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.
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.
More Comforting Casserole Recipes
Nothing says comfort like a good casserole. These are some more of our favorite recipes:
Tuna Casserole
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
Amanda says
This recipe is so amazing! Thank you for sharing!
Kimberly says
This sounds so good and am already pretty confident it’s going to be a hit in my family!
Erin | Dinners,Dishes and Dessert says
Tuna Casserole is looks incredibly delicious!
Sara Welch says
Served this for dinner last night and it has easily become a new family favorite dish! Even my picky eaters enjoyed it!
Amanda says
The best comfort food! It’s like a grown up version of the classic.
wonderful cook says
I love tuna casserole. This recipe is amazing. Easy to follow and the taste was fabulous. It will definitely become one of our family’s favorite recipes.