Homemade Tuna Noodle Casserole

This Southern Homemade Tuna Noodle Casserole is a cozy update on a classic, made with a rich, from-scratch sauce (no canned soups!) that brings new life to this beloved potluck favorite.

Easy Homemade Tuna Noodle Casserole Recipe

This Southern tuna noodle casserole is a classic comfort food recipe that’s been loved for generations. Known for its creamy texture and simple prep, the traditional version is often made with canned soup, making it a quick and easy family favorite.

In this easy Southern tuna noodle casserole recipe, we skip the canned soup and make a rich, creamy sauce from scratch using simple pantry staples. The result is a homemade tuna noodle casserole that’s full of flavor and takes this old-fashioned dish to the next level.

Key ingredients you’ll need to make Southern Tuna Noodle Casserole with no soup: (Scroll down for the full recipe card and quantities).

• Pasta – Wide egg noodles cooked al dente form the base of this dish.
• Tuna – Canned white Albacore Tuna gives this casserole its signature flavor.
• Roux for the Homemade Sauce – Salted or unsalted melted butter, onion, celery and all purpose flour.
• Seasonings – Salt, lemon pepper or black pepper, seafood seasoning i.e. Old Bay or your favorite, granulated garlic or garlic powder and onion powder.
• Milk – Whole milk or half and half for moisture.
• Cheese – Shredded sharp white or regular cheddar cheese, Swiss cheese or Gruyere cheese for a melty cheesy flavor.
• Veggies – Frozen petite peas add a hint of sweetness and texture. You’ll also need celery and sweet onion or yellow onion for the sauce. 
• Topping – French fried onions.
• Garnish – Chopped fresh chives or flat leaf parsley for a fresh flavor..

How to Make Homemade Tuna Noodle Casserole Recipe

• Heat Oven and Prepare Dish – Preheat oven to 350 degrees f and spray baking dish with cooking spray.
• Boil Pasta – Cook noodles per the package in salted water until al dente. Drain well.
• Make the Sauce – Cook together butter, celery and onion over medium-heat until softened. Add flour, stirring until absorbed to make a roux.
• Spices – Add salt, lemon pepper, seafood seasoning, garlic and onion powder. Stir to combine.
• Add Milk – Gradually add milk, let simmer to thicken. Add cheese, stir until melted.
• Combine – Add cooked noodles, tuna and peas. Mix well, and pour into the greased baking dish. Sprinkle the top with reserved cheese and French fried onions.
• Oven – Bake per the baking time in the recipe until golden brown and bubbly.
• Serve immediately garnished with fresh chives or parsley, if desired.

Kitchen Equipment to Make Tuna and Noodle Casserole No Soup

• Large saucepan or pot. If you use a large pot to make the sauce it can double as a mixing bowl.
• Measuring cups and measuring spoons.
• Balloon whisk.
• Sharp knife and chopping board.
• Pasta cooker.
• Cheese grater.
• 13×9-inch casserole dish.

Recipe Variations, Tips and Substitutions

• Pasta – I use wide egg noodles, not extra wide noodles or medium egg noodles in this dish. The sauce is designed to work with this and not a larger pasta. You could also adapt using medium shells or classic elbow macaroni in a pinch.
• Cheese Options – You can use white cheddar cheese, medium cheddar cheese, Gruyere cheese or Swiss cheese in this dish. In a pinch, monterey jack makes a deliciously mild cheese sauce or use spicy pepper jack cheese for a little heat. Adapt the cheese using your preference or what you have on hand.
• Peas – Depending on your family’s taste one cup of peas may be ample. If they love peas, you could increase the amount to two cups.
• Vegetables – Steamed broccoli florets, green beans and sliced mushrooms would also work well in this dish.
• Seafood Spice – Adding seafood seasoning gives this dish a little something extra in flavor. I use Old Bay and Seafood Magic, but there are a plethora of seafood seasoning combinations available. Use a blend that you enjoy and you’ll be good to go.
• Fresh Garlic Cloves – 2-3 cloves of minced fresh garlic may be simmered with the onion and celery in place of granulated garlic, if desired.
• Lemon Pepper – If you don’t have lemon pepper, you may use the same amount of black pepper and add a splash of fresh lemon juice.
• Topping Options – After pouring the noodle mixture into the casserole dish I love topping this with crushed french fried onions. However, you can also use buttered breadcrumbs, Ritz crackers, panko bread crumbs or simply use Parmesan cheese. I’ve even topped this Southern tuna noodle casserole with crushed potato chips from time to time.

Storage and Leftovers

• Serving Options – This tuna and noodle casserole can stand alone as a one dish meal, if you’re in a hurry. That being said, a Wedge Salad and some warm Garlic Bread goes a long way alongside this filling pasta dish.
• Leftovers – Store baked Homemade Southern Tuna Casserole in an airtight container or covered with plastic wrap, chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in single serving portions in the microwave or in the oven.
• Freezer – You could freeze leftovers for up to 2 months. thaw in the fridge and reheat in a preheated 350°F oven, in an air fryer or the microwave.

More Easy Casserole Recipes to Make

• Chicken Bacon Ranch Potato Casserole is a family pleaser!
• Barbecue Beef and Tater Tots Casserole is a one dish meal.
• Cheese Hash Brown Casserole is sometimes called funeral potatoes. It’s a popular potluck dish.
• This Easy Cornbread Casserole complements from Southern comfort food and Mexican inspired entrees.
• The kiddos will flip for this Cheesy Hot Dog Macaroni Casserole.
• Creamy Chicken and Rice Casserole is comfort food done right.
• Rich and hearty Beef and Noodles Casserole.
• Seafood Casserole from Food Network.

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Helpful Kitchen Items: 

• 13×9 inch Dish
• Cheese Grater
• Spatula
• Chopping Board and Knives