This Tuna Noodle Casserole is a vintage comfort food classic with warm tender noodles and flaky tuna in a rich, creamy, from-scratch sauce and topped with a buttery, crispy topping.

Tuna Noodle Casserole
Tuna noodle casserole is just one of those classic all-time favorite comfort foods that you could eat again and again. It's one of my favorites to make and to eat! It's easy to make, but it’s affordable, tasty, and versatile.
This vintage classic Tuna Noodle Casserole is creamy with warm egg noodles, flaky tuna, and peas in a rich creamy homemade sauce, then topped with a buttery, crispy topping. It's made completely from scratch - no cream-of soup! And it's still easy to prep, make ahead, or freeze.
What Tuna is Best for Tuna Noodle Casserole
I prefer canned chunk light tuna in water, simply because it's cheap, easily available, and is one of the lower-mercury tunas.
You can use any canned tuna or tuna in a pouch, just be sure to drain it first.
Tuna Noodle Casserole Variations
Tuna noodle casserole is as versatile as it is delicious. Here are some ways to spruce it up and make it your own.
- Cheese - This recipe only calls for Parmesan cheese in the sauce, but you can definitely add some! Add your favorite such as gruyere, mozzarella, or cheddar directly into the sauce or sprinkle some on top before you add the topping.
- Noodles - The recipe calls for egg noodles, as that's the classic, but you can really use any noodles here. Try rotini, linguine, fettuccine, or even something fun like bow ties or cavatappi.
- Vegetables - this is a great recipe for using up leftover veggies from the fridge. You can add any that you have on hand, just make sure they're cooked prior to adding them.
- Topping - This recipe calls for butter crackers (like Ritz) for the topping (which I personally believe is the best topping). You can also use breadcrumbs, crushed cornflakes, or crushed potato chips instead.
- Salmon - salmon in a can or pouch will also work for this recipe and is just as easy and cost-effective as tuna.
- Chicken - If you're not a fish fan, you can use canned or cooked chicken as well.
- Spice - add some spice to this dish with the addition of red pepper flakes or a few dashes of your favorite hot sauce to the sauce.

Why is My Tuna Noodle Casserole Dry?
Your tuna noodle casserole can be dry if there's not enough liquid or sauce. I've never had that problem with this recipe, so you don't have to worry about that here.
If your casserole is dry after being reheated, try this trick. Add the noodles to a skillet over medium heat and heat to warm. Add a dollop of cream, just like a tablespoon or two. You can also use sour cream. Stir until smooth and creamy. Works every time and it's good as when it was first cooked!
What to Serve with Tuna Noodle Casserole
I love to serve tuna noodle casserole with a fresh green salad.
You can also serve it alongside steamed broccoli, mixed vegetables, sauteed zucchini, or sauteed green beans.
How to Freeze Tuna Noodle Casserole
If you plan on freezing your tuna noodle casserole, I recommend using a different type of noodle as egg noodles don't freeze well. Some other noodle suggestions include rotini or fettuccine.
Then to freeze, prepare according to recipe directions, but do not bake. Allow to cool to room temperature. Then cover and freeze for up to 3 months.
To use, thaw overnight in the refrigerator. Follow baking instructions, and bake for an additional 10 minutes to account for the cold dish.
More Casserole Recipes You'll Love
- Chicken Tetrazzini - a classic cheesy chicken and pasta casserole made from scratch.
- Ritz Cracker Chicken Casserole - easy and creamy and cheesy with a divine butter cracker topping, this casserole is delicious served over rice.
- Cheesy Tater Tot Casserole - one of our all time family favorites. This ground beef tater tot casserole is a dish that even picky eaters will LOVE.
- Chicken Nacho Bake - all your favorite nacho flavors in one tasty, cheesy, warm casserole with tortilla chips on top.
- Black Bean Enchilada Casserole - a meatless casserole packed with fresh cilantro, black beans, and sauteed onions in between layers of tortillas and cheese.
Tuna Noodle Casserole Recipe

Tuna Noodle Casserole
Ingredients
- 12 ounces wide egg noodles cooked to package instructions
- 4 tablespoons butter
- 1 rib celery chopped
- 1 medium onion chopped
- 6 ounces sliced white mushrooms chopped
- 1 garlic clove minced
- ¼ cup flour
- 3 cups milk
- ½ cup dry sherry
- ½ cup freshly grated Parmesan
- 1 cup frozen peas or mixed vegetables thawed
- 3 cans chunk light tuna in water (5 ounces each) drained
- Salt and pepper to taste
Crumb Topping
- ½ cup crushed butter crackers
- ½ cup freshly grated Parmesan
- 2 tablespoons fresh minced parsley
- 4 tablespoons butter melted
Instructions
- Preheat oven to 400°F.
- In a large skillet, melt butter over medium heat.
- Add onion, celery, and mushrooms and sauté until tender and translucent, about 4-5 minutes.
- Add garlic, and sauté again for an additional 3-4 minutes.
- Add flour and stir to combine. Allow to warm through for about 2 minutes.
- Add milk slowly in about ¼ cup increments, whisking between each addition.
- Stir in sherry.
- Bring sauce to a simmer, stirring until thickened.
- Once thickened, whisk in Parmesan until incorporated.
- Add tuna and vegetables and stir to combine.
- Gently fold in noodles. Remove from heat, and transfer to a 9"x13" baking dish.
- For the crumb topping: add cracker crumbs, Parmesan, and parsley to a small bowl, whisking to combine. Stir in melted butter. Sprinkle over noodles.
- Bake uncovered at 400°F for about 25-30 minutes until heated through and topping is golden brown.
Notes
- Sherry: To omit, just add an extra ½ cup broth.
- Storage: Store leftovers covered in the refrigerator for up to 3-4 days. Reheat in individual servings in the microwave.
- Freezer Directions: Prepare according to directions. Do not bake. Allow to cool to room temperature before covering and freezing for up to 3 months. Thaw overnight in the refrigerator. Bake for an additional 10 minutes to account for the cold dish.
Nutrition
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Stephanie says
The recipe was fine, but it did dry out quite a bit. I wish there was more creaminess.