Looking for a classic comfort food dish that’s quick, easy, and ready in just 30 minutes? This easy Tuna Noodle Casserole Recipe has all the nostalgic flavors you love, but with a creamy homemade white sauce that takes it to the next level. No canned soups here! This dish is perfect for busy weeknights when you need something hearty and delicious that the whole family will enjoy. With simple ingredients like egg noodles, albacore tuna, and a crunchy potato chip topping, this casserole is a guaranteed hit every time. If you love this Tuna Noodle Casserole, try my Creamy Ranch Chicken Casserole next!
Why You’ll Love this “No Soup” Tuna Noodle Casserole Recipe!
Tuna Noodle Casserole!! Either you love it or hate it. It is a crowd-pleasing, comforting and simple weeknight meal. This recipe is made with a homemade cream sauce (instead of canned soup), frozen veggies, canned tuna and topped with Ruffles Chips because in my opinion, that is the only way to make a one of these casseroles.
Sometimes, I think tuna tends to get a bad rap, especially when added into a casserole, perhaps because it can be viewed as “fishy” but this recipe could possibly convince those little palates in your lives otherwise. (The chips help significantly.) Add a few Ruffles chips on top and suddenly it’s the best dinner ever.
Ingredients Needed for Tuna Noodle Casserole
The list is a little bit long, but mostly pantry staples you probably have already or are easily found at the grocery store. Be sure to check out the variations list for different ways to customize this spin on a classic tuna casserole!
- Wide Egg noodles: Wide noodles are ideal for soaking up the creamy sauce.
- Frozen vegetables: Half a bag of mixed veggies adds color and nutrition.
- Butter: For the rich, from-scratch sauce.
- All-purpose flour: Helps thicken the sauce.
- Chicken stock or Chicken Broth: Adds depth to the creamy base. Bonus points for using homemade bone broth!
- White wine: Chardonnay works beautifully for a touch of acidity, but any dry white wine will work here. If you don’t want to use wine, simply add more chicken stock.
- Milk and heavy cream: The perfect blend for a creamy texture.
- Poultry seasoning, salt, and black pepper: Seasonings for tons of flavor.
- Albacore tuna: Two cans, drained well, for the best results.
- Parmesan cheese: Adds a cheesy, savory element.
- Potato chips: Crushed on top for a golden brown, crunchy finish.
- Parsley flakes (optional): To garnish. Fresh parsley would be amazing as well.
Tuna Noodle Casserole Variations
- Cheddar Cheese: Swap Parmesan for shredded sharp cheddar for a cheesier casserole.
- Cream of Mushroom Soup: Add a can for extra creaminess. Or use cream of celery or cream of chicken soup for variety.
- Crock Pot Tuna Casserole: Assemble the casserole in a slow cooker and cook on low for 3-4 hours. For a crispy topping, transfer to a baking dish, add chips, and broil for a few minutes.
- Vegetable Swaps: Use green beans, green peas, sweet peppers, or your favorite veggies.
- Low-Fat Option: Substitute heavy cream with cups of soy milk or skim milk.
- For Crunchy Topping: Use crushed Ritz crackers or buttery bread crumbs instead of potato chips.
How to Make Tuna Noodle Casserole
I made this quick stove-top version and I liked it even more than the kind you bake in the oven. It’s faster, easier, and uses pretty simple ingredients. I’m talkin’ about you, frozen vegetables. But, feel free to adapt as you like, using condensed soup for the sauce or french fried onions for the topping, turning this into your own version of Tuna Noodle Casserole you think your family would like. I used a simple roux with some butter, flour, chicken stock, white wine, milk and cream. All things I happened to have on hand. After the sauce is made, you just add in your cooked pasta, frozen veggies and tuna. Stir, top with ruffles and either serve immediately, or bake, whatever your heart desires.
This easy dinner recipe is ready in less than 30 minutes with this cheesy tuna casserole. For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here is what you can expect when making this tasty dish:
1. Cook Noodles + Frozen Vegetables
Bring large pot of to a boil. Salt generously and cook egg noodles according to package directions for al dente. In the last 2 minutes of cooking, stir in frozen vegetables. Drain, rinse with cold water and set aside.
This post may contain affiliate sales links. Please read my disclosure policy.
Looking for a classic comfort food dish that’s quick, easy, and ready in just 30 minutes? This easy Tuna Noodle Casserole Recipe has all the nostalgic flavors you love, but with a creamy homemade white sauce that takes it to the next level. No canned soups here! This dish is perfect for busy weeknights when you need something hearty and delicious that the whole family will enjoy. With simple ingredients like egg noodles, albacore tuna, and a crunchy potato chip topping, this casserole is a guaranteed hit every time. If you love this Tuna Noodle Casserole, try my Creamy Ranch Chicken Casserole next!
MY LATEST VIDEOS
Why You’ll Love this “No Soup” Tuna Noodle Casserole Recipe!
Tuna Noodle Casserole!! Either you love it or hate it. It is a crowd-pleasing, comforting and simple weeknight meal. This recipe is made with a homemade cream sauce (instead of canned soup), frozen veggies, canned tuna and topped with Ruffles Chips because in my opinion, that is the only way to make a one of these casseroles.
Sometimes, I think tuna tends to get a bad rap, especially when added into a casserole, perhaps because it can be viewed as “fishy” but this recipe could possibly convince those little palates in your lives otherwise. (The chips help significantly.) Add a few Ruffles chips on top and suddenly it’s the best dinner ever.
Ingredients Needed for Tuna Noodle Casserole
The list is a little bit long, but mostly pantry staples you probably have already or are easily found at the grocery store. Be sure to check out the variations list for different ways to customize this spin on a classic tuna casserole!
- Wide Egg noodles: Wide noodles are ideal for soaking up the creamy sauce.
- Frozen vegetables: Half a bag of mixed veggies adds color and nutrition.
- Butter: For the rich, from-scratch sauce.
- All-purpose flour: Helps thicken the sauce.
- Chicken stock or Chicken Broth: Adds depth to the creamy base. Bonus points for using homemade bone broth!
- White wine: Chardonnay works beautifully for a touch of acidity, but any dry white wine will work here. If you don’t want to use wine, simply add more chicken stock.
- Milk and heavy cream: The perfect blend for a creamy texture.
- Poultry seasoning, salt, and black pepper: Seasonings for tons of flavor.
- Albacore tuna: Two cans, drained well, for the best results.
- Parmesan cheese: Adds a cheesy, savory element.
- Potato chips: Crushed on top for a golden brown, crunchy finish.
- Parsley flakes (optional): To garnish. Fresh parsley would be amazing as well.
Tuna Noodle Casserole Variations
- Cheddar Cheese: Swap Parmesan for shredded sharp cheddar for a cheesier casserole.
- Cream of Mushroom Soup: Add a can for extra creaminess. Or use cream of celery or cream of chicken soup for variety.
- Crock Pot Tuna Casserole: Assemble the casserole in a slow cooker and cook on low for 3-4 hours. For a crispy topping, transfer to a baking dish, add chips, and broil for a few minutes.
- Vegetable Swaps: Use green beans, green peas, sweet peppers, or your favorite veggies.
- Low-Fat Option: Substitute heavy cream with cups of soy milk or skim milk.
- For Crunchy Topping: Use crushed Ritz crackers or buttery bread crumbs instead of potato chips.
How to Make Tuna Noodle Casserole
I made this quick stove-top version and I liked it even more than the kind you bake in the oven. It’s faster, easier, and uses pretty simple ingredients. I’m talkin’ about you, frozen vegetables. But, feel free to adapt as you like, using condensed soup for the sauce or french fried onions for the topping, turning this into your own version of Tuna Noodle Casserole you think your family would like. I used a simple roux with some butter, flour, chicken stock, white wine, milk and cream. All things I happened to have on hand. After the sauce is made, you just add in your cooked pasta, frozen veggies and tuna. Stir, top with ruffles and either serve immediately, or bake, whatever your heart desires.This easy dinner recipe is ready in less than 30 minutes with this cheesy tuna casserole. For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here is what you can expect when making this tasty dish:
1. Cook Noodles + Frozen Vegetables
Bring large pot of to a boil. Salt generously and cook egg noodles according to package directions for al dente. In the last 2 minutes of cooking, stir in frozen vegetables. Drain, rinse with cold water and set aside.
2. Make the Sauce
Using the same pot, reheat on medium heat. Melt butter, then whisk in flour. Cook 1 minute. Slowly whisk in chicken stock and wine. Sauce should form and start to thicken. Simmer for 3 minutes to cook out the alcohol in the wine. Continue whisking to avoid getting lumps. Stir in milk, cream, poultry seasoning, salt and black pepper. Cook on medium low heat for another 3 minutes.
This post may contain affiliate sales links. Please read my disclosure policy.
Looking for a classic comfort food dish that’s quick, easy, and ready in just 30 minutes? This easy Tuna Noodle Casserole Recipe has all the nostalgic flavors you love, but with a creamy homemade white sauce that takes it to the next level. No canned soups here! This dish is perfect for busy weeknights when you need something hearty and delicious that the whole family will enjoy. With simple ingredients like egg noodles, albacore tuna, and a crunchy potato chip topping, this casserole is a guaranteed hit every time. If you love this Tuna Noodle Casserole, try my Creamy Ranch Chicken Casserole next!
MY LATEST VIDEOS
Why You’ll Love this “No Soup” Tuna Noodle Casserole Recipe!
Tuna Noodle Casserole!! Either you love it or hate it. It is a crowd-pleasing, comforting and simple weeknight meal. This recipe is made with a homemade cream sauce (instead of canned soup), frozen veggies, canned tuna and topped with Ruffles Chips because in my opinion, that is the only way to make a one of these casseroles.
Sometimes, I think tuna tends to get a bad rap, especially when added into a casserole, perhaps because it can be viewed as “fishy” but this recipe could possibly convince those little palates in your lives otherwise. (The chips help significantly.) Add a few Ruffles chips on top and suddenly it’s the best dinner ever.
Ingredients Needed for Tuna Noodle Casserole
The list is a little bit long, but mostly pantry staples you probably have already or are easily found at the grocery store. Be sure to check out the variations list for different ways to customize this spin on a classic tuna casserole!
- Wide Egg noodles: Wide noodles are ideal for soaking up the creamy sauce.
- Frozen vegetables: Half a bag of mixed veggies adds color and nutrition.
- Butter: For the rich, from-scratch sauce.
- All-purpose flour: Helps thicken the sauce.
- Chicken stock or Chicken Broth: Adds depth to the creamy base. Bonus points for using homemade bone broth!
- White wine: Chardonnay works beautifully for a touch of acidity, but any dry white wine will work here. If you don’t want to use wine, simply add more chicken stock.
- Milk and heavy cream: The perfect blend for a creamy texture.
- Poultry seasoning, salt, and black pepper: Seasonings for tons of flavor.
- Albacore tuna: Two cans, drained well, for the best results.
- Parmesan cheese: Adds a cheesy, savory element.
- Potato chips: Crushed on top for a golden brown, crunchy finish.
- Parsley flakes (optional): To garnish. Fresh parsley would be amazing as well.
Tuna Noodle Casserole Variations
- Cheddar Cheese: Swap Parmesan for shredded sharp cheddar for a cheesier casserole.
- Cream of Mushroom Soup: Add a can for extra creaminess. Or use cream of celery or cream of chicken soup for variety.
- Crock Pot Tuna Casserole: Assemble the casserole in a slow cooker and cook on low for 3-4 hours. For a crispy topping, transfer to a baking dish, add chips, and broil for a few minutes.
- Vegetable Swaps: Use green beans, green peas, sweet peppers, or your favorite veggies.
- Low-Fat Option: Substitute heavy cream with cups of soy milk or skim milk.
- For Crunchy Topping: Use crushed Ritz crackers or buttery bread crumbs instead of potato chips.
How to Make Tuna Noodle Casserole
I made this quick stove-top version and I liked it even more than the kind you bake in the oven. It’s faster, easier, and uses pretty simple ingredients. I’m talkin’ about you, frozen vegetables. But, feel free to adapt as you like, using condensed soup for the sauce or french fried onions for the topping, turning this into your own version of Tuna Noodle Casserole you think your family would like. I used a simple roux with some butter, flour, chicken stock, white wine, milk and cream. All things I happened to have on hand. After the sauce is made, you just add in your cooked pasta, frozen veggies and tuna. Stir, top with ruffles and either serve immediately, or bake, whatever your heart desires.
This easy dinner recipe is ready in less than 30 minutes with this cheesy tuna casserole. For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here is what you can expect when making this tasty dish:
1. Cook Noodles + Frozen Vegetables
Bring large pot of to a boil. Salt generously and cook egg noodles according to package directions for al dente. In the last 2 minutes of cooking, stir in frozen vegetables. Drain, rinse with cold water and set aside.
2. Make the Sauce
Using the same pot, reheat on medium heat. Melt butter, then whisk in flour. Cook 1 minute. Slowly whisk in chicken stock and wine. Sauce should form and start to thicken. Simmer for 3 minutes to cook out the alcohol in the wine. Continue whisking to avoid getting lumps. Stir in milk, cream, poultry seasoning, salt and black pepper. Cook on medium low heat for another 3 minutes.
3. Add in Noodles, Veggies, Tuna + Parmesan
Stir in cooked noodles and veggies. Add in tuna and parmesan cheese and stir.
What to Serve with Tuna Noodle Casserole
Make it a complete meal with a side dish or two! Here are few ideas:
- Simple Green Salad: A fresh salad with crisp greens, cucumbers, and a tangy vinaigrette balances the richness of the casserole.
- Garlic Bread: Warm, buttery garlic bread is a great way to scoop up every bit of the creamy sauce.
- More Vegetables: Broccoli, roasted Brussels sprouts, or roasted asparagus make excellent, nutritious sides.
- Fruit Salad: A light and refreshing fruit salad adds a sweet contrast.
- Grandma’s Cucumber Salad: Another light and refreshing side dish to this comforting meal.
- Roasted Potatoes: For an extra hearty meal, pair with crispy roasted potatoes.
Storage + Make Ahead Directions
If you have leftover tuna noodle casserole or want to make it a day ahead of time, the best way to store it is in an airtight container in the refrigerator for 3-4 days. I will literally eat this for breakfast, lunch and dinner until it’s GONE! 🙂
To Reheat: When you’re ready to reheat the casserole, you can do so by preheating the oven to 350° F and then baking the casserole in the oven for about 15-20 minutes, or until it is heated through. You can also microwave it in a microwave safe container, stirring occasionally until heated through. However, please note that the texture and consistency of the casserole may change when it is reheated, so it may not be as creamy or as flavorful as when it was first made.
Can I Freeze Tuna Noodle Casserole?
Absolutely! Let it cool completely to room temperature. Then transfer it to an airtight container, or wrap it tightly in plastic wrap or aluminum foil, and place it in the freezer. Tuna casserole can be frozen and stay fresh for up to 3 months. When you are ready to eat it, thaw the casserole overnight in the refrigerator, then reheat it as directed above before serving.
Ingredients
- 1 package egg noodles
- 8 oz frozen vegetables
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 cup chicken stock
- 1/2 cup white wine I used a Chardonnay
- 1 cup fat free milk
- 1/2 cup heavy cream
- 1/2 teaspoon poultry seasoning
- salt to taste
- black pepper to taste
- 2 cans white albacore tuna drained well
- 3/4 cup parmesan cheese grated
- 1 cup plain Ruffles chips approximately, crushed
- dried parsley flakes for garnish, optional
Instructions
- Bring large pot of water to a boil. Salt generously and cook egg noodles according to package directions for al dente.
- In the last 2 minutes of cooking, stir in frozen vegetables. Drain, rinse with cold water and set aside.
- Replace hot pot back to medium heat. Melt butter, then whisk in flour. Cook 1 minute.
- Slowly whisk in chicken stock and wine. Sauce should form and start to thicken. Simmer for 3 minutes to cook out alcohol in the wine. Continue whisking to avoid getting lumps.
- Stir in milk, cream, poultry seasoning, salt and black pepper. Cook on medium low heat for another 3 minutes.
- Stir in cooked noodles and veggies.
- Add in tuna and parmesan cheese and stir.
- Top with crushed chips and parsley flakes, and serve.
No comments:
Post a Comment