Tuna Noodle Casserole from Scratch

Learn how to make a classic tuna noodle casserole from scratch without using canned soup. It's easy and makes a nice meatless option for dinner.

I've made tuna noodle casserole many times with canned soup as the base. However, I wanted to make one with a homemade sauce. It was so easy, and I can't believe it took me so long to try it.

Easy Tuna Noodle Casserole from Scratch

I always make this tuna casserole with egg noodles. You could probably substitute pasta. I think a short pasta such as penne or elbow macaroni would work well.

In the past, I also would have used tuna packed in water, but this time I tried one packed in oil. Just so you know this is a little on the rich side, but I bet it would be tasty with a chunk light tuna too. However, I definitely liked this tuna casserole without using soup as the sauce better.

The same goes for the sauce. I used whole milk. I think 2% would be fine. I'm not sure about skim but you could go the other way and use cream.

Two cans of tuna were a good ratio for us but I would also consider trying it with 3 cans for a greater protein-to-starch ratio.

The sauce is a typical white or bechamel sauce where you make a roux with butter and flour and then add your liquid.

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Other than your typical salt and pepper, I wasn't sure what to add for seasoning. I decided to add a clove of garlic and paprika, which we liked, but I think this is an area where you could add your own touch.

You could also add some vegetables such as celery, mushrooms, or peas.

Finally, I used some Italian bread crumbs for a crunchy top to this tuna casserole. You could leave them out, or add some cheese to the top for an added flavor and texture boost. I've heard of some people using crushed up Ritz crackers or potato chips but I have never tried them.

Like so many of my recipes, it's all up to you and what you like best.

Tuna Noodle Casserole Recipe

A delicious tuna noodle casserole from scratch is quick and easy to make, and a nice meatless option for dinner.

4.50 from 4 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dinner Recipes

Cuisine American

Servings 6

Calories 232 kcal

Ingredients

  

1x2x3x

• 2 cans albacore tuna in oil 6 oz.
• 8 oz egg noodles
• 1 clove garlic grated
• 2 tablespoons butter
• 2 tablespoons flour all-purpose
• 1 cup whole milk
• 1 teaspoon hot paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup bread crumbs

Instructions

 

• Cook the noodles and drain.
• In a heavy saucepan melt butter.
• Grate in garlic.
• Add flour and whisk together on medium heat. Do not let it burn.
• Add milk and bring to a simmer, continually whisking until thickened, about 3-5 minutes.
• Once thickened remove from stove and add paprika, salt and pepper.
• Combine cooked noodles and tuna in a mixing bowl.
• Pour the sauce mixture over the noodles and tuna and stir.
• Transfer to a buttered baking dish.
• Top with bread crumbs.
• Bake in the oven at 350 degrees for 25 minutes

Nutrition

Serving: 1gCalories: 232kcalCarbohydrates: 34gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 47mgSodium: 282mgPotassium: 178mgFiber: 2gSugar: 3gVitamin A: 371IUVitamin C: 0.2mgCalcium: 75mgIron: 1mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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