Easy Tuna Casserole Recipe

Tuna casserole fresh from the oven with golden topping

This creamy, cheesy tuna casserole skips the canned soup but keeps all the comfort. Made with pantry staples and ready in under an hour, it’s the perfect weeknight dinner or freezer-friendly meal.

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Course: Casserole

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Servings

Calories: 420kcal

Author: Chloe White

Cost: $10

Equipment

1 9x13 Baking Dish Greased or lined
1 Saucepan For making the sauce
1 Whisk For the roux/sauce
1 Mixing Bowl To combine ingredients

Ingredients

12 oz Egg noodles Or 3 cups cooked rice
2 cans Tuna Drained in water or oil
3 tbsp Butter Unsalted
3 tbsp All-purpose flour
2 cups Milk Or 1½ cups milk + ½ cup broth
1½ cups Shredded cheddar Sharp preferred
½ cup Parmesan cheese Optional for flavor
½ tsp Garlic powder
½ tsp Onion powder
½ tsp Salt Adjust to taste
¼ tsp Black pepper Freshly ground
1 cup Frozen peas Optional
1 cup Breadcrumbs Or crushed chips/crackers
1 tbsp Olive oil or butter To mix with topping

Instructions

Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
Cook noodles according to package directions; drain and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes.
Slowly add milk while whisking to create a smooth sauce.
Stir in cheese, garlic powder, onion powder, salt, and pepper until melted and thickened.
In a large bowl, combine cooked noodles, tuna, peas (if using), and sauce.
Pour into prepared baking dish and spread evenly.
Mix breadcrumbs with olive oil or butter and sprinkle over casserole.
Bake uncovered for 25–30 minutes, until bubbly and golden.
Let rest 5 minutes before serving.

Notes

You can make this casserole up to 2 days in advance and refrigerate before baking.

For a gluten-free version, use GF pasta and breadcrumbs.

Swap tuna for canned salmon or shredded rotisserie chicken for variation.

Pairs well with a green salad or roasted veggies.

Nutrition