Tuna Noodle Casserole from Scratch (No Canned Soup)
Creamy tuna noodle casserole made without canned soup: egg noodles, peas and tuna in a quick cheddar sauce under a crisp panko top.
30% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 30 min
- Resting
- 5 min
- Serves
- 6
- Calories
- 590
- Protein
- 31 g
- Per serving
- $1.95
Why this recipe works
Tuna noodle casserole is pantry cooking at its best: two cans of tuna, a bag of egg noodles and frozen peas. Making the sauce from scratch takes about five extra minutes and gives a creamier, less salty result than the canned-soup version.
- A simple butter-and-flour sauce made with milk and broth tastes cleaner than canned soup and won't turn gluey.
- Boiling the noodles 2 minutes short of done means they finish in the oven without going soft.
- Panko tossed with melted butter browns into an even, crunchy lid in the time the sauce takes to bubble.
Ingredients
You will need
- Large pot
- 12-inch skillet
- 9x13-inch baking dish
Method
Tap a step number to mark it done.
Boil the noodles
Heat the oven to 375°F and grease the baking dish. Cook the noodles in salted boiling water for 2 minutes less than the package says, then drain.
Soften the vegetables
Melt 2 tablespoons of the butter in the skillet over medium heat. Cook the onion and celery until soft, about 5 minutes, adding the garlic for the last minute.
Make the sauce
Sprinkle in the flour and stir for 1 minute. Whisk in the milk and broth a little at a time until smooth, then simmer, whisking, until thick enough to coat a spoon, 4 to 5 minutes. Off the heat, stir in the salt, pepper and cheddar until melted.
Combine
Fold the noodles, tuna and frozen peas into the sauce and spread it in the baking dish.
Top and bake
Melt the remaining butter, toss it with the panko and Parmesan and scatter over the top. Bake until bubbling at the edges and golden on top, 20 to 25 minutes. Rest 5 minutes before serving.
Cook's notes
- Break the tuna into chunks rather than mashing it, so there are real bites of fish through the noodles.
- The mixture should look a little loose before baking; the noodles soak up some of the sauce in the oven.
- Assemble up to a day ahead, cover and refrigerate without the topping. Add the panko and bake for 35 to 40 minutes from cold.
Nutrition per serving
590 calories
$1.95 estimated cost per serving
Where the calories come from
| Protein | 21% of calories | 31 g |
|---|---|---|
| Carbs | 41% of calories | 61 g |
| Fat | 38% of calories | 25 g |
| Fiber | 4 g | |
| Sodium | 920 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can you make tuna noodle casserole without cream of mushroom soup?
Yes, and it's better for it. A quick sauce of butter, flour, milk and broth takes the place of the can and is ready in about 5 minutes.
What kind of tuna is best for tuna casserole?
Solid or chunk light tuna packed in water. Drain it well; oil-packed tuna works but makes the casserole heavier.
Can you freeze tuna noodle casserole?
Yes. Freeze it baked and cooled for up to 2 months, then thaw overnight and reheat covered at 350°F until hot in the center, about 30 minutes.
