Say hello to a comfort food classic: tuna noodle casserole made from scratch. I grew up on creamy, baked dishes like this, and every bite takes me back home. This simple casserole relies on pantry staples—pasta, plenty of vegetables, a savory creamy sauce, and Bumble Bee® Solid White Albacore Tuna.
A big thank you to Bumble Bee® Tuna for sponsoring this post and supporting The College Housewife.
Looking for an easy weekend recipe? With more time at home lately, I’ve been turning to comforting casseroles. This tuna noodle casserole is one of my go-to meals—stick-to-your-ribs, full of vegetables, and quick to assemble.
Over the past months I’ve made casseroles like this on repeat while helping my mom through chemotherapy. After treatments she often wants simple, nourishing meals, and casseroles fit the bill.
I love this version because it combines hearty pasta and protein-packed tuna with plenty of veggies. Canned tuna is an affordable, shelf-stable source of high-quality protein to keep in the pantry.
Pick a nostalgic movie, make this casserole, and pour yourself a glass of wine for a cozy weekend night in.
What ingredients are in tuna noodle casserole from scratch?
- Macaroni or cavatappi pasta
- Olive oil
- Celery
- Yellow onion
- Carrots
- Unsalted butter
- All-purpose flour
- Chicken broth
- Milk (whole milk recommended)
- Garlic powder
- Spinach leaves
- Frozen peas
- Bumble Bee® Solid White Albacore Tuna (drained)
- Crackers (for topping)
- Salt and cracked black pepper
- Shredded cheese (cheddar or Havarti)
How to make tuna noodle casserole from scratch
- Preheat the oven to 375°F and grease a 2-quart casserole dish.
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the diced celery, onion, and carrots until tender and the onions are translucent. Season with a pinch of salt and cracked black pepper. Transfer the vegetables to a bowl and set aside.
- In the same skillet, melt the butter over medium heat. Whisk in the flour and cook 1–2 minutes to form a roux.
- Slowly whisk in the chicken broth and milk. Continue whisking until the sauce thickens enough to coat the back of a spoon. Season with garlic powder, salt, and pepper.
- In a large bowl, toss together the cooked pasta, sautéed vegetables, sauce, spinach, frozen peas, and drained Bumble Bee® tuna. Stir gently to combine, then transfer the mixture to the prepared casserole dish.
- For the topping, crush crackers in a bowl and mix with melted butter, a pinch of garlic powder, and salt and pepper. Sprinkle the cracker mixture evenly over the casserole and top with shredded cheese.
- Bake for 15–25 minutes, until the topping is golden and the cheese is bubbly. Let rest a few minutes before serving.
Can I use different vegetables?
Yes. This casserole is forgiving—swap or omit vegetables based on what you have. Kale works in place of spinach, and a frozen vegetable medley can replace peas. The key is a rich sauce, so don’t skimp there.
Can I use canned soup instead of making the sauce?
If you prefer convenience, you can use cream of mushroom or cream of chicken soup. Mix two standard cans and thin with a little milk so the texture resembles a gravy. Homemade sauce (butter, flour, stock, and milk) gives the best flavor and texture if you can make it.
Can you freeze tuna noodle casserole?
Yes. Assemble the casserole up to the point of transferring it to a freezer-safe dish—leave the cracker topping off. Freeze flat. Thaw overnight in the refrigerator or for several hours before baking, then add the topping and bake as directed.
Other casserole ideas to try
- Green Chili and Chicken Dumpling Casserole
- Creamy Chicken Gnocchi Bake
- Green Chili Enchilada Cornbread Casserole
- Cheesy Cauliflower Bake with Pancetta
- Pesto Stuffed Shells with Italian Sausage Marinara
For more tuna recipes and product information, visit Bumble Bee®’s website.
Tuna Noodle Casserole From Scratch
25 mins
20 mins
Ingredients
For the casserole:
- 1 lb dried macaroni or cavatappi pasta
- 3 tbsp olive oil
- 2 celery stalks, diced
- 1/2 yellow onion, diced
- 2 carrots, peeled and diced
- 4 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 2 1/2 tsp garlic powder
- 1 1/2 cups spinach leaves
- 1 cup frozen peas
- 1 5 oz can Bumble Bee® Solid White Albacore Tuna, drained
For the topping:
- 1 sleeve crackers, crushed (about 3/4 cup)
- 4 tbsp unsalted butter, melted
- 1 tsp garlic powder
- Salt and cracked black pepper to taste
- 1 cup shredded cheese (cheddar or Havarti)
Instructions
- Preheat the oven to 375°F and grease a 2-quart casserole dish.
- Bring a large pot of salted water to a boil. Cook pasta 8–10 minutes or until al dente. Drain.
- Heat olive oil in a large skillet over medium heat. Sauté celery, onion, and carrots with salt and pepper until softened, about 5–6 minutes. Set aside.
- In the same skillet, melt butter and whisk in flour. Cook 1–2 minutes, then slowly whisk in chicken broth and milk. Cook until thickened, 3–4 minutes. Season with garlic powder, salt, and pepper.
- Toss cooked pasta, sautéed vegetables, sauce, spinach, peas, and drained tuna in a large bowl. Transfer to the prepared casserole dish.
- Mix crushed crackers with melted butter and garlic powder; season with salt and pepper. Sprinkle cracker mixture and shredded cheese evenly over the casserole.
- Bake 15–20 minutes or until the topping is golden and the cheese bubbles. Let rest a few minutes before serving.
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SAVE THIS PIN FOR YOUR NEXT WEEKNIGHT DINNER!
