Why You’ll Love The Best Old-Fashioned Tuna Noodle Casserole Recipe

I love that this casserole skips canned soup and instead uses a homemade creamy sauce that tastes fresh and rich. The combination of Monterey Jack and cheddar gives it the perfect cheesy balance, while the vegetables add texture and flavor.

I also appreciate how this dish can win over even those who claim they do not like canned tuna. When everything is blended together and baked until bubbly and golden, it transforms into pure comfort food.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Casserole:
12 ounces egg noodles ¾ pound
3 tablespoons butter
8 ounces mushrooms chopped
¼ cup celery diced
¼ cup onion diced
1 teaspoon chicken bouillon or salt
½ teaspoon black pepper freshly ground if possible
3 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 cup chicken broth
½ cup Monterey Jack cheese shredded
½ cup cheddar cheese shredded
3 cans (5 oz) solid albacore tuna packed in water, drained
1 ½ cups frozen peas

For the topping:
1 cup ritz crackers crushed
2 tablespoons butter melted
½ cup Monterey jack cheese shredded

Directions

I start by cooking the egg noodles according to the package directions. Once they are tender, I drain them well and rinse lightly with cold water to prevent sticking.

I preheat my oven to 425° and spray a 9 x 13 casserole dish with cooking spray.

In a large skillet, I melt the butter over medium heat. I add the chopped mushrooms, diced celery, and diced onion, sautéing them for about 5 minutes until softened. I season with the chicken bouillon (or salt) and freshly ground black pepper.

I push the vegetables to the edge of the pan and stir the flour into the center, allowing it to cook and lightly brown for about a minute. Then I slowly whisk in the milk, heavy cream, and chicken broth. I continue whisking until the sauce thickens slightly and becomes smooth and creamy.

Once thickened, I stir in the Monterey Jack and cheddar cheese until fully melted. I add the drained tuna, cooked noodles, and frozen peas, stirring until everything is evenly combined.

I spread the mixture evenly into the prepared casserole dish.

In a small bowl, I combine the crushed ritz crackers with the melted butter. I sprinkle this mixture evenly over the casserole and finish by topping it with the shredded Monterey Jack cheese.

I bake the casserole for 20 minutes, until it is bubbly and the top is lightly browned. I let it rest for a few minutes before serving so it sets up nicely.

Servings and Timing

This recipe makes 8 servings.

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes

Each serving contains approximately 526 calories.

Variations

I sometimes substitute cream of mushroom or cream of celery soup in place of the heavy cream and broth when I want to simplify the process. I also like adding a sprinkle of paprika on top before baking for a subtle smoky touch. If I want extra crunch, I mix a handful of shredded cheddar directly into the cracker topping.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the casserole in the oven at 350° until heated through.

If the casserole seems slightly dry after refrigeration, I add a splash of milk before reheating to restore its creamy texture.

FAQs

Can I make this casserole ahead of time?

I often assemble it ahead of time and refrigerate it unbaked. When ready to serve, I bake it and may add a few extra minutes to the cooking time.

Can I freeze tuna noodle casserole?

I freeze it before baking for best results. I wrap it tightly and freeze for up to 2 months, then thaw overnight before baking.

Why is my sauce too thin?

If my sauce is thin, I may not have let it simmer long enough to thicken before adding the noodles and tuna.

Can I use a different type of pasta?

I prefer egg noodles because they are lighter and fluffier, but other short pasta can work if needed.

What type of tuna works best?

I use solid albacore tuna packed in water for the best texture and flavor.

Can I add more vegetables?

I sometimes add carrots or extra mushrooms for more texture and flavor.

How do I keep the topping crunchy?

I make sure to bake it uncovered so the cracker topping can brown and crisp properly.

Can I use different cheeses?

I sometimes swap in mozzarella or Colby Jack, though I love the balance of Monterey Jack and cheddar.

How do I prevent dry casserole?

I make sure the sauce is properly thickened and creamy before baking, and I avoid overbaking.

Is this dish kid-friendly?

I find that most kids enjoy the creamy noodles and cheesy topping, especially when served warm and bubbly.

Conclusion

I love how this old-fashioned tuna noodle casserole delivers classic comfort in every bite. The creamy homemade sauce, tender noodles, flaky tuna, and buttery cracker topping make it a timeless favorite. Whenever I make it, it fills the kitchen with warmth and brings everyone to the table ready for seconds.