Our quick and easy tuna casserole recipe on the stovetop doesn’t used canned soup and is a comforting weeknight meal that you’ll have on the table in under 30-minutes! With our step-by-step photos and detailed directions, you’ll have this yummy dinner on your table in no time.
Easy Tuna Noodle Casserole
Our tuna noodle casserole from scratch is an upgrade from the old-school, canned soup packed casserole of yesteryear. It still has all the creamy, cozy goodness you’d expect from the original but uses real ingredients to take this easy dinner recipe to the next level!
We love this tuna hotdish for so many reasons. First, we utilize fridge and pantry staples for our dish, making it an easy option to whip up any day you need a quick meal. Next, canned tuna is an inexpensive protein that’s low in calories and fat while packing your meal with protein, omega-3s, and a variety of nutrients and minerals. This dish is a great way to highlight this ingredient! Lastly our no soup tuna noodle casserole is a better-for-you version of this classic Midwestern meal, made with real ingredients.
Looking for more delicious tuna recipes? Try our Mexican tuna salad and our no mayo tuna salad recipes next!
Easy Tuna Casserole Ingredients
- Salted Butter and All-Purpose Flour. Used to make a roux, which is used to thicken the homemade sauce for our casserole.
- Chicken Broth. Using chicken broth adds a deep, savory flavor and richness to our casserole.
- Whole Milk. Milk is used to thin our the roux and create a creamy and rich base for our sauce. Whole milk is recommended, but I’ve also successfully used 2% dairy milk in this recipe.
- Salt, Pepper, and Garlic Powder. We’re using simple seasonings to help flavor our tuna noodle casserole without soup.
- Egg Noodles. Egg noodles are richer in flavor and have a bit different texture than standard pasta. When cooked, they have a slightly chewy consistency making them idea for casseroles.
- Frozen Peas. Peas are a common add-in to tuna casserole, and using frozen peas is a great way to have them on-hand whenever the mood strikes!
- Canned Tuna. A key ingredient to your casserole, canned tuna is an easy and convenient item to keep in your pantry. Just use your favorite type of canned tuna in water. I personally LOVE Wild Planet Canned Tuna. It’s ultra meaty and honestly just so darn good.
- Optional Toppings like fresh parsley, crushed butter cracker crumbs, toasted bread crumbs, crushed cornflakes, or shredded parmesan cheese.
See the recipe card below for all measurements and detailed instructions.
How to Make Tuna Casserole without Soup
Make the roux. Start by melting the butter in a large saucepan, stock pot, or Dutch oven over medium.
Add the flour and whisk for 1-3 minutes.
The roux is complete when it has the texture of wet sand and the color is an off-white to light tan.
Make the sauce and cook the noodles. Slowly add in the chicken broth, whisking continuously.
Pour in the milk.
Add the salt, black pepper, and garlic powder to the pot, stir to combine, and bring the mixture to a low boil.
Add the noodles and peas to the pot and stir to combine. Bring the sauce back up to a low boil, and then reduce the heat to medium-low to simmer.
Cook for 8-10 minutes, stirring occasionally, until the noodles are soft and most of the mixture has been soaked up by the noodles.
Add in the tuna. Stir in the tuna to distribute throughout.
Serve and enjoy! Add toppings if desired (we’ve added fresh parsley, our favorite option!)
How Long to Cook Tuna Casserole
Our stovetop tuna casserole only needs about 20 minutes to cook! Making this a great weeknight meal option for busy people and families.
Stovetop Tuna Casserole Tips
This easy tuna casserole recipe has been tested to ensure the perfect creaminess and amount of sauce. But to achieve this you need to be sure to thoroughly drain your tuna!
Easy Tuna Casserole Variations
Tuna Casserole with Potato Chips
A classic tuna noodle casserole is often topped with toasted breadcrumbs. We’ve listed other optional topping alternatives, including crushed butter crackers (like Ritz), crushed cornflakes, and shredded parmesan cheese. But another fun option that our family loves is to top your tuna casserole with crushed potato chips! It’s a crunchy and salty option that adds nice texture to this casserole. Simply crush the chips over individual portions to serve.
Make it Gluten Free
A few simple swaps allow this dish to become a gluten free dinner!
First, you’ll need to replace the all-purpose flour with a gf alternative. After doing some research, I have tried and successfully made a gluten free roux with sweet rice flour. And it’s a simple one-for-one swap with the all-purpose flour.
Second, you’ll need to use gluten free egg noodles. If you can’t find this in your local store, you could also switch to a different gluten free noodle of choice. The casserole will have a slightly different taste, but I’m sure it will still be delicious.
Lastly, if you’re using an optional topping (like toasted bread crumbs), be sure to select something that is gluten free as well.
What to Serve with Tuna Casserole
We like to serve this rich and creamy casserole with a side of vegetables! Keep things easy with something light and fresh like simple green salad or old-fashioned cucumber salad. It’s also great with steamed vegetables like broccoli, green beans, or asparagus (if you’re in a rush, this is a great time for those frozen steamer packs of veggies!).
It’s also nice to have some bread alongside your old fashioned tuna noodle casserole. Whether it’s a slice of crusty bread, dinner rolls, or some garlic bread.
How to Store Tuna Casserole with Egg Noodles
Store leftover casserole in an air-tight container in the fridge for 3-4 days. When ready to enjoy, reheat in the microwave or oven.
Can You Freeze Tuna Casserole?
Yes! You can freeze cooked tuna casserole for up to 3 months.
To do so, be sure to let the casserole cool completely before packing it into an air-tight container or zip-top bag to freeze. When ready to enjoy, place the casserole in the fridge overnight to thaw. Then reheat and enjoy!
Homemade Tuna Noodle Casserole FAQs
Baked tuna noodle casserole often becomes dry from overbaking. Since our recipe is on the stovetop, it’s more likely that you’ve added too many noodles. Adding fewer noodles or increasing the amount of sauce you make will help prevent your casserole from being dry.
No, your noodles will cook along with the other casserole ingredients in this stovetop tuna noodle casserole recipe.
For tuna casserole, be sure you’ve drained your canned tuna before adding it to the other ingredients. Since the only veggies we have in our casserole are peas, that should not be the culprit. However, if you’re consistently getting a soggy casserole you can thaw your frozen peas and pat them dry to remove any additional moisture.
Love this Recipe? Try One of These One Pot Meals Next!
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Tuna Noodle Casserole Recipe (No Soup)
Equipment
- Large saucepan, stock pot, or Dutch oven
Ingredients
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 2 Cups chicken broth
- 2 Cups whole milk
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 8 ounces egg noodles (about 4 cups)
- 1 + ½ Cups frozen peas
- 2 5 ounce cans tuna packed in water, drained
- Optional toppings for serving: freshly chopped parsley, crushed butter cracker crumbs, toasted bread crumbs, crushed corn flakes, crushed potato chips, shredded or grated Parmesan cheese
Instructions
- Make the roux. Start by melting the butter in a large saucepan, stock pot, or Dutch oven over medium. Add the flour and whisk for 1-3 minutes. We're making a "white roux" to thicken our sauce, so it should have an off-white to light tan color and the texture of wet sand.
- Make the sauce and cook the noodles. Slowly add in the chicken broth to the roux, whisking continuously. Stir in the milk, salt, black pepper, and garlic powder. Bring the mixture to a low boil.
- Add the noodles and peas and stir to combine. Bring the sauce back up to a low boil, and then reduce the heat to medium-low to simmer.
- Cook for 8-10 minutes, stirring occasionally, until the noodles are soft and most of the mixture has been soaked up by the noodles.
- Add in the tuna. Stir in the tuna to distribute throughout.
- Add toppings if desired and enjoy!
Judi says
This was so easy to put everything in my big pot! I added cheddar cheese and baked in oven 20 minutes! Thank you for this EASY recipe‼️🌹‼️
Meredith says
I’m so happy to hear you enjoyed our tuna casserole Judi! I’ll have to try it with cheddar next time I make it, sounds yummy!
Martha says
I made a tuna noodle casserole early in our marriage – husband requested it not be made – ever again. Your recipe looks much better than the one I used – but I’m not going to risk 45 years of wedded bliss 😁.
Meredith says
hehehe, tell Ron he’s got to give it another go, this one is DEFINITELY better! 🙂
Susana says
This was very good and easy. I did add onions and celery because tuna casserole is not tuna casserole without celery.
Meredith says
Glad to hear you enjoyed it Susana, and that you added celery since you know that makes the dish for you 🙂
Terry says
This recipe was easy to follow and super delicious!! 👌
Love the idea that it’s a “no cream of anything” casserole.
Thank you for sharing!!
Meredith says
I’m so happy to hear this turned out well for you!! Thanks for giving the recipe a try Terry 🙂
Tamara says
this is a great recipe!
Meredith says
so happy to hear you enjoyed this Tamara, thank you for giving our recipe a try!
Vivienne says
OMG, what a throw back recipe but better! I grew up with meatless Fridays and aTuna Noodle dish was in the regular rotation. Good old fashioned home cooked easy cooking.
Meredith says
So happy this brought back great memories, enjoy!
David says
Classic midwestern dish 🙂 perfectly spiced and very hearty!
Meredith says
Yes! Glad you enjoyed it 🙂
Meredith says
Super easy one pot meal, we love it!