Creamy Tuna Casserole From Scratch

This classic tuna casserole brings homemade comfort to your table with a creamy cheese sauce, tender pasta, and a satisfyingly crunchy topping—all without relying on canned soup. My family requests this dish whenever the weather turns chilly, and the leftovers somehow taste even better the next day.

I developed this recipe during a particularly busy season when I needed reliable comfort food that would please everyone. The combination of tender pasta, flaky tuna and that golden crispy topping has made it a permanent fixture in our dinner rotation.

Ingredients

• Pasta shells create perfect pockets to hold the creamy sauce and tuna
• Albacore tuna provides a clean flavor and substantial texture compared to other varieties
• Celery and onion add essential aromatics and subtle crunch
• Sharp cheddar cheese delivers rich flavor that mellows beautifully when baked
• Panko breadcrumbs create an irresistibly crispy topping that regular breadcrumbs cannot match
• Frozen peas introduce color and sweetness while making this a complete meal
• All purpose flour and butter create a roux that thickens without the need for processed soup
• Milk transforms the roux into a silky sauce base that coats each pasta shell perfectly

Step-by-Step Instructions

Prepare Your Oven and Baking Dish

Set oven to 375°F for the perfect balance of thorough cooking and browning. Spray your baking dish thoroughly with cooking spray to ensure easy serving. Melt one tablespoon of butter separately and set aside for the topping.

Cook the Pasta

Boil your pasta shells in generously salted water until al dente. This typically takes 8 to 10 minutes but follow your package instructions. The pasta will continue cooking in the oven so keeping it slightly firm now prevents mushiness later.

Combine Base Ingredients

In a large bowl gently mix the drained pasta shells with tuna, diced celery, onion and optional peas. Toss with a light hand to keep the tuna in nice flakes rather than breaking it down completely. Season lightly as the cheese sauce will add more flavor.

Create the Cheese Sauce

Melt remaining butter in a saucepan over medium low heat then add flour to create a roux. Whisk constantly for one full minute to cook out the raw flour taste. Gradually add milk while whisking to prevent lumps from forming. Bring to a quick boil while whisking then reduce heat immediately and simmer until slightly thickened. Turn off heat and add cheddar cheese, whisking until completely melted and smooth.

Assemble the Casserole

Gently fold the cheese sauce into your pasta mixture until everything is evenly coated. Transfer this creamy mixture to your prepared baking dish and sprinkle parmesan cheese evenly across the top for an extra layer of flavor.

Create the Crispy Topping

Mix your reserved melted butter with panko breadcrumbs until evenly moistened. Sprinkle this mixture across the top of the casserole to create an even layer that will become golden and crunchy during baking.

Bake to Perfection

Bake in the center of your oven for 30 minutes. The casserole should be bubbling around the edges and the topping should be beautifully golden brown. This indicates that everything is heated through and the flavors have melded together perfectly.

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My grandmother taught me the secret to this casserole lies in the quality of tuna you choose. She always said "Buy the best tuna you can afford" and after years of making this dish I completely agree. The solid white albacore creates substantial flakes that stand up to the sauce without disappearing.

Storage and Reheating

This tuna casserole keeps beautifully in the refrigerator for up to four days. Cover leftovers tightly with foil or transfer to an airtight container. When reheating a full casserole I recommend adding a tablespoon or two of water before covering with foil and placing in a 325°F oven until heated through. Remove the foil for the last few minutes to re crisp the topping. For individual portions the microwave works well though you will lose some of the textural contrast of the crispy top.

Easy Substitutions

The beauty of this classic casserole lies in its flexibility. Wide egg noodles work perfectly in place of pasta shells if that is what you have on hand. For the vegetables feel free to substitute thawed frozen broccoli florets cut into small pieces or green beans for the peas. The crispy topping can be adapted based on your pantry—crushed potato chips create an extra indulgent version while crushed crackers offer a buttery alternative to panko breadcrumbs.

Make It Your Own

Consider this recipe a wonderful foundation for personalization. Add a pinch of dried herbs like thyme or dill to complement the tuna. Mix in a tablespoon of dijon mustard to the cheese sauce for subtle tang. For spice lovers a dash of hot sauce or pinch of red pepper flakes awakens all the flavors. My family enjoys the occasional addition of sautéed mushrooms which bring an earthy depth to the casserole.

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Common Questions

→ Can I prepare this tuna casserole ahead of time?

Yes! You can assemble the casserole up to 24 hours ahead, cover it tightly, and refrigerate. When ready to bake, remove from the refrigerator about 30 minutes beforehand, then bake as directed, possibly adding 5-10 minutes to the baking time since it will be starting cold.

→ What can I substitute for panko breadcrumbs?

If you don't have panko breadcrumbs, you can use regular breadcrumbs, crushed crackers (like Ritz), crushed cornflakes, or even crushed potato chips for the topping. Any of these will provide a nice crispy texture on top.

→ How can I make this casserole more nutritious?

To boost nutrition, add more vegetables like broccoli, spinach, or bell peppers. You can also use whole grain pasta and reduced-fat cheese. For added protein, mix in some cooked quinoa or extra tuna.

→ Can I freeze this tuna casserole?

Yes, this casserole freezes well. Prepare through assembly, but don't bake it. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Alternatively, freeze individual portions after baking for quick meals.

→ What's the best type of tuna to use in this casserole?

Solid white albacore tuna in water is recommended for its firm texture and mild flavor, but you can use any canned tuna you prefer. Chunk light tuna works well too and is often more affordable. For best results, drain the tuna thoroughly before adding.

→ What can I serve with tuna casserole?

This casserole pairs wonderfully with a simple green salad, steamed vegetables, or garlic bread. If you've omitted the peas from the casserole, consider serving broccoli, green beans, or a mixed vegetable medley on the side.