Tried and true Tuna Noodle Casserole has stood the test of time for decades. This from scratch recipe is made with tender egg noodles, sweet vegetables, canned tuna, all coated in a creamy sauce without soup, and topped with potato chips. It’s your best friend on a busy weeknight, with dinner ready in 25 minutes!
We took our crazy popular Chicken Pot Pie Noodles and put a classic tuna noodle casserole spin on it. It’s so good!
Tuna Noodle Casserole recipe
There’s a reason tuna noodle casserole is a classic and loved throughout the midwest (and everywhere!) – this version checks all the boxes, too.
- Quick: this dish is done start to finish in 25 minutes.
- Easy: you only need a pot to boil the noodles and a skillet to make the sauce.
- Cheap: the list of ingredients is short, common, and inexpensive.
- Filling: with noodles, vegetables, and tuna, it’s a hearty and filling meal.
- Delicious: it just simply tastes great!
- Reheats well: if you’re lucky enough to have any leftovers, they reheat well the next day for lunch.
Tuna Noodle Casserole with Potato Chips
This particular version is Tuna Noodle Casserole without soup. Instead, the creamy sauce is a combination of chicken broth and heavy cream. It’s finished off with crushed potato chips! Here’s the ingredient breakdown:
- Egg noodles: Tuna casserole with egg noodles is the traditional pasta to use and we don’t mess with perfection. Medium, wide, or extra broad egg noodles are all fine. But honestly, any short pasta works here, so go raid your pantry.
- Tuna: Canned solid white albacore in water or chunk light tuna in water both work. Either should be drained very well and broken up into large chunks so their texture remains when incorporated into the dish.
- Fresh Vegetables: Sweet onion and fresh garlic start the base for this dish.
- Frozen Vegetables: We use a combination of frozen peas and carrots for taste and color. Thaw them first.
- Seasonings: Salt and pepper, nothing fancy.
- Chicken Broth and Heavy Cream: this tuna noodle casserole from scratch is made with a mixture of heavy cream and chicken broth instead of canned soup. It’s creamy and luscious!
- Flour: Since this tuna casserole is without soup, a little all-purpose flour is used to thicken the sauce.
- Unsalted butter: Used to sauté the fresh vegetables and add flavor.
- Potato Chips: We like to top this casserole with crushed up potato chips. Other options include French fried onions, crushed up Ritz crackers, or Panko breadcrumbs that are mixed with butter and toasted.
How to Make Tuna Noodle Casserole
This tuna casserole comes together in a sauce pan in 4 easy steps! Below is a detailed printable recipe card and video tutorial, but here’s a brief summary:
- Boil the noodles and drain.
- Sauté the vegetables in a nonstick skillet.
- Add the chicken broth and cream until thickened.
- Combine everything with the tuna and top with potato chips.
How long is Tuna Noodle Casserole good for? Allow any leftovers to cool completely, then store in an airtight container in the refrigerator. It will keep for 2-3 days.
To Reheat: Reheat portions in the microwave until warmed through, adding a little extra cream or broth to loosen, if desired.
Can you freeze Tuna Noodle Casserole? Freezing this dish is not my favorite because the sauce can get grainy once thawed and the cooked noodles can get mushy. Having said that, yes, it can be frozen. Allow to cool completely, then transfer everything from the skillet to a large freezer-safe container, wrap tightly in plastic wrap and again in foil. It will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight, then reheat (adding a little cream or chicken broth to loosen, if necessary.)
What to Serve with Tuna Noodle Casserole
Watch it Being Made
Other Casserole Dishes We Love!
- Chicken Tetrazzini is easy, creamy, cheesy, delicious and loved by everyone! It’s classic comfort food and a perfect dinner for the entire family. Great make-ahead meal and freezer-friendly, too.
- Shepherd’s Pie is crazy delicious and hearty. Flavorful meat and vegetables in a rich gravy topped with cheesy mashed potatoes and baked until golden, this is the only Shepherd’s Pie recipe you’ll ever need for an awesome dinner!
- Chile Relleno Casserole is a cheater version of classic Chile Relleno with layers of gooey cheese and peppers, and puffy clouds of baked eggs on top. So delicious. And crazy simple. Serve it for breakfast, lunch, or dinner!
- Hash Brown Egg Casserole is so quick and easy using frozen hash brown patties, eggs, cheese, and ham. Prepare it the same morning or the night before. Perfect use for leftover holiday ham or swap it out for sausage instead. Great recipe for breakfast, brunch, or dinner!
Tuna Noodle Casserole
- 10 ounces dry egg noodles
- 2 tablespoons unsalted butter
- 1 medium sweet onion , diced
- 2 cloves garlic , minced
- 1 1/2 cups frozen peas and carrots , thawed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- (2) 5 ounce cans white albacore or light tuna in water , fully drained and broken into large pieces
- 1 cup crushed potato chips , for topping
- Cook noodles al dente, according to package directions.
- In the meantime, in a large nonstick skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent.
- Stir in the flour until combined and cooked off.
- Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a gentle simmer. Stir occasionally until thickened, about 5 minutes.
- Drain the pasta and add to the skillet, along with the tuna. Fold to combine.
- Taste and season with a touch more salt and pepper, if necessary (keeping in mind that the potato chips will add salt, too.)
- Serve right away with some crushed up potato chips on top!