Easy Tuna Noodle Casserole
Tuna noodle casserole is an easy comfort food for the whole family. Your family will love to dig into this updated version of this easy, classic weeknight dinner. This cheesy, savory, creamy delight will become a repeat on your menu!
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Why you'll love this tuna noodle casserole
Chances are you've probably had tuna fish casserole at least once if not many times. It's a budget-friendly, quick, customizable dish that relies on pantry staples to quickly fill hungry bellies. This will quickly become a family favorite, like pot roast, chicken and dumplings, or my southern-style biscuits.
This creamy casserole first appeared in the Pacific Northwest in the 1930s but became popular during WWII. It stayed around for the 1950s and recently experienced a revival.
Canned or foil-packed tuna and adding "cream of" soups made this a dish any cook could carry off with very little skill required.
It can be endlessly customized by what you have in your pantry. Usually, tuna noodle casserole has egg noodles, tuna, cheese, and peas. The sauce can be made from a basic roux or cream of mushroom soup.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card, where you'll find exact measurements.
Ingredient Notes
- Tuna: your favorite tuna you love to eat. I prefer tuna packed in water for the best taste results.
- Egg noodles: Choose wide or medium egg noodles. Penne, bow-tie, or elbow macaroni are other pasta shapes that will work.
- Parsely: fresh is best, but you can also use dried parsley.
- Sour cream: Full fat, reduced, or fat-free will be fine for this recipe.
- Milk: Whole milk, or 2%, provides enough fat content for the sauce. I do not recommend using 1% or skim milk.
- Dijon mustard: you can substitute it with regular yellow mustard.
- Old Bay Seasoning: If you don't have this then seasoned salt can be used instead.
How to make tuna casserole
Bring a large pot of salted water to boil over medium heat. Add a tablespoon of olive oil to the water. Add the pasta and cook for the shortest recommended time on the package. Once cooked, drain and set aside.
Remove the seeds and membrane from the jalapeno, and then dice. Slice the green onions and celery.
Preheat a large pan on medium heat. Add the butter to the pan and allow it to melt.
Add the onions, celery, and jalapeno and cook until softened. Add the Old Bay Seasoning to the pan. Cook for two minutes, and then add the flour.
Stir the roux mixture for a couple of minutes to allow the flour to cook.
Next, slowly pour the milk and whisk together for a creamy sauce. If lumps form, then use the back of a spoon to smash and smooth them into the sauce.
If the sauce is too thick, add additional milk if needed. If it is too thick, cook a little longer to try to thicken it further.
Turn the heat down to medium-low while adding the remaining ingredients.
Next, whisk in the Dijon mustard and sour cream until combined.
Drain the tuna and stir into the mixture. Next, add the shredded cheese and stir until melted. Stir in the peas.
Add the cooked egg noodles to the pan and stir until the pasta is well-coated with the sauce. Pour the mixture into a greased 13x9 glass baking dish.
Prepare the topping, place the crackers into a plastic bag, and crush them with a rolling pin. Add the remaining cheese, crackers, parsley, and butter to the bag. Crush until everything is combined and the butter is distributed onto the crackers.
Top the casserole with the cracker mixture evenly.
Bake uncovered in a preheated 350-degree oven for 25-30 minutes or until the top is golden brown. Remove from the oven and allow to rest for a few minutes, then enjoy!
Expert Tips
If you cook the casserole in a cast iron pan, you can bake it in the oven for a one-pot meal.
With a few changes, you can use a can of cream of mushroom soup. Omit the flour and most of the milk. Add this to the cooked vegetables with just enough milk to make a creamy sauce. This should be about ½ - ¾ cup of milk.
You can also play around with different toppings like crushed potato chips or panko breadcrumbs.
FAQs
Before reheating, you can add a splash of water, milk, or chicken broth to the casserole.
Absolutely, yes, for best taste results.
Serving suggestions
Tuna noodle casserole is delicious, or you can serve it with breadsticks or broccoli. Or, serve some brownie bites for dessert! Or a simple side salad.
Storage & Reheating
Store the leftovers in an airtight container for up to four days. Reheat in the microwave.
The wonderful thing about tuna casserole is that it can be frozen before or after baking. If you freeze before baking, cover tightly with plastic wrap without the topping, and if after, do the same thing. The cooked and uncooked can last up to six months in the freezer.
More one-pot dinner recipes
Recipe
Easy Tuna Noodle Casserole Recipe
Ingredients
Casserole Ingredients
- 2 celery stalks finely sliced
- 1 bunch green onions finely sliced, can substitute a small onion finely diced
- 1 jalapeno seeds and membrane removed, finely diced
- 2 tablespoon butter unsalted is what I used
- 1 teaspoon Old Bay Seasoning can substitute seasoned salt
- 2 tablespoon flour
- 1 ¾ cups milk whole or 2%
- ¼ cup sour cream whole fat or reduced
- 2 tablespoon Dijon mustard can use yellow mustard as well
- 1 12-ounce bag egg noodles cooked
- 2 6.4 ounce packs Albacore tuna drained
- 1 ½ cups shredded cheddar cheese
- 1 cup frozen peas
For the topping
- 1 tbsp parsley dried or fresh
- 2 tablespoon butter unsalted
- 20 crackers crushed
- ½ cup shredded cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Add in a tablespoon of olive oil. Cook the egg noodles for the shortest recommended time on the package.
- Slice the green onions, and celery. Remove the seeds and membranes from the jalapeno and dice.
- Preheat a large pan to medium heat. Add butter, celery, onion, and jalapeno. Cook until softened.
- Add in the Old Bay seasoning then cook for a mintue or two. Add in the flour and cook for two minutes.
- Gradually whisk in the milk and cook until a creamy sauce is formed.
- Whisk in the Dijon mustard and sour cream until combined.
- Add in one at a time until well combined the tuna, cheese, peas, and cooked egg noodles.
- Cook in a large cast iron pan or a greased 13x9 glass baking dish.
- Add all the topping ingredients to a plastic bag. Crush the crackers and roughly combine all ingredients.
- Add to the top of the casserole.
- Bake uncovered in a preheated 350-degree oven for 25-30 minutes or until the top is a golden brown.
- Allow to rest for a few minutes prior to serving.
- Serve immediately or store in an airtight container for up to four days. This casserole can be frozen baked or unbaked without the topping for up to six months.
Notes
Note this recipe is adapted from the casserole recipe on Chowhound.
