Tuna Casserole

Tuna Casserole is classic comfort food at its best. This updated version is loaded with canned tuna, egg noodles, Monterey Jack cheese, and a thick creamy sauce. It’s easy to make, oven-ready in 20 minutes, and completely homemade!

There are certain foods that bring me right back to childhood, and Tuna Casserole is one of them. Now, I have to admit, it wasn’t my favorite food as a kid. But as an adult, I decided to give it a second chance. And I couldn’t be happier that I did.

Because part of being an adult is getting to decide exactly which ingredients you want in your casserole… and which you don’t. And from the very first time I tried this recipe, I knew I had made ALL the right decisions.

Made with a rich, creamy homemade sauce, Monterey Jack cheese, diced pimentos, and crisp buttery bread crumbs, it’s literally one of the BEST things I’ve ever tasted. I know that might sound like a strange thing to say about casserole, but once you try it, you’ll know exactly what I mean.

ingredients & variations

• Noodles – Egg noodles are traditionally used in this recipe. Feel free to use any of your favorite noodles OR substitute 4 cups cooked rice.
• Tuna – This recipe makes use of 3 cans of tuna (I used white albacore tuna packed in water). Substitute another type of tuna OR use canned salmon.
• Cheese – Because everything is better with a little cheese, I added shredded Monterey Jack. Substitute cheddar, mozzarella, or any kind you prefer.
• Butter & flour – Butter & flour create a roux that’s the base of the sauce. *Use 2 cans cream of mushroom soup as a substitute for the homemade sauce.
• Vegetables – I used a simple combination of celery, onion, and diced pimentos. Add additional vegetables such as broccoli, peas, or carrots.
• Seasonings – I kept it simple with dried mustard, Italian seasoning, salt & pepper. Add additional seasonings (paprika, cayenne pepper, dried oregano.)
• Liquids – A combination of milk and broth finishes off the sauce, with the milk giving it a rich creamy texture.
• Breadcrumbs – I used crispy panko crumbs on top. Substitute regular or Italian breadcrumbs OR crushed Ritz crackers.

Step 1: Melt 3 Tbsp. butter in a small saucepan. Add celery and onions and cook until tender. Stir in flour, dried mustard, and salt.

Step 2: Add milk and chicken broth all at once; cook and stir until thickened and bubbly.

Step 3: In a large mixing bowl, combine noodles, tuna, shredded cheese, and diced pimentos. Pour sauce over noodle mixture and mix together.

Step 4: Transfer to a 1 1/2 quart casserole dish. Top with a mixture of bread crumbs and 2 Tbsp. melted butter. Sprinkle with Italian seasoning. Bake at 375° for 20-25 minutes.

More Comforting Casserole Recipes

Nothing says comfort like a good casserole. These are some more of our favorite recipes:

• Chicken & Rice Casserole
• Chicken Noodle Casserole
• Tater Tot Casserole
• Chicken Rice Casserole
• Italian Stuffed Peppers
• Chicken Pot Pie
• Chili Mac
• Beef Stroganoff

Tuna Casserole

Tuna Casserole is classic comfort food at its best. This updated version is loaded with canned tuna, egg noodles, Monterey Jack cheese, and a thick creamy sauce. It's easy to make, oven-ready in 20 minutes, and completely homemade!

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Calories: 259kcal

Author: Cathy Trochelman

Ingredients

• 4 cups egg noodles cooked (8 ounces dry)
• 3 (5 ounce) cans albacore tuna drained
• 1 cup Monterey Jack cheese shredded
• 2 jars diced pimentos drained
• 5 Tablespoons butter
• 1/2 cup celery chopped
• 1/2 cup onion chopped
• 1/2 cup flour
• 1 teaspoon mustard powder
• 1 teaspoon salt
• 1 cup milk
• 1 cup chicken broth
• 1/2 cup panko bread crumbs
• 1/4 teaspoon Italian seasoning

Instructions

• Preheat oven to 375° F.
• In a large mixing bowl, combine noodles, tuna, shredded cheese, and diced pimentos. Set aside.
• Melt 3 Tbsp. butter in a small saucepan. Add celery and onions and cook until tender.
• Stir in flour, dried mustard, and salt.
• Add milk and chicken broth all at once; cook and stir until thickened and bubbly.
• Pour sauce over noodle mixture and mix together.
• Transfer mixture to a 1 1/2 quart casserole dish.
• Top with a mixture of bread crumbs and 2 Tablespoons melted butter.
• Sprinkle with Italian seasoning.
• Bake for 20-25 minutes.

Notes

Make Ahead & Storage Tips

This dish can easily be made in advance. Simply follow the recipe instructions, cover the unbaked casserole with foil, and store in the refrigerator until you are ready to bake it. You will need to increase the baking time to 30-45 minutes. Leftover casserole can be stored in an airtight container in the refrigerator for 3-4 days.

Nutrition

Serving: 1g | Calories: 259kcal | Carbohydrates: 25g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 591mg | Potassium: 162mg | Fiber: 1g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 1mg