Tasty Tuna Casserole No Canned Soup

If you ask me, tuna casserole gets a bad reputation because of all that canned soup.

This homemade version skips the processed stuff and uses a simple cream sauce that actually tastes like something. Tender egg noodles mix with flaky tuna and bright green peas in a sauce made from scratch.

It’s topped with buttery breadcrumbs and baked until the edges get golden and bubbly. The whole thing comes together in about an hour, most of which is hands-off baking time.

It’s comfort food that doesn’t rely on shortcuts, perfect for busy weeknights when you want something hearty and satisfying.

What Kind of Tuna Should I Use?

For this casserole, you’ll want to stick with canned albacore tuna packed in water rather than oil, as it gives you better control over the moisture and fat content in your dish. Albacore has a meatier texture and milder flavor compared to regular chunk light tuna, which makes it perfect for casseroles where you want the tuna to hold its shape. When shopping, look for solid or chunk albacore rather than flaked – it will give you nice, substantial pieces of fish throughout your casserole. Make sure to drain it really well and flake it apart with a fork before mixing it in, as this helps it distribute evenly and prevents any soggy spots in your finished dish.

Options for Substitutions

This homemade tuna casserole is pretty forgiving when it comes to swaps and substitutions:

• Whole wheat pasta: Any short pasta works great here – regular rotini, penne, shells, or even elbow macaroni. If you only have long pasta like spaghetti, just break it into smaller pieces before cooking.
• Canned tuna: While albacore is nice, regular chunk light tuna works just fine and costs less. You can also use tuna packed in oil if that’s what you have – just drain it well.
• Mushrooms: Not a mushroom fan? Skip them entirely or replace with diced bell peppers, zucchini, or frozen mixed vegetables. Just sauté them until tender.
• Cheddar cheese: Feel free to use whatever cheese you have on hand – Swiss, mozzarella, or even a cheese blend work well. Just make sure it melts nicely.
• Chicken stock: Vegetable broth works perfectly if you want to keep it lighter, or you can use more milk for an extra creamy sauce.
• Breadcrumbs: No breadcrumbs? Crush up some crackers, use panko, or even make your own by toasting and grinding up stale bread.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with tuna casserole is overcooking the pasta during the initial boil, which leads to mushy noodles since they’ll continue cooking in the oven – aim for just under al dente and drain them well to prevent a watery casserole.

When making your homemade sauce, avoid rushing the roux by cooking the flour and butter mixture for at least 2-3 minutes to eliminate any raw flour taste, and whisk constantly when adding the liquids to prevent lumps from forming.

Don’t skip draining your tuna thoroughly and flaking it properly with a fork, as large chunks can create uneven texture and excess moisture will make your casserole soggy.

For the best results, let the assembled casserole rest for 5-10 minutes before baking so the pasta can absorb some of the sauce, and cover with foil for the first 20 minutes to prevent the cheese from browning too quickly.

What to Serve With Tuna Casserole?

This hearty tuna casserole is pretty much a complete meal on its own, but I love pairing it with a simple side salad to cut through all that creamy goodness. A basic green salad with mixed greens, cherry tomatoes, and a light vinaigrette works perfectly, or you could go with a classic Caesar salad if you want something a bit more substantial. Steamed broccoli or green beans also make great sides since they add some fresh color and crunch to balance out the rich, cheesy casserole. If you’re feeding a crowd or just want to make it extra special, some warm dinner rolls or garlic bread are always a hit for soaking up any extra sauce.

Storage Instructions

Refrigerate: This tuna casserole keeps really well in the fridge for up to 4 days when covered tightly with foil or plastic wrap. I actually think it tastes even better the next day after all the flavors have had time to meld together. Just make sure to let it cool completely before covering and storing.

Freeze: You can definitely freeze this casserole for up to 3 months! I like to wrap it tightly in plastic wrap and then foil, or divide it into individual portions in freezer-safe containers. It’s perfect for those busy weeknight dinners when you need something hearty and comforting.

Reheat: To warm up your casserole, cover it with foil and bake at 350°F for about 20-25 minutes if it’s been in the fridge, or 45 minutes if frozen. You can also microwave individual portions on medium power, stirring halfway through. Add a splash of milk if it seems a bit dry after reheating.

Preparation Time	15-25 minutes
Cooking Time	20-30 minutes
Total Time	35-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2050
• Protein: 100-115 g
• Fat: 60-75 g
• Carbohydrates: 210-240 g

Ingredients

For the pasta filling:

• Black pepper, to taste (freshly ground preferred)
• 16 oz mushrooms, chopped (cremini or button, into bite-sized pieces)
• 3 garlic cloves, minced (freshly minced for best flavor)
• 12 oz canned albacore tuna in water, drained and flaked
• 2 celery ribs, diced (into 1/4-inch pieces)
• 1 cup chicken stock or vegetable broth
• 2 tbsp butter (unsalted, for best control of salt)
• 1 cup milk (room temperature)
• 1 onion, diced (about 1 cup, into 1/2-inch pieces)
• 1/4 cup all-purpose flour (for roux base)
• 8 oz whole wheat rotini or egg noodles (I use Barilla whole wheat)
• Kosher salt, to taste

For the topping:

• 1 cup shredded cheddar cheese (sharp cheddar gives better flavor)
• 1 tbsp butter, melted
• 1/2 cup breadcrumbs (panko for extra crunch)

For greasing pan:

• Butter, as needed

Step 1: Prepare the Oven and Mise en Place

• Butter, as needed for the baking dish

Preheat your oven to 375°F and butter a 9×13-inch baking dish generously.

While the oven heats, prepare all your ingredients: dice the onion into 1/2-inch pieces, cut the celery ribs into 1/4-inch pieces, mince the garlic fresh, chop the mushrooms into bite-sized pieces, drain and flake the tuna, and shred the cheddar cheese.

Having everything ready before you start cooking will keep the process smooth and prevent any burning or overcooking.

Step 2: Cook the Pasta

• 8 oz whole wheat rotini or egg noodles
• Kosher salt

Bring a pot of salted water to a boil and cook the pasta until al dente, about 1-2 minutes less than the package suggests since it will finish cooking in the oven.

Drain the pasta well and set aside.

I prefer whole wheat pasta for its nutty flavor and extra nutrition, though egg noodles work beautifully too.

Step 3: Build the Sauce Base with Sautéed Vegetables

• 2 tbsp butter
• 1 onion, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 16 oz mushrooms, chopped

Melt 2 tablespoons of butter in a large skillet over medium heat.

Add the diced onion and celery, cooking for about 3 minutes until they begin to soften.

Stir in the minced garlic and cook for just 30 seconds until fragrant, then add the chopped mushrooms.

Cook the mushrooms for 8-10 minutes, stirring occasionally, until they release their moisture and start to brown—this develops deep umami flavor that’s essential to the dish.

Step 4: Create the Creamy Sauce

• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup chicken stock or vegetable broth
• Kosher salt, to taste
• Black pepper, to taste

Sprinkle the flour over the cooked vegetables and stir constantly for about 1 minute to cook out the raw flour taste and create a roux base.

Slowly pour in the room-temperature milk and chicken stock while stirring continuously to prevent lumps from forming.

Continue cooking over medium heat for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

Season generously with kosher salt and freshly ground black pepper.

I like to add a pinch of salt to the sauce to give it more flavor since we’re building this from scratch without canned soup.

Step 5: Prepare the Breadcrumb Topping

• 1/2 cup breadcrumbs
• 1 tbsp butter, melted

While the sauce finishes cooking, melt 1 tablespoon of butter in a small bowl and stir in the breadcrumbs until evenly coated.

This step can be done simultaneously with Step 4 to save time.

Set aside until you’re ready to top the casserole.

Step 6: Assemble the Casserole

• Cooked pasta from Step 2
• 12 oz canned albacore tuna in water, drained and flaked
• Mushroom sauce from Step 4
• Breadcrumb mixture from Step 5
• 1 cup shredded cheddar cheese

Remove the skillet from heat and fold the cooked pasta from Step 2 and the drained tuna into the mushroom sauce from Step 4, gently stirring until everything is evenly combined and coated.

Transfer the entire mixture to the prepared baking dish.

Sprinkle the breadcrumb mixture from Step 5 evenly over the top, then finish with the shredded sharp cheddar cheese.

The sharp cheddar adds a more assertive, flavorful note than mild varieties.

Step 7: Bake Until Golden and Bubbly

Place the casserole in the preheated 375°F oven and bake for 20 minutes, until the top is golden brown and the edges are bubbling.

Let it rest for 5 minutes before serving—this allows the casserole to set slightly and makes serving easier while keeping everything hot and creamy.