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Tuna casserole is one of those recipes handed down from generation to generation. It’s a classic, and everyone has their ‘perfect’ version. This is ours!
This casserole is like a warm hug that brings back all sorts of cozy memories! Our scratch version has a richer flavor and better texture than the boxed stuff, and honestly, it’s not nearly as complicated as you might think!
The beauty of a good homemade tuna casserole starts with the creamy sauce – no condensed soup needed here! You whip up a simple, rich white sauce, stir in your flaky tuna, perfectly cooked noodles, and some peas for that pop of color and sweetness. Then comes the best part: a crispy Ritz cracker topping for the perfect crunchy contrast.
Get ready to rediscover why this humble dish is a beloved favorite!
For more noodle casseroles, try Chicken Noodle Casserole and Creamy Turkey and Noodles.
Why we think you’ll love it:
- Made from scratch. We started with a roux and classic white sauce for clean flavor and a homey start!
- Comfort food. This is just like Grandma made, with tons of flavor and no box mixes in sight. This makes the perfect family dinner!
- Freezer-friendly. Pasta dishes are great for freezing! Spend the same amount of time by doubling the recipe, but save half for later for an easy weeknight meal.
Tuna Casserole Ingredients and Substitutions
Casserole
- 1 pound shell pasta – We use small shells, but other short pasta shapes like elbow macaroni, rotini, penne, or egg noodles can be used.
- 4 tablespoons butter – We use unsalted, but salted butter can be used.
- ¼ cup flour
- 3 cups milk – We like whole milk as it makes a creamy sauce, but 2% can be used.
- 2 teaspoons salt – Reduce the amount of added salt if using salted butter.
- ½ teaspoon pepper
- 2 (7-ounce) cans cans tuna, packed in water – or shredded cooked chicken or turkey for a different protein
- 2 cups frozen peas – or green beans or carrots
Topping
- 1 sleeve Ritz crackers – or Town House or Club crackers, breadcrumbs, potato chips, or cornflakes
- 4 tablespoons melted butter
How to Make Tuna Casserole
- PREP. Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray and set aside.
- PASTA. Cook the pasta according to the package directions.
- SAUCE. While the pasta is cooking, melt the butter in a large skillet over medium heat. Whisk in the flour, stirring well so that the flour is completely incorporated. Cook 2-3 minutes, until golden and bubbly.
- Slowly add the milk, a little at a time, whisking constantly to prevent lumps. Cook, stirring frequently, until the sauce is smooth and thick. Add the salt and pepper, taste, and adjust seasonings as needed.
- Stir in the tuna and frozen peas, and cook until the peas are warmed through. Stir the cooked pasta into the sauce.
- BAKE. In a small bowl, mix the crushed Ritz crackers and melted butter. Pour the pasta mixture into a 9×9 baking dish.
- Sprinkle the cracker topping over the top, and bake 20-25 minutes, until the topping is golden and the sauce is bubbling. Let stand 5-10 minutes before serving.
Kristyn’s Recipe Tips
- We prefer al dente pasta as it will continue to cook in the casserole. Other short pasta shapes like elbow macaroni or rotini can be used.
- We use a roux base as a thickener for the sauce. Add the milk slowly, whisking constantly, to prevent lumps.
- For a clean, fresh taste, use quality albacore tuna in water with no salt added.
Tuna Casserole Recipe
Ingredients
Casserole
- 1 pound shell pasta
- 4 tablespoons butter
- ¼ cup flour
- 3 cups milk
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 (7-ounce) cans tuna, packed in water
- 2 cups frozen peas
Topping
- 1 sleeve Ritz crackers
- 4 tablespoons melted butter
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray and set aside.
- Cook the pasta according to the package directions.
- While the pasta is cooking, melt the butter in a large skillet over medium heat. Whisk in the flour, stirring well so that the flour is completely incorporated. Cook 2-3 minutes, until golden and bubbly.
- Slowly add the milk, a little at a time, whisking constantly to prevent lumps. Cook, stirring frequently, until the sauce is smooth and thick. Add the salt and pepper, taste, and adjust seasonings as needed.
- Stir in the tuna and frozen peas, and cook until the peas are warmed through. Stir the cooked pasta into the sauce.
- In a small bowl, mix the crushed Ritz crackers and melted butter. Pour the pasta mixture into a 9×9 baking dish. Sprinkle the cracker topping over the top, and bake 20-25 minutes, until the topping is golden and the sauce is bubbling. Let stand 5-10 minutes before serving.
Notes
- We prefer al dente pasta as it will continue to cook in the casserole. Other short pasta shapes like elbow macaroni or rotini can be used.
- We use a roux base as a thickener for the sauce. Add the milk slowly, whisking constantly, to prevent lumps.
- For a clean, fresh taste, use quality albacore tuna in water with no salt added.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Assemble the casserole, cover with plastic, and store it in the fridge for up to 24 hours, or wrap it again with foil, and freeze for 3-4 months. Fully thaw in the fridge before heating. Add the cracker topping right before baking.
Store leftovers in an airtight container(s) and keep in the refrigerator for 3-4 days or freeze for 2-3 months.
Complete The Meal
Sides
Buttermilk Biscuits Recipe
22 mins
Arugula Salad
10 mins
Roasted Sweet Potato Cubes
30 mins
No Knead Bread
3 hrs 14 mins
