Tuna Casserole is classic comfort food at its best. 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. If you’re looking for a new weeknight dinner the whole family will love, this recipe is sure to be a hit!

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.

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🐟 Ingredients

• 4 c. cooked egg noodles
• 3 (5 oz.) cans albacore tuna, drained
• 1 c. shredded Monterey Jack cheese
• 2 small jars diced pimentos, drained
• 5 Tbsp. butter
• 1/2 c. celery, chopped
• 1/2 c. onion, chopped
• 1/2 c. flour
• 1 tsp. dried mustard
• 1 tsp. salt
• 1 c. milk
• 1 c. chicken broth
• 1/2 c. panko bread crumbs
• 1/4 tsp. Italian seasoning

📋 Instructions

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

♨️ To make in advance

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.

🌡 Storing leftovers

Leftover casserole can be stored in an airtight container in the refrigerator for 3-4 days.

🥦 Recipe variations

• Use canned salmon instead of tuna
• Substitute 2 cans cream of mushroom soup for the homemade sauce
• Use regular bread crumbs or cracker crumbs in place of the panko crumbs
• Add additional vegetables such as broccoli, peas, or carrots
• Substitute your favorite noodles for the egg noodles
• Substitute 4 cups cooked rice for the noodles
• Use cheddar cheese or any type of shredded cheese

🥗 Side dishes

• Creamy Cucumber Salad
• BLT Caesar Salad
• Apple Brie Salad
• Loaded Italian Salad
• Garlic Roasted Asparagus
• Parmesan Roasted Green Beans
• Winter Fruit Salad
• Lemon Berry Basil Salad

🥘 Related recipes

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

Tuna Casserole

Yield: 8

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Tuna Casserole is one of our favorite comfort foods, and this recipe is the absolute BEST! It's loaded with egg noodles, extra tuna, a thick creamy sauce, and Monterey Jack cheese... then topped with crispy panko bread crumbs and baked to perfection. It's easy to make, oven-ready in 20 minutes, and best of all, it's completely from scratch!

Print

Ingredients

• 4 c. cooked egg noodles (8 oz. or 4 c. uncooked)
• 3 (5 oz.) cans albacore tuna, drained
• 1 c. shredded Monterey Jack cheese
• 2 small jars diced pimentos, drained
• 5 Tbsp. butter
• 1/2 c. celery, chopped
• 1/2 c. onion, chopped
• 1/2 c. flour
• 1 tsp. dried mustard
• 1 tsp. salt
• 1 c. milk
• 1 c. chicken broth
• 1/2 c. panko bread crumbs
• 1/4 tsp. Italian seasoning

Instructions

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

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 708mgCarbohydrates: 35gFiber: 2gSugar: 2gProtein: 16g