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. 

Print