Try this classic old-fashioned tuna casserole recipe made from scratch. It skips the canned soup for a homemade, flavor-packed dish. This comfort meal combines creamy textures and cheesy goodness that will delight your taste buds.
In this post, I'll list the ingredients you'll need, provide a detailed, foolproof cooking process, and offer invaluable tips to ensure your tuna casserole turns out as the creamiest, cheesiest delight you've ever savored.
This easy, from-scratch old-fashioned tuna casserole is not only a satisfying and delicious complete meal but also makes for a delightful side dish to complement any main course.
Also, check out this easy canned tuna pasta recipe.
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The Best Old-Fashioned Tuna Casserole Made Without Canned Soup
Many casserole recipes call for canned soups (such as cream of celery, cream of chicken, or cream of mushroom soup) to create a rich and creamy dish.
Canned soup is a pantry staple and so convenient, but also packed with sodium.
My version of cheesy tuna noodles casserole doesn't contain canned soup. Instead of using canned soup, I made my own white sauce, also known as béchamel.
Béchamel is so versatile. It is so easy to make and at a fraction of the cost of canned goods. You can use this smooth white sauce in just about any recipe that requires canned soup as one of the main ingredients. And since it's not made with canned soup, you can control the amount of salt you put in this recipe.
Ingredients
To make this easy tuna casserole, you will need the following ingredients:
- Canned tuna in water. Canned tuna provides the protein base for the casserole. It's typically packed in water and adds a savory seafood flavor to the dish.
- Egg noodles. Egg noodles are the pasta component of the casserole. They are soft, wide, and ribbony, providing a comforting texture.
- Celery. Celery adds a crunchy texture and a subtle, earthy flavor to the casserole. It contributes to the overall balance of the dish.
- Yellow onion. Yellow onion, when sautéed, imparts a sweet and savory depth of flavor to the casserole. It's often used as a base in many savory dishes.
- Butter. Butter is used for sautéing the onions and celery, adding richness and a slightly nutty taste to the dish.
- All-purpose flour. Flour is used to create a roux, which serves as the thickening agent for the casserole sauce. It helps achieve the desired creamy consistency.
- Garlic powder. Garlic powder adds a gentle garlic flavor without the pungency of fresh garlic. It complements the overall taste of the casserole.
- Chicken broth. Chicken broth is the liquid base of the casserole sauce. It contributes savory depth and flavor to the dish.
- Whole milk. Whole milk adds creaminess to the sauce and provides a rich, dairy flavor. It helps make the casserole creamy without being too heavy.
- Frozen peas. Frozen peas add color, a burst of freshness, and a slightly sweet flavor to the casserole. They also contribute to the overall texture.
- Cheddar cheese. Cheddar cheese is used for its sharp and tangy flavor, which elevates the cheesy aspect of the casserole. It also forms a delicious, golden-brown crust on top when baked.
- Panko breadcrumbs. Panko breadcrumbs are used as a crispy topping for the casserole. They create a delightful contrast in texture when baked, adding a crunchy layer.
- Kosher salt. Kosher salt is used for seasoning. It enhances the overall flavors of the casserole.
- Black pepper. Black pepper provides a subtle heat and a bit of zing to the dish. It complements the other flavors and adds depth to the seasoning.
How to Make Tuna Casserole from Scratch
Step 1. Cook the Noodles until Al Dente
Bring a large pot of water to a boil over high heat. Add a teaspoon of salt, then noodles. Turn the heat down to medium, and cook noodles for about 1 minute less than the direction for al dente (cooked through but still firm).
Step 2. Make the Béchamel sauce
Melt butter in a medium-sized saucepan over medium-high heat. Add onion and celery, cook until soft and translucent for about 3-4 minutes.
Add flour, cook, keep stirring for about 2 minutes or until it smells toasted.
Whisk in the broth, milk, garlic powder, salt, and black pepper. Cook, whisking frequently until thickened, about 4-5 minutes.
Adjust seasoning with additional salt or a small amount of bouillon if needed.
Step 3. Combine All Ingredients
In a large mixing bowl, add pasta, tuna, cheese, frozen peas, and béchamel sauce. Stir to combine then transfer to a 2 to 2½ qt baking dish.
Mix panko breadcrumbs with melted butter. Sprinkle on top of casserole.
Do not use a 9" x 13" or larger baking dish to avoid dry casserole.
Step 4. Bake
Bake in the oven at 425°F until bubbly and the cheese is melted for about 18 minutes.
Let the casserole cool for 5 minutes before serving.
Make-Ahead Tuna Casserole
You can assemble and refrigerate this casserole a day in advance. Don't forget to let it sit for 30 minutes at room temperature before baking it in the oven.
How to Store Leftover Tuna Casserole
First, let the casserole cool at room temperature but no longer than 2 hours. After it is completely cool, store it in an airtight container and transfer it to the refrigerator.
Properly stored, this casserole can last up to 3-5 days in the fridge or up to 3 months in the freezer.
How to Reheat Frozen Tuna Casserole
I highly recommend defrosting the casserole in the refrigerator for 24-48 hours until completely thawed before reheating.
Here's how to reheat the casserole in the oven:
- Loosely cover the casserole with foil.
- Bake the casserole in the oven at 350°F for about 20-30 minutes or until the casserole reaches 165° F for food safety.
Check Out More Casserole Recipes:
- Corn Souffle
- Green Bean Casserole
- Summer Squash Casserole
- Fresh Broccoli Casserole
- Baked Spaghetti Casserole
- Cheesy Hashbrown Casserole
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
The Best Old-Fashioned Tuna Casserole Without Canned Soup Recipe
Ingredients
- 8 oz egg noodles
- 10 oz (2 x 5-oz cans) canned tuna in water, (drained)
- 9 oz frozen peas
- 1 cup freshly shredded cheddar cheese
Béchamel Sauce:
- ¼ cup unsalted butter
- 1 cup diced yellow onion
- 1 cup diced celery
- ¼ cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 1 teaspoon garlic powder
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
Optional Toppings:
- ½ cup panko breadcrumbs
- 2 tablespoons butter, (melted)
Instructions
- Preheat oven to 425°F.
- Add 1 teaspoon of salt into boiling water. Cook noodles for 1 minute less than the direction for al dente. Drain and rinse under cold water.
- Melt butter in a saucepan over medium-high heat. Add onion and celery. Cook for 3-4 minutes or until soft.
- Add flour, cook, keep stirring for 2 minutes or until it smells toasted.
- Whisk in the broth, milk, garlic powder, salt, and black pepper. Cook, whisking frequently until thickened (as thick as condensed soup), about 5 minutes.Adjust seasoning with additional salt or a small amount of chicken bouillon if needed.
- In a large mixing bowl, add pasta, tuna, cheese, frozen peas, and béchamel sauce. Stir to combine then transfer to a 2 to 2½ qt baking dish.
- Mix panko breadcrumbs with melted butter. Sprinkle on top of casserole.
- Bake until bubbly and the cheese is melted for about 18 minutes.
Sonia says
Thank you so much! Silly me! I understand now. Looking forward to trying your recipe. Thanks!
Rika says
Hi Sonia,
You're welcome and Happy Thanksgiving!
Best,
Rika
Lisa Amore says
Loved this recipe! But made some enhancements worthy of sharing!
I don't like peas, so instead, I added in chopped carrots, by way of a mirepoix of onions, celery and carrots. And since I love garlic, instead of garlic powder, I also sautéed in two cloves of crushed garlic. Then, I also added fresh thyme leaves when the béchamel started coming together, along with a splash of white wine. Finally, just as the béchamel was almost ready, I grated the zest of a whole lemon, and then added the juice of half of that lemon. PS: I used heavy cream which I had in my fridge, watering it down to half cream/half water to give it the consistency of milk. Lastly, I had the end of a bag of thick ripple-cut potato chips, so crushed them up, to top the whole dish. The end result of the casserole was DIVINE! The lemon was the perfect kick!
Rika says
Hi Lisa,
Thanks for taking the time to review and share some useful tips for those who don't like peas! I am glad that you liked it. I also love how you added the lemon zest to add a kick to this casserole.
Best,
Rika
Elaine says
I made this today and I just realized that I forgot to put in the peas but I did add the mushrooms and the only other thing I did different is I add smoked paprika but it passed the hubby test thanks for the great dish
Rika says
Hi Elaine,
Thanks for sharing your feedback and what you did! I am glad that this recipe passed the hubby test and he enjoyed it. I love mushrooms and will try that next time.
Best,
Rika
Susan says
I did not have any soup which is included in my go to recipe for tuna casserole. I googled tuna casserole without soup and came upon this gem. I didn’t have any peas so they were excluded. I did a couple things differently. I used fresh garlic, added about a 1/4 mayonnaise and added the cheese to the Béchamel sauce before adding it to the pasta and tuna. The cheese melted nicely and made a wonderful cream sauce.
This recipe is comfort food at its best! I will never use can soup again. This is a first for me; I have never left a review after using a recipe from the internet. Thank you for sharing this delicious recipe.
Rika says
Hi Susan,
Thanks for trying and coming back here to review this recipe! I am glad that you enjoyed this tuna casserole recipe. The Béchamel sauce is so versatile, it goes well with any casserole recipe. You'll never need to use canned soup again.
Best,
Rika
cindy ostrom says
Recipe turned out really good. The only drawback is I cannot find 10-oz cans of tuna only 5-oz cans. So maybe the recipe should call for two, 5-oz cans of tuna instead of one,10-oz can.
Tx, Cindy
Rika says
Hi Cindy,
Thanks for trying and sharing your feedback. I just added the additional info. Yes, you are right, it's 2x 5 oz cans.
Best,
Rika
Susan Schoneboom says
This is delicious and easy. Much better than recipes with canned soup. I was impressed, and I’m not easily impressed.
Rika says
Hi Susan,
Thanks for trying and sharing your feedback. I am glad that you liked it.
Best,
Rika
Chef ken says
I haven’t even cooked it yet and I know it’s good! Thank you
Rika says
Thanks for sharing your feedback, Chef Ken!
Best,
Rika
Janice kline says
I tasted it before I put it in the oven it was very tasty .
Rika says
Hi Janice,
Thanks for trying and sharing your feedback. I always take a few bites before I bake it too because the sauce is so good.
Best,
Rika
Judi says
I made your recipe and it is in the refrigerator. I will bake very soon for dinner tonight! It tastes delicious and was so easy to put together! Thank you!
Rika says
Thanks for taking the time to share your feedback, Judi! I am glad that you liked it.
Best,
Rika
April says
I have always made my own white sauce instead of using canned soup like mom did. But I ended up using way to much milk and butter with it. So when I found your sauce, I was very happy. It was easy to make, and I loved being able to use bone broth with the milk. I doubled everything, except the cheese, and the onions and didn’t add celery. We always think the leftovers taste even better! I prefer to use grated parmigiana reggiano. (I always keep some in my freezer) I always use peas and I added a small can of organic mushrooms chopped up. I also same my potato chip crumbs so those go on top with a little of the save parm. I cooked it on Convection at 400 for about 25 mins. This came out delicious, and I am so grateful to be now using the bechamel sauce. Thank you for the recipe!
Rika says
Hi April,
You're welcome! I'm absolutely thrilled to hear how well the recipe worked out for you. It's also wonderful that you found a great alternative to canned soup and that the homemade sauce turned out just right.
Best,
Rika
Louise says
It would be helpful to have a recipe with quantities of milk, flour and celeri and onions.