My tuna noodle casserole is a cozy comfort food meal that will remind you of your childhood! Flaky canned tuna, shell pasta, peas, a creamy, cheesy sauce made without canned soup, and a crispy panko topping to finish it off. It’s a lightened up version of a classic that the whole family will love!
Craving more classic comfort food? Make my baked macaroni and cheese, creamy chicken noodle skillet, and shepherd’s pie!
Why You’ll Love Tuna Noodle Casserole
No canned soup – The version of tuna casserole that I grew up with used a can of cream of mushroom or cream of celery soup. It made for a pretty thick, slightly gloopy sauce. My version has a simple creamy homemade sauce that uses celery, shallots, and garlic to give it great flavor.
Shell pasta – A lot of tuna noodle casseroles use egg noodles, and don’t get me wrong, I love them. However, I love the way shell pasta holds the sauce and traps some of the tuna and peas in it. They’re like mini stuffed shells!
Lightened up – This healthy homemade tuna casserole skips the ultra-processed canned soup and replaces it with a lighter cream sauce made with simple ingredients like butter, flour, low fat milk, and chicken broth. The amount of cheese used in my casserole is about half the amount of other tuna noodle casserole recipes. Even with these changes, the casserole still has that creamy, cheesy consistency that you expect.
Ingredient Notes
Pasta – Shell pasta is recommended, but you could also use macaroni, rotini, or egg noodles.
Butter and flour – Melted butter and flour make the roux for the sauce. The flour is what thickens it.
Dijon Mustard – Adds a bit of tang to the sauce.
Shallots, celery, and garlic – These aromatics impart big flavor on the sauce. I like shallots for their mild onion flavor, but you can use yellow onion if you prefer.
Peas – Controversial for some people, but I love the sweet pop they add to the casserole. Use frozen peas if possible, they have a fresher flavor and better texture compared to canned peas.
Canned tuna – Albacore or skipjack tuna are best and be sure to use tuna packed in water, not oil.
Chicken broth – Use low sodium chicken broth so the casserole isn’t too salty. You can also use vegetable broth.
Milk – Milk gives the sauce that creamy rich flavor. I used low fat (2%) milk, but whole milk works great too. For an extra rich sauce, use half and half.
Cheese – Sharp cheddar cheese is what I used in the casserole. I love the sharp salty flavor. You can also use white cheddar cheese. The panko topping use parmesan cheese to give it a crisp, salty, cheesy bite.
Panko – Panko creates an extra crisp and crunchy topping. Alternatively, you can use dried breadcrumbs or crushed crackers such as butter crackers or saltines.
Tips for the Best Tuna Noodle Casserole
- Cook the pasta 1-2 minutes less than al dente. The pasta will continue to cook in the sauce while it’s baking in the oven.
- Gently warm the milk and broth in the microwave before adding them to the sauce. Room temperature or slightly warm liquids won’t seize when added to the hot skillet . The sauce will also thicken faster when the ingredients aren’t cold.
- Grate the cheese for the sauce yourself instead of using prepackaged shredded cheese. Grating cheese from the block has better flavor and will melt into the sauce smoothly.
Substitutions and Variations
- Make it dairy-free. Substitute with unsweetened almond milk or other dairy-free milk. Use a dairy-free cheese. I like Violife.
- Add in mushrooms. If you grew up using cream of mushroom soup in tuna casserole, try adding 8 ounces of chopped or sliced cremini mushrooms. Add them in along with the shallot and celery.
- Make it vegetarian. Omit the tuna and use vegetable broth instead of chicken broth. I recommend adding extra veggies or chickpeas if you do this. You can also make my chickpea noodle casserole instead.
Serving Suggestions
Storage
Leftover tuna casserole will keep in an airtight container in the fridge for up to 4 days.
Reheating – Reheat the casserole in the microwave or in a casserole dish in the oven at 350° F. for 15-20 minutes or until warm. Loosely cover the casserole with foil so the top doesn’t get too brown.
Freezing – Let the leftovers cool and then place them in an airtight storage container. Freeze for up to 3 months. Defrost in the refrigerator overnight and then reheat using one of the methods listed above.
More Cozy Casserole Recipes
I always crave casseroles when the weather gets chilly or when I’m feeling nostalgic and want a meal that reminds me of my childhood. Below are some comforting casseroles that I think you and your family will love!
If you make this Tuna Noodle Casseroleplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
Combine the ingredients for the topping in a small bowl and set aside. Preheat oven to 350° F.
Cook the pasta 1-2 minutes less than al dente. It will continue to cook as the casserole bakes. Drain the pasta.
While the pasta is cooking, melt a tablespoon of butter in a 12 inch skillet over medium-high heat. saute the shallots, celery, garlic, salt and pepper for 2-3 minutes. Once the veggies have softened add in the remaining 2 tablespoons of butter. Let it melt and then sprinkle the flour on top.
Stir until you can no long see white streaks of flour then stir in the dijon mustard. Slowly pour in the chicken broth and milk whisking the entire time to prevent lumps from forming. Bring the sauce to a simmer and continue whisking until slightly thickened.
Turn the heat down to low and whisk in the cheese. Add the pasta, tuna, and peas into the skillet and stir everything together until it’s well combined and coated in the sauce.
Sprinkle the panko topping onto the casserole then place the skillet in the oven and bake for 25 minutes or until bubbly and the panko topping is golden brown. Serve immediately.
The casserole will keep for up to 4 days in an airtight container in the fridge.
Calories: 490kcalCarbohydrates: 45gProtein: 30gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 70mgSodium: 483mgPotassium: 497mgFiber: 4gSugar: 7gVitamin A: 788IUVitamin C: 12mgCalcium: 345mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
