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.
Love this recipe! Its one i can make from memory and my kids always ask when Im going to make it again!
This looks easy and great, I’m going to make it tonight!
I was thinking earlier on my way to work that I would
make a tuna casserole this eve. I realized I didn’t have any cream soups and
so, I came up with an alternative, make a roux! That’s
just what I’ll do! Thanks for the great recipe!
Made it with fresh dill, as well at butternut squash noodles; left off the crackers, layered in the parm and cooked a bit longer than specified; added some celery salt to the veggies. Yum!!!!
Second time to make this delicious casserole. I don’t like tuna casserole but this I eat
I have always been under the impression that freezing food with milk and flour in it will end up with a completely different texture. If freezing this, does the texture turn out as creamy and smooth as it is when it is first made?
Have not tried your recipe yet, but am sure that I will not be using Ritz crackers, but regular saltines instead. Ritz have sugar and taste sweet, which I feel has no place in this recipe, just as I would not use Ritz with a nice pate. Thanks for the recipe.
Realized I hadn’t rated the recipe when I left my comment, so giving this 5 stars now.
Delicious! I used 100% whole wheat egg noodles as that is what I had on hand and 100% whole wheat bread crumbs on top since I didn’t have any crackers. I did put extra tuna in because I had a large can. Served this with stewed tomatoes. My whole family liked this! Putting this recipe in our rotation of meals.
Just made this and it was very good. Thanks and great recipe!
Thanks for a great recipe. I followed as closely as I could with what I had on hand. I live in rural area so I can’t run to the store. I used 1 can albacore and 1 can light tuna, diced zucchini, peas, onions and chicken broth. The addition of dill and lemon was nice touch. Also I used pablo to top. It was really delicious. I refuse to use canned soup in anything. I really appreciate recipes that start from scratch. They take so little time and are superior.
Should be panko bread crumbs.