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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Casserole dish

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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.