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Old Fashioned Tuna Casserole (No Canned Soup)

4.80 from 70 votes

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.

Old Fashioned Tuna Casserole

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. 

Old Fashioned Tuna Casserole

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.
How to Make Easy Tuna Casserole
  • 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

cooked egg noodles

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).

onion and celery

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.

bechamel

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.

tuna and noodles

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.

Ingredients for casserole

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.

noodles 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.

Canned Tuna Noodles Casserole

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.

Cheesy Tuna Casserole

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:

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

Old Fashioned Tuna Casserole

The Best Old-Fashioned Tuna Casserole Without Canned Soup Recipe

Rika
This old-fashioned tuna casserole is amazingly delicious and comforting. It's the best tuna casserole recipe made of canned tuna but without canned soup!
4.80 from 70 votes
Prep Time 15 minutes
Cook Time 18 minutes
Course casserole, Side Dish
Cuisine American
Servings 6
Calories 485 kcal

Ingredients
 

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
  • 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.

Notes

Frozen peas. If you don't like peas, you can use frozen spinach instead. 

Nutrition

Calories: 485kcalCarbohydrates: 47gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 103mgSodium: 928mgPotassium: 497mgFiber: 5gSugar: 7gVitamin A: 1060IUVitamin C: 20mgCalcium: 244mgIron: 3mg
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Comments

    4.80 from 70 votes (42 ratings without comment)

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    Recipe Rating




  1. Em says

    I need to increase this recipe right now to make for 25 people. Can you help?

    • Rika says

      Hi Em,

      If you are going to serve this for 25 people, I highly recommend at least 4x the ingredients and splitting them into 4 x 2-2.5 quart dishes or 2 x 5-6 quart dishes (9x13 inch). For a larger baking dish, you also need to increase the cooking time to 20-25 minutes.

      Please let me know if you have any further questions.

      Best,

      Rika

  2. Lauren says

    I made this as directed with the exception of leaving out the peas because I didn't have any on hand. Even so, this was a seriously delicious lunch. Thank you for sharing this great recipe. I'll never use canned soup again!

    • Rika says

      Yes!! Thanks Lauren, I loved reading your comment and hearing that you'll never use canned soup again.

      Best,

      Rika

  3. S says

    Do you have to use whole milk?

    • Rika says

      Hi S,

      Sorry for the late reply because my comment notification stopped working for a while. You can use 2% milk as an alternative, but if you go with whole milk, it'll add a richer flavor to your tuna casserole.

      Best,

      Rika

  4. JJH says

    5 stars
    Without thinking, I used the whole 12 oz bag of noodles, rather than 8 oz. I didn’t increase the volume of sauce, and although it was a little dry with the extra noodles, it was still delicious. The whole family loved this dish.

    • Rika says

      Hi JJH,

      I'm glad to hear that the tuna casserole was a hit with the family! Even with the extra noodles, it sounds like it turned out delicious.

      Best,

      Rika

  5. Monika says

    5 stars
    This recipe was a huge hit!! Absolutely delicious as posted! Thank you

    • Rika says

      Hi Monika,

      You're welcome. I'm thrilled to hear that you enjoyed the old-fashioned tuna casserole recipe. Thanks for sharing your feedback.

      Best,

      Rika

  6. Patricia Durkin says

    5 stars
    I just made this recipe and I swapped the celery for chopped red bell pepper. It was absolutely delicious! Will make again and again... maybe for Thanksgiving!

    • Rika says

      Hi Patricia,

      Glad you liked the tuna casserole with red peppers! It sounds like a delightful twist. Considering making it for Thanksgiving sounds like a fantastic idea.

      Best,

      Rika

  7. Rosalee says

    5 stars
    Sounds exactly what I have been looking for ie sans canned soup
    Thank you!!!!!

    • Rika says

      You're welcome, Rosalee! I'm glad you found what you were looking for!

      Best,

      Rika

  8. susan savage says

    5 stars
    i am staying in the dominican republic for 5 months and can't buy the soups so i google and found your recipe and now i don't i ever i will go back to making it with mushroom soup. It so worth the extra time to make hmmmmm

    • Rika says

      Hi Susan,

      I'm thrilled to hear that you found this recipe, especially all the way from the Dominican Republic! I totally understand the struggle with not being able to buy certain ingredients. I'm glad the recipe worked out for you.

      Best,

      Rika

  9. Judi says

    5 stars
    This is, by far, the best tuna cassarole I have baked! So easy and I did mine in my big pot on the stove. I did add red pepper because I didn’t add peas! It was so delicious! Thank you!

    • Rika says

      Hi Judy,

      Thank you so much for your kind words! I'm thrilled to hear that you enjoyed the tuna casserole. Using the big pot on the stove and adding red pepper sounds like a fantastic twist. I'm glad it turned out delicious for you.

      Happy Holidays,

      Rika

  10. Judi says

    5 stars
    This is, by far, the best tuna cassarole I have baked! So easy and I did mine in my big pot

    • Rika says

      I'm thrilled to hear that you enjoyed the tuna casserole and found it easy to make in your big pot. Your feedback means a lot to me, and I'm glad the recipe worked well for you, Judi!