The ultimate comfort food, made better! Our from-scratch tuna casserole features a creamy homemade sauce, flaky tuna, tender egg noodles, and a crispy potato chip topping. Dinner is solved.
In the pantheon of classic American comfort foods, few dishes evoke such a strong sense of nostalgia as tuna noodle casserole. For many, it’s a taste of childhood, of cozy weeknights, and of a meal that simply always satisfies.
While the canned-soup version has its charm, this from-scratch recipe elevates the humble casserole into something truly special. We replace the condensed soup with a rich, velvety homemade sauce built on a foundation of sautéed mushrooms and onions, which adds a deep, savory flavor you just can’t get from a can. Combined with tender egg noodles, high-quality tuna, sweet peas, and the iconic crispy potato chip topping, this casserole is the perfect harmony of creamy, savory, and crunchy.
It’s hearty, budget-friendly, and miraculously manages to feel both familiar and entirely new. This is the tuna casserole recipe that will win over skeptics and become a new family favorite.
Why a From-Scratch Sauce Makes All the Difference
Abandoning the canned cream of mushroom soup is the single best decision you can make for your tuna casserole. A homemade white sauce (béchamel) is surprisingly simple to make and allows you to control the flavor and texture completely. We start by sautéing fresh mushrooms and onions until they’re golden and their moisture has evaporated, concentrating their flavor. A simple roux of butter and flour cooks briefly to remove the raw flour taste, then milk is whisked in to create a smooth, luxurious base.
Seasoned with a touch of mustard for tang and Parmesan for umami, this sauce is far more complex and less salty than its canned counterpart. It clings perfectly to every noodle and flake of tuna, creating a cohesive, creamy dish rather than a loose, soupy one. This extra 10 minutes of effort pays off in every single bite, transforming a convenient weeknight dinner into a comfort food masterpiece.
Ingredients
For the Casserole:
- 12 oz wide egg noodles
- 4 tablespoons unsalted butter, divided
- 8 oz white mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup chicken or vegetable broth
- 1 cup frozen peas
- 2 (5 oz) cans solid white albacore tuna in water, drained and flaked
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For the Topping:
- 1 1/2 cups crushed potato chips (plain or ridged)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons melted butter
Instructions
1. Cook the Noodles: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente (they will cook more in the oven). Drain and set aside.
2. Sauté Vegetables: While noodles cook, melt 2 tablespoons of butter in a large, deep skillet or Dutch oven over medium heat. Add mushrooms and onion. Cook, stirring occasionally, for 8-10 minutes until onions are soft and mushrooms have released their water and browned. Add garlic and cook for 1 more minute until fragrant.
3. Make the Sauce: Push vegetables to the side of the skillet. Add remaining 2 tablespoons of butter to the center. Once melted, sprinkle flour over the butter. Cook, stirring constantly, for 1-2 minutes to make a blonde roux. Gradually pour in the warm milk and broth while whisking constantly to prevent lumps. Bring to a simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
4. Combine Everything: Remove the skillet from heat. Stir in the Dijon mustard, dried thyme, cheddar cheese, and 1/2 cup Parmesan cheese until melted. Gently fold in the drained noodles, flaked tuna, and frozen peas. Season generously with salt and pepper. Taste and adjust seasoning—it should be well-seasoned before baking.
5. Assemble & Top: Pour the mixture into a greased 9×13 inch baking dish. In a small bowl, mix the crushed potato chips, 1/4 cup Parmesan, and melted butter until combined. Sprinkle the topping evenly over the entire casserole.
6. Bake: Bake for 25-30 minutes, until the casserole is bubbly around the edges and the topping is golden brown and crispy. Let it rest for 5-10 minutes before serving to allow it to set slightly.
Tips, Tricks, and Customizations
Make-Ahead: Assemble the casserole (without the topping) up to a day ahead. Cover and refrigerate. Add the topping just before baking, and you may need to add 5-10 minutes to the bake time.
Topping Variations: If potato chips aren’t your style, use buttery cracker crumbs (like Ritz), panko breadcrumbs mixed with melted butter, or even French fried onions.
Add-Ins: Feel free to stir in a cup of chopped celery (sauté it with the onions), or swap the peas for chopped broccoli.
For a Lighter Version: Use 2% milk and reduce the cheese slightly. The key is the from-scratch sauce, which remains delicious even with lighter ingredients.
This creamy tuna noodle casserole is the epitome of reliable, satisfying comfort food—a blank canvas for your preferences and a guaranteed crowd-pleaser that solves dinner with minimal fuss.
