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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.
Drain the Tuna? Thanks.
Yes, drain the tuna!
It was delicious!!😋 I made a couple of substitutions because I used what I had at home. I used Gouda cheese, crushed large Cesar croutons & Naan garlic crackers. I used 3/4 c commercial, organic chicken broth and made my own chicken broth for the remainder. I used Habanero pepper 🫑 & white pepper. I used Himalaya sea salt instead of regular salt. I did not have dill or parsley, so omitted that step. I mixed Carnation milk with whole milk. I used multi-colored penne for my pasta.
Delicious
Made this for dinner tonight because I didn’t have anything thawed. It was really good and the whole family loved it. Thank you for another great recipe. Look forward to the cookbook.
This was very good. I liked the lemon and dill especially. I used frozen mixed veggies instead of just peas, and shredded Colby jack instead of parmesan (it’s all we had), but it turned out great.
I do think there are a few unnecessary steps in this recipe. For instance, there’s no need to remove the vegetables from the pan before making the roux. And also not necessary to warm the broth and milk beforehand. I also did this in a dutch oven so I could just put it straight from stove into oven, instead of a 9×13. Less dirty dishes.
Altogether though, I really nice recipe. I’ll make it again. Thank you.
Perfection!!
This was so yummy. Loved the dill and lemon. We just couldn’t stop eating it. I made according to directions but added a couple shots of our favorite hot sauce which I do to most our meals. We like it a little spicy. Thank you for this nice fresh update. Not your mothers tuna casserole!
Loved it! My tuna noodle recipe with mushroom soup just went out the window!
We are a large family, so I double the recipe to accommodate a 1 lb box of shells. Was a hit with everyone and will definitely be putting it into rotation!
Absolutely delightful just the way it is! Yum! Both of my kids liked it and that’s a rarity!
Best ever!! The whole family loved it and they are picky eaters. Thank you!
This was the best tuna noodle hot dish I’ve tried, and I have been looking the last 3 years since becoming vegetarian. I adapted with veggie broth, added a can of tuna, used half milk and ‘half and half’, and used crushed club crackers for the topping. My 6yo kept saying “wow, mommy, you made this?” And “this is so amazing”! Winner!