna noodle casserole ahead of time?
Yes, this casserole is perfect for making ahead. You can assemble the entire casserole (without the breadcrumb topping) up to 24 hours in advance. Cover it tightly with plastic wrap or foil and refrigerate. When you’re ready to bake, remove it from the fridge for 30 minutes to take the chill off. Prepare the buttery Panko topping, sprinkle it on top, and bake as directed, adding an extra 10-15 minutes to the baking time to ensure it’s heated through.

2. Why is my casserole dry or, conversely, too runny?

• If it’s dry: This usually means there wasn’t enough sauce to coat the ingredients, or the noodles were overcooked initially and absorbed all the liquid. Ensure you use the full amount of milk and broth. If it looks too thick before baking, you can add an extra splash of milk.
• If it’s runny: This is often caused by not cooking the roux long enough or not allowing the sauce to thicken properly on the stovetop. It can also be caused by not draining the tuna well enough. Letting the casserole rest after baking is also key to allowing the sauce to set.

3. Can I use canned “cream of” soup instead of the homemade sauce?
Absolutely. If you’re short on time, you can substitute the from-scratch sauce. In place of the butter, flour, milk, and broth, use 2 cans (10.5 ounces each) of condensed cream of mushroom or cream of chicken soup, and about 1/2 cup of milk or half-and-half to thin it out. Sauté the onions and garlic, then stir in the soup, milk, cheese, and seasonings before combining with the other ingredients. The flavor and texture will be different, but it’s a classic and delicious shortcut.

4. Can I freeze tuna noodle casserole?
Yes, this casserole freezes well. For best results, freeze it before baking and without the topping. Assemble the casserole in a freezer-safe baking dish, let it cool completely, then wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. To bake, thaw it overnight in the refrigerator. Let it sit at room temperature for 30 minutes, then add the fresh Panko topping and bake as directed, adding 15-20 minutes to the cook time.

5. What are some good variations or additions?
This recipe is a fantastic canvas for customization!

• Add more vegetables: Sautéed mushrooms, steamed broccoli florets, or a mix of frozen peas and carrots are great additions.
• Change the cheese: Try a blend of Gruyère and white cheddar for a nutty, complex flavor, or add some Monterey Jack for extra meltiness.
• Spice it up: Add a pinch of cayenne pepper or red pepper flakes to the sauce, or stir in some chopped pickled jalapeños.
• Use a different protein: Canned salmon or shredded rotisserie chicken work beautifully as a substitute for tuna.
• Switch up the topping: Crushed potato chips, saltine crackers, or French’s fried onions make a delicious and crunchy alternative to Panko breadcrumbs.

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