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Homemade Tuna Noodle Casserole Recipe

I am a home cook who likes to share recipes I think others will enjoy.

Ready to bake

Ready to bake

Our Homemade Tuna Noodle Casserole Recipe

Tuna noodle casserole is a timeless comfort food. You've no doubt eaten it a time or two. So has your mother, your grandmother, and quite possibly your great-grandmother. It's changed over the years of course, and there are many variations.

It's not uncommon for hurried cooks to use canned soup to help create this dish, but that's not the way cooks of a few generations ago did it. The recipe I share here is a homemade tuna noodle casserole that is a bit more old-fashioned. It's flavorful, but I'll warn you: It's not low fat. It's a recipe that was passed down to me long ago, and I'm sure it was altered a bit by each person who made it. Although I don't eat this dish often, it does bring back memories.


  • 1-1/2 cups macaroni or wide egg noodles
  • 1 cup frozen peas
  • 1 cup sliced mushrooms
  • 1/4 cup butter or margarine
  • 6 ounces canned tuna, chunked
  • 1/4 cup all-purpose flour
  • 1 cup low sodium chicken broth (or homemade)
  • 1 cup heavy cream
  • 1/2 teaspoon pepper
  • 1/4 cup grated Parmesan Cheese
  • 1/4 cup grated Swiss Cheese
  • 1/2 cup buttery cracker crumbs


  1. Preheat oven to 375°. On the stovetop, cook the noodles in boiling water for 8-9 minutes. Drain and place them in a 9x9" baking dish.
  2. Meanwhile, cook the frozen peas on the stovetop in boiling water for 7-8 minutes, drain, and place them in the 9x9" pan with noodles. Mix.
  3. Melt the butter in a saucepan over medium heat. Add sliced mushrooms and saute for 2-3 minutes. Remove the mushrooms with a slotted spoon and place them on top of the noodles and peas in the baking dish.
  4. Add tuna to the baking dish.
  5. Mix flour with the remaining butter in the saucepan. Whisk and allow to cook for 2 minutes. Gradually add chicken broth while whisking. Once the sauce is smooth, add cream. Simmer for a few minutes until the sauce is thickened. (add more chicken broth if it thickens excessively)
  6. Stir in grated cheeses, and allow them to melt. Add pepper and stir the sauce thoroughly.
  7. Pour the sauce over the ingredients in the baking dish. Top with cracker crumbs.
  8. Bake in the 375° degree oven for 30 minutes or until bubbly.
sliced mushrooms in butter

sliced mushrooms in butter

The sauce

The sauce


The recipe I shared uses a sauce that to me is reminiscent of a Mornay sauce. However, the sauce, as well as other components, can be altered, of course.

  • If you want a lower fat version, you can use low-fat margarine, half n' half or perhaps even milk instead of the cream, and either switch to low-fat cheeses or no cheese at all. You could potentially make a simple white or béchamel sauce by leaving out the cheeses.
  • If you have no crackers on hand, breadcrumbs can be substituted but are best if they are drizzled with a small amount of butter before baking.
  • If you prefer a different type of noodle, that can easily be switched as well.
  • This dish is also quite satisfying if you use salmon instead of tuna.

What to Serve With This Casserole

You can serve anything you like with this warm and comforting casserole, but I often served it with one or two of the following:

  • A simple crisp green salad
  • Sliced garden tomatoes
  • Cooked tender-crisp green beans
  • Cooked tender-crisp carrots
  • Grilled asparagus
  • A crusty bread

All of these are simple and can easily be put together once your main dish is in the oven.

If You Tried This Recipe, Rate It

© 2010 Christine Mulberry


PaperNotes on September 16, 2010:

Oh wow, with so many ingredients, I would not for a moment doubt this is not delicious! Would have tried it but the oven's not in good shape.

2patricias from Sussex by the Sea on July 17, 2010:

This looks very tasty. I make a similar dish - including my own sauce, but I've never thought of adding mushrooms. Sometimes I put in red pepper which makes it look pretty (and tastes good).

This is an excellent hub. I hope you don't mind - I'll add a link from our hub "Grocery Shopping List to use as a Checklist".

Tony McGregor from South Africa on June 19, 2010:

Great looking recipe. We often make a similar, though similar dish but this one looks good enough for a party! Will have to try it sometime soon. Bookmarked

Love and peace


Daddy Paul from Michigan on February 19, 2010:

Looks good. I bet this would be good with chicken as well.

GiftedGrandma from USA on February 19, 2010:

Years ago it was one of my children's favorite..but never made it from scratch..sounds great.

reddog1027 from Atlanta, GA on February 19, 2010:

Thanks muberry1. I am trying to cook from scratch more.My goal is to avoid all the extra salt, sugar and other stuff. I love tuna noodle casserole but have never seen a recipe for homemade. After trying my hand at homemade flat bread, it is next on the list.

Christine Mulberry (author) on February 19, 2010:

Thanks for stopping by everyone. This recipe is one we had when I was a kid, and it was altered several times I'm sure. I don't eat such heavy food anymore, but there's always room for a bit of nostalgia!

Paula Atwell from Cleveland, OH on February 18, 2010:

We used to eat oodles of these noodles when I was a teenager. (Long time ago) Great hub.

Ann Nonymous from Virginia on February 18, 2010:

I have been in the mood for Tuna lately! You did a really good job presenting this hub, Mulberry! Love it and can't wait to try it out!

ThePartyAnimal on February 18, 2010:

I love Tuna Noodle Casserole, but my recipe seems so basic and yours a lot better - I think I need to try it this way. Looks so Yummy - thanks for the share.

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