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Tuna Noodle Casserole

This creamy Tuna Noodle Casserole recipe is made from scratch meaning there is no canned cream soup. It is easy and quick to make with a rich creamy sauce and topped with buttery bread crumbs. Keep it simple by making this casserole in one skillet or transfer to a baking dish if you prefer. If you have the opportunity to use fresh tuna, it is well worth it because it takes the average casserole to a new level. However, canned or pack of tuna works just fine!

Tuna Noodle Casserole

8 oz egg noodles

(2) 5 oz cans light tuna in water (2 to 3 small fresh tuna steaks)

2 cups chicken broth

1/2 cup heavy cream

1/3 cup parmesan cheese

1 cup frozen peas

half onion

1 stalk of celery

1 garlic clove

3 tbsp salted butter

1/4 cup flour

1 tsp Old Bay Seasoning

salt and pepper to taste

Bread Crumb Topping

1 cup plain bread crumbs

2 tbsp melted salted butter

Stir together until bread crumbs are completely coated.


In a large skillet cook chopped onion, celery and garlic in 1 tbsp of butter until tender. Add 2 more tbsp of butter and gradually sprinkle in flour stirring until completely mixed. Pour in chicken broth and whisk quickly to incorporate the flour. Then add the heavy cream and cook until mixture begins to thicken. Slowly add the parmesan cheese whisking quickly. Add the Old Bay Seasoning and salt and pepper to taste. Then add the tuna, if using canned make sure you drain as much water as possible. Add peas and stir everything until well combined. Finally add egg noodles that are par-cooked, meaning they are boiled but not completely cooked through as they will finish cooking in the cream sauce. Stir everything together and top with buttered bread crumbs. Place under broiler for a couple minutes until the bread crumbs are lightly toasted and golden brown.

For a video tutorial visit my YouTube channel

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