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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.
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Original recipe adapted from Our Best Bites.
I originally shared this recipe October 2018. Updated April 2021 and December 2024.
This was the best Tuna Casserole I have ever had! I’m so grateful for a recipe that has no processed ingredients, and the addition of the lemon and parmesan cheese elevates the flavor to something really special. I did add an extra can of tuna, which for us, was perfect. My family’s constant praise between bites earned this recipe a permanent spot in the dinner rotation.
This version of Tuna Noodle Casserole is so creamy and flavorful and easy. I think the addition of lemon juice gives it an extra burst of flavor.
My whole family loved it! That never happens. I used whole wheat pasta and green beans instead of peas because that’s what I had. Thank you!
Have made this many, many times! Always RAVE reviews. Great base bones recipe, add your own spin on it & it is FAB. Not my Mother’s Tuna Casserole, that’s for sure. High end. LOVE IT! Thank yo so much!
Winner winner chicken dinner. Oh wow – loved it!!!
Followed your recipe as written.
This took a lot of steps (by my standard) but was well worth it! I used sherry instead of lemon, and diced mushrooms instead of tuna- so so delicious!
Delicious! I forgot the lemon juice and made the topping with crumbled toast and butter because we don’t have crackers in the house. They get snacked on before I can add them to any dish!
Next time, I’ll try adding a red bell pepper and corn instead of the celery and peas.
I wish I snapped a picture to share before digging into this tasty dish. It was such an easy from-scratch dish. I made a 1 1/2 portion because I didn’t want to save the extra shells and boy am I happy I did it. The flavor was spot on. I had to make a couple of adjustments due to lack of ingredients but it was still delicious. First, I didn’t have fresh lemons but I had lemon essential oil, just a touch did it. Also, I didn’t have celery but I did have celery essential oil, again, a hit! I used mixed frozen veggies which tasted just as good. Will DEFINITELY make this again!!!
Great recipe! I used gluten free pasta shells, cornstarch in place of the flour in the sauce, and topped with crushed potatoes chips to make it gluten free for my husband. We both loved it.
Delicious Recipe! Way better than adding cream of chicken soup. I added 2 cans of tuna instead of one and I subbed veggie broth for chicken. I also did not remove peas from pot when I mixed up white sauce. I did not top with crackers since I did not have any and we are watching our carbs. I used red lentil based pasta along with egg noodles so I could have enough. Topped with 5 cheeses when served. Family LOVED it, even my picky eaters.