This easy classic tuna noodle casserole from scratch has ZERO processed ingredients! It’s made healthier by using no canned soups, whole wheat pasta, and less fat than other old fashioned tuna casseroles. Plus, you can make it ahead- it’s freezable!
Friends, let’s be honest. There is NOTHING like a casserole on cold evenings.
It’s comfort food at its finest. On a cold, dreary winter day, your mood can be instantly elevated by the magical healing properties of a casserole.
And this tuna casserole is the ultimate rich, creamy concoction that you need, without being heavy or unhealthy. It’s such a great way to enjoy guilt-free creamy comfort food!
Bonus: your kids will LOVE it.
What makes this tuna casserole healthy?
Most tuna casserole recipes call for processed ingredients and lots of fat. I made a few modifications so this recipe is healthier than others WITHOUT sacrificing taste or the delicious creamy texture.
- It’s lower in fat: I used less butter than other recipes, and replaced half the milk with chicken stock. You can also use veggie stock. I also only used 1 cup of shredded cheese on top.
- It’s made with whole grains: I used whole wheat pasta instead of traditional egg noodles. You can use any kind you want- I chose fusilli, but rotini, penne, or whole grain egg noodles would work.
- It has NO processed ingredients or canned soups. Many similar recipes require canned cream of mushroom soup, which is often high in fat and salt. Instead, I used healthy, fresh mushrooms (and a lot of them!), and a thick creamy base made from scratch to control how much sodium is in it.
How to make tuna casserole from scratch
- First, cook the vegetables. Sauté some onions, celery, and garlic in butter. Then, add mushrooms.
- Cook the pasta while you’re making the filling. When it’s done, drain it.
- Once the veggies are done, add some all-purpose flour to the skillet and stir to coat. Cook it for a minute or so until the raw flour taste cooks out. If you prefer, you can use whole wheat flour for this.
- Pour in some milk and chicken broth to the skillet. Stir, and continue heating to form a thick sauce.
- Add tuna and the cooked pasta and stir to coat.
- Transfer the mixture to a buttered baking dish and top with buttered breadcrumbs and cheese.
- Bake!
Tips and tricks
- When sautéing the mushrooms, try not to stir them too much. This will allow the liquid to be drawn out and evaporate, resulting in concentrated mushroom flavor. Here’s more on how to perfectly sauté mushrooms.
- Use albacore tuna packed in water. It’s the most “meaty” of the canned tunas, so it will hold its own when mixed with all the other ingredients.
- Flake the tuna apart with a fork right in the can. This will help break it up and you won’t need to get another bowl dirty!
Can I freeze tuna casserole or make it ahead?
Yes!
If you want to make the casserole a few days in advance, you can store it unbaked in your refrigerator for up to 5 days. Just assemble it, and cover it tightly with foil. You’ll need to bake it for a little longer since it will be cold to start, so I recommend 20 minutes covered, and 15-20 minutes uncovered,.
You can also assemble and freeze this classic tuna casserole for up to 3 months. Again, cover it tightly. I do recommend defrosting it completely in your fridge before baking it, for 24-48 hours. Then, bake 20 minutes covered, 15-20 minutes uncovered.
This is a great opportunity to make two and freeze one for later!
Can I make it gluten-free?
I haven’t tried it personally, but yes you can. Just substitute the pasta and breadcrumbs with a gluten-free version. Chickpea pasta would be great in this, and gluten-free breadcrumbs are pretty easy to find in any grocery store.
You also need to use a gluten-free thickener, such as cornstarch or arrowroot powder, in place of the all-purpose flour.
Can I make it with fresh tuna?
While I prefer to sear fresh tuna steaks quickly to medium-rare doneness, you could theoretically use fresh tuna instead of canned for this recipe.
You could bake it seasoned with salt and pepper, and flake it apart with a fork. Or you could poach it in salted water (like this poached salmon recipe), then flake it apart.
Other easy recipes with canned tuna
Other comforting casserole recipes
- Chicken and Corn Enchilada Casserole
- Wild Rice and Mushroom Casserole
- Paleo Slow Cooker Stuffed Cabbage Casserole
Be sure to check out all my other fish and seafood recipes!
Tuna Casserole from Scratch (no canned soups!)
Equipment
- Large Skillet
Ingredients
- 8 oz. whole wheat pasta (rotini, egg noodles, fusili, etc.)
- 3 tablespoons butter plus more for greasing pan
- 1 onion diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 16 oz. mushrooms chopped
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup chicken stock/broth or vegetable broth
- kosher salt and black pepper to taste
- 12 oz. canned albacore tuna packed in water drained and flaked apart with a fork (2 small cans or 1 large)
- 1/2 cup breadcrumbs
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 375 degrees F and butter a 9x13 baking dish. Set aside.
- Cook pasta in salted water according to directions.
- Meanwhile, melt 2 tablespoons butter in a large skillet. Add the diced onions and celery; sauté until tender (about 3 minutes).
- Add the minced garlic; sauté until fragrant (about 30 seconds).
- Add the mushrooms, stir with the other veggies, then allow to cook until most of the liquid has evaporated, stirring only occasionally (about 10 minutes).
- Add the flour (1/4 cup), stir to coat, and gradually add the milk (1 cup) and broth (1 cup). Heat over medium-high heat until thickened, stirring frequently. Season with salt and pepper to taste.
- Meanwhile, in a small bowl, melt remaining tablespoon of butter. Mix with breadcrumbs (1/2 cup).
- Add the cooked, drained pasta and tuna to the mixture. Spread mixture into the prepared baking dish. Sprinkle breadcrumb mixture on top. Top with the shredded cheese (1 cup).
- Bake for about 20 minutes, or until browned and bubbly.
Notes
- You can make your own whole wheat breadcrumbs by pulsing some toasted bread in a food processor until bread crumbs are formed. Store bought is fine too :-)
- Make it without milk by using 1 more cup of chicken broth instead.
- Frozen peas can be added to the skillet with the tuna and pasta, if you want (about 1 cup).
- If you prefer, you can use whole wheat flour instead of all-purpose as a thickener.
- Storage: Store covered in foil in your fridge for up to 5 days. Bake covered for about 20 minutes, then uncovered for another 15-20 minutes.
- Freeze it: Wrap it tightly in foil or plastic wrap and freeze for up to 3 months before cooking. I recommend letting it defrost completely in the fridge for 24-48 hours before cooking it.
- You can change how many servings this recipe yields (double it or cut it in half, for example), by hovering over the number above and using the slider to change the portions the recipe makes. Please note, only the ingredients list will automatically reflect the updated portions, not any ingredient amounts in the instructions themselves. In addition, some ingredients are easier to divide up than others, and the size of pots/pans may also need to be adjusted, so use caution with this feature!
- The provided nutrition information is a best estimate only and is calculated using an automatic API. It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Read more in my disclaimers page.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
This post first appeared on Bowl of Delicious in December 2014. It has been updated with an improved recipe, more information in the body of the post, and new photos.
Gen and chef Brandy
This was a great recipe to go by! The taste was great! Very good for lent dinner.
Elizabeth Lindemann
So glad you liked it!
Liz Rasch
very good. I did add Korean red pepper flakes for a little extra punch- but this recipe is spot on balanced and easier on digestion without canned soup.
Elizabeth Lindemann
So glad you liked it!
Edith
A few suggestions to enhance the flavor:
– melt ALL the butter in a skillet and allow if to brown. Spoon out what you’ll need for the topping and set aside.
– I always use tuna in olive oil. I know it costs more, but the stuff in water has no flavor at all.
– I added nutmeg, a dash of cayenne and some smoked paprika. I found the original recipe (just salt and pepper) too bland.
I also suggest you cook the noodles about 2 minutes less than the package says; they will continue cooking in the oven.
I ended up baking mine in the skillet, to have 1 less pan to wash.
Elizabeth Lindemann
I love all these suggestions! Thanks for sharing. I’m a big fan of taking a basic recipe and sprucing it up a bit to make it your own. The brown butter in particular is a great idea, as it baking it directly in the skillet!
Re
Great recipe, have made it many times. Freezes quite well too!
Elizabeth Lindemann
So glad you liked it!
K
Can i freeze some after it’s cooked?
Elizabeth Lindemann
Yes, you can! Wrap it up tightly and freeze for up to 3 months. Defrost completely before cooking. Then reheat at 350 degrees F for about 40 minutes, covered, then about 10 more minutes uncovered. Keep in mind, pasta doesn’t freeze super well, so the texture will be a bit different – but I say go for it if that’s going to be helpful for you in not wasting anything and having a meal ready to go in the freezer!
G. Minnesota
I am a heart patient and am wondering if I can substitute olive oil for the butter in this recipe?
Elizabeth Lindemann
Yes, olive oil can be subbed for butter! It will have a different taste but it will work.
J. Klein
I made this using the country crock plant butter sticks…came out great! You still get the butter flavor
UPHILL
Great home cooked recipe! Especially eliminating canned peas & mushrooms, also canned soup with a processed or plastic food taste. Nice tip on prep and bake later. If it drys out//what the best liquid ingredients to use milk, cream or stock?
Elizabeth Lindemann
So glad you liked it! I think any of those would work for reheating if it dries out.
Ann
Great, I made it a little more gourmet by adding a bit of marsala wine and fresh thyme
Elizabeth Lindemann
So glad you liked it!
Colleen
I’m taking this wonderful suggestion!
Elizabeth Lindemann
Hope you like it!
David L Wolken
Easy to make, tastes good, would add more spices next time.
Elizabeth Lindemann
So glad you liked it, and thanks for the feedback! This recipe is definitely on the simpler side, so adding more spices, garlic, etc. is a great way to add a little more to it.
Bonnie Soderqvist
I found you 3 days ago and we had the wonderful tuna casserole yesterday and today. It was excellent. I am so glad I found you. I see most recipes from the USA use cans of everything. I am American but have lived in Sweden for 33 years. We really are not finding canned foods or a very poor selection. The last time I looked cans of veggies were much more expensive compared to frozen. The selection and price of cream soups, which often find only 4 or 5 flavors, has had me making my own cream soups from scratch. We don’t have canned chicken, beef, etc. Even though choices of food have come a long way in 33 years we still laugh that I have to make the food to then make the recipe. I have a chronic illness and everything takes me longer to do. I spent 1½ hours from the beginning to popping the casserole in the oven. I will be here checking often.
Elizabeth Lindemann
So glad you liked it, and really happy this was helpful for you!
Barbara
I love the taste of this tuna casserole, but to be honest, am disappointed with the instructions. I’m single, so I cut the recipe down to 4 servings. The ingredients quantities reduced, but the instructions stayed the same. I am a serious recipe follower, and didn’t realize as I was following the instructions the the quantities and pan size remained the same. It came out a bit dry as it was spread out way too thin.
I will try again, but think that if you post a recipe you should make sure all aspects are correct.
Elizabeth Lindemann
So sorry you had a frustrating experience. I add in all the ingredient amounts to the recipe instructions manually, and this means that unfortunately they don’t change when someone changes the serving amount (only the ingredients list does). I’ve received a lot of positive feedback on how convenient this is for those making a full portion, so I’m going to keep doing it, but you’re also not the first person to bring this up. I’m going to reach out to my recipe card developer to see if there is any chance of making them automatically update, but I’m not sure this is an easy thing to do. What I CAN do in the meantime is add a note in my recipe card with a disclaimer about this. I went ahead and added one to this recipe, and moving forward will add them to other recipes as well. Hope this helps other people not run into this frustrating situation. Thanks for bringing this up and hope this helps!
C. Thomas
Delicious recipe enjoyed by my husband and myself many times. I have added peppers on occasion if I didnt have celery. Only thing I would add Elizabeth is that the prep consistently takes me an hour – worth it though! Thanks, Cynthia
Elizabeth Lindemann
So glad you liked it, and thanks for your feedback on the prep time!