When it comes to classic comfort food, few dishes evoke warm memories like The BEST Tuna Noodle Casserole from Scratch. Unlike the canned soup versions, this recipe combines a creamy, homemade béchamel sauce with tender egg noodles, flavorful tuna, and a crispy breadcrumb topping. Perfect for weeknight dinners or potluck gatherings, this casserole is a nostalgic favorite that you’ll love making from scratch.

Why You’ll Love This Tuna Noodle Casserole

This recipe is an elevated take on the classic tuna noodle casserole:

• Rich and Creamy: The homemade béchamel sauce adds depth and creaminess to every bite.
• Packed with Flavor: Ingredients like nutmeg, peas, olives, and Parmesan make this dish unforgettable.
• Healthier Alternative: By skipping canned soups, you control the ingredients and sodium levels.
• Family-Friendly: It’s a crowd-pleaser for all ages, with simple ingredients and comforting flavors.

Ingredients for Tuna Noodle Casserole

For the Béchamel Cream Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ¼ cup minced shallots or onion
• 2 bay leaves
• 2 ½ cups cold milk (whole or 2% milkfat)
• ½ teaspoon kosher salt
• ½ teaspoon freshly grated nutmeg

For the Tuna Noodle Casserole

• ½ pound egg noodles
• 10 ounces canned tuna in oil or water, drained (2 cans)
• 2 cups grated provolone cheese (or other white melty cheese such as mozzarella, fontina, gruyere, Monterey Jack, or Italian blend)
• 1 cup frozen peas, thawed
• 1 cup sliced green olives with pimentos, drained
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Topping

• ½ cup panko bread crumbs
• ¼ cup grated Parmesan cheese
• 1 tablespoon finely chopped parsley

Step-by-Step Instructions

Step 1: Make the Béchamel Cream Sauce

1. Melt the butter in a medium saucepan or skillet over medium heat.
2. Add the flour and stir until combined. Cook, stirring constantly, until the mixture turns golden and fragrant, about 4–5 minutes.
3. Add the minced shallots or onions and bay leaves. Stir and cook until the onion softens, releasing moisture and loosening the roux, about 3 minutes.
4. Gradually whisk in the cold milk. Bring the mixture to a simmer, whisking continuously, until it thickens, about 10–15 minutes.
5. Season with kosher salt and freshly grated nutmeg. Adjust salt to taste.

Step 2: Prepare the Egg Noodles

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook the egg noodles until al dente, about 2 minutes less than the package instructions.
3. Reserve 1 cup of pasta water before draining.

Step 3: Assemble the Casserole Base

1. In a large mixing bowl, combine the cooked noodles with the béchamel sauce.
2. Add the drained tuna, grated provolone cheese, thawed peas, and sliced green olives.
3. Season with kosher salt and freshly ground black pepper. Gently fold the mixture together. If the casserole mixture feels too thick, add 1–2 tablespoons of reserved pasta water to loosen it.

Step 4: Prepare the Baking Dish

1. Butter a 2-quart baking dish.
2. Pour the casserole mixture into the dish, spreading it evenly.

Step 5: Add the Topping

1. In a small bowl, mix the panko bread crumbs with the grated Parmesan cheese and chopped parsley.
2. Sprinkle the topping evenly over the casserole.

Step 6: Bake the Casserole

1. Cover the dish with foil and bake for 30 minutes.
2. Remove the foil and bake for an additional 10 minutes, or until the topping is golden brown and the casserole is bubbling.

Step 7: Cool and Serve

1. Let the casserole stand for a few minutes before serving to allow the flavors to meld.
2. Serve warm and enjoy the creamy, crispy perfection.

Tips for Success

• Choose Quality Tuna: Opt for solid white albacore or skipjack tuna packed in olive oil for the best flavor.
• Make It Cheesier: Add a handful of shredded cheddar or Gruyère to the béchamel for extra richness.
• Customize Toppings: Try crushed Ritz crackers or seasoned breadcrumbs instead of panko for variety.
• Add Vegetables: Incorporate sautéed mushrooms, spinach, or diced carrots for added nutrition.
• Save Time: Use pre-shredded cheese and frozen vegetables to cut down on prep time.

Nutritional Information

Here’s an approximate breakdown of the nutrition per serving (based on 6 servings):

Nutrient	Amount Per Serving
Calories	380
Protein	24g
Carbohydrates	32g
Fat	15g
Sodium	720mg

Frequently Asked Questions

1. Can I make this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it for up to 24 hours. Add the breadcrumb topping just before baking to keep it crispy.

2. Can I freeze Tuna Noodle Casserole?

Absolutely! Freeze the unbaked casserole (without the topping) for up to 3 months. Thaw overnight in the refrigerator before adding the topping and baking as directed.

3. What can I substitute for egg noodles?

You can use rotini, penne, or any other sturdy pasta that holds sauce well.

4. How do I reheat leftovers?

Reheat in the oven at 350°F until warmed through, or microwave individual servings. Add a splash of milk if the casserole seems dry.

5. Can I make this dish gluten-free?

Yes, use gluten-free pasta, flour, and breadcrumbs to make the recipe gluten-free.

6. Can I use fresh tuna instead of canned?

Yes! Sear fresh tuna steaks, flake them, and use them as a substitute for canned tuna.

Why This Tuna Noodle Casserole Stands Out

Unlike traditional versions made with canned soup, this casserole offers rich, homemade flavors and a velvety texture. It’s customizable, easy to prepare, and a perfect balance of creaminess and crunch.

Conclusion: Try It Tonight!

Ready to enjoy The BEST Tuna Noodle Casserole from Scratch? Gather your ingredients, preheat your oven, and dive into the ultimate comfort food experience. It’s a dish that’s sure to become a family favorite!

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