Tuna Noodle Casserole
5/5 - (1 vote)

$6.85 RECIPE / $1.14 SERVING

My palate has become more experimental as I’ve gotten older, choosing flavors that surprise and excite my tongue.

But, as someone who grew up in the Midwest during the 1980s, when creamy casseroles were a dinnertime staple, I still have a soft place for classics like this Tuna Noodle Casserole.

It’s not as spectacular as some of my other dishes, but it’s filling, creamy, and completely satisfying!

By creating this tuna noodle casserole from scratch rather than using canned condensed soup, I was able to adapt this classic to meet my current cooking style.


Yummy Tuna Noodle Casserole
Food: Yummy Tuna Noodle Casserole
Source: Brown Eyed Baker

A creamy mushroom sauce is blended with delicate egg noodles, peas, and tuna in this classic casserole dish, which is then finished with a buttery breadcrumb, cracker, or potato chip topping.

The traditional sauce for tuna noodle casserole is a can of condensed cream of mushroom soup, but I’ve fashioned a homemade creamy mushroom sauce in the recipe below. It takes a little longer, but it’s well worth it, in my opinion!


Adding cheddar cheese to this classic casserole is one of the most popular variants.

If you want your tuna noodle casserole to be particularly cheesy, add a cup of shredded cheddar to the sauce, pasta, and tuna mixture. As the dish bakes, it will become delicious and melty! Another excellent choice is parmesan cheese.


Because tuna noodle casserole can be somewhat heavy, especially if you opt for the cheesy version, I like to serve it with a light and a simple side salad.

The salad’s delicate flavor and texture complement the creamy tuna casserole well, and it helps you get a little more green on your plate. It also just takes five minutes to prepare!


Tuna Noodle Casserole is a creamy and comforting classic American dinner full of noodles, a creamy mushroom sauce, tuna, and peas.
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr. 5 mins
Servings:  1.3 cups each


  • 1 yellow onion, diced ($0.32)
  • 4 Tbsp. butter, divided ($0.44)
  • 8 oz. mushrooms, sliced ($1.69)
  • 3/4 tsp salt, divided ($0.04)
  • 1/4 tsp pepper ($0.02)
  • 2 Tbsp. all-purpose flour ($0.02)
  • 2 cups whole milk ($0.40)
  • 1 cup vegetable or chicken broth ($0.13)
  • 4 oz. cream cheese ($0.75)
  • 1/2 cup frozen peas ($0.25)
  • 8 oz. wide egg noodles ($0.70)
  • 2 Tbsp. breadcrumbs ($0.08)
  • 2 Tbsp. grated Parmesan ($0.22)
  • 12 oz. chunk light tuna drained ($1.79)


  1. Slice the onion finely and place it in a skillet with 1 tablespoon of butter. Cook the onion until softened over medium heat.
  2. Slice the mushrooms while the onion is frying. Add them, together with the onion and 14 teaspoons of salt and pepper, to the skillet. Continue to sauté the mushrooms over medium heat until they have softened. Remove the onions and mushrooms from the skillet and put them aside.
  3. In the same skillet, add the flour and 2 tablespoons of butter. As the butter melts, cook and stir over medium heat. Whisk for about one minute as the butter and flour bubble and foam.
  4. In a skillet, combine the milk, broth, and cream cheese. Combine the butter and flour mixture with a whisk. Cook, whisking constantly until the cream cheese has completely melted and the sauce has begun to simmer, at which time it will thicken.
  5. Return the frozen peas to the sauce, along with the sautéed mushrooms and onions. Season with extra salt and pepper (approximately 12 tsp salt and another teaspoon of pepper) and stir to blend. Set aside the sauce.
  6. Preheat the oven to 350 degrees Fahrenheit. For the noodles, bring a big pot of water to a boil. Once the water is boiling, add the egg noodles and cook for about 7 minutes, or until they are just soft. In a colander, drain the noodles.
  7. Prepare the breadcrumb topping while the noodles are boiling. 1 tbsp butter, breadcrumbs, and Parmesan cheese melted.
  8. Combine the tuna, cooked and drained noodles, and creamy mushroom sauce in a mixing bowl.
  9. Fill a 3-quart casserole dish halfway with the casserole ingredients, then top with the breadcrumb topping.
  10. Bake for about 25 minutes, or until the tuna noodle casserole is heated through and golden brown on top.

Serve immediately and enjoy!


  • Serving: 1.3 cups
  • Calories: 432 kcal
  • Carbohydrates: 41 g
  • Protein: 24 g
  • Fat: 20 g
  • Sodium: 811 mg
  • Fiber: 3 g


How To Make Tuna Noodle Casserole
Food: How To Make Tuna Noodle Casserole
Source: Brown Eyed Baker
  1. Begin by slicing one yellow onion thinly. Combine it with one tablespoon of butter in a skillet and cook over medium heat until the onions are tender.
  2. Slice 8 oz. mushrooms while the onions are cooking. Continue to sauté the mushrooms, 1/4 tsp salt, and 1/4 tsp pepper in the skillet with the onions until they are soft. Place the sautéed vegetables in a separate bowl.
  3. In the same skillet, add two more tablespoons of butter and two tablespoons of flour. Continue to simmer over medium heat, mixing together the butter and flour as it melts. After the butter and flour mixture begins to bubble and foam, cook and stir for another minute. The blend of butter and flour thickens the sauce.
  4. In a large skillet, combine 2 cups milk, 1 cup vegetable broth, and 4 ounces cream cheese (cut into bits).
  5. Continue to sauté and mix these ingredients over medium heat until the cream cheese has completely melted and the sauce has started to boil.
  6. 1/2 cup frozen peas, plus the sautéed onions and mushrooms To combine everything, whisk it together. Taste and season with additional salt and pepper (I added 12 tsp salt and a sprinkle of pepper). Remove the sauce from the heat and set it aside.
  7. Preheat the oven to 350 degrees Fahrenheit. Boil 8oz. broad egg noodles in a kettle of water. Cook for 7 minutes, or until the potatoes are just soft. Fill a colander halfway with water and drain the noodles.
  8. Mix together the Parmesan breadcrumb topping while the pasta is boiling. In a small mixing dish, melt 1 tablespoon of butter, then add 2 teaspoons of breadcrumbs and 2 tablespoons of Parmesan cheese.
  9. Finally, mix together the creamy mushroom sauce, cooked and drained egg noodles, and one 12 oz. tuna can (drained). If you wanted to add cheddar, this would be the time to do so.
  10. Fill a 3-quart casserole dish halfway with the casserole ingredients and top with the Parmesan breadcrumb topping.
  11. In a 350°F oven, bake the tuna noodle casserole for about 25 minutes, or until heated through and golden brown on top.

Enjoy the creamy richness while it’s still hot!