I first made Cheesy Tuna Noodle Casserole on a rainy Tuesday when I needed something warm and filling fast, and it's been my go-to ever since. It comes together in about 40 minutes with simple ingredients you probably already have, which makes it perfect for those nights when you need dinner on the table without a fuss.
If you love easy weeknight Cheesy Tuna Noodle Casserole like this, you might also enjoy my Easy Scalloped Potatoes and Ham recipe , Easy Chicken Marsala recipe or this Easy Instant Pot Chicken Spaghetti recipe that uses similar pantry staples.
What You'll Love Cheesy Tuna Noodle Casserole
It's a complete meal in one dish. You've got your pasta, your protein, your veggies, and plenty of creamy, cheesy goodness all baked together. No need to fuss with side dishes unless you want to.
The homemade cheese sauce makes all the difference. It only takes a few extra minutes, but the flavor is so much richer and more satisfying than anything from a can. You control the seasoning, the thickness, and the cheesiness.
It's perfect for meal prep. This Cheesy Tuna Noodle Casserole keeps well in the fridge for up to four days and freezes beautifully for up to three months. Make it on Sunday, and you've got lunches or quick dinners sorted.
Everyone loves it. Even picky eaters tend to go for this one. The flavors are familiar and comforting, and there's something about that crunchy topping that just makes people happy.
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Cheesy Tuna Noodle Casserole Ingredients
Here's what you'll need to make this cozy, creamy Cheesy Tuna Noodle Casserole from scratch.
See Recipe Card Below This Post For Ingredients Quantities
- Egg noodles: These wide, flat noodles are the classic choice for tuna Cheesy Tuna Noodle Casserole . They soak up the cheese sauce beautifully and have a tender, comforting texture. Cook them just until al dente so they don't get mushy when baked.
- Butter: Creates the base of the creamy sauce and adds richness. Salted butter works great here and enhances all the other flavors.
- Cremini mushrooms: These earthy mushrooms get deeply browned and add a savory, umami depth to the sauce. Chop them finely so they blend into the Cheesy Tuna Noodle Casserole seamlessly.
- All-purpose flour: Thickens the sauce and gives it that smooth, velvety texture. Cooking the flour with the butter for a minute or two gets rid of any raw flour taste.
- Garlic powder: Adds a gentle, savory backbone without overpowering the dish.
- Onion powder: Brings a sweet, mild onion flavor that complements the tuna and cheese.
- Parsley: A touch of herbiness that brightens up the whole Cheesy Tuna Noodle Casserole .
- Salt: Enhances every ingredient and balances the richness of the cheese.
- Black pepper: Adds a subtle warmth and a little kick.
- Milk: Forms the base of the creamy sauce. Whole milk works best, but 2% will do in a pinch.
- Co-jack cheese: This blend of Colby and Monterey Jack melts beautifully and gives you a mild, creamy flavor that's not too sharp. Half goes into the sauce, and the rest tops the Cheesy Tuna Noodle Casserole .
- Frozen peas: Add a pop of color and a little sweetness. No need to thaw them first-they'll cook perfectly in the oven.
- Canned tuna: The heart of the dish. Drain it well so you don't end up with a watery Cheesy Tuna Noodle Casserole . Two standard 5-ounce cans work perfectly.
- Saltine crackers: Crushed into coarse crumbs, these create a buttery, crunchy topping that contrasts beautifully with the creamy noodles below.
HOW to make Cheesy Tuna Noodle Casserole
Preheat the oven: Set your oven to 375°F and lightly grease a 9x13 deep-sided Cheesy Tuna Noodle Casserole dish with butter or cooking spray. This prevents sticking and makes cleanup easier.
Cook the noodles: Boil the egg noodles for 1 minute less than the package directions for al dente. Drain them well and toss with a drizzle of olive oil to keep them from clumping while you make the sauce.
Cook the mushrooms: Melt the butter in a large, deep skillet over medium-low heat. Add the chopped mushrooms and cook for 6 to 7 minutes, stirring occasionally, until they're deep brown and softened. This step brings out their rich, earthy flavor.
Make the roux: Turn the heat up to medium and stir in the flour, garlic powder, onion powder, parsley, salt, and black pepper. Cook for 1 to 2 minutes, stirring constantly, until the mixture smells toasty and the raw flour taste cooks off.
Add the milk: Slowly whisk in the milk, making sure to break up any lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 to 7 minutes. It should thicken enough to coat the back of a spoon. Stir occasionally so nothing sticks to the bottom.
Melt in the cheese: Stir in 1 cup of the shredded cheese until it's completely melted and the sauce is smooth and creamy.
Add the tuna and peas: Gently fold in the drained tuna and frozen peas. Stir just until everything is evenly mixed.
Combine with noodles: Add the cooked egg noodles to the skillet and fold everything together until the noodles are fully coated in the cheesy sauce.
Assemble the casserole: Spread the noodle mixture evenly into your prepared Cheesy Tuna Noodle Casserole dish. Smooth the top with a spatula.
Add the topping: Sprinkle the remaining 1 cup of shredded cheese over the noodles, then scatter the crushed saltine crackers on top in an even layer.
Bake: Place the casserole in the oven and bake uncovered for 20 minutes, until the cheese is bubbly and the cracker topping is golden brown.
Rest before serving: Let the Cheesy Tuna Noodle Casserole sit for 5 minutes after you take it out of the oven. This helps it set up so it's easier to scoop and serve without everything sliding around.
Equipment For Cheesy Tuna Noodle Casserole
Here's the gear that'll make this recipe a breeze.
- 9x13 deep-sided casserole dish: The deep sides are important so the creamy sauce doesn't bubble over.
- Large deep-sided skillet: You'll make the sauce and mix everything together in this, so make sure it's big enough.
- Saucepan: Optional, for cooking the noodles if you prefer.
- Whisk: Essential for making a smooth, lump-free sauce.
- Knife and cutting board: For chopping the mushrooms.
- Measuring cups and spoons: Accuracy matters when you're making a sauce from scratch.
Substitutions and Variations
Different cheese: Cheddar works beautifully if you want a sharper flavor. Gruyere or Swiss would make it a little more sophisticated. You could even use a Mexican blend for a slightly different vibe.
Pasta swaps: If you don't have egg noodles, try rotini, penne, or shells. Just cook them al dente so they don't turn to mush in the oven.
Protein options: Swap the tuna for canned chicken, cooked rotisserie chicken, or even cooked ground turkey. You could also leave out the protein entirely and add more veggies for a meatless version.
Veggie add-ins: Diced bell peppers, corn, or chopped broccoli would all be great additions. Just make sure any raw veggies are chopped small so they cook through in the oven.
Topping ideas: Panko breadcrumbs or crushed Ritz crackers make great alternatives to saltines. You could also add a little melted butter to the topping for extra richness.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days. The Cheesy Tuna Noodle Casserole holds up really well, though the crackers will soften a bit as it sits.
Freezer: You can freeze this Cheesy Tuna Noodle Casserole either before or after baking. If freezing before baking, assemble everything, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed. If freezing after baking, let it cool completely, then wrap well and freeze. Reheat in a 350°F oven until warmed through, about 30 to 40 minutes.
Reheating: Reheat individual portions in the microwave for 1 to 2 minutes. For larger amounts, cover with foil and warm in a 350°F oven for 15 to 20 minutes.
expert tips
Don't overcook the noodles. Cooking them 1 minute less than al dente is key. They'll finish cooking in the oven and absorb some of the sauce, so if you cook them fully on the stovetop, they'll end up mushy.
Brown the mushrooms well. Let them sit in the pan without stirring too much at first. This helps them develop deep, caramelized flavor instead of just steaming.
Use block cheese and shred it yourself. Pre-shredded cheese has anti-caking agents that can make the sauce grainy. Freshly shredded cheese melts smoother and tastes better.
Let it rest. I know it's tempting to dig in right away, but those 5 minutes make a real difference. The Cheesy Tuna Noodle Casserole will hold together much better and be easier to serve.
Customize the topping. If you like extra crunch, add a little more crushed crackers. If you're a cheese lover, pile on more shredded cheese before baking.
FAQ
What type of cheese works best in tuna casserole?
Co-jack is my favorite because it melts beautifully and has a mild, creamy flavor that doesn't overpower the other ingredients. Cheddar is a close second if you want something sharper. For a creamier texture, try Gruyere or even a little cream cheese stirred into the sauce.
Can I use fresh peas instead of frozen?
Absolutely. Fresh peas will work great. Just blanch them for 2 to 3 minutes in boiling water first, then drain and add them to the Cheesy Tuna Noodle Casserole . They'll stay bright green and tender.
How can I make this casserole gluten-free?
Use gluten-free egg noodles or your favorite gluten-free pasta. For the sauce, substitute a gluten-free flour blend or cornstarch for the all-purpose flour. And swap the saltine crackers for gluten-free crackers or crushed gluten-free breadcrumbs on top.
Can I double the recipe for a larger crowd?
Yes, you can double everything and bake it in two 9x13 dishes, or use a large roasting pan if you have one. Just keep an eye on the baking time it may need an extra 5 to 10 minutes to heat all the way through.
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Cheesy Tuna Noodle Casserole
Ingredients
Method
- Preheat the oven to 375°F and lightly grease a 9x13-inch deep casserole dish. prep
- Cook the egg noodles 1 minute less than the package directions for al dente. Drain and toss with a small drizzle of olive oil to prevent sticking. prep
- In a large, deep skillet, melt the butter over medium-low heat. Add the chopped mushrooms and sauté for 6-7 minutes until they turn golden brown and tender. prep
- Increase heat to medium and stir in the flour, garlic powder, onion powder, parsley, salt, and black pepper. Cook for 1-2 minutes to eliminate raw flour taste. mix
- Gradually whisk in the milk, bring to a gentle boil, then reduce heat to low and simmer 5-7 minutes until sauce thickens and coats the back of a spoon. mix
- Stir in half of the shredded co-jack cheese until fully melted and smooth. mix
- Fold in the drained tuna and frozen peas, stirring gently to combine. mix
- Add the cooked noodles and mix everything until evenly incorporated. assemble
- Transfer the mixture into the prepared casserole dish, spreading it out evenly. assemble
- Sprinkle the remaining cheese on top, then evenly scatter the crushed saltine crackers. assemble
- Bake uncovered for 20 minutes until the casserole is heated through and the crackers are golden brown. finish
- Allow the casserole to rest for 5 minutes before serving to make slicing easier. finish
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