You can make tuna noodle casserole without cream soup, and it tastes even better this way. Maybe you skip the cans for health reasons, for flavor, or because you want something a little fresher. These cozy recipes cover all of that.
From creamy stovetop versions to dairy-free, gluten-free, and even a keto twist, every one of these tuna casseroles ditches the condensed soup, but keeps the comfort. Scroll through and find the one that fits your night!
Cheesy Tuna Noodle Bake (No Soup Needed!)
This ultra-creamy, cheesy casserole ditches the canned soup and goes all in on comfort. Think elbow macaroni, sharp cheddar, and a simple homemade sauce.
The full Cheesy Tuna Noodle Bake recipe card is right below.
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Cheesy Tuna Noodle Bake (No Soup Needed!)
4
servingsKeep the screen of your device on
Ingredients
12 oz elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese, divided
2 cans (5 oz each) tuna, drained and flaked
- Tips
1 cup frozen peas (optional)
1/2 cup crushed buttery crackers or breadcrumbs (optional topping)
Directions
- Cook the elbow macaroni according to package directions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
- Slowly add the milk, whisking constantly to prevent lumps. Cook until thickened, about 3 to 5 minutes.
- Stir in garlic powder, onion powder, salt, and pepper. Remove from heat and stir in 1 1/2 cups of cheddar cheese until melted and smooth.
- In a large bowl, combine the cooked noodles, tuna, peas (if using), and cheese sauce. Mix gently until well combined.
- Pour into a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup cheddar cheese on top.
- (Optional) Add crushed crackers or breadcrumbs over the cheese for a crunchy topping.
- Bake at 375°F for 20 to 25 minutes, or until bubbly and golden on top.
Notes
- • Swap peas for chopped steamed broccoli or diced cooked carrots if preferred. • You can make this ahead, just assemble, cover, and refrigerate until ready to bake.
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How to Make Tuna Casserole Creamy Without Canned Soup
Canned cream of mushroom soup is really just a thick white sauce with a lot of salt. You can make a better version at home in about 5 minutes. Melt butter in a pan, whisk in the same amount of flour, and cook it for a minute. Then slowly whisk in milk until the sauce thickens. That simple sauce is called a roux, and it is the base of most recipes on this list.
From there, you build flavor. Garlic powder, onion powder, salt, and pepper go in first. Cheese goes in last, off the heat, so it melts smooth instead of turning grainy. Sharp cheddar gives the classic taste. Parmesan adds a salty, nutty flavor. Nutritional yeast gives a cheesy taste without any dairy at all.
How to Pick the Right Tuna Casserole
These 11 recipes all skip the can, but they fit different nights and different diets.
- Fastest: Stovetop Tuna Noodle Casserole Skillet, One-Pot Tuna Mac and Cheese Casserole, and Instant Pot Tuna Noodle Casserole skip the oven.
- Hands-off: Crockpot Tuna Noodle Casserole cooks while you do other things.
- Most classic: Cheesy Tuna Noodle Bake and Homemade Tuna Noodle Casserole with Creamy Roux taste like the casserole you grew up with.
- Special diets: Dairy-Free Tuna Noodle Casserole, Gluten-Free Tuna Noodle Casserole, and Keto Tuna Noodle Casserole with Zoodles and Cheese Sauce.
- More vegetables: Tuna Primavera Casserole and the Grown-Up Tuna Noodle Casserole with spinach and capers.
Tips for a Better Tuna Noodle Casserole
Undercook the pasta by a minute or two. The noodles keep cooking in the oven and soak up sauce. If you cook them all the way first, the casserole can turn soft and mushy.
Drain the tuna well and flake it with a fork. Extra water thins the sauce. Tuna packed in water keeps the dish light. Tuna packed in oil gives a richer flavor if you drain it first.
Make the sauce a little looser than you think it should be. It thickens as it bakes and as the noodles absorb it. A dry tuna casserole is the most common complaint, and extra sauce fixes it.
For a crunchy top, mix crushed buttery crackers or breadcrumbs with a little melted butter before you sprinkle them on. Frozen peas go in straight from the bag. No need to thaw. Let the casserole rest for 5 minutes after baking so the sauce sets and each scoop holds together on the plate.
Tuna Casserole FAQ
Can I make tuna noodle casserole ahead of time?
Yes. Assemble it, cover it, and keep it in the fridge for up to a day. Add 5 to 10 minutes to the bake time since it goes in cold.
Can I use a different pasta?
Egg noodles, elbows, shells, and rotini all work. Pick a shape that holds sauce well.
How long do leftovers keep?
Store leftovers in a sealed container in the fridge for 3 to 4 days. Add a splash of milk before reheating to bring back the creamy texture.