This creamy, cheesy Tuna Noodle Casserole is a delicious weeknight dinner made without the use of canned soups! It’s quick, easy, and full of savory goodness.

Add a fresh, crunchy contrast to the creamy casserole with a side of grilled vegetables and an easy fruit salad.

This classic tuna noodle casserole is an easy weeknight dinner packed with veggies, tuna, cheese, and egg noodles. It’s covered in a crispy Ritz cracker topping that ties the dish together. This comforting dish has so many wonderful flavors, and it bakes in about 30 minutes!

A lot of tuna noodle casseroles use pre-canned soups, but this version is made completely from scratch to keep it extra fresh and flavorful. And hey, if you’re really feeling the tuna vibe tonight, why not check out my tuna steaks recipe for a fancy twist, or go all out with a tuna grilled cheese sandwich for a double dose of comfort food?

You can also change up the recipe by adding your favorite veggies or substituting the tuna for another meat. If you’re in the mood for comfort food, but you want to keep it homemade, this casserole is perfect for you!

Recipe Ingredients

This classic tuna noodle casserole is prepared with simple pantry ingredients and a few fresh picks from the grocery store. Below, you’ll find all that you need with notes on substitutions, but for full details, please scroll down to the recipe card.

• Wide Egg Noodles: You can substitute with any other pasta, like macaroni or rotini, if egg noodles aren’t available.
• Butter: Helps sauté the vegetables and create the sauce.
• Celery: Adds a crunchy texture, but carrots will also work.
• Red Bell Pepper: Adds sweetness and a pop of color. Any color bell pepper is okay to use.
• Yellow Onion: White onion or even shallots can also be used.
• Garlic: If you don’t have fresh garlic, use 1/4 teaspoon of garlic powder.
• All-Purpose Flour: Helps thicken the sauce. Substitute with cornstarch (use half the amount).
• Ground Mustard: Adds a slight tang to the sauce. If you don’t have mustard powder, use Dijon mustard or yellow mustard for a milder flavor.
• Salt & Black Pepper: Enhances the overall flavor of the dish. Adjust to taste.
• Milk: Forms the creamy base of the sauce. You can substitute with any non-dairy milk, like almond or oat milk, for a dairy-free option.
• White Tuna in Water: You can also use tuna in oil or canned salmon if you prefer.
• Shredded Cheddar Cheese: Adds a creamy, cheesy richness. Any melty cheese, like mozzarella or Monterey Jack, will work.

For the Crispy Topping

• Ritz Crackers: Creates a crunchy, buttery topping for texture contrast. Crushed cornflakes, Panko crumbs, breadcrumbs, or other crackers are good alternatives.
• Butter: Helps bind the topping and adds richness to the crust.

How to Make Tuna Noodle Casserole

I really enjoy making from-scratch dinners for my family, and this classic recipe is one of my faves! With just a few simple steps, you’ll have a homemade meal that will become a favorite in your household, too!

1. Prepare for baking: Preheat your oven to 375˚F. Grease a 9×13 baking dish with cooking spray and set aside.
2. Prep the Noodles: Cook the noodles according to the directions on the package. Then, drain the noodles and return them to the pot; set aside.
3. Saute the veggies: Melt the butter in a large saucepan or large, 12-inch skillet set over medium heat. Add celery, peppers, and onions to the melted butter; cook for 8 to 10 minutes or until vegetables are tender. Stir in the garlic and cook for 20 seconds. Then, stir in the flour, mustard, salt and pepper.
4. Add the milk and combine: Add the milk, cook, and stir until bubbly and slightly thickened. Once thickened, pour the sauce over the noodles.
5. Add the tuna and cheese: Add flaked tuna and cheese to the noodles. Gently fold and mix until everything is thoroughly combined. Transfer the tuna mixture to the baking dish and set aside.
6. Make the topping: Combine crushed Ritz crackers and butter in a mixing bowl, and sprinkle the topping over your casserole.
7. Bake: Bake uncovered for 25 to 30 minutes, or until heated through.
8. Rest: Remove your casserole from the oven and let it stand for 5 to 8 minutes before serving.

Serving Suggestions

For a well-rounded meal, serve this tuna noodle casserole with soft dinner rolls—basic rolls are always a hit, but for something special, try my homemade Macedonian dinner rolls with feta cheese.

To add even more flavor, consider serving it with garlic butter mushrooms or a light, crisp salad like my Asian cabbage slaw. For dessert, indulge in a slice of Southern buttermilk pie, or keep it light with a refreshing mango frozen yogurt.

How to Store and Reheat Leftovers

• Fridge or Freezer: Store leftover tuna casserole in an airtight container in the fridge. It will last for 4 to 5 days. If you want to freeze your leftovers, I recommend flash-freezing what’s left of the casserole in the baking dish first. Just make sure it’s completely cooled. After a few hours, once the casserole is solid, transfer it to a freezer bag or airtight container. Thaw the casserole overnight in the fridge before reheating.
• Reheat: To reheat your casserole, preheat the oven to 350°F and bake until the casserole is warm.

More Casseroles Recipes

• Chicken Parmesan Casserole
• Mexican Chicken Casserole
• Chili Cornbread Casserole
• Cheeseburger Casserole