This easy Classic Tuna Casserole is creamy and cheesy with a crispy panko breadcrumb topping, and it's made without canned soup. It's a perfect comfort food dinner for any night of the week!
There's a reason that an old-fashioned tuna noodle casserole has been a dinnertime staple for so long. It's filling, comforting, inexpensive, easy to make, and absolutely delicious!
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So many of us, including me, grew up on tuna casserole. My mom made it a lot, and we all loved it and got so excited when it was on the menu (even me, who was most definitely not a fish fan back then...but I did love canned tuna).
She even snuck some veggies in there...usually peas and sometimes broccoli, and our plates were always clean.
It's an easy, budget-friendly dinner that gets you in and out of the kitchen quickly and makes everybody happy. And since it's made with basic kitchen staple ingredients, it's one of those recipes that you can always turn to when you don't know what to cook.
And now that the weather is getting chillier, I am craving warm and cozy dishes just like this one!
My version of tuna casserole is very similar to my mom's, except I skip the canned cream of mushroom soup, and I make a quick and simple béchamel sauce (fancy French term for white sauce) with cheese instead.
I also add some very finely diced celery and onion for crunch and extra flavor.
So we've got pasta, tuna, celery, onions, and sweet green peas tossed in a creamy, sharp-cheddar-cheesy homemade sauce and topped with parmesan cheese and buttery seasoned panko breadcrumbs. Then it's baked until it's bubbly and the topping is golden brown and crisp.
What's not to love? It's soooo good!
Ingredients You Need
- Medium pasta shells (or egg noodles)
- Canned tuna (I use solid white albacore tuna packed in water)
- Celery
- Onion
- Frozen peas (optional)
- Butter
- All-purpose flour
- Milk
- Sharp cheddar cheese (white or yellow)
- Parmesan cheese (shredded or grated)
- Seasoned panko bread crumbs
- Salt and pepper
- Cooking spray
How to Make Classic Tuna Casserole Without Canned Soup
Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.
Tips & Tidbits
- I like using medium pasta shells in this casserole (tuna-->seafood-->seashells), but wide egg noodles also work very well, and I often use them if I don't have any shells.
- For this recipe, I use solid white albacore tuna packed in water. To me, it is sturdier than chunk light tuna. I can flake it into the size pieces I want, and it holds its shape better rather than breaking up too much. However, you can use whatever tuna you like best or have on hand.
- Since we're putting in the celery and onions raw, be sure to dice them very finely so they will soften up just a bit as the casserole bakes. I love the flavor and texture they add!
- Of course, you can always sauté them in a little butter or oil first if you'd rather (but I highly suggest giving adding them raw a try...it's really yummy and reminiscent of tuna salad!).
- The peas are optional. You can leave them out if you'd rather do a veggie on the side. Or you can replace them with another vegetable, such as broccoli or green beans (I suggest chopping them into small pieces so they get nicely distributed throughout the casserole).
- If using frozen vegetables, make sure they are thawed or cooked before adding to the casserole.
- If you don't have any panko breadcrumbs, you can use regular bread crumbs, crushed crackers, crushed cornflakes, or even crushed potato chips on top.
- Store leftovers in the refrigerator for 3 to 4 days. Reheat in a 325°F oven, covered, until heated through, removing the foil during the last several minutes to crisp up the breadcrumbs. I also add a tablespoon or two of water to the dish to help keep the casserole from drying out while it reheats).
- You can also reheat it in the microwave.
If you've never made a tuna casserole from scratch without canned soup, you've got to try it just once. I'm willing to bet you'll want to make it this way from now on!
I hope you try this classic tuna noodle casserole recipe and love it as much as I do. Thanks for visiting today!
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Classic Tuna Casserole (No Canned Soup!)
Ingredients
- cooking spray
- 3 tablespoons butter, divided
- 8 ounces medium pasta shells
- 2 (5 oz each) cans solid white albacore tuna in water, drained and flaked (or use your favorite canned tuna)
- ½ cup very finely diced celery
- ½ cup very finely diced onion
- 1 cup thawed frozen peas, optional
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded sharp cheddar cheese, white or yellow
- ¼ cup shredded or grated parmesan cheese
- ½ cup seasoned panko breadcrumbs
- salt and pepper, to taste
Instructions
- Preheat the oven to 375°F.
- Spray an 8x8x2-inch (or any 2-quart) baking dish with cooking spray.
- Melt 1 tablespoon of the butter; set aside.
- Boil the pasta shells in salted water according to the package directions for al dente; drain.
- Place the drained pasta shells in a large bowl. Add the tuna, celery, onion, peas, and lightly season with salt and pepper. Gently mix until well-combined, being careful not to break up the tuna too much.
- In a medium saucepan, melt the remaining 2 tablespoons of butter over medium-low heat. Add the flour and whisk to combine until smooth. Continue cooking, whisking constantly, for one minute.
- While whisking constantly, slowly add the milk, and whisk until smooth. Increase the heat and bring to a boil, whisking frequently, then immediately reduce the heat and simmer, whisking constantly, until the mixture has thickened slightly (it won't be super thick), just about a minute or two.
- Turn off the heat and add the shredded cheddar cheese; whisk until the cheese has melted and the sauce is smooth. Season to taste with salt and pepper.
- Add the sauce to the pasta mixture and gently toss to combine. Taste and add more salt and pepper if needed.
- Transfer the pasta mixture to the prepared baking dish and sprinkle the top evenly with the parmesan cheese.
- Combine the melted butter with the panko breadcrumbs and sprinkle evenly over the top of the casserole.
- Bake in the center of the oven for 30 minutes or until bubbly and the top is golden brown and crisp. Serve immediately.
Notes
- 8 ounces of wide egg noodles can be used in place of the pasta shells.
- Peas are optional; you can leave them out if you prefer to serve a vegetable on the side. Or you can replace them with another veggie like broccoli or green beans (I suggest chopping them into small pieces so they get nicely distributed throughout the casserole).
- If using frozen vegetables, make sure they are thawed or cooked before adding to the casserole.
- If you don't have any panko breadcrumbs, you can use regular bread crumbs, crushed crackers, crushed cornflakes, or even crushed potato chips on top.
- Store leftovers in the refrigerator for 3 to 4 days. Reheat in a 325°F oven, covered, until heated through, removing the foil during the last several minutes to crisp up the breadcrumbs. I also add a tablespoon or two of water to the dish to help keep the casserole from drying out while it reheats).
- You can also reheat it in the microwave.
Julie Firth says
So simple to make, yet excellent in flavor and texture. I use med size shell pasta that was perfect. I added a little more salt and pepper than I usually season dishes with. I think the flavor will be even better if I make a day ahead and bake the following day. I will also add blanched asparagus spears cut on the diagonal.
Michelle says
Thank you, Julie!
Annette Douglas says
This recipe is so simple and easy to make. Because I'm normally cooking for two, I divide the recipe into 2 pans (one for now and a disposable aluminum pan for the freezer). I've made this recipe several times and just love it. The only thing I add to the seasonings is about 1 scant tsp of Penzey's Parisien Bonnes Herbes into the sauce.
Michelle says
Thank you, Annette! I'm so happy you love it!
Marilyn says
I made this gluten and dairy free. Used gluten free pasta, flour and plain panko (added Italian seasoning and smoked paprika). For nondairy I combined 1/4c canned full fat coconut milk and 3/4 c almond milk, dairy free cheese and butter. Very tasty.
Sheryl says
Yummy, and I love that I don't use canned soup! Yayy! I made 1 change- I sauteed the onions with some sliced mushrooms in a little olive oil, and left out the celery. And I did use the peas. Leftovers are great too. Will be making again.
Michelle says
Thank you, Sheryl! So happy you like it, and I think adding some sautéed mushrooms sounds delicious!
Donna says
Super good!!! We prefer to stay away from canned soup and this version is so much better anyway! Loved the addition of cheddar to the cream sauce and the Parmesan on top with the bread crumbs made it even better. I’m gluten-free so I used GF noodles (Jovial bow-ties - which were amazing in here!) and GF breadcrumbs and no one could tell. I did sauté the onions and celery for personal preference and added the peas which we all love. Family really loved it. Home run!! Thank you! 😊
Michelle says
Thank you, Donna! I'm so happy that you and your family enjoyed the casserole and that you were easily able to make it gluten-free. And I really appreciate you taking the time to comment and rate the recipe!
rae says
just remembered--can use Lactaid!
Michelle says
Yes, I was going to suggest using Lactaid instead of the almond milk. I actually use it quite a bit.
Gigi says
This recipe for Tuna Noodle Casserole is amazing! I was looking for a recipe w/out all the cans of soup w/added sodium/extra ingredients. Well this recipe for Tuna Noodle Casserole checks that off w/ egg noodles, albacore tuna, an easy bechamel sauce, and a crispy panko bread crumb topping. Also I can't eat dairy products and its easy to substitute non-dairy butter, milk, and cheese in this recipe! My husband loved this receipe for tuna noodle casserole and so did I!! He said it was his favorite casserole dinner now! So its going in our dinner rotations! I did tweak it just a bit for our taste preferences. I left out the celery and green peas both of which he will not eat. It was still delicious! I added a bit of dried dill and some lemon pepper seasoning to the sauce, which we both love added to any seafood dish, because it seemed to need a bit more seasoningt⁸. I would highly recommend you try this recipe!! It is SO GOOD!!! ❤️
Michelle says
Thank you, Gigi! I'm so happy to hear that you both enjoyed it so much!
rae says
can almond milk be used? lactose intolerant.
Michelle says
Yes, you can use almond milk, but the flavor will be a bit different and less creamy.
Carolyn says
Can you use olive oil instead of butter in this cr of chicken recipe?
Michelle says
Hi, Carolyn! Yes, you can.
April says
Delish! I don’t use cheese, my mother never did while I was growing up so I skip it. Still, yummy!
Thank you.
Michelle says
Thank you, April! So happy you enjoyed it and that you were able to adapt the recipe to make it the way you prefer without cheese. I love cheese, but I'll have to try that way sometime!
Gaylen W. Williams says
Thanks. It is delicious!
Michelle says
Thank you, Gaylen! So happy you enjoyed it!
Lyn says
Delicious! Really delicious. I use to make this recipe with cream of mushroom soup, glad I don't do that anymore. This sauce is really delicious, creamy and very tasty. I will definitely be making this again. Thank you, Michelle! 😁
Michelle says
Thank you, Lyn! I'm so happy that you enjoyed it, and I appreciate you taking the time to comment and rate the recipe!
Courtney says
Hello! I'm planning on making this for dinner tonight, excited to try it! My question is, if I'm doubling the ingredients, do you suggest cooking it longer than an hour?
Michelle says
Hi, Courtney! First, please note that the cooking time is not an hour. Baking time is only about 30 minutes (the remainder is prep time and time for cooking the pasta and making the sauce). If you are going to double the recipe, I suggest using a 9x13-inch baking dish, and you will likely need to increase the baking time a bit, and that would be however long it takes for the casserole to be heated through, bubbly and golden brown on top. I've not doubled the recipe, so I'm not sure exactly how much extra time you'll need. Just keep an eye on it after those first 30 minutes. Also, if the breadcrumbs start to get too brown before the casserole is bubbly, tent the top with foil. Thanks for trying my recipe, and I really hope you enjoy it!
Teri Norman says
The absolute BEST tuna casserole. I refer everyone to this website for this recipe.
Michelle says
Thank you, Teri! I'm so happy that you love it and appreciate you sharing it!
Fred Schmidt says
Recipes claiming 10 minutes prep time is the reason I have trust issues. I'm slow, I usually double the time recipes suggest. This one took me well over an hour. I don't believe there's a human on earth that can grate cheese, boil pasta, open the tuna cans, thaw the frozen peas, make a cheese sauce and mix up bread crumbs in 10 minutes.
Tasted good though.
Michelle says
Hi, Fred! First, thank you for trying my recipe. Prep times are just estimates based on my experience with making the recipe many times, and I try to be as accurate as possible. But, since we don't all have the same kitchen skills, some people may be faster, and some may be slower. Note that, for this particular recipe, the prep time of 10 minutes is for: draining the tuna, dicing the celery and onion, shredding the cheese, mixing the bread crumbs and butter, and mixing everything together and putting it in the baking dish. Thawing the peas can be done in advance in the fridge, in the microwave, or you can just quickly run them under warm or hot water. The times for boiling the pasta and making the cheese sauce are actually included in the cooking time, not the prep time, since those are being cooked. To use your time more efficiently, you can do some or all of the prep work while waiting for the pasta water to boil and for the pasta to cook (or you can make the cheese sauce during this time). Hope you'll try it again!