Tuna Noodle Casserole from Scratch

Tuna Noodle Casserole from Scratch 

Recently my tastebuds traveled back to my mom’s classic tuna 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 Casserole Healthy?

This casserole 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.

This Tuna Noodle Casserole Recipe is Gluten Free? 

Yes, you can still enjoy classic tuna noodle casserole gluten free! The sauce contains no condensed cream of mushroom soup and is thickened with cornstarch. 

Unfortunately gluten free egg noodles aren’t readily available, but penne pasta is a perfect substitute. The copycat sauce, cheddar cheese, peas, flaky tuna, and potato chip topping mimics that throwback taste identically so all can enjoy! 

What Do You Eat With Tuna Casserole?

Since this casserole recipe is pretty filling, a lighter, simpler side dish pairs great with it! A fresh fruit salad, steamed veggies, or green salad makes a great accompaniment. 

• 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: 

1. Assemble casserole, cover tightly, and freeze for up to 3 months.
2. When ready to serve, thaw completely in the refrigerator overnight.
3. Bake according to directions, adding 10-15 minutes to heat thoroughly.

How to freeze BAKED tuna noodle casserole:

1. Portion baked casserole into serving sizes and freeze up to 3 months. (Reheating an entire baked tuna casserole will make it dry out.)
2. Thaw serving in the refrigerator.
3. Microwave at 50% power until almost heated through, stirring occasionally. Finish heating at full power to warm completely.
4. 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 Homemade Tuna Noodle Casserole 

1. Preheat oven to 350°F and grease a 9X13 baking dish.
2. 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. 
3. Add the milk and seasonings to the pot. Bring to a boil and then add cornstarch mixed with chicken broth. Cook until thickened.
4. Gently mix all the casserole ingredients together in a large bowl.
5. Pour tuna mixture into prepared dish, top with potato chips, and bake for 30-40 minutes. 

Toppings for the Best Tuna Noodle Casserole

I like the potato chip topping because it’s reminiscent of the recipe my mom made. (Plus, what kid is going to complain about potato chips on their dinner?!) Want to try something different? Check out these alternative toppings!

• Sprinkle on sharp cheddar, parmesan cheese, swiss, or colby to make an extra cheesy tuna noodle casserole. 
• In a small bowl mix together 1/2 cup bread crumbs or panko with 1 tablespoon melted butter. 
• Crushed Ritz crackers
• Crispy fried onions (it’s not just for green bean casserole!)
• Make a combination! Add 1/2 cup grated cheese to bread crumbs, crackers, or fried onions

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.
• Try squeezing some fresh lemon juice on right before serving!

How Long is Tuna Noodle Casserole Good For?

Tuna Noodle Casserole will keep for 2-3 days refrigerated in an airtight container. 

HOW TO REHEAT:

Take out a serving size and place on a microwave safe dish. Heat at 50% power for 2 minutes. Mix gently to not disturb topping and finish heating at full power for 1-2 minutes, or until heated through. If you like to recreate the crispy topping, add a few more crushed potato chips or crackers on top before serving. 

If you love comfort food recipes like old fashioned tuna noodle, also try

• Mexican Tater Tot Casserole
• Easy Beef Stroganoff
• Greek Stuffed Peppers
• Instant Pot Mac and Cheese
• Beef Ragu. 
• Cheeseburger Casserole

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Tuna Noodle Casserole from Scratch

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.

4.17 from 24 votes

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8

Author: Melissa Erdelac

Ingredients

• 12 oz. box gluten free penne OR 12 ounce egg noodles*12 oz. box gluten free penne OR 12 ounce egg noodles*

Homemade Sauce

• 3 tablespoons unsalted butter3 tablespoons unsalted butter
• 1/2 medium onion, diced1/2 medium onion, diced
• 8 ounce fresh mushrooms, chopped8 ounce fresh mushrooms, chopped
• 2 1/3 cups milk (I used 2% for richer flavor), divided2 1/3 cups milk (I used 2% for richer flavor), divided
• 1 teaspoon salt1 teaspoon salt
• 1/4 teaspoon pepper1/4 teaspoon pepper
• 1/2 teaspoon garlic powder1/2 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce1 teaspoon Worcestershire sauce
• 1/2 cup chicken broth1/2 cup chicken broth
• 4 tablespoons cornstarch4 tablespoons cornstarch

Casserole

• (2) 5 oz. cans white Albacore tuna in water, drained(2) 5 oz. cans white Albacore tuna in water, drained
• 1 cup frozen peas, thawed1 cup frozen peas, thawed
• 1 cup shredded cheddar cheese1 cup shredded cheddar cheese
• 1/3 cup mayonnaise, light or regular1/3 cup mayonnaise, light or regular
• 1/3 cup sour cream, light or regular1/3 cup sour cream, light or regular
• 2 hardboiled eggs, chopped2 hardboiled eggs, chopped
• 1 cup crushed potato chips1 cup crushed potato chips

lemon wedges, for serving

US Customary - Metric

Instructions

• 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.)

Homemade Sauce

• Melt butter over medium heat in a medium saucepan. Add onions and mushrooms to butter and sauté 5-6 minutes until vegetables are soft. 
• 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. 

Casserole

• 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. 
• Pour into prepared baking dish and top with crushed potato chips. Bake for 40-45 minutes, or until heated through. 

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Recipe Notes

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: 

1. Assemble casserole, cover tightly, and freeze for up to 3 months.
2. When ready to serve, thaw completely in the refrigerator overnight.
3. Bake according to directions, adding 10-15 minutes to heat thoroughly.

How to freeze BAKED tuna noodle casserole:

1. Portion baked casserole into serving sizes and freeze up to 3 months. (Reheating an entire baked tuna casserole will make it dry out.)
2. Thaw serving in the refrigerator.
3. Microwave at 50% power until almost heated through, stirring occasionally. Finish heating at full power to warm completely.
4. To make topping crispy again, place serving in an oven-proof container, sprinkle cheese on top, and broil for 1-2 minutes. 

Nutrition

Calories: 500kcal | Carbohydrates: 54g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 797mg | Potassium: 648mg | Fiber: 3g | Sugar: 7g | Vitamin A: 930IU | Vitamin C: 6.7mg | Calcium: 230mg | Iron: 2mg

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