Tuna Noodle Casserole from Scratch
Recently my tastebuds traveled back to my mom’s classic tuna noodle casserole of the 70s and 80s. My flashback made me want to replicate and enjoy this comforting dish immediately.
My mother always cooked everything from scratch, so her tuna noodle casserole recipe was no exception.
Instead of canned cream of mushroom soup, this recipes uses a simple sauce of butter, milk, seasonings, and mushrooms. It’s thickened with cornstarch so the sauce is naturally gluten free.
Tuna Noodle Casserole from scratch can be made with traditional egg noodles, or swap them out for gluten free penne.
Is Tuna Noodle Casserole Healthy?
Tuna Noodle Casserole from Scratch has 500 calories per serving using light mayonnaise, sour cream, and 2% milk. However, there are ways to make it this Tuna Noodle Casserole recipe even healthier.
- Substitute 1% or skim milk.
- Use fat free mayonnaise and sour cream
- Omit the potato chip topping, halve the amount, or substitute breadcrumbs.
What Side Dishes Goes With Tuna Noodle Casserole?
- Steamed veggies, such as corn, broccoli, or green beans.
- Roasted veggies, such as roasted brussels sprouts, bacon roasted green beans & potatoes, or butternut squash
- Applesauce
- Green salad, such as Apple Pecan Salad
- Another throwback dish – Jello Salad!
Can You Freeze Tuna Noodle Casserole?
Yes, you can freeze tuna noodle casserole, which can be done before baking or after.
How to freeze UNBAKED tuna noodle casserole:
- Assemble casserole, cover tightly, and freeze for up to 3 months.
- When ready to serve, thaw completely in the refrigerator overnight.
- Bake according to directions, adding 10-15 minutes to heat thoroughly.
How to freeze BAKED tuna noodle casserole:
- Portion baked casserole into serving sizes and freeze up to 3 months. (Reheating an entire baked tuna casserole will make it dry out.)
- Thaw serving in the refrigerator.
- Microwave at 50% power until almost heated through, stirring occasionally. Finish heating at full power to warm completely.
- To make topping crispy again, place serving in an oven-proof container, sprinkle cheese on top, and broil for 1-2 minutes.
How To Make Tuna Noodle Casserole From Scratch
- Sauté the fresh mushrooms and onions in butter until vegetables are soft. Make sure you’re using a big enough pot to add in 2 cups of milk.
- Add the milk and seasonings to the pot. Bring to a boil and then add cornstarch mixed with chicken broth. Cook until thickened.
- Gently mix all the casserole ingredients together in a large bowl.
- Pour into a greased 9X13 baking dish, top with potato chips, and bake at 350° for 30-40 minutes.
Tips for Making Tuna Noodle Casserole From Scratch
- Be careful to not overcook the pasta! Anytime you bake a dish with gluten free pasta, do not boil the noodles long. Boiling for half the time called for al dente ensures the pasta doesn’t become mushy during baking.
- Rinsing the gluten free noodles in cold water after boiling helps to stop the cooking. Otherwise they will steam and cook more while waiting to be mixed with other ingredients.
- Don’t forget to cook hard boiled eggs ahead of time. The easiest and foolproof way to boil eggs is with an egg cooker. If you aren’t a hardboiled egg fan, you can leave them out.
- If you aren’t gluten free, this recipe will work with regular egg noodles too. Use a 12 ounce package and boil them to almost cooked through before mixing with the sauce and other casserole ingredients.
If you love comfort food recipes, also try Easy Beef Stroganoff, Greek Stuffed Peppers, Instant Pot Mac and Cheese, or Beef Ragu.
SAVE Tuna Noodle Casserole from Scratch TO YOUR PINTEREST BOARD!
And let’s be friends on Pinterest! I’m always sharing great recipes!
How to make the best Tuna Noodle Casserole from scratch! This homemade, classic recipe is cheesy with a crunchy potato chip topping, contains no condensed soup, and is easily adaptable to make gluten free.
- 12 oz. box gluten free penne OR 12 ounce egg noodles*
- 3 tablespoons unsalted butter
- 1/2 medium onion, diced
- 8 ounce fresh mushrooms, chopped
- 2 1/3 cups milk (I used 2% for richer flavor), divided
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 cup chicken broth
- 4 tablespoons cornstarch
- (2) 5 oz. cans white Albacore tuna in water, drained
- 1 cup frozen peas, thawed
- 1 cup shredded cheddar cheese
- 1/3 cup mayonnaise, light or regular
- 1/3 cup sour cream, light or regular
- 2 hardboiled eggs, chopped
- 1 cup crushed potato chips
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Preheat oven to 350. Spray 9X13 inch baking dish with cooking spray. Set aside.
-
If using gluten free penne, cook in boiling water for half the amount of time called for al dente. Drain and briefly rinse noodles under cold water to stop cooking. Set aside. (See recipe notes if using regular egg noodles.)
-
Melt butter over medium heat in a medium saucepan. Add onions and mushrooms to butter and sauté 5-6 minutes until vegetables are soft.
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Add 2 cups milk, salt, pepper, garlic powder, and Worcestershire. Stir and bring to boil over medium heat. Meanwhile, combine chicken broth with cornstarch in a small bowl. When milk starts to boil, add cornstarch / broth mixture and whisk to combine. Cook and stir for 1-2 minutes, or until thick. Remove from heat and set aside.
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In a large bowl combine cooked pasta, 1/3 cup additional milk, drained tuna, peas, cheese, mayo, sour cream, chopped eggs, and mushroom sauce. Fold gently to combine.
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Pour into prepared baking dish and top with crushed potato chips. Bake for 40-45 minutes, or until heated through.
Tips for Making Tuna Noodle Casserole From Scratch
- Be careful to not overcook the pasta! Anytime you bake a dish with gluten free pasta, do not boil the noodles long. Boiling for half the time called for al dente ensures the pasta doesn’t become mushy during baking.
- Rinsing the gluten free noodles in cold water after boiling helps to stop the cooking. Otherwise they will steam and cook more while waiting to be mixed with other ingredients.
- Don’t forget to cook hard boiled eggs ahead of time. The easiest and foolproof way to boil eggs is with an egg cooker. If you aren’t a hardboiled egg fan, you can leave them out.
- If you aren’t gluten free, this recipe will work with regular egg noodles too. Use a 12 ounce package and boil them to almost cooked through before mixing with the sauce and other casserole ingredients.
How to freeze UNBAKED tuna noodle casserole:
- Assemble casserole, cover tightly, and freeze for up to 3 months.
- When ready to serve, thaw completely in the refrigerator overnight.
- Bake according to directions, adding 10-15 minutes to heat thoroughly.
How to freeze BAKED tuna noodle casserole:
- Portion baked casserole into serving sizes and freeze up to 3 months. (Reheating an entire baked tuna casserole will make it dry out.)
- Thaw serving in the refrigerator.
- Microwave at 50% power until almost heated through, stirring occasionally. Finish heating at full power to warm completely.
- To make topping crispy again, place serving in an oven-proof container, sprinkle cheese on top, and broil for 1-2 minutes.
❊SHOP THE RECIPE❊
Items used to make this recipe:
Egg Cooker Casserole Dish Stainless Steel Saucepan
OTHER RECIPES TO LOVE:
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Dee says
This recipe is awesome! I have made it several times and enjoy it every time. Only one of our family members is celiac, but the rest of us don’t mind this recipe at all.
Melissa says
Hi Dee,
That’s wonderful! I’m making this week as well, and I agree, even though I’m the only one that “has” to eat it, everyone thoroughly enjoys it!
Best,
Melissa
Mary says
Delicious!! Needed more cheese but that just us…..we’re cheese hounds! 🙂
Melissa says
Nothing wrong with more cheese! Glad you enjoyed it Mary. Thank you for writing!
Best,
Melissa
JasonPC says
I made this for my Sunday evening time with family and friends. I LOVE to make gluten free recipes and found this one to be nothing short of absolutely yummy! We DESTROYED this dish! My changes would be to double the salt and pepper to keep my guests from adding more. Use Greek yogurt instead of sour cream, Double the tuna.
Or blacken fresh tuna in the pan before cooking the onions and mushrooms and top the serving of the casserole with the blackened tuna or simply mix it in.
I love the scratch sauce but for some spice add a teaspoon of crushed red pepper.
This would be excellent as a garlic bread boat with the garlic bread toasted, filled with the casserole, and topped/melted provolone, muenster, mozzarella, or if you’re adventurous maybe bleu cheese and pickles.
This recipe is excellent for experimenting! Thank you for sharing it with us!!
Melissa says
Hey Jason,
Thank you so much for all the wonderful ideas! I love the idea of adding blackened tuna on top. This could be a great base for so many different dishes, and you’ve definitely inspired me to experiment more. Taking the time to write is very much appreciated!
Best,
Melissa
Loryanna says
Thank you for this recipe! My husband wants me to make it once a week
Melissa says
Hi Loryanna! Wow, that’s quite a compliment and yay hubby! Thank you for letting me know!
Audrey says
I love this recipe and keep coming back to it! I use gluten free bread crumbs on top instead of potato chips to continue what my family always used to do. Thanks for a great recipe without canned soup!
Melissa says
That means a lot to me, Audrey. Thank you so much! I like to switch out the toppings as well, but it seems like the potato chips are the biggest hit with the kids. 🙂
Anonymous says
I made the Tuna Noodle Casserole from Scratch and liked it very much.
I shared it with my daughter and she also really liked it. As with any new recipe we critique it and make any changes – additions or deletions – for the next time we make it.
I used one whole onion, not 1/2 of an onion.
I used panko bread crumbs with 3 Tbls of melted butter, as I don’t eat potato chips.
For the next time I will do the following…
I would use 1-2 tablespoons of Dijon mustard for a pop.
I would used 1/4 cup mayonnaise not 1/3 cup.
Thank you so much for this recipe.
Melissa says
I just love this so much because this is exactly what my mom and I do with recipes! I always welcome adaptions and thank you for writing in!
Best,
Melissa
Anonymous says
I made the Tuna Noodle Casserole from Scratch and liked it very much.
I shared it with my daughter and she also really liked it. As with any new recipe we critique it and make any changes – additions or deletions – for the next time we make it.
I used one whole onion, not 1/2 of an onion.
I used panko bread crumbs with 3 Tbls of melted butter, as I don’t eat potato chips.
For the next time I will do the following…
I would use 1-2 tablespoons of Dijon mustard for a pop.
I would used 1/4 cup mayonnaise not 1/3 cup.
Thank you so much for this recipe.
Bernie ~ A Gouda Life says
What a fabulous reciped ~ and NO canned soup! Can’t wait to try it. Love that you included both peas AND mushrooms – WINNING combination. Way to go! 🙂
Melissa says
Thanks Bernie! Yes, it HAS to have those essentials. Hope you enjoy it as much as we do!