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This easy tuna casserole is pure comfort food. Flaky tuna, tender noodles, and peas come together in a creamy, cheesy homemade sauce with a crunchy cracker crumb topping. It’s the kind of cozy dinner that never goes out of style.
The best part? No canned soup required. A simple from-scratch cheese sauce comes together in just a few minutes and tastes so much better. If you love classic tuna recipes, try Tuna Pasta Salad, Tuna Macaroni Salad, or a crispy Tuna Melt Sandwich.
Before You Get Started
A few simple steps make all the difference between a good tuna casserole and a great one.
- Cook the pasta just until al dente. It will continue cooking in the oven, so slightly underdone noodles prevent a mushy casserole.
- Drain the tuna really well. Press out as much liquid as possible so your sauce stays creamy, not watery.
- Use freshly grated cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Freshly-grated cheddar and Parmesan melt more smoothly and taste better.
RECIPE WALK-THROUGH
How To Make Tuna Casserole
See the recipe card below for full, detailed instructions
This recipe comes together quickly once you get the sauce going. Here’s how to make it step by step.
Step 1: Cook the Pasta
Bring a pot of salted water to a boil and cook your pasta according to package directions, but pull it about one minute early. You want it just shy of al dente since it will finish cooking in the oven.
Add the frozen peas during the last minute of cooking so they warm through.
Drain everything and set aside.
- Pasta Type: A thicker pasta shape like rotini, farfalle, or macaroni holds up best in baked casseroles. Egg noodles work too, but watch them closely since they can get soft quickly.
Step 2: Make the Cheese Sauce
Melt butter in a large, deep oven-safe skillet over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.
Whisk in the flour and garlic powder to form a roux. Let it cook for a couple of minutes until it turns golden brown. This step is important because it cooks out the raw flour taste.
Slowly pour in the milk while whisking constantly. Bring the sauce to a gentle simmer (bubbling but not a full rolling boil) and stir often until it thickens, about 3-4 minutes. You’ll know it’s ready when it coats the back of a spoon.
Remove from heat and stir in the cheddar and Parmesan cheese, adding a handful at a time and stirring until melted before adding more. This helps the sauce stay smooth.
- Make it More Creamy: If your sauce isn’t as creamy as you’d like, stir in a few ounces of cream cheese until melted. It adds richness and helps keep the casserole extra creamy even after baking.
Step 3: Assemble the Casserole
Stir the cooked pasta, peas, drained tuna, and sour cream into the cheese sauce until everything is evenly coated. The sour cream adds a subtle tang and helps keep the sauce smooth.
If your skillet is oven-safe, you can bake it right in the pan. Otherwise, transfer the mixture to a greased 11×7-inch or 9×13-inch baking dish.
Step 4: Add the Topping and Bake
In a small bowl, crush the Ritz crackers and stir in the melted butter, Parmesan, and parsley. Sprinkle the topping evenly over the casserole.
Bake uncovered at 350°F for about 20 minutes, until the casserole is bubbling around the edges.
For extra browning, switch to broil during the last 3-5 minutes. Watch it closely so the crumbs don’t burn.
Let the casserole rest for 5-10 minutes before serving. This helps it set up and makes it easier to scoop. Garnish with fresh parsley for a pop of color.
Variations
Switch Up the Veggies: Not a fan of peas? Swap them for steamed broccoli, sauteed mushrooms, or a cup of mixed vegetables. Just make sure any veggies you add are fully cooked first.
Make It Deluxe: For a special occasion, use fresh tuna instead of canned. Bake or pan-fry it until cooked to 145°F, then flake it into pieces. It takes the casserole to a whole new level.
Add Some Heat: Stir a couple of teaspoons of sriracha into the cheese sauce for a spicy kick.
Try Different Toppings: Swap the Ritz crackers for panko breadcrumbs, crushed saltines, or even crushed potato chips for a fun twist.
Use Condensed Soup (Shortcut Version): If you prefer the classic approach, skip the butter, flour, and milk. Instead, stir together one 10-ounce can of condensed cream of mushroom soup with ½ cup milk. Mix everything in a large bowl and bake as directed.
What to Serve with Tuna Casserole
Round out your meal with a simple side dish or fresh salad. These pair perfectly:
- Cheesy Scalloped Potatoes (Au Gratin)
- Garlic Green Beans
- Roasted Broccoli
- Cheesy Garlic Bread
- Olive Garden Salad Copycat
- Oven Roasted Asparagus
Storage Tips
Storage, Freezing, and Make Ahead
Storage: Cover the casserole dish tightly or transfer leftovers to an airtight container. Refrigerate for up to 3-4 days.
Reheating: Warm larger portions in the oven at 350°F until heated through. For individual servings, microwave for 60-90 seconds.
Make-Ahead: Prepare the casserole up to 4-5 hours in advance. Assemble everything, cover with foil, and refrigerate. Let it sit on the counter while the oven preheats, then bake as directed.
Freezing: Freeze the casserole before or after baking for up to 6 months.
- To freeze unbaked: Use a disposable baking dish, assemble the casserole (without the cracker topping), and cover tightly. Add the topping just before baking.
- To freeze baked: Let the casserole cool completely, wrap tightly with plastic wrap and foil, and freeze. Thaw overnight in the refrigerator before reheating.
- To cook from frozen: Add about 45 minutes to the bake time, but for best results, thaw it first.
Make a double batch and freeze one for an easy future dinner!
Frequently Asked Questions
What gives tuna casserole its creamy texture?
The homemade cheese sauce is the key. A simple roux (butter and flour) thickened with milk creates a smooth base, and stirring in fresh-grated cheese keeps it silky. Adding sour cream helps too, and if you want it even creamier, mix in a few ounces of cream cheese.
Can I make tuna casserole without condensed soup?
Absolutely, and that’s exactly what this recipe does. The from-scratch cheese sauce takes just a few extra minutes and tastes so much better than the canned version. You control the flavor and the consistency.
What noodles work best for tuna casserole?
Sturdy shapes like rotini, farfalle, macaroni, or medium shells hold up well to baking. Egg noodles are traditional and work fine, but they can get soft quickly, so watch your cook time. Avoid thin pastas like angel hair since they tend to get mushy.
Can I use chicken instead of tuna?
Yes! Shredded rotisserie chicken or canned chicken both work as easy swaps. Use the same amount called for in the recipe.
How do I keep the casserole from drying out?
Don’t overbake it. Pull the casserole when it’s bubbling around the edges and the topping is golden. Letting it rest for a few minutes before serving also helps everything stay moist and creamy.
More Casserole Recipes to Love
- Turkey Tetrazzini Casserole
- One Pot Chicken and Rice Casserole
- Creamy Turkey and Stuffing Casserole
- Hamburger Casserole
- Cheesy Broccoli Casserole
Easy Tuna Casserole
Ingredients
For the Casserole:
- 1/2 cup diced white onion
- 8 ounces small pasta (rotini, farfalle, or macaroni)
- 2 cups frozen peas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 2 cups milk
- 1 teaspoon salt
- 1 cup freshly grated cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup sour cream
- 10 ounces canned tuna (water-packed, well drained)
For the Topping:
- 1 cup crushed Ritz crackers (or panko breadcrumbs)
- 2 tablespoons melted butter
- 1/2 cup grated Parmesan cheese
- Fresh minced parsley
Instructions
- Preheat oven to 350°F.
- Cook pasta in salted boiling water according to package directions, pulling it one minute early for al dente. Add frozen peas during the last minute. Drain and set aside.
- In a large, deep oven-safe skillet, melt butter over medium heat. Add diced onion and cook until soft and translucent, about 3-4 minutes.
- Whisk in flour and garlic powder. Cook for 2 minutes until golden.
- Slowly whisk in milk and bring to a simmer. Stir often until thickened, about 3-4 minutes.
- Remove from heat. Stir in cheddar and Parmesan cheese until melted and smooth.
- Add cooked pasta, peas, drained tuna, and sour cream. Stir until combined.
- In a small bowl, mix crushed crackers with melted butter, Parmesan, and parsley. Sprinkle evenly over the casserole.
- Bake uncovered for 20 minutes until bubbling. Broil 3-5 minutes for a golden top.
- Let rest 5-10 minutes before serving. Garnish with fresh parsley.
Notes
- For extra creaminess: Stir a few ounces of cream cheese into the sauce until melted.
- Pasta tip: Use sturdy shapes like rotini, macaroni, or farfalle. Cook to al dente since it continues cooking in the oven.
- Drain the tuna well to prevent a watery casserole. Press out excess liquid.
- Use freshly-grated cheese. It melts smoother and tastes better than pre-shredded.
- Topping swaps: Use panko, crushed saltines, or potato chips instead of Ritz crackers.
- Veggie swaps: Replace peas with steamed broccoli, sauteed mushrooms, or mixed vegetables.
- Protein swap: Use shredded rotisserie chicken or canned chicken instead of tuna.
- Condensed soup shortcut: Skip the roux and use one 10-oz can cream of mushroom soup mixed with ½ cup milk.
- Make ahead: Assemble up to 4-5 hours in advance, cover, and refrigerate until ready to bake.
- Freezing: Freeze unbaked (without topping) or baked for up to 6 months. Thaw before reheating for best results.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat in oven at 350°F or microwave individual portions.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
A great recipe and so easy to divide by two and make half. Thank you for creating this recipe. will make again!
You are so welcome JD! Thanks for stopping by.
Love your recipes, Kristin, and I have used numbers of them many times. What you publish is really tasty, so many thanks.
As for the tuna noodle casserole, I think an improvement to putting crackers in the recipe is to try crushed potato chips. I have always used them to top my casserole and they add just the right amount of crunch and salt to the dish.
That would definitely be tasty. Thanks for the suggestion!
I usually use cream of mushroom soup in my tuna casserole,but decided to give this a try. So glad I did! Such great flavor! I will be making this recipe and again and again.
Love the feedback Wendy! Thanks for stopping by.
Other than crisping-up the topping, is there any reason why I couldn’t just heat this thoroughly on the stovetop? It’s just for me, so I’ll be cutting the recipe in half. I’m always looking for recipes that won’t heat up my kitchen. Thanks.
Yes, you could serve from the stovetop. You could even crisp the topping by melting butter in a small skillet and toasting some breadcrumbs.
It’s a miracle! My tuna-casserole-hating 23 year old son LOVED this recipe! He always refuses to eat it. Made as written except added some pepper and paprika to the sauce before adding in the rest of the ingredients. Will add some salt next time, too. And a pinch of cayenne. 😉 Otherwise it’s almost perfect as written. Because I’ll probably add more tuna, too–especially since my son (and husband!) had two big platefuls! Thanks! 😃❤️🙏👍
You are so welcome Terri! Thanks for stopping by to share.
Made this recipe Keto friendly by using almond flour, pork rinds in place of the crackers, and cauliflower rice for noodles. My family loved it, everyone had seconds.
This was delicious! My son and his children practically licked the casserole dish clean. A definite keeper. Perfect Friday night Lenten dish.
Thank you Julie! Glad everyone loved the recipe. Thanks for stopping by.
It sounds really good and I can’t wait to
fix it! I’ve been on line over an hour looking
for a good recipe and yours looks Delish !!!
Thanks so much.
You are so welcome Donna, thank you so much for taking the time to leave some feedback.
This is my favorite Tuna Casserole recipe ❤❤❤!!! My family couldnt stop eating it until it was gone!! Booo no leftovers for me!!!
Hi Darlene, HaHa, leftovers are sometimes the best part. So happy that you and your family loved this recipe!
May I ask this dish could serve how many people?
Easily could serve 4-6 people.
Ummm….only served 3 in my house. 2 men and a woman. With 7 oz of tuna.
Ummm…did you serve any sides with it? It’s not meant to be a complete meal and I recommend in the post to serve it with a veggie or salad. I can only state how much it served in a typical family, which is roughly 6 servings.
What size cans of tuna!!??
5 ounces!!
Hello
Can I use salmon in this casserole.
I suppose you could, but I’m not a big fan of salmon with cheese.