Tuna Noodle Casserole
Tuna Noodle Casserole is an old fashion favorite that will never go out of style. This simple, scratch recipe features linguine pasta, mushrooms, chunk white tuna, an easy cream sauce, plenty of cheese, and a buttery crumb topping, all baked to perfection!
Tuna Noodle Casserole- A Nostalgic Classic with Buttery Bread Crumb Topping
Few dishes bring back childhood memories like a Tuna Noodle Casserole and you either loved it or you didn't. This creamy, comforting classic was a staple at many family dinner tables and for good reason; it's easy to make, budget-friendly using pantry staples, and every bite is cozy goodness.
In this version, we give the classic tuna casserole a simple yet flavorful upgrade. Sautéed mushrooms and spinach add a boost of veggies, while a quick homemade cream sauce (you won't miss the canned stuff!) brings rich, comforting flavor. It's all finished with a golden, buttery breadcrumb topping that adds the perfect crunch.
Ingredients You Need
- Tuna- We use canned albacore white tuna in water and sea salt.
- Linguine pasta- or egg noodles, fettuccini, or spaghetti noodles.
- Mushrooms
- Spinach
- Onions and garlic
- Cream sauce- Flour, whole milk, butter, dried thyme, salt, pepper, and chicken broth.
- Cheese- Use any good melty cheese you enjoy. We choose Jack cheese.
- Breadcrumbs- Homemade or store bought.
- Parsley
Easy Swaps and Additions
Other Veggies
- Substitute with frozen peas and carrots, canned green beans, or fresh broccoli.
Don't Care For Tuna?
- Use canned chicken or even shredded rotisserie chicken instead of tuna.
Creamy Base Additions
- Stir in a dollop of sour cream or plain Greek yogurt for extra creaminess and tang.
- Use Half and Half or even heavy cream if you want to be extra.
How To Make Tuna Noodle Casserole
See detailed instructions in the recipe card below.
- Step One- Preheat oven to 350℉ and coat a baking dish with non-stick cooking spray.
- Step Two- Cook pasta until al dente, drain and lightly rinse with cool water.
- Step Three- Sauté onions, garlic, and mushrooms in a large skillet with butter.
- Step Four- Add flour and cook 1-minute then stir in milk, broth, and seasonings.
- Step Five- Stir in cooked pasta, spinach, and canned tuna, then transfer to your baking dish and top with shredded cheese.
- Step Six- Combine bread crumbs with melted butter and fresh parsley and spread evenly over casserole. Bake for 25-minutes until hot and bubbly.
Make-Ahead and Storage Tips
- Make Ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
- Freezing: Freeze unbaked, cooled casserole, that has been tightly wrapped, for up to 2 months. Thaw complete and bake as directed.
- Leftovers: Store leftovers in the fridge for up to 4 days. Reheat in the oven or microwave.
Tuna Noodle Casserole
Equipment
- 9×13-inch baking dish
- large skillet
- small bowl
Ingredients
Casserole Filling
- 9 ounces linguine pasta, cooked until al dente, drained and lightly rinsed with cool water
- 2 tablespoon butter
- ½ cup yellow onion, diced
- 7 ounces mushrooms, sliced
- 1 garlic clove, minced
- 2 tablespoon all-purpose flour
- ½ cup chicken broth
- 1 ⅔ cups whole milk
- 1 teaspoon dried mustard
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ tsp black pepper
- 1 ½ cups fresh spinach, roughly chopped
- 4 (5) ounce cans, wild caught albacore tuna in water, drained well
- 1 cup shredded Jack cheese
Breadcrumb Topping
- 1 cup breadcrumbs homemade, panko, or regular breadcrumbs
- 1 tablespoon melted butter
- 1 tablespoon fresh parsley, finely chopped
Instructions
Preheat oven to 350℉ and grease 9×13 baking dish with non-stick spray.
- Cook 9 ounces linguine pasta until al dente, then drain and lightly rinse with cool water. Set aside until ready to use.
- Make breadcrumb topping by combining 1 cup breadcrumbs with 1 tbsp melted butter, and 1 tbsp fresh parsley, chopped. Set aside until ready to use.
- Heat a large skillet to medium heat and melt 2 tbsp butter. Add ½ cup diced onion, 7 ounces sliced mushrooms, and 1 garlic clove minced. Sauté until onions are soft and mushrooms are golden brown, about 3-4 minutes.
- Next stir in 2 tbsp flour and cook 30-seconds, then whisk in ½ cup chicken broth, 1 ⅔ cups whole milk, 1 tsp dried mustard, ½ tsp dried thyme, 1 tsp kosher salt, and ½ tsp black pepper. Bring mixture to a simmer while continuing to whisk. When it just starts to thicken, remove the pan from the heat. This takes about 2-3 minutes.
- To the cream sauce add cooked linguine, 1 ½ cups chopped spinach, and 4 cans tuna that has been well drained. Use tongs to toss and combine the ingredients well.
- Transfer mixture to your prepared 9×13 baking dish and smooth out the top. Sprinkle 1 cup Jack cheese evenly over the top and layer with prepared breadcrumbs. Bake in preheated oven for 25-minutes or until hot and bubbly and top is golden brown.
Notes
Nutrition
If You Love Tuna Noodle, You'll Love These Classics
Try these next.. Tater Tot Casserole, Hungry Jack Casserole, Cabbage Roll Casserole, Chicken Noodle Casserole, and Stuffed Pepper Casserole.
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One complaint from dh: "Is there more? No? :-("
That’s the best kind of complaint! 😊 So glad you both enjoyed it!