This Homemade Creamy Tuna Helper Casserole is a nostalgic classic made with egg noodles, creamy cheese sauce, canned tuna, and a crispy breadcrumb topping. Perfect for family dinners or meal prep!
This homemade creamy tuna helper casserole is everything I loved about the classic boxed version but with a cozy, grown-up twist. It’s creamy, cheesy, and full of nostalgia, yet feels just a little more special with the addition of fresh mushrooms, herbs, and that golden breadcrumb topping. A bit more sophisticated, if you will, yet still chock full of pantry staples like egg noodles, canned tuna, and breadcrumbs making it a no-brainer for a quick weeknight meal.
It’s one of those recipes that’s simple to pull together and feels like comfort in a bowl when it lands on the dinner table. (See also this BWW garlic parmesan chicken pasta for more feel-good comfort food!) Perfect as a main dish for a comforting Sunday dinner. I can't wait for you to try this!
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Key Ingredients
The ingredients for this tuna noodle casserole are pretty straightforward, and some you may already have on hand. Here are the main things you'll need:
- Egg noodles. Cooked al dente for the ideal texture.
- Cans of tuna. Light tuna in water works best; choose a good-quality option for plenty of flavor.
- Cheddar cheese & parmesan cheese. Because a good cheesy sauce is always the answer.
- Chicken Broth & Heavy Cream. The dynamic duo for that rich delicious sauce.
- Fresh Vegetables. I always like to try to squeeze as many hidden veggies into a dish as I can as I can! Onion, garlic, mushrooms, and sweet peas bring fresh flavor to this casserole.
- Italian breadcrumbs. These seasoned breadcrumbs create that crispy topping that pairs perfectly with the soft, creamy filling.
- Butter & all-purpose flour. The base for a roux, which thickens the sauce to creamy perfection.
- Lemon zest & dill. Bright, fresh flavors that bring it all together.
How To Make This Homemade Tuna Helper Recipe
This simple recipe comes together quickly. Here's how to make it.
- Cook the egg noodles. Just make cook them according to the package instructions until they're al dente, or still a little firm. They'll continue cooking during the baking process.
- Prepare the veggies. In a large skillet, sauté onion, garlic, and mushrooms with a little butter until tender. Add thyme, black pepper, and a splash of white wine for extra flavor.
- Make the creamy sauce. In a pot, melt butter, whisk in flour, then slowly stir in chicken broth and heavy cream. Let it simmer until thick and creamy, then stir in those melty cheeses. Season with garlic powder, onion powder, and salt to taste.Yum!
- Combine & bake. Mix the noodles, creamy sauce, veggie mixture, tuna, and peas in a large bowl. Transfer to a greased baking dish, top with breadcrumbs, and bake at 400°F until bubbly and golden.
- Garnish & serve. Sprinkle fresh dill and lemon zest over the top before serving.
Variations & Substitutions
I love a good homemade tuna mac and this recipe has endless options for mixing it up based on what you like or what you have on hand. Here are a few ideas to make it your own.
- Change the protein. Swap tuna for canned chicken for added protein.
- Mix up the veggies. Broccoli, red peppers, kale or spinach, zucchini, or asparagus are all great options. And don't discount frozen veggies - they're great for adding to a casserole and a huge time saver.
- Lighten things up. Use whole milk or half & half if you’re out of heavy cream.
Frequently Asked Questions
Yes! Assemble the casserole, cover it with aluminum foil, and refrigerate for up to 24 hours. Add 5–10 minutes to the cooking time if baking straight from the fridge.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Absolutely! Make as directed then allow the casserole to cool in the fridge before freezing. Place it in an airtight container and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and warm in the oven (I usually heat the oven to 380, cover the casserole with foil, and bake it for about 30-45 minutes or until it's warmed through.)
Of course! Broccoli florets, chopped carrots, zucchini or bell peppers are great additions to this delicious dish.
Crushed potato chips, crackers or even Panko make a tasty topping with a satisfying crunch.
This is such a cozy main dish on its own, but it pairs wonderfully with a green salad, roasted veggies, or even a crusty slice of bread.
Whether you follow the recipe exactly or put your own twist on it, this homemade cheesy tuna helper is sure to become a family favorite!
If you do try this easy Tuna Helper Casserole, let me know what you think in the comments below, or tag me with a pic @frontrangefed on Instagram. I’d love to see what you come up with!
More Delicious Casseroles
- Cheesy Dump And Bake Meatball Casserole Recipe
- One Pot Creamy French Onion Soup Pasta Recipe
- Slow Cooker Chicken Broccoli And Rice Casserole
- Easy Tetrazzini With Shrimp
- Easy Frozen Ravioli Lasagna
- Slow Cooker Garlic Parmesan Chicken Pasta
- Easy Marry Me Chicken Pasta Recipe
Recipe
Homemade Cheesy and Creamy Tuna Helper Casserole
Ingredients
- 8 oz plus 1 tablespoon unsalted butter divided
- 12 oz egg noodles
- 1 teaspoon salt
- 1 large onion finely chopped
- 16 oz mushrooms chopped (crimini, shitake, or button all work)
- 4 cloves garlic minced
- ¼ cup white wine
- ½ teaspoon ground black pepper
- 2 teaspoon fresh thyme chopped
- ¼ cup all-purpose flour
- 2 ½ cups chicken broth
- 1 cup half and half
- 1 cup frozen peas
- 3 oz white cheddar cheese shredded
- 3 oz yellow cheddar cheese shredded
- 15 oz canned tuna in water drained (I used 3 5 oz cans)
- 2 cups Italian breadcrumbs
- zest from one lemon
- ½ cup fresh dill chopped
Instructions
- Preheat your oven to 400°F (200°C). Grease a 13x9-inch baking dish with 1 tablespoon of butter and set aside.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, according to package instructions. Drain and set aside.
- While the pasta is cooking, melt 4 tablespoons of butter In a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened but not browned, about 8–10 minutes.
- Increase the heat to medium-high. Add the mushrooms and garlic to the skillet. Cook, stirring occasionally, until most of the mushroom liquid has evaporated, about 4–6 minutes. Pour in the white wine and cook until reduced and the skillet is nearly dry, about 2 minutes. Season with salt, black pepper, and thyme. Remove from heat and set aside.
- In a medium saucepan over medium-low heat, melt the remaining 4 tablespoons of butter. Whisk in the all-purpose flour and cook, whisking constantly, for about 2 minutes until golden and smooth. Gradually whisk in the chicken broth and bring to a boil. Reduce the heat to medium and stir in the half-and-half and both kinds of cheese. Stir until the cheese is fully melted and the sauce is smooth, about 1–2 minutes. Season with salt and black pepper to taste.
- In a large mixing bowl, gently fold together the cooked noodles, mushroom mixture, cheese sauce, frozen peas, and tuna (broken into bite-sized chunks). Taste and adjust seasoning as needed.
- Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the breadcrumbs over the top.
- Bake in the preheated oven for 15–20 minutes, or until bubbly around the edges and the breadcrumbs are golden.
- Remove the casserole from the oven and let it rest for 5 minutes. Zest the lemon over the top, sprinkle with fresh dill, and serve warm.
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