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Tuna Noodle Casserole

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Tuna Noodle Casserole is a quick and easy meal made from scratch with no canned soup! The creamy sauce is made with Greek yogurt, milk, and seasonings that is mixed with egg noodles, albacore tuna, sliced mushrooms, and frozen peas, then topped with crispy panko breadcrumbs and parmesan cheese.

This classic recipe is the ultimate comfort food and perfect for an easy weeknight dinner! Serve it with a black kale salad, oven roasted broccoli, and cheesy garlic pull-apart bread.

A plate with tuna noodle casserole topped with chopped parsley and a casserole filled baking pan in the background.

Homemade tuna noodle casserole is one of those recipes that families have been serving for generations. There are many different recipes out there, with or without peas, which adds to the longevity of this dish; you get to adjust ingredients and make it to taste just the way you like it!

Looking down on Tuna Noodle Casserole topped with crispy panko crumbs in an oval baking dish.

I originally shared this recipe September 2015. Updated September 2022.

Ingredients you will need

Ingredients to make tuna noodle casserole.
  • Egg noodles – they can be medium, wide, or even extra-wide. If egg noodles are not an option, try penne, rotini, elbow macaroni, linguine, or spaghetti.
  • The creamy sauce is a combination of Greek yogurt (or sour cream), whole milk (or dairy-free), and a combination of sea salt, black pepper, garlic and onion powders.
  • White Albacore tuna packed in water is the best option for this dish. It is not oily and is solid enough to not fall-apart when stirring and serving.
  • Sliced mushrooms and defrosted, frozen peas are the traditional vegetables used, but broccoli or green beans would work as well.
  • Panko breadcrumbs mixed with grated parmesan cheese and softened butter create a delicious, crispy topping that bakes golden brown.
  • Chopped parsley as a garnish breaks up all the beige and adds a bright, fresh taste.

Be sure to check out the detailed printable recipe card below.

A serving of tuna, mushrooms, peas, and noodles topped with chopped parsley on a plate.

How to make Tuna Noodle Casserole from scratch

Cook the noodles according to the package directions. Mine took 9 minutes.

Preheat the oven to 350 degrees. Butter a 2-quart casserole dish and set aside.

In a large bowl, whisk together the yogurt, milk, garlic powder, onion powder, salt, and pepper.

Greek yogurt, seasonings, and milk in a large mixing bowl.

Drain the cooked noodles and add them to the sauce mixture. Stir to combine.

Cooked noodles mixed with sauce in a large mixing bowl with a silicone spoon.

Add the peas and sliced mushrooms and gently stir to thoroughly coat.

Sliced mushrooms on peas, on top of the sauce and noodle mixture in a large bowl.

In a small bowl mix together panko, Parmesan cheese, and butter.

Panko breadcrumbs, parmesan cheese, and butter mixed together in a small bowl.

Press casserole mixture into prepared baking dish.

Tuna noodle casserole mixture in an oven baking dish.

 Sprinkle topping mixture evenly over the noodles in the baking dish.

Panko topped tuna noodle casserole in a baking dish.

Bake in preheated 350 degree F oven for 20 to 30 minutes, until bubbly and browned on top.

Sprinkle with chopped parsley and serve.

Closeup image of a big scoop of tuna noodle casserole on a serving spoon in a baking dish.

Recipe FAQ’s

Can this tuna noodle casserole be made ahead?
Assemble the recipe as directed, wrap the unbaked casserole tightly with plastic wrap and refrigerate for up to 2 days. Remove the casserole and place on the counter for at least 30 minutes before baking.

How do you store the leftovers?
Place the leftovers in an airtight container and store in the refrigerator for up to 3 days. Reheat the covered leftovers in a 350 degree oven or microwave until heated through. Reheat in an air fryer for 3 to 4 minutes at 280 degrees F.

How to freeze:
Assemble the casserole, tightly wrap with plastic wrap and then foil, and place in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator when ready to use, and place on the counter for at least 30 minutes to come up to room temperature before baking.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

stirring bowl icon with blue background.

Recipe Modifications

  • Substitute sour cream for the Greek yogurt.
  • Stir in one-cup of grated white cheddar, Swiss, or Monterrey Jack cheese with the noodles.
  • Substitute Ritz crackers, or potato chips for the panko crumbs.
  • For dairy-free: use unsweetened almond or cashew milk, and vegan sour cream.
  • Crisp-tender broccoli florets, steamed or canned green beans, or thawed mixed vegetables can be substituted for the peas and/or mushrooms.

More delicious seafood recipes

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Enjoy!!

Looking down on Tuna Noodle Casserole topped with crispy panko crumbs in an oval baking dish.

Tuna Noodle Casserole

This classic Tuna Noodle Casserole is a quick and easy meal made from scratch with no canned soup, just fresh ingredients and pantry staples!
5 from 4 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: easy tuna noodle casserole
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Servings
Calories: 357kcal
Author: Lisa Johnson

Equipment

  • 2 quart baking dish

Ingredients

  • 8 ounces wide egg noodles cooked and drained
  • 1.5 cups Greek yogurt or substitute sour cream*
  • 1.25 cups whole milk I used lactose-free*
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon fine sea salt
  • .25 teaspoon ground black pepper
  • 12 ounces solid white albacore tuna drained
  • 4 ounces sliced mushrooms
  • 1 cup frozen peas thawed if you have time

Topping

  • 0.5 cup panko breadcrumbs or regular bread crumbs
  • .25 cup finely grated Parmesan cheese
  • 2 tablespoons melted butter
  • 2 tablespoons chopped Italian parsley to garnish

Instructions

  • Cook the noodles according to the package directions. Mine took 9 minutes.
  • Preheat the oven to 350 degrees. Butter a 2-quart casserole dish and set aside.
  • In a large bowl, whisk together the yogurt, milk, garlic powder, onion powder, salt, and pepper.
  • Drain the cooked noodles and add them to the sauce mixture. Stir to combine. Add the peas and sliced mushrooms and gently stir to thoroughly coat.
  • In a small bowl mix together panko, Parmesan cheese, and butter.
  • Press casserole mixture into prepared baking dish. Sprinkle topping mixture evenly over the noodles in the baking dish.
  • Bake in preheated 350 degree F oven for 20 to 30 minutes, until bubbly and browned on top. Sprinkle with chopped parsley and serve.

Notes

  • Substitute sour cream for the Greek yogurt.
  • Stir in one-cup of grated white cheddar, Swiss, or Monterrey Jack cheese with the noodles.
  • Substitute Ritz crackers, or potato chips for the panko crumbs.
  • For dairy-free*: use unsweetened almond or cashew milk, and vegan sour cream.
  • Crisp-tender broccoli florets, steamed or canned green beans, or thawed mixed vegetables can be substituted for the peas and/or mushrooms.
  • Directions for making ahead, storing leftovers, and freezing are all listed in the post.

Nutrition

Calories: 357kcal | Carbohydrates: 37g | Protein: 29g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 559mg | Potassium: 519mg | Fiber: 3g | Sugar: 7g | Vitamin A: 569IU | Vitamin C: 12mg | Calcium: 188mg | Iron: 2mg

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