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Tuna Casserole is pure, classic comfort food. Flaky tuna, tender noodles, and peas in a creamy, cheesy homemade sauce with a crunchy cracker crumb topping.

A large pan of tuna noodle casserole with a wooden spoon

My easy Tuna casserole recipe is one of those dishes that you just can’t help but love. It ranks right up there with favorites like Slow Cooker Pot Roast and Cheesy Scalloped Potatoes. And the best part? I’m going to teach you how to make a tuna casserole without cream of mushroom soup!

Instead of the typical condensed canned soups, I make my own creamy sauce from scratch. It’s so easy, and just a couple of quick extra steps. Top the whole tuna noodle casserole with crushed crackers or breadcrumbs and bake until it’s warm and bubbly. Whip up some Cornbread Muffins and Sauteed Asparagus to serve with it.

Tuna Casserole Ingredients

  • For the Cheese Sauce – Onion, butter, all-purpose flour, garlic powder, milk, Cheddar cheese and Parmesan cheese. Be sure to use fresh grated cheese for the best texture and flavor. Any kind of milk you have on hand is fine.
  • Tuna – Just regular canned chunk light tuna from your pantry, preferably packed in water instead of oil.
  • Small Pasta – Because it’s baked, I prefer to stick with a thicker pasta like rotini or macaroni. Egg noodles can get a little mushy.
  • Peas – Easy peasy frozen peas.
  • Sour Cream – Makes the sauce even creamier, and helps to keep it nice and smooth.
  • For the Topping – Crushed Ritz crackers or Panko breadcrumbs, grated Parmesan cheese and minced parsley. Swap in potato chips for a fun touch.
  • Salt and Pepper – Taste test your casserole after mixing and add more seasonings if needed.
ingredients for tuna casserole

How to Make a Tuna Noodle Casserole

  1. Boil the noodles. Boil a pot of water and cook your pasta of choice to al dente. Be careful not to overcook because it will be baked later and you don’t want the noodles to become mushy.
  2. Make the cheese sauce. Saute onions in butter over medium heat, then add flour and garlic powder to form the roux. Let that cook for a few minutes until it’s golden brown. Pour in some milk and bring it to a simmer (bubbling, but not a full rolling boil). Once it’s thickened, remove from the heat and stir in the cheeses. I recommend doing this in batches, starting with a handful of cheese and adding more as that melts.
  3. Mix the casserole together. In a large bowl, or right into the dish or skillet you made the sauce in, add the cooked noodles, tuna, peas and sour cream. Stir it all together until it’s completely combined. If your skillet is oven proof, you can just top with the bread crumbs and bake it as is. Or, pour the tuna mixture into a casserole dish that you’ve greased with cooking spray and bake it that way.
  4. Top with crackers and bake. In a small bowl, crush the crackers and stir in melted butter, Parm and parsley. Sprinkle all over the top of the casserole and bake it uncovered for about 20 minutes. Broil for a few minutes to brown the top.
collage of images shoeing how to make tuna casserole
Tuna Casserole with a Crunchy Cracker Crumb Topping


Can you freeze Tuna Casserole?

Yes, you can freeze the casserole either before or after baking. To make ahead and freeze, I recommend using a disposable baking dish so your baking pan isn’t stuck in the freezer. Prepare the casserole, pour it into the disposable pan, and cover tightly. Wait to add the cracker crumb topping until just before baking so it doesn’t get soggy.

To freeze an already baked casserole, let it cool completely, then cover the baking pan with foil and place it in the freezer. Once it’s fully frozen, remove the casserole from the pan and wrap it tightly with plastic wrap and/or foil. Place it in a plastic freezer bag and back into the freezer it goes.

With either method, the casserole can be frozen for up to 6 months as long as it’s properly wrapped up.

Do you have to thaw it or can you cook it from frozen?

You can cook from frozen, but you’ll need to add about 45 minutes to the cook time. For the best results, thaw it first in the refrigerator overnight.

Can you make it ahead of time?

You can prepare the casserole up to 4 or 5 hours in advance – prep everything, mix it all together and pour it into a casserole dish. Cover with aluminum foil and pop it into the fridge until you’re ready to bake. To bake, set the casserole on the counter while the oven preheats. Remove the foil and bake as directed.

a close up image of Tuna Casserole on a spoon.

Serving Suggestions

For a prettier presentation, sprinkle some fresh minced parsley on top of the golden cracker crumbs.

For serving, you can whip up a crisp green Caesar Salad, or some Garlic Green Beans and some Easy Drop Biscuits to serve on the side.


Veggies – Not everyone likes peas, so you can replace them with another vegetable, or omit completely. Try adding Sauteed Mushrooms, steamed broccoli, or some Frozen Mixed Vegetables. Anything you add should be fully cooked first (sauteed or steamed).

Deluxe – For a fancy casserole, buy fresh tuna, bake it or pan-fry until it’s cooked to 145°F and flake it into small pieces. It will take your casserole to a whole other level!

Spicy – For a spicy casserole, add a couple teaspoons of sriracha to the sauce.

Storage and Reheating

Storage: For leftovers, tightly cover the casserole dish or transfer the leftovers to an airtight container. Keep refrigerated for up to 3-4 days.

Freezing: Freeze the cooked casserole for up to 6 months. Thaw completely before reheating.

Reheating: Reheat larger portions in the oven at 350℉ until heated through, and for individual portions reheat in the microwave for 60-90 seconds.

  • The crunchy cracker topping is optional. Instead you can use Panko or regular breadcrumbs, saltines or omit it altogether. Crushed potato chip topping would be fun, too.
  • If you want to save a little time and use condensed soup, you certainly can do that. Skip the butter/onion/flour/milk and replace with a 10 ounce can of the condensed cream soup of your choice and ½ cup milk. Mix everything together in a large bowl and pour into the casserole dish.
  • Try replacing half of the milk with chicken broth.
  • If you need a replacement for the tuna, rotisserie or even canned chicken can be used as a substitute.
  • Make a double batch in a separate casserole dish and freeze one to enjoy another time.
Tuna casserole recipe with a generous helping on a plate.

More Casserole Recipes to Love

A plate of Tuna Casserole

Tuna Casserole

5 from 10 votes
Tuna Casserole is pure comfort food. Flaky tuna, tender noodles and peas in a creamy homemade sauce with a crunchy cracker crumb topping.
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 6 servings


Tuna Casserole

  • ½ cup dice white onion
  • 8 ounces small pasta like Rotini farfalle or macaroni
  • 2 cups frozen peas
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ½ teaspoon garlic powder
  • 2 cups milk
  • 1 teaspoon salt
  • 1 cup freshly grated cheddar cheese
  • ½ cup freshly grated Parmesan cheese
  • ½ cup sour cream
  • 10 ounces canned tuna water packed and drained


  • 1 cup crushed Ritz crackers or panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • Fresh minced parsley
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  • In a large, deep, oven-safe skillet or saute pan (5-quart), melt butter, then add diced onion. Cook until onion is translucent and soft; about 3-4 minutes.
  • Whisk in flour and garlic powder and cook for a couple of minutes or until flour is golden in color.
  • Whisk in milk and bring to a boil. Reduce heat to low and stir often until thickened; 3-4 minutes. Turn off heat and stir in cheeses until melted. *Tip – if the sauce isn't creamy enough for you, add a few ounces of cream cheese; stir in until melted and combined.
  • Meanwhile, boil water in a medium-sized pot and cook the pasta according to package directions. Add peas during the last minute or so. Drain and set aside.
  • To the skillet, stir in pasta, peas and tuna. Stir in sour cream. (If you do not have an oven safe saute pan, transfer the mixture to a greased 11×7-inch baking dish).
  • Combine crushed crackers with ½ cup grated parmesan and sprinkle on top of the casserole.
  • Bake, uncovered at 350 degrees for 20 minutes. For additional browning, switch to broil during the last 5 minutes.
  • Let stand 5-10 minutes before serving. Garnish with fresh minced parsley.


Storage: For leftovers, tightly cover the casserole dish or transfer the leftovers to an airtight container. Keep refrigerated for up to 3-4 days.
Freezing: Freeze the cooked casserole for up to 6 months. Thaw completely before reheating.
Reheating: Reheat larger portions in the oven at 350℉ until heated through, and for individual portions reheat in the microwave for 60-90 seconds.
Keyword tuna casserole, tuna noodle casserole


Calories: 582kcalCarbohydrates: 53gProtein: 32gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 85mgSodium: 1221mgPotassium: 470mgFiber: 5gSugar: 10gVitamin A: 2050IUVitamin C: 8mgCalcium: 487mgIron: 3mg

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.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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5 from 10 votes (7 ratings without comment)

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  1. Teri Smith says:

    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.

    1. Kristin Maxwell says:

      That would definitely be tasty. Thanks for the suggestion!

  2. Wendy says:

    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.

    1. Kristin says:

      Love the feedback Wendy! Thanks for stopping by.

  3. Neutron says:

    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.

    1. Kristin Maxwell says:

      Yes, you could serve from the stovetop. You could even crisp the topping by melting butter in a small skillet and toasting some breadcrumbs.

  4. Terri says:

    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! 😃❤️🙏👍

    1. Kristin says:

      You are so welcome Terri! Thanks for stopping by to share.

  5. Cara says:

    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.

  6. Julie Whelan says:

    This was delicious! My son and his children practically licked the casserole dish clean. A definite keeper. Perfect Friday night Lenten dish.

    1. Kristin says:

      Thank you Julie! Glad everyone loved the recipe. Thanks for stopping by.

  7. Donna says:

    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.

    1. Kristin says:

      You are so welcome Donna, thank you so much for taking the time to leave some feedback.

  8. Darlene says:

    This is my favorite Tuna Casserole recipe ❤❤❤!!! My family couldnt stop eating it until it was gone!! Booo no leftovers for me!!!

    1. Kristin says:

      Hi Darlene, HaHa, leftovers are sometimes the best part. So happy that you and your family loved this recipe!

  9. Cynthia says:

    May I ask this dish could serve how many people?

    1. Kristin says:

      Easily could serve 4-6 people.

      1. Terri says:

        Ummm….only served 3 in my house. 2 men and a woman. With 7 oz of tuna.

        1. Kristin Maxwell says:

          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.

  10. Gwen Bius says:

    What size cans of tuna!!??

    1. Kristin says:

      5 ounces!!

  11. Carol says:


    Can I use salmon in this casserole.

    1. Kristin says:

      I suppose you could, but I’m not a big fan of salmon with cheese.