This Easy Tuna Noodle Casserole Recipe is made from scratch with no canned soup. It’s a comforting, family-friendly dish featuring flaky tuna, egg noodles (gluten-free options work well), sautéed onions and mushrooms, creamy cheese sauce, and peas. Best of all, this classic can be ready in about 40 minutes.
Casseroles are perfect for busy weeknights or feeding a crowd because they deliver a warm, satisfying meal with minimal fuss. This tuna casserole skips condensed soup and uses a homemade creamy sauce for better flavor and cleaner ingredients.
Stock simple pantry staples and fresh produce to make this recipe quickly. The sauce combines cream cheese, milk, and broth, producing a rich texture without the need for a roux. Tuna adds protein while mushrooms, onions, and peas boost flavor and nutrition.
Read on for step-by-step instructions, helpful tips for customization and storage, and easy ways to make the dish gluten-free or lower in carbs.
Why you’ll love this recipe
Classic comfort made easy — This casserole evokes cozy, nostalgic meals and comes together quickly so you can have dinner on the table in about 40 minutes.
No canned soup required — The homemade sauce of cream cheese, milk, and broth creates a creamy, savory base without relying on condensed soup.
Hearty, one-dish meal — Protein from tuna, starchy noodles, and a creamy sauce make this filling and satisfying. Minimal cleanup, too.
Customizable — Swap the noodles, add more vegetables, or change the cheese to suit your family’s taste. Peas are traditional but optional.
Ingredients
This version uses straightforward ingredients you likely already have. Quantities appear in the recipe card below; these notes explain each component and suggested swaps.
- Egg noodles: The traditional base; they hold the sauce well. Use a gluten-free egg noodle or similar pasta if needed.
- Canned tuna: Flaked, drained albacore or light tuna works. Choose sustainably sourced tuna when possible.
- Vegetables: Yellow onion, garlic, mushrooms, and frozen peas provide flavor, texture, and color.
- Cream cheese: Creates a rich, creamy sauce without flour.
- Milk or half-and-half: Thins the cream cheese into a sauce. Broth can be used to reduce richness.
- Broth: Adds depth; chicken or vegetable broth both work.
- Cheeses: Cheddar for melty richness and Parmesan for a savory finish.
You’ll also need butter (or oil) for sautéing, plus salt, pepper, and parsley for garnish.
Make it nutrient-dense
Use these simple swaps to boost nutrition while preserving flavor:
- Cook in a healthy fat: Butter, ghee, avocado oil, or olive oil all work. Grass-fed butter adds flavor if available.
- Choose quality dairy: Higher-quality cheeses and whole milk improve flavor and nutrition; check labels to avoid unnecessary additives in cream cheese.
- Add bone broth: Replacing some liquid with bone broth increases mineral content and depth of flavor.
- Serve fermented sides: A spoonful of sauerkraut or other fermented condiment pairs well and supports gut health.
Tips to make it gluten-free or lower-carb
Because this sauce uses cream cheese instead of flour, it’s easy to adapt:
- Use a gluten-free pasta (egg-style or brown-rice pasta) to keep the classic texture.
- For a low-carb or keto version, substitute zucchini noodles or long strands of spaghetti squash and omit milk/broth if needed; shorten the bake time so the vegetable noodles remain tender.
Helpful tips
- Salt your pasta water: Cook noodles in generously salted water for best flavor.
- Season to taste: Salt amounts depend on cheese and broth sodium—taste the sauce before baking and adjust.
- Liquid ratio: Use about one cup of combined liquid (milk, half-and-half, or broth) to soften and blend the cream cheese into a saucy consistency.
Step-by-step instructions
The printable recipe card below includes precise amounts and timing. Summary of the process:
Step 1 — Cook noodles: Boil until al dente and transfer into a buttered casserole dish.
Step 2 — Sauté vegetables: Melt butter in a skillet, then cook diced onion and mushrooms until softened.
Step 3 — Make the sauce: Lower the heat, add cream cheese, milk, and broth. Stir gently until the cream cheese melts and the sauce thickens.
Step 4 — Combine: Stir in frozen peas, flaked tuna, and grated cheese until well mixed.
Step 5 — Assemble: Pour the creamy tuna mixture over the cooked noodles and toss to combine.
Step 6 — Bake: Top with Parmesan if desired and bake until bubbly, about 15 minutes at 400°F. Broil briefly for a golden top if you like.
Serving suggestions
Garnish with chopped parsley or dill. Serve alongside a crisp green salad or roasted vegetables such as broccoli or green beans for a balanced meal.
Storage and reheating
To store: Refrigerate leftovers in an airtight container for 3–4 days. Glass containers work well for storing and reheating.
To reheat: Warm leftovers gently on the stovetop, in an oven, or in an air fryer or Instant Pot until heated through, taking care not to overcook and dry the casserole.
FAQs
Yes. Assemble, cover, and refrigerate until ready to bake. Allow it to come closer to room temperature before baking for even heating.
Steamed broccoli, cauliflower, or green beans are great additions. Make sure they are partially cooked before adding to the casserole so they finish evenly during baking.
Yes. Properly wrapped and stored, it freezes for 2–3 months. Thaw overnight in the fridge before reheating and baking until warmed through.
This recipe replaces canned condensed soup with a sauce made from cream cheese, milk, and broth for the same creamy texture and better control over ingredients.
Printable recipe
Easy Tuna Noodle Casserole Recipe (no canned soup!)
Anya @ Prepare & Nourish
Ingredients
- 8–12 ounces egg noodles (or gluten-free egg-style pasta)
- 3 tablespoons butter
- 1 yellow onion, diced
- 8 ounces mushrooms, sliced
- 8 ounces cream cheese
- 3 garlic cloves, minced
- ½ cup broth (chicken or vegetable)
- ½ cup milk or half-and-half
- 2 cups frozen peas
- Two 5-ounce cans albacore tuna, drained and flaked
- 2 cups grated cheddar cheese
- ½ cup grated Parmesan
- 1 tablespoon dried parsley
- Salt and pepper to taste
Instructions
- Prep noodles: Preheat oven to 400°F (204°C). Grease a 9×13-inch casserole dish. Cook noodles until al dente according to package directions and transfer to the prepared dish.
- Sauté onions: Melt butter in a large skillet over medium-high heat. Add diced onion and cook 5–7 minutes until translucent.
- Cook mushrooms: Add sliced mushrooms and cook until tender. Reduce heat if needed to avoid burning the onions.
- Add liquids: Lower heat to low. Add cream cheese, milk, broth, and minced garlic. Stir frequently until the cream cheese melts and the sauce thickens.
- Stir in the rest: Add frozen peas, flaked tuna, and grated cheddar. Stir until evenly combined.
- Combine and bake: Pour the mixture over the cooked noodles, toss to combine, season with salt and pepper, and sprinkle Parmesan on top. Bake uncovered for about 15 minutes until bubbly. Let rest 5–10 minutes before serving.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently until warmed through.
Tips:
- Cook pasta al dente to prevent a mushy casserole.
- Use about one cup total liquid to thin the cream cheese into a smooth sauce.
- Adjust salt after tasting, since broth and cheese may add sodium.
- For low-carb versions using squash noodles, omit the milk and broth and reduce bake time.