Learn how to make Old Fashioned Tuna Casserole with crunchy potato chips just like Mom’s! This retro, classic tuna noodle recipe with cheese has a creamy homemade sauce using no condensed soup and is easily adaptable to make gluten-free!

old fashioned Tuna Noodle Casserole with potato chips
Recently my tastebuds traveled back the 70s and 80s when family meals revolved around tuna casserole, tamale pie, Velveeta mac and cheese, and a jello salad finish. My flashback made me want to replicate this comforting dish immediately.
My mother’s tuna noodle casserole recipe was a family hit because we all ignored the canned tuna and peas, instead focusing on the crunchy layer of potato chips.
While Mom used the Campbell’s cream of mushroom soup shortcut, this recipes uses a simple sauce of butter, milk, seasonings, and chopped mushrooms. It’s thickened with cornstarch so the sauce is naturally gluten-free.
If you do not need a gluten-free tuna casserole recipe use egg noodles for the most authentic old fashioned taste, or swap them out for other pasta, such as elbow macaroni, rotini, or penne.
Ingredient notes
- Tuna – Use solid white albacore tuna or chunk light tuna in water, but not tuna canned in oil.
- Cheese – Freshly grated cheese adds flavor and makes an extra creamy sauce
- Hard Boiled Eggs – This is something my Mom added to a lot of casseroles, but can be left out.
- Noodles -The type of pasta depends on your dietary preference. For a classic recipe use egg noodles, or swap out with gluten-free elbow macaroni or penne.
- Potato Chips – Use regular or wavy chips or see below for alternative tuna fish casserole toppings
How To Make old fashioned Tuna Casserole
- Preheat oven to 350°F and grease a 9X13 baking dish.
- Sauté the fresh mushrooms and onions in 3 tablespoons butter until the vegetables are soft. Make sure you’re using a large pot to add in 2 cups of milk.
- Add the milk and seasonings to the sauce pan. Bring to a boil and then add the cornstarch mixed with chicken broth. Cook until thickened and set aside.
- Gently mix all the casserole ingredients together in a large bowl.
- Pour tuna mixture into prepared baking dish, top with potato chips, and bake for 30-40 minutes.
gluten-free modifications
You can still enjoy old fashioned tuna noodle casserole gluten-free! The sauce contains no condensed cream of mushroom soup and is thickened with cornstarch.
This recipe uses a homemade condensed cream of mushroom soup, which can easily be adapted for dairy-free diets as well.
Unfortunately gluten-free egg noodles aren’t readily available, but elbow macaroni or penne pasta is a perfect substitute. The retro sauce, cheddar cheese, peas, flaky tuna, and potato chip topping mimics that classic taste so all can enjoy!
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 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 to serve with tuna casserole
Since this casserole is pretty filling, a lighter, simpler side dish pairs great with it. A fresh fruit salad, steamed veggies, or green salad make great accompaniments.
- Steamed veggies, such as corn, broccoli, or green beans.
- Roasted veggies, such as brussels sprouts, bacon roasted green beans & potatoes, or butternut squash
- Applesauce
- Green salad, such as Harvest Salad
- Another throwback dish – Overnight 7 Layer Salad!
Can You Freeze Tuna Noodle Casserole?
Yes, you can freeze tuna casserole before baking or after.
How to freeze UNBAKED:
- 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, covering with foil so it doesn’t become dry. Remove the foil for the last 20 minutes.
- It may need an extra 10-15 minutes to warm through.
How to freeze BAKED:
- 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.
more suggested Toppings
If you are wanting something a little different than tuna casserole with potato chips, use one of these alternative toppings.
- Sprinkle on sharp cheddar, parmesan cheese, swiss, or colby to make an extra cheesy casserole.
- In a small bowl mix together 1/2 cup bread crumbs, panko, or gluten-free breadcrumbs with 1 tablespoon melted butter.
- Crushed Ritz crackers
- Crispy french 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
best Tips and modifications
- 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 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 do not need a gluten-free recipe, substitute regular egg noodles. 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 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. For more tips, see this helpful how to reheat a casserole in the oven article!
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More comfort food recipes
- Mexican Tater Tot Casserole
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- Cheeseburger Tater Tot Casserole
- Chicken and Broccoli Pasta Bake
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Old Fashioned Tuna Casserole
Ingredients
- 12 ounces egg noodles, elbow macaroni, or penne (traditional or gluten-free)
Mushroom Sauce
- 3 tablespoons unsalted butter
- ½ medium onion, diced
- 8 ounces fresh mushrooms, chopped
- 2 ½ cups milk (2% for richer flavor), divided
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce (French's or Lea & Perrins for gluten-free)
- ½ cup chicken broth
- 4 tablespoons cornstarch
Tuna Casserole
- (2) 5 ounce cans white Albacore tuna in water, drained
- 1 cup frozen peas, thawed
- 1 cup freshly grated cheddar cheese
- ⅓ cup mayonnaise
- ⅓ cup sour cream light or regular
- 2 (optional) hardboiled eggs, chopped
- 1 cup crushed potato chips
- (optional) lemon wedges, for serving
Instructions
- Preheat the oven to 350°F. Spray 9X13 inch baking dish with cooking spray and set aside.
- If using gluten-free pasta, 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. For egg noodles, boil 1-2 minutes less than time called for on package. Drain and set aside.
Mushroom Sauce
- Melt the butter over medium heat in a medium saucepan. Add the onions and mushrooms to the butter and sauté 5-6 minutes, or until the vegetables are soft.
- Add 2 cups milk, salt, pepper, garlic powder, and Worcestershire. Stir and bring to boil over medium heat. Meanwhile, whisk together the chicken broth with cornstarch in a small bowl.
- When the milk starts to boil, add the cornstarch / broth mixture and whisk to combine. Cook and stir for 1-2 minutes, or until thick. Remove from heat and set aside.
Tuna Casserole
- In a large bowl combine cooked the pasta, ½ cup additional milk, drained tuna, peas, cheese, mayo, sour cream, chopped eggs, and mushroom sauce. Fold gently to combine.
- Pour into the prepared baking dish and top with crushed potato chips. Bake for 40-45 minutes, or until heated through. Serve with optional lemon wedges.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD
Recipe Notes
best Tips and modifications
- 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 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.
How to freeze UNBAKED 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, covering with foil so it doesn’t become dry. Remove the foil for the last 20 minutes.
- It may need an extra 10-15 minutes to warm through.
How to freeze BAKED 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.
Nutrition
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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!