Creamy Tuna Noodle Casserole with Crispy Topping

This creamy, cheesy Tuna Noodle Casserole is a comforting weeknight dinner made completely from scratch, without canned soup. It is easy to prepare, full of savory flavor, and finished with a buttery, crunchy cracker topping.

Serve this homemade tuna noodle casserole with crisp vegetables, a simple salad, or fresh fruit for a balanced meal with plenty of texture and flavor.

This classic tuna noodle casserole is made with tender egg noodles, flaked tuna, sautéed vegetables, cheddar cheese, and a rich homemade sauce. Instead of using canned cream soup, the sauce is prepared with butter, flour, milk, mustard, garlic, and seasonings. The result is a fresher, creamier casserole with a warm, homemade taste.

A crisp Ritz cracker topping adds the perfect contrast to the soft noodles and creamy filling. The casserole bakes until hot and bubbly, making it a reliable family dinner for busy evenings. It is simple enough for a weeknight but satisfying enough to serve when you want something cozy and filling.

One of the best things about this tuna noodle casserole recipe is how flexible it is. You can add extra vegetables, change the cheese, or use another cooked protein if you prefer. Keep the base recipe as written for a classic version, or adjust it to match what you already have in your pantry and refrigerator.

Recipe Ingredients

This easy tuna noodle casserole uses basic ingredients, including pantry staples and a few fresh vegetables. Each ingredient plays a role in creating a creamy, flavorful, and hearty baked pasta dish.

• Wide Egg Noodles: Egg noodles are classic in tuna casserole because they cook quickly and hold the creamy sauce well. Macaroni, rotini, or another short pasta can be used if needed.
• Butter: Butter is used to sauté the vegetables and helps create the base of the homemade cream sauce.
• Celery: Celery adds a light crunch and savory flavor. Chopped carrots can be used as an alternative.
• Red Bell Pepper: Red bell pepper brings sweetness and color. Any bell pepper color will work.
• Yellow Onion: Onion adds depth to the sauce. White onion or shallots may also be used.
• Garlic: Fresh garlic adds aroma and flavor. If you do not have fresh garlic, use 1/4 teaspoon garlic powder.
• All-Purpose Flour: Flour thickens the sauce and gives it a creamy consistency. Cornstarch can be used in a smaller amount if preferred.
• Ground Mustard: Mustard powder adds a subtle tang that balances the richness of the sauce. Dijon mustard or yellow mustard can be used as a substitute.
• Salt and Black Pepper: These seasonings enhance the overall flavor. Adjust them to taste.
• Milk: Milk creates the creamy sauce. A non-dairy milk such as almond or oat milk can be used if desired.
• White Tuna in Water: Drained tuna gives the casserole its classic flavor. Tuna in oil or canned salmon can also be used.
• Shredded Cheddar Cheese: Cheddar adds creamy, cheesy richness. Mozzarella or Monterey Jack are good alternatives if you want a milder flavor.

For the Crispy Topping

• Ritz Crackers: Crushed crackers create a buttery, crunchy topping. Panko crumbs, breadcrumbs, cornflakes, or another cracker can be used instead.
• Butter: Melted butter helps the topping brown and gives it a rich, crisp texture.

How to Make Tuna Noodle Casserole

This homemade tuna noodle casserole comes together in a few simple steps. Cook the noodles, make the sauce, combine everything with tuna and cheese, then bake with the crunchy topping until warm and golden.

1. Prepare for baking: Preheat the oven to 375˚F. Grease a 9×13 baking dish with cooking spray and set it aside.
2. Cook the noodles: Prepare the egg noodles according to the package directions. Drain them well, return them to the pot, and set them aside.
3. Sauté the vegetables: Melt the butter in a large saucepan or deep skillet over medium heat. Add the celery, bell pepper, and onion. Cook for 8 to 10 minutes, or until the vegetables are tender. Stir in the garlic and cook for about 20 seconds.
4. Make the sauce: Stir in the flour, mustard, salt, and pepper. Add the milk and continue cooking and stirring until the sauce becomes bubbly and slightly thickened.
5. Combine the filling: Pour the sauce over the cooked noodles. Add the flaked tuna and shredded cheese, then gently fold everything together until evenly combined.
6. Assemble the casserole: Transfer the tuna noodle mixture to the prepared baking dish and spread it into an even layer.
7. Add the topping: In a small bowl, combine the crushed Ritz crackers with melted butter. Sprinkle the mixture evenly over the casserole.
8. Bake: Bake uncovered for 25 to 30 minutes, or until the casserole is heated through and the topping is crisp.
9. Rest before serving: Remove the casserole from the oven and let it stand for 5 to 8 minutes before serving.

Serving Suggestions

This tuna noodle casserole is hearty on its own, but it pairs well with simple sides. Serve it with soft dinner rolls, steamed vegetables, grilled vegetables, or a crisp green salad. A light cabbage slaw or fresh fruit salad also makes a nice contrast to the creamy casserole.

For a cozy family dinner, keep the sides simple and fresh. The casserole already has pasta, tuna, vegetables, cheese, and a buttery topping, so a lighter side dish helps round out the meal without making it feel too heavy.

How to Store and Reheat Leftovers

• Fridge or Freezer: Store leftover tuna noodle casserole in an airtight container in the refrigerator for 4 to 5 days. To freeze leftovers, let the casserole cool completely, then freeze until solid and transfer it to a freezer-safe bag or airtight container. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat the casserole in a 350°F oven until warm. Cover it loosely if the topping begins to brown too quickly.

More Casseroles Recipes

• Chicken Parmesan Casserole
• Mexican Chicken Casserole
• Chili Cornbread Casserole
• Cheeseburger Casserole
• Chicken Pot Pie Casserole

Tuna Noodle Casserole

This creamy, cheesy Tuna Noodle Casserole is made from scratch without canned soup. It is quick, comforting, and full of savory flavor.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8

Ingredients

For the Casserole

• 4 cups dry wide egg noodles
• 4 tablespoons butter
• 2 stalks celery, chopped
• 1 small red bell pepper, diced
• 1 small yellow onion, diced
• 1 clove garlic, minced
• ⅔ cup all-purpose flour
• 1 teaspoon ground mustard, or 1 tablespoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2¼ cups milk
• 12 ounces white tuna in water, drained and flaked into chunks
• 4 ounces shredded cheddar cheese

For the Topping

• 1 cup finely crushed Ritz crackers, or panko crumbs
• 4 tablespoons butter, melted

Instructions

• Preheat the oven to 375˚F.
• Grease a 9×13 baking dish with cooking spray and set it aside.
• Cook the noodles according to the package directions. Drain and return them to the pot.
• Melt the butter in a large saucepan or deep skillet over medium heat.
• Add celery, bell pepper, and onion. Cook for 8 to 10 minutes, or until tender.
• Stir in the garlic and cook for 20 seconds.
• Stir in the flour, mustard, salt, and pepper.
• Add the milk and cook, stirring often, until the sauce is bubbly and thickened.
• Pour the sauce over the noodles.
• Add the tuna and cheese, then gently fold until evenly combined.
• Transfer the mixture to the prepared baking dish.
• Combine the crushed crackers and melted butter, then sprinkle over the casserole.
• Bake uncovered for 25 to 30 minutes, or until heated through.
• Let the casserole rest for 5 to 8 minutes before serving.

Equipment

• 9×13 baking dish
• Pasta pot
• Large saucepan or deep skillet

Nutrition

Calories: 407kcal | Carbohydrates: 33g | Protein: 21g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 86mg | Sodium: 584mg | Potassium: 329mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1089IU | Vitamin C: 20mg | Calcium: 214mg | Iron: 2mg

Nutritional information is an estimate and is provided as a courtesy. Values may vary depending on the ingredients and tools used.