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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.
Great Recipe!
Thanks so much for posting this. It reminded me of what my mom use to make when I was a kid. By partner loved it as well and keep dipping her fork into the casserole dish.
I didn’t have dill, so used some dried thyme from my garden. I also increased the onion to 3/4 cup and measured the celery at 1/2 cup. I might even try minced carrot the next time I make it, as well as diced mushrooms.
I made this recipe tonight and it was a hit. I didn’t have lemon juice but it was still good! I am mom of three and was able to whip this is up, in the oven, and served before baseball practice.
Lauren, thanks for the great recipe! I modified it a little . Instead of packaged chicken stock, I used home made turkey stock made front simmering turkey legs, clergy and onion and then strained. I freeze this broth in small containers until needed. To the sautéed vegetables I added sliced mushrooms and one cup of diced poblano peppers for a little kick. In the sauce, I used a n Italian four cheese blend instead of only Parmesan. On top, I used crushed ridge type potato chips. I am only cooking for adults these days. My mother in law, who is a grandmother, likes this dish.
Celery not clergy
Oh please, get over yourself. For a “grandmother” you sound like a teenager…
For the record, I’m a grandfather. One who doesn’t look for reasons to be offended. Professional victims…
It’s sadly appaling that people are now offended by the use of the term “Grandma”! I greatly agree with the comment that it conveys wonderful memories complimented with wonderful food! I too am a “Grandma” & find no offense to the reference. Becoming/being a Grandma is an absolute blessing! It’s so unfortunate that there are some that need to find the negativity in everything! I truly hope your grandchildren aren’t exposed to it! And, btw, can’t wait to make this for dinner. Sounds yummy!
I am a grandma who is always looking to improve recipes I grew up on. Try to eliminate canned soup whenever I can, so was game to try this tuna noodle casserole recipe. Tried it out on Ash Wednesday for husband and me, and kept back half for my daughter and family to finish in the oven next night. My daughter is editor of two food trade magazines, eats out a lot, and knows a lot of chefs nationally. She could not stop raving about this simple dish! Kudos to you!
What a huge compliment! Thanks so much for sharing–I’m thrilled your family enjoyed it.
Comfort food 101!!!
I had been planning on serving this dish for friends and family later this week. However, now that I see your comment that it isn’t “grandma’s style” tuna casserole I’m having doubts. You see, as a grandmother, and more importantly, as someone who has no patience with ageism, I feel that this is not a recipe for me. Please remove this offensive statement.
My! My! My! Are we sensitive today–Can’t believe how sensitive we (the collective WE) have become to simple phrases and words that have been used for centuries. “Grandma’s ” anything is a generic phrase that has been used to represent good memories,, etc. Just saying that something is different than “Grandma’s” does not imply in any way that the new item is far superior than “Grandma’s”. ‘Tis only a recipe. Your choice to use it or not!!
I am a Gramma. I love the reference and I love being a Gramma. I think of Gramma style as comforting and homey. Using this statement gives an instant picture and feeling.
Can I make this recipe a few hours ahead of time and keep it in the fridge until closer to dinner time?
Yes! I would prepare everything but don’t add the ritz cracker topping until you are ready to bake it. Store it in the refrigerator and bake when ready.
Yesterday (Sunday) was a very cold, windy snowy day. Trying to use up items on hand. I was looking for a tuna casserole recipe that does not use soup. That’s what I grew up on, but my 3 grown boys don’t like very much. Came across this recipe…..It was absolutely perfect! Not something I would prepare during a weeknight as it took much longer than stated. I did use 3 cups broth and 1.5 cups milk, mild cheddar cheese and a large can of tuna. It was creamy, filling and the boys tore it up! No more soup for me! Served with brussel sprouts and garlic bread. I think this sauce could easily be adapted for many casserole recipes. Thank you for sharing!