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Tuna Noodle Casserole

4.84 from 6 votes

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This Tuna Noodle Casserole is a simple, delicious and quick 30 minute weeknight meal. Made with a homemade creamy sauce, frozen veggies, canned tuna and topped with Ruffles Chips. This easy stovetop version of a classic casserole is sure to be your new favorite! If Tuna Noodle Casserole isn’t your thing, try my Creamy Ranch Chicken Casserole.

tuna-noodle-casserole in pot

Budget Friendly Comfort Food

Tuna Noodle Casserole!! Either you love it or hate it. It is a crowd-pleasing, comforting and simple weeknight meal. This recipe is made with a homemade cream sauce, frozen veggies, canned tuna and topped with Ruffles Chips because in my opinion, that is the only way to make a one of these casseroles.

Sometimes, I think tuna tends to get a bad rap, especially when added into a casserole, perhaps because it can be viewed as “fishy” but this recipe could possibly convince those little palates in your lives otherwise. (The chips help significantly.) Add a few Ruffles chips on top and suddenly it’s the best dinner ever.

tuna-noodle-casserole in serving bowl with fork

A Totally Customizable Casserole

I made this quick stove-top version the other day and I liked it even more than the kind you bake in the oven. It’s faster, easier, and uses pretty simple ingredients. I’m talkin’ about you, frozen vegetables. But, feel free to adapt as you like, using condensed soup for the sauce or french fried onions for the topping, turning this into your own version of Tuna Noodle Casserole you think your family would like. I used a simple roux with some butter, flour, chicken stock, white wine, milk and cream. All things I happened to have on hand. After the sauce is made, you just add in your cooked pasta, frozen veggies and tuna. Stir, top with ruffles and either serve immediately, or bake, whatever your heart desires.

It’s a creamy and delicious dinner that could turn the tuna hater into a tuna lover! Well, maybe not lover, but you know what I mean. 😉

tuna-noodle-casserole ingredients

How to Make Tuna Noodle Casserole

Dinner is ready in less than 30 minutes with this easy casserole. For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here is what you can expect when making this tasty dish:

Cook Noodles + Frozen Vegetables

Bring large pot of salted water to boil. Cook egg noodles according to package directions until al dente. In the last 2 minutes of cooking, stir in frozen vegetables. Drain, rinse with cold water and set aside.

Make the Sauce

Using the same pot, reheat on medium heat. Melt butter, then whisk in flour. Cook 1 minute. Slowly whisk in chicken stock and wine. Sauce should form and start to thicken. Simmer for 3 minutes to cook out alcohol in the wine. Continue whisking to avoid getting lumps. Stir in milk, cream, poultry seasoning, salt and pepper. Cook on medium low heat for another 3 minutes.

Add in Noodles, Veggies, Tuna + Parmesan

Stir in cooked noodles and veggies. Add in tuna and parmesan cheese and stir.

Add Toppings + Serve

Top with crushed chips, parsley flakes and serve.

tuna-noodle-casserole in pot

Storing Leftovers

If you have leftover tuna noodle casserole, the best way to store it is in an airtight container in the refrigerator for 3-4 days.

To Reheat: When you’re ready to reheat the casserole, you can do so by preheating the oven to 350 degrees F and then baking the casserole in the oven for about 15-20 minutes, or until it is heated through. You can also microwave it in a microwave safe container, stirring occasionally until heated through. However, please note that the texture and consistency of the casserole may change when it is reheated, so it may not be as creamy or as flavorful as when it was first made.

To Freeze: Let it cool completely to room temperature. Then transfer it to an airtight container, or wrap it tightly in plastic wrap or aluminum foil, and place it in the freezer. Tuna casserole can be frozen and stay fresh for up to 3 months. When you are ready to eat it, thaw the casserole overnight in the refrigerator, then reheat it as directed above before serving.

tuna-noodle-casserole in serving bowl with fork

Love Casseroles? Give These Recipes a Try!

The printable recipe card is below. Save, print, pin or bookmark this recipe because I think you’ll want to add this into your weekly rotation! It’s that good 🙂 If you make this recipe, I would LOVE it if you would give it a star rating.

Have a great day, friends! 🙂

tuna-noodle-casserole in serving bowl with fork
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4.84 from 6 votes

Tuna Noodle Casserole

This Tuna Noodle Casserole is a simple and delicious weeknight meal. Bake it in the oven or serve it stove-top style. Both versions are delicious!
servings 6 servings
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Ingredients

  • 1 package egg noodles
  • 8 oz. frozen vegetables half a bag
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 cup chicken stock
  • 1/2 cup white wine I used a Chardonnay
  • 1 cup fat free milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon poultry seasoning
  • salt and pepper to taste
  • 2 cans white albacore tuna in water drained well
  • 3/4 cup grated parmesan cheese
  • 1 cup plain ruffles chips approximately, crushed
  • dried parsley flakes for garnish, optional

Instructions

  • Bring large pot of salted water to boil. Cook egg noodles according to package directions until al dente. In the last 2 minutes of cooking, stir in frozen vegetables. Drain, rinse with cold water and set aside.
  • Replace hot pot back to medium heat. Melt butter, then whisk in flour. Cook 1 minute. Slowly whisk in chicken stock and wine. Sauce should form and start to thicken. Simmer for 3 minutes to cook out alcohol in the wine. Continue whisking to avoid getting lumps. Stir in milk, cream, poultry seasoning, salt and pepper. Cook on medium low heat for another 3 minutes. Stir in cooked noodles and veggies. Add in tuna and parmesan cheese and stir. Top with crushed chips, parsley flakes and serve.

Video

Nutrition

Calories: 598kcal | Carbohydrates: 60g | Protein: 29g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 123mg | Sodium: 561mg | Potassium: 702mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2645IU | Vitamin C: 6.6mg | Calcium: 247mg | Iron: 3.1mg
Course: Dinner
Cuisine: American
Keyword: Tuna Noodle Casserole

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Recipe Rating




16 Responses
  1. Marlene

    It’s the homemade cream sauce that makes it for me. Cream of mushroom soup has given Tuna Noodle Casserole a bad rap. Like the idea of potato chips as a topper. I’m going to try your recipe.

  2. Marlene

    My mother always made a simple roux for the sauce instead of using canned soup. I am 86 rears of age and still remember how delicious it was. To this day, I make a roux for the sauce. It is so much lighter.

  3. Barbara

    5 stars
    Best tuna noodle casserole! It is so easy and quick. I really like that I don’t have to turn the oven on. It makes a big pot and so convenient to heat a bowlful up in the microwave. I add the whole bag of vegetables and it’s not too much., Thank you for sharing.

  4. Kirsten

    I cannot wait to try this recipe! Tuna is something we always seem to have, but we get bored eating it the same way. This looks so delish and I love that it’s a quick recipe!

  5. Karissa Brnak

    How did I forget about tuna noodle casserole. I’m so excited to make this tomorrow as I have every ingredient. Even the worst frozen veggie mix lol! It’s perfect for this red headed step child casserole. (I’m a red headed step child just fyi😂)
    Thanks!!

  6. Chris

    4 stars
    I’ve always used two cans of soup. This would be healthier. I only found you about a year ago, and I’ve enjoyed your story and recipes.

  7. Jackie

    5 stars
    This was excellent, and all my children loved it. There are two different sized tuna cans at the grocery, so I wasn’t sure which size. I used 3 small cans. I also ran out of white wine and only had sparkling rose, I used that… haha. But it was great! Will definitely make this again. Thank you!

  8. Donna Key

    5 stars
    Made this for dinner last night, and it was great! Even better as lunch leftovers today. I love the fact that I don’t have to bake it. And the roux was easy and delicious. I forgot to buy heavy cream, so substituted sour cream, and it still came out great. Thanks!

  9. Diane

    5 stars
    Hi there
    Thks I do not eat enough fish and this is a good Idea. Did not have any egg noodles so used spinach needles. Came out great. cut in 1/2 cause onle 2
    Thank you

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