This Easy Tuna Noodle Casserole Recipe is made from scratch without canned soup. It’s a comforting, quick meal featuring flaky tuna, egg noodles (gluten-free option works), a creamy onion-mushroom sauce, and peas. Best of all, this old-fashioned favorite can be ready in about 40 minutes.
Quick, reliable casseroles are lifesavers on busy weeknights or when feeding a crowd. They deliver a satisfying, nutritious meal with minimal fuss.
Add this easy tuna noodle casserole to your weeknight rotation for a healthy, hearty dinner that travels well for leftovers.
This homemade version skips condensed canned soup and relies on a savory sauce made from broth, milk, and cream cheese for a rich, comforting flavor. With protein-packed tuna and wholesome vegetables, it’s both nourishing and crowd-pleasing.
Scroll down for step-by-step instructions, ingredient details, and tips to make the casserole even more nutritious and allergy-friendly.
Why you’ll love this recipe
Comforting and quick — Classic tuna casserole flavors with modern, from-scratch ingredients. Ready in about 40 minutes.
No canned soup — The sauce is made from cream cheese, milk, and broth for real flavor and a smooth texture.
Filling and simple — A one-dish family meal combining tuna, noodles, vegetables, and cheese.
Highly adaptable — Swap noodles, add extra veggies, or use a low-carb noodle alternative; the recipe is forgiving and versatile.
Ingredients
This classic tuna noodle casserole uses common pantry and fridge staples. Quantities and the full printable recipe are in the recipe card below.
- Egg noodles: 8–12 ounces. Use regular or gluten-free egg noodles—both work well.
- Canned tuna: Two 5-ounce cans albacore, drained and flaked.
- Vegetables: Yellow onion, garlic, mushrooms, and frozen peas add flavor, texture, and nutrients.
- Cream cheese: Creates the creamy base and thickens the sauce.
- Milk: About 1/2 cup (or half-and-half). You can use more broth instead if you prefer.
- Broth: About 1/2 cup chicken or vegetable broth to add depth and thin the sauce.
- Cheeses: Sharp cheddar for richness and Parmesan to sprinkle on top.
- Butter, salt, pepper, and parsley: For sautéing, seasoning, and garnish.
Make it Nutrient Dense
Small swaps boost nutrition without sacrificing flavor:
- Cook veggies in healthy fat: Use grass-fed butter, avocado oil, or olive oil.
- Choose quality dairy: Grass-fed cheese and full-fat milk or half-and-half improve nutrient density and flavor.
- Use bone broth: Replacing some liquid with bone broth adds minerals and savory flavor.
- Serve fermented sides: A small serving of raw sauerkraut or kimchi supports gut health alongside the casserole.
Tips to Make Gluten-Free Tuna Casserole
The recipe converts easily to gluten-free by using gluten-free egg noodles or a whole-grain rice pasta. For a low-carb or keto version, substitute zucchini noodles or spaghetti squash; because the sauce is flour-free, you won’t need other adjustments beyond cook time for the alternate noodles.
Helpful Tips
- Salt your pasta water: It seasons the noodles from the inside out.
- Season to taste: Salt amounts depend on your broth and cheeses; taste the sauce and adjust before baking.
- Liquid requirements: Use about 1 cup total of milk, half-and-half, or broth combined to break up the cream cheese and create a silky sauce.
Step-by-Step Instructions
Overview: Cook the pasta al dente, sauté the aromatics and mushrooms, create the creamy sauce with cream cheese and broth, fold in peas, cheese, and tuna, combine with noodles, then bake until bubbly and lightly browned.
Step 1. Cook noodles — Cook egg noodles to al dente and transfer to a greased 9×13 baking dish.
Step 2. Sauté veggies — Melt butter in a large skillet over medium heat. Sauté diced onion until translucent, then add sliced mushrooms and cook until tender.
Step 3. Add liquids — Lower heat, add cream cheese, milk, broth, and garlic. Stir and simmer gently until the cream cheese melts and the sauce thickens.
Step 4. Stir in peas, tuna, and cheese — Add frozen peas, flaked tuna, and grated cheddar. Stir until evenly combined and warmed through.
Step 5. Combine — Pour the creamy mixture over the noodles and toss gently to combine. Season with salt and pepper to taste.
Step 6. Bake — Sprinkle Parmesan on top and bake at 400°F (204°C) for about 15 minutes until bubbly. Optionally broil 2–5 minutes to brown the top. Let rest 5–10 minutes before serving.
Serving Suggestions
Garnish with chopped fresh parsley or dill. Serve with a simple mixed green salad or roasted vegetables like broccoli or garlic green beans. A small spoonful of fermented condiment (sauerkraut or kimchi) makes a great accompaniment for gut-friendly probiotics.
Storage and Reheating Instructions
To store: Keep leftovers in an airtight container in the refrigerator for 3–4 days.
To reheat: Reheat gently in a preheated oven, on the stovetop, in an air fryer at low temperature, or in an Instant Pot using the sauté or steam settings until warmed through. Add a splash of broth or milk if the casserole seems dry when reheating.
FAQs
Yes. Assemble the casserole, cover tightly, and refrigerate until ready to bake. Bring it close to room temperature before baking for more even cooking.
Steamed broccoli, cauliflower, or green beans are good options—parcook them before adding so they finish evenly in the oven.
Yes. Freeze tightly wrapped for 2–3 months. Thaw overnight in the refrigerator and reheat in the oven until heated through. Note: texture can change slightly after freezing.
Use a combination of cream cheese, milk (or half-and-half), and broth. Gently heat and stir until smooth to create a rich sauce that replaces condensed soup.
Printable recipe, full ingredient amounts, nutrition facts, and cooking times are available below in the recipe card.
Printable Recipe
Easy Tuna Noodle Casserole Recipe (no canned soup!)
Ingredients
- 8–12 oz egg noodles (or gluten-free noodles)
- 3 tbsp butter
- 1 yellow onion, diced
- 8 oz mushrooms, sliced
- 8 oz cream cheese
- 3 garlic cloves, minced
- 1/2 cup broth (chicken or vegetable)
- 1/2 cup milk (or half-and-half)
- 2 cups frozen peas
- Two 5-oz cans albacore tuna, drained and flaked
- 2 cups grated cheddar cheese
- 1/2 cup grated Parmesan
- 1 tbsp dried parsley (or fresh)
- Salt and pepper to taste
Instructions
- Prep noodles: Preheat oven to 400°F (204°C). Grease a 9×13 baking dish. Cook noodles al dente, drain, and spread in the prepared dish.
- Sauté onions: Melt butter in a large skillet over medium heat. Add diced onion and cook 5–7 minutes until translucent.
- Cook mushrooms: Add sliced mushrooms and cook until tender; reduce heat if needed so onions don’t burn.
- Add liquids: Lower heat, add cream cheese, milk, broth, and garlic. Stir gently until the cream cheese melts and the sauce thickens.
- Stir in the rest: Add frozen peas, flaked tuna, and grated cheddar. Combine and warm through.
- Combine and bake: Pour the mixture over the noodles, toss to combine, season with salt and pepper, sprinkle Parmesan on top, and bake 15 minutes until bubbly. Broil 2–5 minutes to brown if desired. Let rest 5–10 minutes before serving.
Notes
Storage: Keep leftovers in an airtight container up to 3–4 days. Reheat in the oven or on the stovetop with a splash of broth if needed.
Tips:
- Cook noodles al dente to avoid a mushy casserole.
- Use about 1 cup total liquid to break up cream cheese; adjust for desired richness.
- Salt to taste—cheese and broth add saltiness already.
- For low-carb options, use cooked spaghetti squash or zucchini noodles and reduce bake time.
Nutrition (estimate per serving)
Calories: 439 kcal | Carbs: 31 g | Protein: 18 g | Fat: 27 g | Fiber: 4 g (values are approximate)
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