This creamy, from-scratch Tuna Noodle Casserole (From Scratch) is cozy weeknight comfort with deep mushroom flavor and a crunchy topping. It comes together with pantry staples and makes great leftovers for easy lunches. For another hearty casserole idea that your family might love, check out this sour cream beef noodle casserole.
Why You’ll Love This Tuna Noodle Casserole (From Scratch)
- Deep, savory flavor from dried porcini and sautéed mushrooms.
- Made from scratch but still weeknight-friendly and under an hour.
- Family-friendly: creamy, cheesy, and easy for picky eaters, similar comfort to an angel chicken and rice casserole.
- Great for meal prep and reheats evenly for lunches.
- Crunchy breadcrumb topping adds texture contrast to the creamy filling.
Ingredients Needed
Protein
- 5 ounce canned tuna (drained, packed in oil or water)
- 3 tablespoons fresh parsley (chopped)
Pasta
- 12 ounces wide egg noodles
Veggies
- 1 medium onion (chopped fine)
- 1 cup mushrooms (sliced thin)
- 0.5 to 0.75 cup frozen or fresh peas (blanched or defrosted)
Sauce
- 5 tablespoons unsalted butter (plus extra for greasing pan)
- 0.25 cup flour
- 0.5 ounce dry porcini mushrooms (broken into pieces)
- 1 cup chicken or vegetable broth (homemade or store-bought)
- 2 cups milk (hot but not boiling, low-fat okay)
Cheese & Toppings
- 6 ounces sharp cheddar cheese (shredded)
- 3 to 4 tablespoons dry breadcrumbs
Spices
- Fresh nutmeg (grated)
- Salt and pepper (to taste)
Step-by-Step Instructions 5
Step 1: Prep and cook the noodles
Bring a large pot of salted water to a boil and cook the wide egg noodles until just al dente per package directions; drain and set aside.
Step 2: Rehydrate porcini and sauté aromatics
Place the broken porcini in 1 cup hot broth for 5 minutes, then strain, reserving liquid. In a large skillet, melt 3 tablespoons butter over medium heat and sauté the chopped onion and sliced mushrooms until soft and lightly browned.
Step 3: Make the velouté-style sauce
Stir in the 0.25 cup flour to the vegetables and cook 1 minute. Gradually whisk in the porcini-infused broth, reserved plain broth, and the 2 cups hot milk until smooth; simmer until thickened, then season with grated nutmeg, salt, and pepper.
Step 4: Combine filling and cheese
Remove from heat, stir in shredded cheddar, peas, drained tuna (flaked), and chopped parsley. Fold in the cooked noodles until evenly coated.
Step 5: Bake with topping
Preheat oven to 375°F and grease a baking dish with butter. Transfer the noodle mixture to the dish, dot with the remaining 2 tablespoons butter if desired, and sprinkle breadcrumbs evenly on top. Bake 20–25 minutes until bubbly and golden.
Step 6: Rest and serve
Let the casserole rest 5 minutes before scooping to help set. For a playful swap, consider replacing breadcrumbs with tater tots for a different texture inspired by this BBQ chicken tater tot casserole approach.
Serving Suggestions Tuna Noodle Casserole (From Scratch)
- Serve with a crisp green salad and lemon vinaigrette to cut the richness.
- Warm buttery dinner rolls or garlic bread for soaking up sauce.
- A side of steamed green beans or roasted Brussels sprouts for color.
- Top portions with extra chopped parsley and a squeeze of lemon for brightness, or bring a playful casserole like bubble-up biscuit pizza casserole to potlucks for variety.
Tips for Success Tuna Noodle Casserole (From Scratch)
- Don’t overcook noodles; undercook by a minute so they finish in the oven without turning mushy.
- Use hot milk when adding to the roux to prevent lumps and help the sauce thicken smoothly.
- If sauce seems too thick after resting, stir in a splash of warm milk or broth before serving.
- Toast the breadcrumbs lightly in butter for extra flavor and a crunchier topping.
- Store leftovers in an airtight container for up to 3 days and reheat covered in a 350°F oven.
Variations
Here are a few easy ways to change it up:
- Swap tuna for cooked shredded chicken or canned salmon for a different protein.
- Make it spicy by stirring in a teaspoon of Cajun seasoning or a dash of hot sauce.
- For a lighter version, use Greek yogurt stirred into the warm sauce and reduce the amount of cheddar.
Follow us on Pinterest for more cozy ideas.
Ingredients
Protein
- 5 ounces canned tuna (drained, packed in oil or water)
- 3 tablespoons fresh parsley (chopped)
Pasta
- 12 ounces wide egg noodles
Veggies
- 1 medium onion (chopped fine)
- 1 cup mushrooms (sliced thin)
- 0.5 to 0.75 cup frozen or fresh peas (blanched or defrosted)
Sauce
- 5 tablespoons unsalted butter (plus extra for greasing pan)
- 0.25 cup flour
- 0.5 ounce dry porcini mushrooms (broken into pieces)
- 1 cup chicken or vegetable broth (homemade or store-bought)
- 2 cups milk (hot but not boiling, low-fat okay)
Cheese & Toppings
- 6 ounces sharp cheddar cheese (shredded)
- 3 to 4 tablespoons dry breadcrumbs
Spices
- Fresh nutmeg (grated) To taste
- Salt and pepper To taste
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the wide egg noodles until just al dente per package directions; drain and set aside.
- Place the broken porcini in 1 cup hot broth for 5 minutes, then strain, reserving liquid.
- In a large skillet, melt 3 tablespoons butter over medium heat and sauté the chopped onion and sliced mushrooms until soft and lightly browned.
Cooking
- Stir in the 0.25 cup flour to the vegetables and cook 1 minute.
- Gradually whisk in the porcini-infused broth, reserved plain broth, and the 2 cups hot milk until smooth; simmer until thickened, then season with grated nutmeg, salt, and pepper.
- Remove from heat, stir in shredded cheddar, peas, drained tuna (flaked), and chopped parsley. Fold in the cooked noodles until evenly coated.
Baking
- Preheat oven to 375°F and grease a baking dish with butter.
- Transfer the noodle mixture to the dish, dot with the remaining 2 tablespoons butter if desired, and sprinkle breadcrumbs evenly on top.
- Bake for 20-25 minutes until bubbly and golden.
Serving
- Let the casserole rest for 5 minutes before scooping to help set.
