Classic Homemade Tuna Noodle Casserole

Tired of the same old, uninspired tuna casserole? Get ready to experience the ultimate upgrade with this incredibly flavorful Tuna Noodle Casserole from Scratch. This isn’t just a recipe; it’s a culinary transformation designed to elevate a humble classic into a gourmet delight your entire family will crave. Ditch the convenience of canned soup and the compromise of bargain-basement tuna; we’re crafting a creamy, rich, and utterly delicious casserole that redefines comfort food. Prepare for a homemade dish so good, it will surely become a new household favorite.

For years, as Lent approached, I’d brace myself for the annual request: my husband’s childhood favorite, “mom’s tuna casserole.” My own mother served a similar version, making this dish a nostalgic, albeit often underwhelming, tradition in both our families. The version they remembered, while comforting in its familiarity, often lacked the vibrant flavors and fresh ingredients I sought in our home-cooked meals. This consistent yearning for a taste of the past, coupled with my desire for something truly extraordinary, finally spurred me into action. I was determined to create a Tuna Casserole Recipe that transcended mere tradition – a dish so universally appealing and irresistibly tasty that every palate, even the most discerning, would thoroughly enjoy it.

Why This Homemade Tuna Noodle Casserole is a Must-Try

There are countless reasons to swap out your old tuna casserole recipe for this fresh, vibrant, and utterly delicious version. We’ve meticulously designed this recipe to overcome the common pitfalls of traditional tuna casseroles, delivering an experience that is both healthier and exponentially more flavorful. Here’s why you absolutely need to make this Homemade Tuna Noodle Casserole:

• **No Canned Soup:** Say goodbye to the overly processed, sodium-laden condensed soups that typically form the base of classic tuna casseroles. Our recipe features a rich, velvety homemade cream sauce that’s bursting with natural flavor and perfectly seasoned, offering a sophisticated upgrade without any artificial additives.
• **Packed with Fresh, Colorful Veggies:** Unlike bland, monochromatic casseroles, this dish is chock full of vibrant, garden-fresh vegetables. Diced red bell peppers, earthy mushrooms, and sweet green peas not only add beautiful color and varied textures but also infuse every bite with essential nutrients and a delightful freshness.
• **Unmatched From-Scratch Flavor:** The difference between a dish made from scratch and one assembled from processed ingredients is truly profound. By taking the time to build flavors from the ground up, we unlock an unparalleled depth and richness that simply can’t be achieved with shortcuts. This homemade approach ensures a truly satisfying and memorable meal that tastes infinitely better.
• **Elevated Ingredients:** We emphasize using high-quality tuna, preferably jarred in olive oil, which makes a world of difference in taste and texture compared to standard canned varieties. This simple upgrade transforms the entire dish.
• **Customizable Toppings:** While the creamy interior is key, the right topping adds a crucial layer of texture. Whether you prefer buttery cracker crumbs, crispy fried onions, or extra melted cheese, this casserole can be customized to your crunch preference.

My husband, Bill, vividly remembers the tuna casserole of his youth—a concoction built on canned tuna, a heavy dose of canned cream of mushroom soup, and a topping of crushed potato chips. It was one of only two seafood items he’d begrudgingly eat when we first married, the other being a salmon dish from a can. He was hardly a seafood connoisseur, to say the least! The sheer amount of sodium in those classic recipes eventually led me to draw a firm line; tuna casserole became a rare occurrence, reserved only for strict Lenten observances. That is, until I committed to making a truly exceptional Tuna Noodle Casserole from Scratch. This revolutionary approach, creating a tuna casserole without any canned soup, completely transformed his perspective. This Cheesy Tuna Casserole is not just an improvement; it’s a revelation, so much better in every conceivable way.

The Evolution of Tuna Casserole: A “No Soup” Success Story

The story of tuna casserole often traces back to its humble beginnings as a thrifty and convenient meal, particularly popular during times of rationing or religious observances like Lent. My parents, for instance, were newlyweds in an era when Catholic tradition mandated abstaining from meat every single Friday. My mom, eager to please her new husband, frequently made her version of tuna casserole. A few compliments from my dad led her to believe it was a resounding success, and she dutifully prepared it almost every Friday thereafter. However, as the weeks turned into months, even my dad’s polite enthusiasm waned. He eventually had to confess he couldn’t bear another bite, gently requesting a “cease and desist” on the dish! Luckily, home cooks today benefit from a vast array of Lenten dinner options, far beyond the limited choices of yesteryear. I often think about how much my dad would have truly enjoyed this modern take on a pasta tuna bake, brimming with fresh mushrooms and an assortment of wholesome vegetables, a far cry from the repetitive meals of his early marriage.

This “no soup” philosophy is at the heart of our recipe. Instead of relying on a can, we build a robust, creamy cheese sauce from scratch that truly binds the ingredients and elevates the flavor profile. This not only avoids the high sodium and often artificial taste of canned soups but also allows for greater control over the seasoning and richness of the dish. It’s a game-changer, turning a potentially monotonous meal into a vibrant and eagerly anticipated dinner. This casserole is proof that traditional comfort foods can be reinvented, retaining their comforting essence while embracing fresh, quality ingredients for a truly superior result.

Mastering Your Tuna Noodle Casserole: Essential Tips for Success

Crafting the perfect Tuna Noodle Casserole from Scratch involves a few key choices and techniques that truly make all the difference. Follow these expert tips to ensure your casserole is nothing short of spectacular:

• Choose the Best Tuna You Can Afford: The quality of your tuna is paramount to the success of this dish. Forget the cheapest options; invest in premium tuna, ideally jarred tuna fillets packed in olive oil. While slightly pricier, the superior flavor and flaky texture of high-quality tuna will elevate your casserole from good to extraordinary. It’s less fishy, more substantial, and genuinely delicious, forming the backbone of this elevated dish.
• The Creamy, Homemade Sauce is Key: The secret to a truly outstanding tuna casserole lies in its sauce, and ours is made entirely from scratch. We skip the canned cream of mushroom soup and instead create a velvety smooth béchamel-style sauce. For lump-free results, I highly recommend using Wondra flour, a granular flour known for blending seamlessly. This is then enriched with heavy cream for an incredible mouthfeel and finished with a luxurious blend of two types of grated cheese – typically Monterey Jack and sharp cheddar – for a complex, savory depth that pushes the casserole over the top.
• Embrace Vibrant Vegetables: Since our homemade sauce doesn’t contain the mushrooms typically found in canned soup, we add fresh sliced mushrooms directly to the mix. Alongside the mushrooms, frozen peas and diced red bell pepper are non-negotiable. They contribute essential sweetness, earthy notes, and a crucial pop of color to prevent the dish from looking bland. Feel free to experiment with other additions like finely diced celery or carrots for added crunch and nutrition.
• Customize Your Topping: While the creamy interior is divine, a crunchy topping adds a delightful textural contrast. You have several delicious options:
  • Buttery Cracker Crumbs: Crushed buttery crackers provide a classic, savory crunch.
  • Buttered Bread Crumbs: Panko or fresh bread crumbs tossed with melted butter bake up beautifully golden and crisp.
  • Crushed Potato Chips: For a nostalgic touch, my mom used crushed potato chips, which add a salty, satisfying crunch.
  • French’s Crispy Fried Onions: These are a fantastic shortcut for a savory, aromatic topping.
  • Extra Cheese: For those who prefer a gooey, cheesy crust, simply sprinkle extra shredded cheese over the top before baking until golden and bubbly.

  Choose the topping that best suits your family’s preferences!

• Select the Right Baking Dish: A beautiful and functional baking dish enhances the experience. I often use an elegant Emile Henry Oval Baker, which is perfect for both baking and serving this comforting dish directly from oven to table. Its even heat distribution ensures a perfectly cooked casserole every time.

Frequently Asked Questions About Tuna Noodle Casserole

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The Recipe:

Tuna Noodle Casserole Recipe from Scratch

Prep Time
20 minutes

Cook Time
35 minutes

Total Time
55 minutes

Yield
6

 I’ve ditched the canned soup and bargain basement tuna, and whipped up a darned tasty Tuna Noodle Casserole from Scratch.

Ingredients

• 4 tablespoons butter, divided
• 1 cup diced onion
• ½ of a red bell pepper, diced
• 8 ounces white mushrooms, sliced
• Salt and pepper, to taste
• 2 tablespoons white wine, I use vermouth if I don’t have a bottle open
• 2 (6.7 ounce) jars tuna filets in olive oil, drained
• 1 ½ teaspoons freshly squeezed lemon juice
• 8 ounces egg noodles, about 4 cups
• 2 ½ tablespoons flour, I used Wondra
• 1 cup heavy cream, warmed
• 2 cups chicken broth (use vegetable broth during Lent)
• ¾ cup shredded Monterey Jack cheese
• ¾ cup shredded sharp cheddar cheese
• 1 cup frozen peas

Instructions

1. Melt 2 tablespoons butter in a large saute pan over medium-high heat. Add onions and cook until they start to soften, then add bell pepper and mushrooms.
2. Season with ¼ teaspoon salt and a few grinds of black pepper and cook until liquid evaporates. Add white wine and cook until that evaporates. and mushrooms are browned, 6 to 8 minutes.
3. Add mixture to a large bowl.
4. In a medium bowl, add drained tuna and lemon juice. Using a fork, break the tuna into bite-sized pieces and gently mix so the lemon juice is distributed. Set aside.
5. In the same pan, melt 2 more tablespoons of butter. Add flour and whisk to combine and cook for about a minute.
6. Whisk in warm cream and cook until flour is incorporated, then add chicken broth and continue to cook until the mixture thickens. Whisk in both cheeses.
7. Cook pasta in well-salted water until just al dente. Drain and add to bowl with vegetables. Add peas and tuna. Gently toss to combine.  Taste and add salt and pepper to taste, if needed.
8. Preheat oven to 350º.
9. Place in a greased. 2-quart baking dish. Cover with foil.
10. Bake for about 25 minutes or until heated through. Uncover and broil for 2 minutes or until the top just starts to brown. Serve hot.

Notes

Taste before adding additional salt as some brands of broth are very salty.

If you’d like a crunchy topping, add buttery bread crumbs, crushed potato chips, or French’s crispy fried onions.

Recommended Products

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• Black Spatula
• Nonstick Saute Pan with Lid
• Wondra Flour

Nutrition Information:

Yield:

6

Amount Per Serving:
Calories: 1107Total Fat: 98gSaturated Fat: 29gTrans Fat: 0gCholesterol: 136mgSodium: 851mgCarbohydrates: 42gFiber: 4gSugar: 7gProtein: 18g

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