This Cheesy Tuna Noodle Casserole recipe is a hearty, homemade meal perfect for cozy winter nights or slow weekends in the kitchen. Inspired by a Midwest favorite, it’s packed with savory flavors, tender egg noodles, and convenient canned tuna with no cream of mushroom soup needed! Serve a crowd or store for meal prep, the options are endless with this homemade tuna noodle casserole recipe.

A serving of tuna noodle casserole with a crispy breadcrumb and cheese topping is displayed on a dark green backdrop with silverware and a mauve colored linen

I first tried to create this classic American dish way back as a baby food blogger in the beginning of 2017. At the time, I was sure I had just created the best tuna noodle casserole recipe out there…I was so proud!

And wow. I had a LOT to learn.

Since then, I’ve re-tested and improved the recipe, made some major updates to the instructions, and added brand new photos. Trust me, the previous batch looked anything but appetizer. Just giving a lot of sad Tuna Helper slopped onto a plate, if you know what I mean.

But I think this new version of my Cheesy Tuna Noodle Casserole is much, much better. It’s not the quickest thing to make – that’s why Tuna Helper exists, and we love it around here! But trust me, the extra effort for this dish is worth it.

Cheesy Tuna Noodle Casserole is displayed in a deep red braising pan in a kitchen scene, with a wooden serving spoon resting inside the pan as if it just served a portion of the casserole

Why You’ll Love This Tuna Noodle Casserole Recipe

A creamy, flavorful from-scratch sauce replaces canned soup. But don’t be intimidated, I’ll guide you through the steps to make a basic roux with simple pantry ingredients.
It’s the kind of meal you’ll look forward to on a slow, cold weekend if you want to warm yourself up from the inside out.
My favorite part is the crispy panko topping, so be as generous as you want with the cheese and bread crumbs before you pop it in the oven!

A wooden serving spoon lifts a heaping scoop of cheese tuna casserole from a dark red braising dish. The melted cheese stretches between the noodles and the crispy bread crump topping is golden brown

To be honest, this isn’t my first pick for a busy weeknight where we’re rushed on time and just need to get something on the table. But this is good ol’ Midwest comfort food, and if you want something hearty, cheesy, and filling for a Sunday supper, this is a great recipe for exactly that.

If you’re looking for something similar (AKA, a nice cozy baked pasta meal) try my Baked Rigatoni with Basil, Boursin, and Buttery Breadcrumbs or browse this collection of Winter Casserole Recipes!

A close view into a cheesy tuna noodle casserole, showing the creamy sauce and melted cheese with a wooden serving spoon included as if about to serve the meal

Cheesy Tuna Noodle Casserole Ingredients

Here’s what you need to make this homemade casserole. If you prefer grocery delivery, use this ready-to-order list from our friends at Instacart. It’s an affiliate link so I’ll make a small commission if you do, which helps support the content on this blog!

Butter plus a little bit of olive oil or cooking spray
Yellow onion
Mushrooms, such as baby bella or cremini
Low sodium soy sauce
Apple cider vinegar
Low sodium chicken broth or stock
Heavy cream
All-purpose flour
Frozen green peas
Canned tuna
Egg noodles
Shredded cheese. I recommend a mixture of mozzarella, gouda, or provolone. I tested this recipe with cheddar cheese and while it still works, I preferred the flavor and color of the other types of cheese listed.
Panko bread crumbs

The ingredients needed to make a homemade tuna noodle casserole recipe are displayed on a dark teal background in various ramekins and prep bowls, including butter, egg noodles, panko bread crumbs, frozen green peas, diced onions, sliced mushrooms, soy sauce, apple cider vinegar, heavy cream, shredded cheese, all-purpose flour, and chicken broth

You’ll also need a large sauté pan or skillet, baking dish, and aluminum foil. I like to make mine in a large braising pan with a lid so I can cook on the stovetop and bake all in one pan.

Wondering which type of tuna to buy?

Don’t overthink it, any type of canned tuna can work in tuna noodle casserole! Canned tuna is one of my favorite pantry staples because it’s shelf-stable and pretty affordable. I love it for quick easy lunches, like rice bowls or tuna salad. As a dietitian, I don’t think any of them is necessarily the “wrong” choice if it fits your budget.

A side view of a portion of cheesy tuna noodle casserole served on a white ceramic plate with a silver fork positioned to the side. The noodles are piled high with visible pieces of mushrooms and green peas throughout, topped with melted cheese and golden brown breadcrumbs

That being said, there is a different flavor between certain types of canned tuna fish. I like to use tuna in water because it drains easily. No-salt added options will have a milder flavor, but can be a great choice if you’re sticking to a low-sodium diet.

Albacore tuna and skipjack tuna are probably the two most common types you’ll see. I go for solid white albacore tuna. It holds up better for mixing, whereas skipjack tuna (often called “chunk light tuna”) has a fishier flavor and the small chunks can get lost in the casserole. If you have picky kids or a strong preference on flavor or texture, go for what works best for you.

How to Make Tuna Noodle Casserole

Follow these steps to make a homemade tuna noodle casserole that will have you coming back for seconds!

Prep your work area and measure out all ingredients. Dice the onion and clean and slice the mushrooms. Open and drain the cans of tuna fish, and preheat the oven to 350 degrees F.
Heat your large skillet or braising pan over medium to medium-high heat. Add some olive oil if needed, then add the diced onions. Cook them for 3-4 minutes or until they start to become translucent. Add the sliced mushrooms and cook for 6-7 minutes more or until the mushrooms start to brown. The veggies will sweat out moisture as they cook, so cook long enough that they appear dry roasted.
Reduce the heat and stir in the soy sauce and vinegar and cook until the liquid is reduced. This should take about 4-5 minutes on lower heat. Once the onions and mushrooms are jammy with a deep brown color, transfer them out of the skillet or braising pan.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the egg noodles to the boiling water and cook according to package directions for something slightly less than al dente, about 6-7 minutes. Drain and set aside while you make the homemade sauce.
Make a simple roux by melting the butter. Sprinkle in the flour and whisk until combined in a smooth paste. Stir constantly to avoid lumps or scorching, letting the roux bubble and spread. Cook for 3-4 minutes or until golden brown in color.
Pour in the chicken broth or stock along with the heavy cream. Slightly increase the heat and stir constantly until the creamy sauce is thickened, which can take a few minutes. Once it reaches a gravy-like consistency, turn off the heat and stir in the onions and mushroom mixture, peas, and tuna. This is also where you can stir in some extras for more flavor, like dijon mustard or garlic powder. I add some of my All-Purpose MSG Seasoning throughout the cooking process, tasting as I go.
Once combined, add the drained egg noodles and stir once again. Transfer to a lightly greased casserole dish and spread evenly (or leave in the braising pan if using that instead). Top with the shredded cheese and panko bread crumbs.
Bake for 15-20 minutes, covered, then cook under the broiler setting for 5 minutes to toast the crispy panko topping. Once browned and bubbly, remove from the oven and serve while hot.

A graphic showing the steps to make a homemade tuna noodle casserole, as described in the instructions. The same overhead angle is used for each of the six process photos

Storage and Meal Prep Tips

Any leftover tuna noodle casserole will last up to 3-4 days in the refrigerator. To me, this is one of the best parts because I cook once but have easy dinners for the next few nights.

Let your cooked casserole cool before transferring it into an airtight container. Just be careful not to wait too long, as food left out at room temperature for more than two hours is a food safety concern.

A styled plate of cheese tuna noodle casserole is displayed on a dark teal backdrop in a kitchen scene, serve on a beige ceramic plate with a silver fork positioned on the right side as if about to take a bit. The tuna casserole is golden brown and topped with a crispy breadcrumb topping

The next time you’re ready to enjoy, just reheat in the microwave in short bursts until heated through. Note that the egg noodles tend to absorb moisture from the cream sauce, so add some extra cheese when reheating to bring it back to life.

So with that, you’re all set to make a Cheesy Tuna Noodle Casserole! I can’t wait for you to put your own spin on this classic dish.

Cheesy Tuna Noodle Casserole

4.97 from 29 votes

This updated version of the classic Cheesy Tuna Noodle Casserole will have you coming back for seconds! The creamy sauce is made from scratch, coating the tender egg noodles and flaky tuna, and topped with bubbly topping of melted cheese and crispy bread crumbs. Serve on a slow weekend for a cozy dinner and enjoy leftovers all week.

Prep Time 25

Cook Time 35

Total Time 1

Print Recipe Rate Recipe Pin Recipe

Servings: 8 servings

Equipment

cutting board and sharpened knife
measuring cups and spoons
large saute pan or skillet
large pot
colander or large strainer
casserole dish or braising pan, with lid
cooking spray and aluminum foil, if needed to grease and cover a casserole dish

Ingredients

1 medium yellow onion, diced, or about 1 1/2 cups
8 oz mushrooms, such as baby bella or cremini, sliced
3 tbsp low sodium soy sauce
2 tbsp apple cider vinegar
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 1/2 cups low sodium chicken broth or stock
2/3 cup heavy cream
1 cup frozen peas
3 5-oz cans tuna, solid albacore or chunk light (skipjack) packed in water, drained
16 oz wide egg noodles
All-Purpose MSG Seasoning, to taste
1 1/2 cups shredded cheese, mozzarella, gouda, provolone, or similar
3/4 cup panko bread crumbs

Instructions

Prep your work area and measure out all ingredients. Dice the onion and clean and slice the mushrooms. Open and drain the cans of tuna fish, and preheat the oven to 350 degrees F.
Heat your large skillet or braising pan over medium to medium-high heat. Add some olive oil if needed, then add the diced onions. Cook them for 3-4 minutes or until they start to become translucent. Add the sliced mushrooms and cook for 6-7 minutes more or until the mushrooms start to brown. The veggies will sweat out moisture as they cook, so cook long enough that they appear dry roasted.
Reduce the heat and stir in the soy sauce and vinegar and cook until the liquid is reduced. This should take about 4-5 minutes on lower heat. Once the onions and mushrooms are jammy with a deep brown color, transfer them out of the skillet or braising pan and hold in a prep bowl.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the egg noodles to the boiling water and cook according to package directions for something slightly less than al dente, about 6-7 minutes. Drain and set aside while you make the homemade sauce.
Make a simple roux by melting the butter. Sprinkle in the flour and whisk until combined in a smooth paste. Stir constantly to avoid lumps or scorching, letting the roux bubble and spread. Cook for 3-4 minutes or until golden brown in color.
Pour in the chicken broth or stock along with the heavy cream. Slightly increase the heat and stir constantly until the creamy sauce is thickened, which can take a few minutes. Once it reaches a gravy-like consistency, turn off the heat and stir in the onions and mushroom mixture, peas, and tuna. Season to taste with salt, pepper, garlic, dijon mustard, or all-purpose MSG seasoning.
Once combined, add the drained egg noodles and stir once again. Transfer to a lightly greased casserole dish and spread evenly (or leave in the braising pan if using that instead). Top with the shredded cheese and panko bread crumbs.
Bake for 15-20 minutes, covered, then cook under the broiler setting for 5 minutes to toast the crispy panko topping. Once brown and bubbly, remove from the oven and serve while hot.

Notes

Store leftovers in an airtight container for up to 3-4 days in the refrigerator. To reheat, microwave until heated through.

Nutrition

Serving: 1 serving, Calories: 478 kcal, Carbohydrates: 55 g, Protein: 19 g, Fat: 21 g, Saturated Fat: 12 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 6 g, Trans Fat: 0.3 g, Cholesterol: 102 mg, Sodium: 433 mg, Potassium: 432 mg, Fiber: 4 g, Sugar: 5 g, Vitamin A: 783 IU, Vitamin C: 9 mg, Calcium: 165 mg, Iron: 2 mg

Course: Main Course

Cuisine: American

Keyword: Casserole, Cheesy Tuna Noodle Casserole, Pasta, Tuna Noodle Casserole

I hope you agree that this Cheesy Tuna Noodle Casserole recipe is indeed worth the extra effort. If you try it out, let me know what you think by leaving a comment or rating on the recipe card!

And as always, thanks for stopping by the Street Smart Nutrition blog. You can find more and follow along on Instagram and YouTube (plus all the other social media platforms), and don’t forget to sign up for my newsletter so you never miss a new post.

Cheers to more fearlessly nourishing meals!

Disclosure: This post was originally published in January 2017 as part of a Recipe ReDux contest. It has since been updated to improve the overall quality of the information and/or images. I was not compensated for my time.