Old-Fashioned Tuna Noodle Casserole
With a buttery, crunchy topping and plenty of saucy noodles, this old-fashioned Tuna Noodle Casserole is one of the best things you can do with a couple of cans of tuna. It’s so hearty and delicious, and with just a few pantry and fridge staples, you can have a hot and bubbly meal on the table in no time.
Good casseroles never go out of style, and this old-fashioned Tuna Noodle Casserole recipe is made with comforting egg noodles in a homemade creamy sauce. Here’s what I love about this dish. I grew up with Betty Crocker’s tuna casserole, which was made with canned tuna and canned soup. But there is no canned soup in this recipe! Homemade sauce is the best (and healthier)! It’s warm, saucy, and noodle-y stick-to-your-ribs goodness.
This is what I love about tuna casserole
Everyone loves this simple classic tuna noodle casserole, and I love that I can make it ahead of time and pop it in the oven to cook before serving. This dish also serves a crowd, but I love it because of the leftovers, and it’s affordable. It makes great lunches the next day, but it can also be reheated for dinner again during the week.
Affordable Old-Fashioned Tuna Noodle Casserole
Did I mention how affordable this dish is to make? Canned tuna is inexpensive, and aside from a bit of cream cheese and a bit of Parmesan cheese, there’s nothing pricy in this dish. It’s great for stretching your dollar, and because it is so hearty and so good, nobody will mind the absence of expensive chicken or beef. If you love tuna, you can also check out our post, 9 easy canned tuna meals or Tuna Apple Salad.
Here’s what is needed to make a classic tuna casserole
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Diary: butter, milk, cream cheese, Parmesan cheese
- Dry ingredients: All purpose flour, salt, pepper
- Pantry items: Worcestershire sauce, egg noodles, canned tuna, pimentos, Ritz crackers
- Veggies: Frozen peas, mushrooms (we use canned), pimentos
What kind of tuna makes the best casserole?
You can use any kind of canned tuna, but my favorite is albacore white tuna. It has a milder flavor than most. Make sure you’re getting water-packed tuna, and drain it well. Flake the tuna a bit after adding it to the casserole so it mixes evenly. TIP: We buy albacore tuna at Costco.
How do you make an old-fashioned tuna noodle casserole?
- Preheat your oven to 350 and spray a 9×13 baking dish with cooking spray.
- Melt the butter in a saucepan over medium heat then stir in the flour until well mixed.
- Gradually add the milk and cream cheese and stir over low heat until melted and thick.
- Season with salt, pepper, and Worcestershire sauce.
- Boil the pasta according to the package directions while you’re making the sauce. Drain the cooked noodles.
- Combine the cooked and drained noodles with the sauce, flacked tuna, frozen peas, mushrooms, and pimentos. Mix well.
- Transfer the casserole mixture to the baking dish.
- Crush the Ritz crackers in a small bowl and combine with Parmesan cheese. Mix well and sprinkle on top of the casserole.
- Bake the casserole for 20-25 minutes or until hot and bubbly.
Sandy’s tips and substitutions:
- Albacore white tuna is my favorite for this tuna noodle casserole recipe, but any kind of water-packed tuna will work.
- Canned mushrooms are so easy, but you could also add thinly sliced fresh mushrooms.
- Egg noodles are traditional in this dish, but any short noodles like elbows or penne will work.
- If you’re prepping this recipe but baking it later, cool the noodles under cold tap water to stop them from cooking. You may need to add a few extra minutes of cooking time if the sauce and noodles are cold when they go into the oven.
- Make ahead and reheat later (covered in the oven on low).
Serving suggestions
This is a flavorful dish that’s complete with noodles, protein, and veggies. So you really don’t need much else with it. If you wanted to serve something on the side, I’d suggest a green salad or even a side of more veggies. These old-fashioned buttermilk biscuits are fabulous, too.
Storage
Store any leftover tuna noodle casserole in the fridge in an airtight container for 3-4 days. You can warm it up in the microwave or oven. Add a splash of milk to make it creamier if it’s been a few days since you cooked it.
Check out more awesome casseroles:
- Taco Casserole
- 4-Cheese Meatball Casserole
- Cheese Broccoli Casserole
- Chicken, Black Rice & Bean Casserole
Get the Recipe:
Old-Fashioned Tuna Noodle Casserole
Ingredients
- 6 Tbsp. butter
- ¼ cup flour
- 2 cups milk
- 8 oz. cream cheese
- 1 tsp. salt and pepper
- 3-4 Tbsp. Worcestershire sauce, to taste
- 12 oz egg noodles, 1 package
- 2 7 oz. cans white albacore tuna, drained and flaked
- 1 cup frozen green peas
- 4 ½ oz can sliced mushrooms, drained
- 4 oz. jar pimientos, drained
- ¼ cup melted butter
- 30 butter crackers like Ritz crushed
- ¼ cup Parmesan cheese. grated
Equipment
Instructions
- Preheat oven to 350 degrees.
- Make the sauce by melting the butter in a saucepan; stir in the flour until blended. Gradually stir in the milk. Crumble the cream cheese and stir until melted. Season with salt, pepper, and Worcestershire. Taste and see if you need to adjust seasoning.
- While the sauce is cooking, make the pasta according to package directions; drain.
- In a large bowl, combine the cooked pasta with the sauce; add the tuna, frozen peas, mushrooms, and pimentos. Mix well and spoon into a 9×13 prepared (greased) pan.
- In a small bowl add the crushed Ritz craackers, melted butter, and Parmesan cheese. Mix well and sprinkle on top of the casserole.
- Bake for 20-25 minutes or until crumbs are golden brown and casserole is bubbling around the sides.
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Substitute cream cheese for Velveeta and you will be in heaven