Tuna Noodle Casserole From Scratch! Ditch all the soup cans and learn how to make really good tuna noodle casserole!

Ditch the Can Tuna Noodle Casserole

Homemade Tuna Noodle Casserole without all of the cans. Fresh ingredients make all the difference in this delicious comfort food classic!


Ditch the Can Tuna Noodle Casserole

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I’m positive that I never actually had tuna noodle casserole as a child because when I was thinking about recreating it, I called my mom to confirm that it wasn’t in her regular cooking rotation.

That said, for some reason I have memories of horrible tuna noodle casseroles as a child. I’m not sure if these memories are from school cafeteria versions or just implanted nightmares of goopy dishes. After all, it’s not a sexy dish and has had a bad reputation for as long as I can remember.

As with most dishes though, it should be no surprise that it turns out like crap if you put crap into it. Use some canned soup, cheap tuna, and flimsy pasta and you’re going to end up with a disaster in a baking dish.

But we can do better. My Homemade Tuna Noodle Casserole gives this dish a chance for a rebirth!

Homemade Tuna Noodle Casserole

Serves 4
Prep Time:
Total Time:
Tuna Noodle Casserole From Scratch! Ditch all the soup cans and learn how to make really good tuna noodle casserole!
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Homemade Tuna Noodle Casserole without all of the cans. Fresh ingredients make all the difference in this delicious comfort food classic!


8 ounces fusilli pasta
2 tablespoons olive oil
6 ounces Cremini mushrooms, sliced
1 large shallot, diced
2 cloves garlic, minced
1/2 jalapeno, seeded and minced
2 cups purple kale, minced
3 tablespoons all-purpose flour
1 cup milk
1 cup vegetable stock
1 cup cheddar cheese, grated
1/4 cup sour cream
1 teaspoon fresh thyme
6 ounces flaked tuna fish
1/2 cup Panko bread crumbs
1/2 cup Parmesan cheese, grated
Salt and pepper
Unsalted butter, for pan


1) Preheat oven to 350 degrees F. Cook pasta according to package. If anything, undercook the pasta slightly. Meanwhile, in a large pot, add oil over medium heat. Once hot, add mushrooms and cook for a few minutes until mushrooms lose their liquid and start to brown slightly.

2) Add in shallots, garlic, jalapeno, and kale to the pot and continue to cook until veggies are wilted and soft, about 3-4 minutes. Season with a pinch of salt.

3) Stir flour into the veggie mixture. Cook for a minute. The pan will be very dry at this point.

4) Slowly stir in stock and milk and continue to simmer until the mixture thickens. It should be the consistency of a light gravy.

5) Stir in sour cream, cheddar cheese, thyme, and season with salt and pepper.

6) Fold in flaked tuna, try not to over mix it at this point. Finally fold in noodles and combine everything together.

7) Transfer the casserole mixture to a buttered 2 1/2 quart baking dish. Top with breadcrumbs and parmesan cheese.

8) Bake dish at 350 degrees For 20 minutes until the top is lightly browned.

Serve while warm! If you need to reheat leftovers, you can do so in the microwave for a few minutes. Add a tablespoon of milk to it when you reheat a portion.

Homemade Tuna Noodle Casserole

The Veggies

I’m pretty sure that there are zero fresh veggies in my nightmare version of this dish. I decided to use a few veggies that can stand up well to the tuna fish: shallots, mushrooms, kale, and spicy jalapenos.

Homemade Tuna Noodle Casserole
Basic veg!

To start putting the Homemade Tuna Noodle Casserole together, make the pasta according to the package (I like fusilli), but it’s okay to very slightly undercook the pasta. It will finish cooking in the casserole. Whatever you do, don’t overcook the pasta or it’ll just be a big pot of mush and your casserole rebirth efforts will be thwarted.

For the sauce, we need to start by cooking the veg. In a large pot, add a drizzle of olive oil and the sliced mushrooms. Cook them over medium-high heat until they brown slightly and lose some of their liquid.

Then add in the minced shallot, jalapeno, and garlic and continue to cook. A pinch of salt at this point wouldn’t hurt.

Homemade Tuna Noodle Casserole. Smellin' good already.
Smellin’ good already.

Next add in the kale. The important thing about the kale is that it needs to be really diced finely. It’s kind of hard to see in the photo but I almost treated like I would an herb. You just don’t want any huge kale chunks in your finished casserole, but it gives the finished version some nice color.

Homemade Tuna Noodle Casserole Greens
Needs some green stuff!

Making the Sauce

Let this cook down a bit and the kale will start to wilt. Now for the fun part. Add the flour straight into this veggie mix and turn the heat down to medium-low. This will obviously make the pan really dry as the flour cooks, but make sure the flour is stirred into the veggies.

Homemade Tuna Noodle Casserole Roux
The roux business.

Once the flour is well-incorporated, it’s time to add the liquid. Very slowly stir in the broth and milk and bring it to a simmer. This will thicken pretty quickly as it heats and eventually you’ll be left with a thick gravy.

You can stir in your sour cream and thyme at this point also.

Homemade Tuna Noodle Casserole Cream sauce
Cream sauce!

Next, stir in the cheddar and flaked tuna. Once you add the tuna, try not to stir the sauce vigorously. You want it to stay in nice, big flakes.

Also, one note on tuna: There are various kinds of canned or packaged tuna and for a dish like this, please spend the few extra bucks on a very nice brand. Line-caught, Albacore tuna stored in water is best for this dish.

If you buy cheap tuna for this dish, it will make your finished casserole taste really fishy so splurge on a packet or two of quality stuff.

Homemade Tuna Noodle Casserole
All together now.

Once the cheese and tuna is stirred in, add the pasta!

Ya need noodles for Homemade Tuna Noodle Casserole
Ya need noodles.

At this point, I recommend tasting this and try to see if it needs anything. It might need a pinch of salt and pepper.

A Quick Bake

Then transfer everything to a large, buttered 2 1/2 quart baking dish (or a 9×13 baking dish) and cover it with bread crumbs and Parmesan cheese.

Homemade Tuna Noodle Casserole Ready to bake!
Ready to bake!

Bake this whole thing at 350 degrees for just 20 minutes until the crust starts to brown and it is bubbling around the edges.

Then serve it up!

Some of these flavors might seem incompatible (Cheddar? Tuna?), but if you spend some time and love on the dish, it really does work. Betsy and I were both shocked by how good this Homemade Tuna Noodle Casserole turned out and had no problem eating it for more than one meal.

The best part about the dish is that it isn’t overpoweringly fishy. The tuna is subtle and almost not even the star of the dish.

Homemade Tuna Noodle Casserole From Scratch! Ditch all the soup cans and learn how to make really good tuna noodle casserole!


Do you have nightmares of bad tuna noodle casseroles? Leave a comment!


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15 Responses to “Ditch the Can Tuna Noodle Casserole” Leave a comment

  1. I do have memories of tuna casserole… but not horrid ones! One of my mainstay meals as a newlywed was the amazing Tuna Casserole from a James Beard cookbook. I believe he called his Scalloped Tuna? Anyway, it was deliious. Haven’t had it in years! Your recipe looks amazing, and you are 100% correct cheap tuna does not produce good results! Can’t wait to try it!

  2. I have always loved tuna casserole! My roommates and I would make it in college and eat it all week. Definitely going to try this!

  3. Years ago, when my husband was going to college and I was working two jobs to make ends meet, I went to the store and bought the cheapest tuna I could find and used it. My husband ate it without a complaint but I only had one bite as I thought it tasted so bad – later I looked at the can so I wouldn’t buy that brand again and realized it was cat food! – – I never told him!

    1. Carol, I literally just spit coffee all over my desk! Hilarious. Your secret is safe with me as long as he doesn’t read the site also. :)

  4. This looks great! Mandi has a soft spot for tuna noodle but I never want to make it, I think this one might have to be on the menu soon.

  5. Well, I don’t know that that would be a problem these days as cat food costs as much a good tuna. I’ve done a search recently for cheaper cat food at Walmart, Costco and my favorite local stores including dollar stores (where they only have small cans under a dollar).
    Be that as it may, tuna casserole has been a regular item on family menus clear back when my mother made it in the 40’s and 50’s. I continue to make it from time to time and we all love it. It IS harder and harder to find decent tuna especially at a decent price. Recently saw some FRESH tuna at Costco which was in the same price range as filet mignon !

  6. I’ve learned a lot since then! – I only buy Albacore Tuna anymore for my Tuna Sandwiches and Casseroles – No cat food for me!

  7. My Aunts make this using a bag of noodles, a can of tuna, a can of cream of mushroom soup mixed and baked. Very easy. HATE IT

  8. The last really horrible tuna casserole I ate had Kale in it of all things so I’m passing on this recipe in favor of one with spinach. Kale might be good for you but not worth ruining a tuna casserole over it. Use spinach or even blanched broccoli in it instead.

  9. This recipe showed up in a facebook post about how casseroles are a quick and easy dinner to put together for your family. This recipe looks delicious but quick and easy? Not if you are an inexperienced cook like me.
    Not your fault though – just an unrealistic facebook person.

  10. Just wanted to say that I made this the other night, absolutely delicious. The packaged tuna made a huge difference and the half jalapeno added just the right amount of heat. Served it up with a side of fiddleheads. Just as yummy left over. Loved everything about it. Very creative version, Thank you!

  11. A favorite! Worth every minute of effort (not much, just lots of chopping). Cheers and thanks for a delicious recipe.

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