This post contains affiliate links.
Our old-fashioned Tuna Casserole recipe is simply the best, made with noodles, a creamy white sauce, tuna, peas, and celery, and baked with crushed crackers on top.
I promise this Tuna Casserole is better than Grandma's.
I promise this Tuna Casserole is better than Grandma's.This recipe is proof that you can elevate even the most old-fashioned casserole recipes by making them with better ingredients, and from scratch.
Instead of using canned soups, we make a quick creamy white sauce. We boost the flavor with sautéed peas, celery, and onion, and don't forget to use good quality white albacore tuna. It may cost a bit more, but the quality really makes a difference in taste! You can use egg noodles for tuna noodle casserole, but we prefer medium shells since each one fills with the creamy sauce.
How to make Tuna Noodle Casserole:
Cook noodles according to package instructions.
Sauté Veggies: Melt butter in pan. Add celery, onion, peas, and garlic and sauté for a few minutes.
Make Sauce: In a separate pot, make a roux by melting the butter and then whisking in the flour. Cook for a minute or two. Gradually pour in the chicken broth and milk, whisking until smooth. Keep stirring constantly until it bubbles and thickens. Add lemon juice, salt, dill, parsley, and parmesan cheese.
Combine: Add cooked pasta, sautéed vegetables, and tuna to the sauce and mix to combine. Pour into a baking dish and top with cheese and crushed crackers.
Bake at 350°F for 25-30 minutes or until hot and bubbly.
Make Ahead and Freezing Instructions:
To Make Ahead: Sauté the veggies, make the sauce, and cook the noodles. Store everything in separate containers in the fridge until ready to assemble the tuna casserole.
To Freeze: Cook the noodles so they are slightly undercooked. Follow the recipe and assemble casserole (don't add cracker topping) in a freezer-safe container or disposable aluminum pan. Cover well and freeze for up to 3 months. Thaw overnight in the refrigerator then sprinkle with crushed crackers and bake until hot and bubbly.
Sides for Tuna Casserole:
- Roasted Vegetables
- Salad
- Balsamic Roasted Carrots
- French Green Beans
- Broccoli Salad
- Garlic Rolls
- Artisan Bread
- Fresh Fruit Salad
More Casserole Recipes:
- Pizza Casserole
- American Goulash
- Chicken Casserole
- Biscuits and Gravy Casserole
- Overnight Breakfast Casserole
- Hashbrown Breakfast Casserole
- Chicken Noodle Casserole
- Chicken and Rice Casserole
- Hawaiian French Toast Casserole
- Breakfast Casserole
- One Pan Meatball Casserole
- Million Dollar Spaghetti
- Browse all of our easy pasta recipes
Tuna Casserole
Ingredients
- 8 ounces medium-size shell pasta
- 5 Tablespoons butter, , divided
- 2 ribs celery, , diced
- 1/4 cup onion, , diced
- 3/4 cup frozen peas
- 1 clove garlic, , miced
- 5 Tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk, , warmed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon dried dill weed
- 2 teaspoons fresh lemon juice, , more if desired
- 2 Tablespoons fresh chopped parsley, , minced
- 1 cup freshly grated parmesan cheese, , divided
- 5 ounces canned albacore white tuna, packed in water, , or more if desired
Topping:
- 1/2 cup Ritz crackers*, , crushed
- 1 Tablespoon butter, , melted
Instructions
- Cook the noodles just until al dente, according to package instructions.
- Sauté the veggies: Melt 1 tablespoon butter in a large skillet. Add celery, onion, peas and garlic and sauté for a few minutes. Set aside.
- Make Sauce: Add remaining 3 tablespoons butter to the pan. Once melted, add the flour and cook, stirring, for 1 minute. Slowly whisk in the chicken broth and milk until smooth. Bring to a simmer and stir constantly, until slightly thickened. Reduce heat to low and add salt, dill, lemon juice, parsley, and ½ cup parmesan cheese. Taste and add additional seasoning, if needed.
- Combine: Remove from heat and stir in the pasta, vegetables and tuna. Pour mixture into a 9×13’’ or similar size baking dish. Sprinkle with remaining ½ cup of parmesan cheese.
- Add Topping: Crush ritz crackers and add melted butter. Sprinkle mixture over the casserole.
- Bake at 350 for 25-30 minutes. Store leftovers in the refrigerator for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
Original recipe adapted from Our Best Bites.
I originally shared this recipe October 2018. Updated April 2021 and December 2024.
I just made this for the first time. It is really good! Not being a fan of peas, I used diced carrots instead. And adjusted/varied the seasonings as suggested. A word of warning though, if looking for a quick weeknight meal. This took a LOT longer than 15 minutes to prep. Knowing this, I will definitely make it again allowing more time, and for sure will make it for the next group potluck at work. It is a great versatile recipe that can be tweaked to suit anyone’s taste!
Fabulous! Kids ate it all 🙂 would this be something that would freeze well for later?
Thanks Heidi! I haven’t experimented with freezing this one, but I’m pretty confidant it would work great. Be sure to undercook the noodles.
A stormy day and looking for some thing for lunch .Had tuna fish but didn’t want a sandwich. Building on the tuna fish .went looking for somthing different and came across tuna noodle casserole . Took longer then time posted but was worth it and like that it was made from scratch. Can’t wait to serve to my card group . Excellent.
it was so good and so tasty!
A few tips – when I’m making the roux, I let the butter/flour cook for a few minutes, almost like I’m toasting it. I also add ground thyme, a pinch of cayenne, a hint of cumin (believe me, it works), and onion and/or garlic powder at that point. After I whisk in the milk, I add a little mustard (Dijon is great, honey mustard fine, not yellow or brown) for depth, and a little light Hellman’s for sweetness. After the sauce is off-heat, I add the splash of lemon juice and dill. Then I toss in the peas, mushrooms, and tuna.
For those who are dairy free, this is a great recipe with plain (not vanilla) soy or nut milk – but not coconut milk (too thin). I prefer to put the parm in the topping, then spray it with I Can’t Believe It’s Not Butter spray or butter-flavored Pam rather than mix more melted butter. I’m able to trim the whole thing down to 1 t olive oil, Pam, and 3T butter.
Your review should be about THIS recipe – not your own. How can you give THIS recipe 5 stars when you totally changed the entire recipe. ?
Thank you so much for this delish recipe! I am probably a lot older than your typical commenter as I grew up on the Campbells Soup recipe in the 1960’s. It’s holiday time and I was feeling kind of low, missing my mom who passed away a few years ago, and when I feel like that I usually try to find some of her comfort food recipes. But I really wanted to make something fresher than the soup recipe. This was fantastic! I especially loved the addition of the dill and lemon. So comforting! Thanks again.
Yuuuuum!! Excellent recipe. I increased dill, lemon and salt and topped with French fried onions instead of butter and crackers. Going in my recipe book!
I made this last night and we loved it. The only change I’d make when I make it again is I’ll bump the chicken stock up to 3 cups and the milk (I used heavy cream) up to 1 1/2 cups. I like it just a little creamier than it was. The flavor was so good, I can’t wait for lunch to eat left overs. I added a couple of chopped mushrooms. Thank you!
Tried this tonight. My wife made it while I washed her car. I got the good end of the deal as this is no doubt the best I have tasted, and I have tasted multiple variations of this type of casserole.
What a great twist on a traditional comfort meal. Bravo!!!!!
Thanks for sharing,
Steve & Lori
I’m so pleased to hear that and thrilled you enjoyed it! Thanks for commenting–I hope you get to try more recipes here soon!
YUM! Everyone loved it! Another great keeper from TBFS
I can’t wait to try this. I think my kids will love it!
I have a question though. I’ve been saving recipes to the meal plan, but when I try to open it, it says I haven’t added any recipes yet. There is a #4 on the tab though.
Hi Loretta, I’m so sorry, this issue should be fixed! Also, be sure to clear the cache and cookies on your computer if you’re still having a problem. 🙂 Thanks for following!