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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.
Very best I’ve ever had or made. I despise using soup from a can.
Awesome! GF noodles and bread (blended and toasted) for the top. Did a mix of cheddar and Parmesan. Used broccoli and corn bc those were the frozen veggies I had. Half and half instead of milk. Thickened with corn starch and Gf flour and forgot the dill and lemon – definitely doing that next time! I did add some spices to the bread topping. Loved it and all 3 kids ate it up! I sort of doubled it so I have enough to make an 8×8 tomorrow night! I never do a recipe exactly and just flex with what I have on hand but this was awesome – no canned anything and no egg noodles! Thank you!
It’s probably one of the BEST Tuna Noodle recipes.
My husband requested this during the 2020 Quarantine. I had everthing except the Chicken Broth. I subbed Chicken Noodle soup. He loved it!!! Thank you!!!
Absolutely excellent. That little lemon juice in there gives it such a great flavor. This is my new tuna casserole and nose soup with lots of salt
This was truly excellent. I grew up in Europe and never heard of this American staple. My husband told me about this and made it several times with cream of celery and mushroom Campbell’s soups, which was surprisingly not terrible. I was asked by the kids to make this for Friday during lent and have found this recipe to see if I can make it a bit healthier. It is a really fantastic tasting dish and very complex flavors notwithstanding the simple ingredients. Thank, it is now being requested once a week.!!!!
I was looking for a tuna noodle recipe that did not use canned soup and this one is perfect. I used gluten free noodles because that’s what I had and it was still perfect. My husband said this is the best tuna noodle casserole he’s ever tased!
I used gluten free noodles and non dairy cheese..my husband loved it..now I dint have to make two different meals because of gluten and dairy intolerance…thank you..
Also vegan butter and gluten free flour
Wow! We almost ate the whole pan and there is only two of us!
Delicious! I used elbow macaroni because I had them. And everything else I needed in my pantry for a nice Friday Lenten supper. I thought the parmesan might be overwhelming buy it hit just the right note. No more gloppy, salty ‘cream of soup’ for me! Why would you?
the best Tuna Noodle Casserole I have made. Its so much better than using the canned soup.