Tuna Noodle Casserole

The BEST Tuna Noodle Casserole from scratch is as easy as opening that can of soup. See my step-by-step easy instructions for classic comfort food. 

Homemade casseroles are the ultimate in comfort food. They are also the ultimate in easy cooking. 

This recipe is a remake of a tuna noodle recipe I used to make using canned mushroom soup.

This time I made my own mushroom white sauce and it turned out fantastic!

Ingredients

It might seem like there are a lot of ingredients in this recipe, but most of them are probably items you already have in your pantry and refrigerator. 

• Egg Noodles – nothing fancy; just egg noddles. I like to use wide egg noodles.
• Tuna – I prefer white tuna packed in water.
• Crimini Button Mushrooms – you can use crimini or white button mushroom. Buy what looks freshest at your market.
• Celery – I used two stalks diced very small.
• Onion – I used 1/2 Vidalia onion diced small.
• Frozen Peas – something I always have in my freezer.
• Butter 
• Flour 
• Milk
• Shredded Cheddar – you can use pre-shredded or shred your own.
• Crunchy Tuna Noodle Casserole Topping – See below for all of these delicious ingredients!

tuna noodle casserole crunchy topping

This is seriously the best topping you’ve ever had on Tuna Noodle Casserole. Five simple ingredients are all you need.

• Crushed Potato Chips – I used Kettle Chips because they are extra crunchy.
• Shredded Cheddar Cheese
• Finely Grated Parmesan Cheese
• Panko Bread Crumbs
• Melted Butter

Stir them all together, top the casserole, and bake.

How to make this recipe

1. Start by melting butter in a skillet. Add mushrooms, onions, and celery.
2. Once the mixture has cooked down, about 3-4 minutes, make a small well in the middle of the pan. 
3. Add the four and whisk until it’s incorporated. 
4. Add the milk and cook until the mixture thickens.
5. Add the peas.
6. Add the cheddar cheese.
7. Stir in the tuna.
8. Stir in the cooked noodles.
9. Transfer the mixture to a baking dish sprayed with non-stick cooking spray.
10. Sprinkle the topping liberally over the top and bake at 375° for 25-35 minutes.

Krazy Kitchen Mom Tips for this recipe:

• Be sure to drain all of the water out of the tuna. I place the tuna into my pasta strainer and use a fork or a potato masher to push out the excess liquid.
• The package of noddles I used said to cook them for 7-9 minutes. I recommend cooking them for 1-2 minutes less than the box instructions because they will be cooked again when you bake the casserole. I cooked mine for 6 minutes. 
• Use Kettle-Cooked potato chips for an extra crunchy topping mix. 
• This casserole is great for leftovers. Simply spoon it into a microwave dish, cover it with a damp paper towel and microwave for 1 minute. 

Tuna Noodle Casserole

Tuna Noodle Casserole from scratch is as easy as opening that can of soup. See my step-by-step easy instructions for classic comfort food. 

Print Pin Rate

Course: Casserole, Comfort Food, Main Dish

Cuisine: American

Keyword: Casserole, comfort food, homemade, retro recipe

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 8 servings

Author: Laura Franco

Ingredients 

1x2x3x

Casserole

• 12- ounce package of Egg Noodles cooked 1-2 minutes less than the recommended least cooking time on the package
• 11- ounce packet of white tuna packed in water
• 4- ounces crimini button mushrooms - diced small
• 2 celery stalks - dice small
• 1/2 onion - diced small
• 1 cup frozen peas
• 1/4 cup 4 TBS butter
• 1/4 cup flour
• 2 cups milk or half-n-half
• 4- ounces shredded cheddar cheese.

Crunchy Tuna Noodle Casserole Topping

• 2.5- ounce bag of potato chips - crushed
• 4- ounces shredded cheddar cheese
• 1/3 cup Panko unflavored bread crumbs
• 1/4 cup finely grated parmesan cheese
• 1 TBS melted butter

Instructions

Casserole

• Preheat oven to 375°
• Melt butter in a stove-top skillet on meduim high.
• Add mushrooms, onions, and celery and cook for 3-4 minutes
• Make a small well in the middle of the pan and add the flour.
• Whisk until the flour is incorporated and you have a paste-like texture.
• Add the milk or half-n-half 1/2 cup at a time whisking while you add it. (If the sauce is too think, add more than 2 cups of milk - but add it 1/4 cup at a time at that point.)
• When the mixture has a nice gravy-like texture, stir in the peas.
• Add the cheddar cheese.
• Stir in the tuna.
• Stir in the cooked noodles
• Sprinkle the topping liberally over the top and bake. (Topping instructions below.)
• Bake uncovered for 25-35 minutes.
• Let set for 10 minutes after baking.

Crunchy Tuna Noodle Casserole Topping

• Mix all dry ingredients in a small bowl.
• Add butter and mix thoroughly.

Notes

This casserole is great for leftovers. Simply spoon it into a microwave dish, cover it with a damp paper towel and microwave for 1 minute.