This is the ultimate from-scratch version—no canned soup, just a buttery roux-based sauce that brings everything together in the most comforting way.
Homemade Tuna Noodle Casserole with Creamy Roux
Servings
4
servings
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Ingredients
12 oz elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cans (5 oz each) tuna, drained and flaked
1 cup frozen peas or corn (optional)
1/2 cup shredded mozzarella or cheddar (optional topping)
Directions
- Cook elbow macaroni according to package instructions. Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in milk, stirring constantly until smooth and thickened (3–5 minutes).
- Stir in Parmesan, garlic powder, salt, and pepper. Remove from heat.
- In a large bowl, combine cooked noodles, tuna, vegetables (if using), and the creamy sauce. Mix gently to combine.
- Pour into a greased 9×13-inch baking dish. Top with shredded cheese if desired.
- Bake at 375°F for 20–25 minutes, or until hot and bubbly.
Notes
- • Parmesan adds a deep savory flavor—use freshly grated if you can.
• This version works great for make-ahead meal prep. Assemble and refrigerate until ready to bake.
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