This Homemade Tuna Noodle Casserole is an update on an old classic. It's made using a flavorful homemade sauce that elevates it taking this potluck star to another level.
Homemade Tuna Noodle Casserole
Tuna Noodle Casserole isn't a new dish, it's a beloved vintage casserole we've eaten for generations. The most common version utilizes canned soups for the sauce making it a super easy dish to prepare. While I use canned soups from time to time in casserole recipes such as crockpot chicken and dressing and au gratin ranch potatoes, this tuna casserole is made with a homemade sauce to kick it up a few notches.
Tips for Making Homemade Tuna Noodle Casserole
- I use wide, not extra wide noodles, in this dish.
- You can use white cheddar, regular cheddar, Gruyere or Swiss cheese in this dish. In a pinch, monterey jack makes a delicious mild cheese sauce. Adapt the cheese using your preference or, what you have on hand.
- I recommend topping this with crushed french fried onions however, you can also use buttered bread crumbs or even crushed potato chips.
- Depending on your family's taste one cup of peas may be ample. If they love peas, you may use up to two cups.
- 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.
Dishes to Serve with Tuna Casserole
This casserole can stand alone, 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. You may also enjoy this tuna salad recipe from Spend with Pennies.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Homemade Tuna Noodle Casserole
- 12 oz wide egg noodles cooked al dente
- 6 tablespoon salted or unsalted butter
- 1 small onion diced
- 1 rib celery diced
- ⅓ cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon lemon pepper or black pepper
- 1 teaspoon seafood seasoning i.e. Old Bay or your favorite
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon onion powder
- 4 cups whole milk or half and half
- 3 cups shredded sharp white or regular cheddar cheese, Swiss or Gruyere divided
- 3 6 oz cans tuna drained
- 1-2 cups frozen petite peas adjust amount to your taste
- 1 cup french fried onions crushed
- fresh chopped chives or parsley for garnishing `optional
- Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
- Cook noodles per the package in salted water until al dente. Drain well.
- Meanwhile in a deep large saucepan, cook together butter, celery and onion for 2 minutes over medium until softened. Add flour, stirring until absorbed to make a roux. Simmer 1 minute.
- To the roux add salt, lemon pepper, seafood seasoning, garlic and onion powders. Mix well.
- Increase heat to medium-high and gradually mix in milk. Stir until fully combined, bring to a boil. Immediately lower heat and allow to gently bubble for 5 minutes. Remove from heat, mix in 2 cups cheese until melted.
- To the pot add noodles, tuna and peas. Mix well, and pour into baking dish. Sprinkle with remaining 1 cup cheese and fried onions.
- Bake for 30-35 minutes or until golden and bubbly. Serve immediately garnished with fresh chives or parsley, if desired.
- 2-3 cloves of minced fresh garlic may be simmered with the onion and celery in place of granulated garlic, if desired.
- If you don't have lemon pepper, you may use the same amount of black pepper and add a splash of fresh lemon juice.
Can you use whole wheat flour in place of white?
I haven't tested that swap specifically, but you likely could adapt using whole wheat flour as a thickener in place of the all purpose flour. If you try it, let us know how it goes.
Can this be made and frozen unbaked and then before baking, top with the french fried onions? I would love to make this for my Mom but put in 2 pans so one could be eaten and the other one froze. Some casserole freeze well and some do not. Thank you.
Hi Candice, you sure can. When freezing pasta, try not to overcook it initially, and it should be fine. Yes, top with french onions just before baking.
Thank you so much.
Hi Melissa, my family are not tuna fish eaters. Could I use can chicken instead? What seasoning would you suggest I use, instead of the old bay?
I love your recipes!
Hi Sandy, you can indeed use chicken in this recipe in place of tuna. Rotisserie chicken seasoning or maybe Herbes de Provence, the sky's the limit with seasoning blends.