This Tuna Casserole Without Soup is pure comfort in a bowl. Warm, hearty, and packed with flavor, it's the kind of recipe you'll want to make all season long. It's simple to throw together and even better the next day as the flavors meld together!
Did You Know?
Pro Tips
Frequently Asked Questions
1. Why make tuna casserole without canned soup?
A homemade cream sauce using butter, flour, milk, and cheese tastes dramatically better. You control the sodium and skip the preservatives while adding real flavor.
2. How do I make the homemade cream sauce?
Melt butter, whisk in flour to make a roux, gradually add milk while stirring, then melt in cheddar and Parmesan. Season with garlic, salt, and pepper. It takes just 5 minutes.
3. What pasta works best?
Egg noodles are the most traditional and nostalgic choice. Penne, rotini, or shells also work well — they catch the creamy sauce in their curves and hold the tuna chunks.
4. What type of tuna should I use?
Solid white albacore packed in water gives the best flavor and texture. Drain well. Two 5-ounce cans is standard for a casserole that serves 6.
5. What vegetables go in tuna casserole?
Peas are the most classic addition. Diced celery, onion, and mushrooms are traditional. Some versions add diced carrots or broccoli for extra nutrition and color.
6. What topping makes tuna casserole crispy?
Crushed butter crackers (Ritz), panko breadcrumbs mixed with melted butter, or crushed potato chips sprinkled on top before the final bake create a golden, crunchy contrast.
7. What temperature and time for tuna casserole?
375 degrees for 25-30 minutes until bubbly and the topping is golden brown. Broil for 2 minutes at the end for extra crunch if desired.
8. Can I assemble this ahead of time?
Yes — assemble everything except the crunchy topping and refrigerate up to 24 hours. Add the topping and bake fresh, adding 10 extra minutes since it starts cold.
9. What cheese works best in the sauce?
Sharp cheddar is the classic choice for its bold flavor and smooth melt. Adding a splash of Parmesan builds extra savory depth. A mix creates the richest sauce.
10. Can I freeze tuna casserole?
Freeze assembled but unbaked for up to 3 months. Bake from frozen at 375 degrees for about 50 minutes covered, then 15 minutes uncovered. A perfect freezer meal for busy nights.
Watch How to Make This
Tuna Casserole Without Soup
Ingredients
Method
- Preheat the oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to the prepared pan.
- Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute for 5 to 7 minutes, until softened. Stir in garlic and flour and cook for 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
- Once the mixture has thickened, stir in peas, and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.
- In a small bowl, use a fork to mix together bread crumbs, parmesan, and olive oil. Sprinkle over the pasta.
- Bake in the preheated oven, uncovered, for 20 to 25 minutes, until bread crumbs are lightly browned. Serve hot.
- Enjoy your Tuna Casserole Without Soup!
- Tuna Pasta Salad
- Sweet Potato Casserole
- Campbells Green Bean Casserole
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
Never Miss a Recipe!
Subscribe to get new recipes delivered straight to your inbox.
