Last Updated on June 25, 2025

There’s something comforting about old-school recipes — the kind you grew up with at family dinners or church potlucks. For me, tuna noodle casserole is one of those dishes. But while the version I remember involved a can of cream of mushroom soup, I’ve learned over the years how easy (and better-tasting) it is to make this classic from scratch.

I’ve spent a lot of time in the kitchen reworking the classic recipes I grew up with, using fresh ingredients and simple techniques. And this cheesy tuna noodle casserole is one I’ve made more times than I can count. In this post, I’ll show you how easy it is to skip the canned soup and make a rich, creamy béchamel sauce with fresh mushrooms and sharp cheddar. It’s pure comfort food, and I’m excited for you to give it a try.

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Why You’ll Love This Recipe

This tuna casserole has everything you want: tender egg noodles, savory tuna, sweet peas, gooey cheese, and a crispy topping. But by skipping the canned soup and making a quick béchamel, you get a cleaner, fresher flavor without sacrificing any of the comfort.

You’ll also find tips for choosing the right kind of tuna, ideas for easy topping swaps, and advice for reheating leftovers so they taste just as good the next day.

Ingredients You’ll Need

Here’s what you’ll need to make this from-scratch tuna noodle casserole:

Egg Noodles — Wide or narrow, both work great.
Canned Tuna — I prefer albacore tuna in water for its firm texture and mild, clean flavor.
Fresh Mushrooms
Onion
Frozen Peas
Sharp Cheddar Cheese
Chicken Broth
Whole Milk
Butter
Flour
Topping Options: Crushed potato chips, Panko, plain bread crumbs, or crushed Ritz crackers.
Salt and Pepper

A Quick Note on Tuna

Not all canned tuna is the same. I always reach for solid white albacore in water because it’s firmer and less fishy than chunk light tuna, which often includes different species like skipjack. Drain it well before using to avoid extra liquid in your casserole.

How to Make Cheesy Tuna Noodle Casserole

Cook the Noodles

Boil egg noodles in salted water until just tender (check your package for timing). Drain and set aside.

Sauté the Vegetables

In a large pot or Dutch oven, melt butter over medium heat. Add sliced mushrooms and cook for about 3-4 minutes, letting their moisture cook out. Stir in the chopped onion, season with salt and pepper, and cook until soft and translucent.

Optional: Add thinly sliced celery if you like a little extra crunch.

Make the Béchamel

Stir in flour and cook for about a minute to eliminate the raw flour taste. Gradually whisk in the milk until smooth, then add the chicken broth. Bring to a simmer and cook until the sauce thickens, about 3-5 minutes.

Assemble the Tuna Casserole

Lower the heat and stir in the drained tuna, frozen peas, and cooked noodles. Gradually add the shredded cheese, stirring until fully melted. Taste the mixture and adjust salt and pepper as needed.

If the casserole mixture seems too dry, add more whole milk and stir. It should be somewhat moist as the noodles will naturally absorb some liquid.

Add the Topping and Bake

Transfer everything to a greased 9×13-inch casserole dish. Sprinkle your topping of choice over the surface. If using breadcrumbs or Panko, toss them first with a tablespoon of melted butter for a golden, crispy finish.

Bake at 350°F for 15-20 minutes, or until the topping is crisp and the sauce bubbles at the edges.

Storing and Reheating

Leftovers will keep in the fridge for up to 3 days. To reheat, add a splash of milk or broth and warm in the microwave or on the stove over medium-low heat.

Freezing: You can also freeze this casserole in an airtight container or food-saver bag for up to 3 months. Thaw in the fridge overnight before reheating.

In our house, the leftovers get gobbled up the next day for lunch.

Concluding Thoughts About the Tuna Noodle Casserole

If you’ve never made tuna noodle casserole from scratch, you’ll be surprised by how quick and satisfying it is. That rich, creamy sauce combined with the savory tuna and crispy topping makes it pure comfort in a casserole dish.

It’s a simple, feel-good meal you can pull together on a busy night, and one that tastes just as good as leftovers.

I hope this recipe makes it onto your family’s favorites list too. If you give it a try, let me know how it turns out!

Here Are Some More Tasty Recipes To Try:

Cheesy Tuna Noodle Casserole (No Canned Soup)

“Make the best tuna noodle casserole from scratch with a creamy mushroom sauce, tender noodles, and crispy topping. No canned soup needed.

5 from 3 votes

Print Pin Rate Save

Course: Main Course

Cuisine: American

Keyword: cheesy tuna noodle casserole recipe, tuna noodle casserole

Prep Time: 10

Cook Time: 35

Servings: servings

Calories: 402kcal

Author: Joe Boyle

Ingredients

15 oz. canned tuna (3 cans)
12 oz. egg noodles
1/2 cup onion, finely chopped (small yellow onion)
8 oz. mushrooms, thin sliced
4 tbsp. butter
1/4 cup all purpose flour
2 cups whole milk
1 1/2 cups chicken broth
12 oz. frozen peas
8 oz. sharp cheddar cheese, grated
1 cup crushed potato chips
1 tsp. kosher salt
1 tsp. black pepper
2 stalks celery, thinly sliced, (optional)

Instructions

Cook the noodles according to package instructions, then drain and return them to the pot and set aside.
Preheat your oven to 350°.
Using a 5 to 6 quart Dutch oven or large pot, melt the butter on medium heat then add the sliced mushrooms. Stir them occasionally and cook for 3 minutes. Then add the onion, salt, and pepper and cook for an additional 5 minutes for the onion to become translucent. Add the celery if using.
Add the all-purpose flour and cook for 1 to 2 minutes stirring to cook off the raw flour taste. Then slowly add the milk while constantly stirring to prevent lumping of the flour. Then stir in the chicken broth. Bring to a boil and cook 3 minutes for the liquid to thicken.
Set your burner to low and add the peas, tuna, and noodles. Toss the noodles to fully coat them with the béchamel. Next, add the shredded cheese in small amounts at a time and stir it in to melt and prevent clumping. Remove the pot from the heat and taste and adjust seasonings if necessary. Add more whole milk, a little at a time, if the mixure seems dry.
Coat a 9 by 13-inch casserole dish with cooking spray then pour in the tuna and noodles. Level the casserole with a spoon then apply the potato chips in an even layer. Place the casserole in the oven for 15 to 20 minutes until it browns slightly and bubbles around the edges. Serve hot.

Notes

The tuna that I used was Wild Planet solid albacore packed in water. 3 cans equaled 15 ounces. Albacore tuna is tightly packed, so I like to use a fork to break it into smaller pieces. This will also prevent the casserole from having "dry" spots that are not very appealing.
You can substitute macaroni pasta for the egg noodles.
Canned salmon or chicken can be used rather than tuna.
Store leftovers refrigerated in an air-tight container for up to 3 days. Reheat in a microwave or in a saucepan on the stove, adding a bit more milk or broth to loosen it up. Freeze for up to 3 months in an air tight container.
If you would like to add some thinly sliced celery, add it in when you add the onion.
Bread crumbs, crumbled Ritz crackers, or Panko bread crumbs can be used rather than potato chips for the topping. Just place them into a small bowl and pour in about a tablespoon of melted butter. Stir the crumbs around to coat with the butter.

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