Tuna Noodle Casserole from Scratch is Always Best!

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: 

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 Tuna Noodle Casserole From Scratch

1. 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. 
2. Add the milk and seasonings to the pot. Bring to a boil and then add cornstarch mixed with chicken broth. Cook until thickened.
3. Gently mix all the casserole ingredients together in a large bowl.
4. 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.

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Tuna Noodle Casserole from Scratch

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

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.

Course: Dinner, Gluten Free dinner, gluten free main dish, Main Course

Cuisine: American

Keyword: casserole, classic, from scratch, homemade, noodle, potato chip, tuna

Servings: 8

Calories: 500 kcal

Ingredients

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

Homemade Sauce

• 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

Casserole

• (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

lemon wedges, for serving

US Customary - Metric

Instructions

1. Preheat oven to 350. Spray 9X13 inch baking dish with cooking spray. Set aside.

2. 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

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

2. 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

1. 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. 

2. 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 Facts

Tuna Noodle Casserole from Scratch

Amount Per Serving

Calories 500 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 8g 40%

Cholesterol 92mg 31%

Sodium 797mg 33%

Potassium 648mg 19%

Total Carbohydrates 54g 18%

Dietary Fiber 3g 12%

Sugars 7g

Protein 24g 48%

Vitamin A 18.6%

Vitamin C 8.1%

Calcium 23%

Iron 11.1%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @mamagourmand on Instagram and hashtag #mamagourmand. I love to see your creations!

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