This tuna noodle casserole is leaps and bounds tastier than memories you have of old-fashioned tuna casserole. Rather than using canned “cream of soup” it’s made with a simple white sauce from scratch using flour, butter, chicken broth and milk. Peas, celery and onion are sautéed to give a boost of flavor. I used medium shell pasta for the noodles because I like the size and how each shell can fill with creamy sauce. You could substitute egg noodles or another type of bite-size pasta. Be sure to use high-quality tuna as it will really makes a flavor difference. Choose good quality solid white albacore tuna; it may cost a dollar more than the cheaper brands, but trust me, your tastebuds will thank you!
How to make Tuna Noodle Casserole:
Cook the noodles.Sauté the veggies. Sauté celery, onion, peas and garlic in melted butter.Make the sauce. Melt butter, add flour and stir. Whisk in the chicken broth and milk. Stir constantly until it thickens and is bubble. Add salt, dill, lemon juice, parsley, and parmesan cheese.
Combine. Add pasta, vegetables, and tuna to the sauce and stir to combine.
Pour the mixture into a baking dish.Top with cheese and crushed crackers.Bake for 25-30 minutes or until hot and bubbly.
Topping Variations:
Ritz crackers or your favorite butter or saltine crackersPotato chipsCornflakesBreadcrumbs
Make Ahead and Freezing Instructions:
To Make Ahead: Cook the noodles, sauté the vegetables, and make the sauce. Store everything separately until ready to assemble, and bake. To Freeze: Undercook the noodles slightly. Assemble the dish in a freezer-safe container (I like to use a disposable aluminum pan) but don’t top with crushed crackers. Allow to cool completely then cover tightly with and freezer for up to 3 months. Allow to thaw overnight in the refrigerator. Top with crushed crackers and cheese before baking. Bake at 350 degrees F for about 25 minutes or until hot and bubbly.
Serve with:
A green saladVegetablesFresh FruitHomemade rolls
FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! RATE and COMMENT below! I would love to hear your experience. Recipe adapted from Our Best Bites. I originally shared this recipe October 2018. Updated April 2021. This post contains affiliate links.
