Homemade cream sauce elevates this retro classic
From-Scratch Tuna Noodle Casserole
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
6
1 casserole dish
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
A tuna noodle casserole made with a real cream sauce instead of canned soup—egg noodles, tuna, mushrooms, and peas in a silky homemade mushroom cream sauce.
Cuisine: American
Category: Main Course
Difficulty: Medium
Cost: $
Quick Summary
50 min total time|6 servings|Medium difficulty
A tuna noodle casserole made with a real cream sauce instead of canned soup—egg noodles, tuna, mushrooms, and peas in a silky homemade mushroom cream sauce.
American
Sarah Chen
(Updated )
This from-scratch tuna noodle casserole uses a real mushroom cream sauce for a dramatically better flavor. It takes just a few extra minutes but the difference is night and day.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 12 oz egg noodles, cooked
- 2 cans (5 oz each) tuna, drained
- 8 oz mushrooms, sliced
- 1 cup frozen peas
- 2 cups whole milk
- 3 tbsp butter plus 3 tbsp flour
Instructions
- 1
Saute mushrooms in butter until golden, about 5 minutes. Sprinkle flour over and cook 1 minute.
- 2
Gradually whisk in milk and cook until thick and smooth, about 4 minutes. Season with salt, pepper, and a dash of nutmeg.
- 3
Fold in tuna, peas, and cooked noodles. Pour into a greased 9x13 baking dish.
- 4
Top with panko breadcrumbs tossed with melted butter and a sprinkle of Parmesan.
- 5
Bake at 375°F for 25-30 minutes until golden and bubbly.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Egg noodlesRotini or penne
Any short pasta holds the sauce well
Whole milkHalf-and-half for richer sauce
Creates a more luxurious cream sauce
Tips & Storage
Pro Tips
Use good-quality tuna packed in olive oil for the richest flavor.
Stir a squeeze of lemon into the sauce for brightness that cuts through the richness.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat covered at 350°F for 20 minutes, then uncover to re-crisp the topping.
Nutrition Facts
Per serving (55mg) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates14g
Fat40g
Fiber580mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use canned salmon?
- Absolutely—canned salmon is a great substitute with a slightly richer flavor.
- Why make the sauce from scratch?
- Homemade sauce is fresher, less salty, and allows you to use real mushrooms.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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