This classic tuna noodle casserole is creamy, comforting, and made completely from scratch—no canned soup required. Ready in about 30–35 minutes, it’s finished with a golden, buttery breadcrumb topping for the ideal contrast of crisp and creamy.
Quick Look: Tuna Noodle Casserole (No Soup)
- ⏲️Ready in: 35 minutes
- 👪Serves: 6
- 🥘Key Ingredients: Tuna, rotini pasta, mushrooms, peas, milk, flour, parmesan, butter, breadcrumbs
- 🍳Method: Stovetop + Oven
- ⭐Difficulty: Easy
- 👩🍳Flavor Profile: Creamy, savory comfort food
Why You’ll Love It
No canned soup: All the familiar flavors without processed soup—just a simple homemade sauce.
Made from scratch: Flour, milk, and Parmesan combine into a velvety sauce that outshines canned alternatives.
Buttery breadcrumb topping: Crunchy and golden on top, creamy underneath—a classic texture pairing.
Ingredients with Notes and Tips
- Rotini pasta: The spirals catch sauce and tuna well; substitute elbow or penne if needed.
- Canned tuna: Solid white albacore has a firm texture and mild flavor, though regular tuna works too.
- Mushrooms: Baby bella adds a deep, earthy note—sauté first for best flavor.
- Green peas: Frozen peas are convenient and keep their color and texture.
- Butter: Used for sautéing, building the sauce, and coating breadcrumbs for the topping.
- All-purpose flour: Forms the roux; use a gluten-free all-purpose blend if necessary.
- Milk: Whole milk makes a richer sauce; 2% is a lighter but suitable option.
- Parmesan cheese: Freshly grated for the best flavor; cheddar can be used if preferred.
- Breadcrumbs: Regular or gluten-free, tossed with melted butter for a crisp finish.
- Seasonings: Dried thyme, garlic powder, onion powder, salt, and black pepper keep the flavor simple and familiar.
Ingredient Substitutions and Additions
Easy swaps and additions to customize the casserole:
- Pasta: Elbow macaroni or penne substitute nicely for rotini.
- Flour: Gluten-free all-purpose flour works; results vary by brand.
- Mushrooms: Use jarred mushrooms (drained) if fresh aren’t available.
- Vegetables: Replace peas with mixed vegetables for more variety.
- Topping: Crushed crackers or potato chips make a tasty, crunchy alternative to breadcrumbs.
- Protein swap: Canned salmon can be used instead of tuna—drain, remove skin and bones, and flake.
- Add-ins: Fold in cooked bacon or cooked shrimp to make the dish heartier.
How to Make Tuna Noodle Casserole (No Soup)
A straightforward, old-school comfort casserole that’s quick to assemble.
Step 1: Sauté mushrooms with seasonings in butter until tender; transfer to a bowl.
Step 2: Make a roux with butter and flour, whisk in milk, bring to a simmer until thickened, then stir in Parmesan.
Step 3: Add cooked pasta, tuna, mushrooms, and peas to the sauce and combine.
Step 4: Transfer to a casserole dish, top with buttered breadcrumbs, and bake until bubbly and golden.
Make Ahead Friendly
This casserole can be prepared 1–2 days in advance (leave the breadcrumb topping off). Store covered in the refrigerator. When ready to bake, add the buttered breadcrumbs and bake; allow an additional 15–20 minutes if baking from chilled.
Make it a Freezer Meal
Assemble the casserole without baking, wrap it tightly, and freeze. Thaw overnight in the refrigerator before baking as directed.
Side Dish Suggestions
The casserole is filling on its own, but these sides pair nicely:
- Tomato soup or a simple green salad for a light contrast.
- Creamy corn salad or a buttered vegetable side for added comfort.
- Roasted Brussels sprouts or roasted vegetables to boost vegetables on the plate.
Cooking and Serving Tips
- Cook pasta al dente to prevent it from becoming mushy after baking.
- Bake in smaller individual dishes for single servings; reduce baking time accordingly.
- Keep the casserole warm in the oven set to low and covered with foil to retain moisture.
- When reheating, add a splash of milk or broth to restore creaminess if it has dried out.
Tuna Noodle Casserole Without Soup FAQs
Yes. After baking, cool completely and store in a freezer-friendly container. Wrap for extra protection and freeze up to 3 months.
Some older versions include chopped hard-boiled eggs. It’s optional—use them if you like the extra texture and protein.
Yes. Prepare the casserole (leave the breadcrumb topping off) and refrigerate for one to two days. Add the topping and bake when ready—allow extra bake time if cold from the fridge.
Comforting Side Dish Recipes
-
Yukon Gold Mashed Potatoes
-
Jalapeno Corn Casserole
-
Perfect Roasted Sweet Potato Halves
-
Old Fashioned Carrot Casserole
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Recipe
Tuna Noodle Casserole (No Soup)
Equipment
-
2-quart casserole dish
-
Large pot for boiling pasta
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Pasta strainer
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Large pan
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Measuring cups and spoons
Ingredients
CASSEROLE INGREDIENTS
- 8 oz dry rotini pasta
- 3 tablespoons butter, divided
- 8 oz baby bella mushrooms, sliced
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour (use gluten free if necessary)
- 1¾ cups milk (whole or 2%)
- ½ cup parmesan cheese
- 10 oz solid white albacore tuna, drained
- 1 cup frozen green peas
TOPPING INGREDIENTS
- ½ cup breadcrumbs (use gluten free if necessary)
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 350°F. Spray a 2-quart oven-safe casserole dish with non-stick spray.
- Boil the pasta according to package directions. Drain and set aside.
- In a large pot over medium-high heat, melt 1 tablespoon butter. Add sliced mushrooms, thyme, garlic powder, onion powder, salt, and pepper. Simmer, uncovered, about 5 minutes. Transfer mushrooms to a bowl.
- In the same pot, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour until blended. Slowly pour in the milk while whisking to remove lumps. Bring to a boil, then reduce heat and simmer 2–3 minutes until the sauce thickens. Remove from heat and stir in the Parmesan. Taste and adjust seasoning.
- Add cooked noodles, sautéed mushrooms, tuna, and peas to the sauce; stir to combine. Pour the mixture into the prepared baking dish.
- Stir breadcrumbs with melted butter, sprinkle over the casserole, and bake for 25 minutes, until bubbly and golden on top.
Notes
Gluten-free option: Use a trusted gluten-free flour blend and gluten-free breadcrumbs. Performance varies by brand.
Vegetable swap: Use mixed vegetables instead of peas if preferred.
Alternative topping: Crushed potato chips or crackers make a flavorful crunchy topping.
Serving suggestion: Serve with warm rolls and a green salad.
Nutrition
Nutritional information is provided as a courtesy. I’m not a nutritionist and data may vary by brands used.