How To Make the Very Best Tuna Casserole from Scratch

When I was growing up, my single mother served tuna casserole at least once a week, because the ingredients were cheap and it came together quickly. We ate it so frequently that it may have been the dish that jump-started my culinary career (frankly, I was so tired of eating it that I’d cook if it meant eating anything else). I spent most of my teens and 20s avoiding tuna noodle casserole at all costs.

Now that I’m a mom to two elementary school-aged kids, I have a newfound appreciation for the casserole. It’s a budget-friendly family meal, adaptable to my kids’ whims, and a comforting weeknight dish that we all agree on.

This is not my mother’s tuna bake (no canned soup here), but one that my family loves enough for me to serve it once a week.

Tuna noodle is at heart an easy, thrifty casserole, with a base of tender egg noodles, savory gravy, sweet peas, and delicate flakes of tuna (bonus points if it has a crispy, cheesy top). This one doesn’t require a can of condensed soup or an advanced culinary degree — it hits all the high points of the classic casserole while still being adaptable, making it a weeknight meal that’s a win with the elementary school crowd.

While tuna noodle casserole is generally amenable to changes, there are two ingredients you shouldn’t compromise on: the noodles and the tuna.

• Egg noodles are a must for tuna noodle casserole. They hold up well to boiling and then baking, and the sauce clings to their slightly furled shape. Egg noodles rank high on the nostalgia factor, too.
• Canned tuna has come a long way in both flavor and sustainability since I was a kid. I prefer envelopes to cans because the tuna is cooked more gently, giving it a more mild flavor. No matter the brand, look for tuna packed in water.
• Peas, carrots, and mushrooms are classic additions, and while I kept the peas and carrots, I lost the mushrooms since we’re skipping the old-school condensed soup route.

No condensed soup shame here, but I don’t find myself stocking my pantry with the stuff like my grandmother and mom used to. Instead, I build a savory stovetop gravy — seasoned with stock, garlic, and onion powder — and fold the egg noodles and tuna into that.

My mom was big on prepping her casserole in advance, and I, too, often assemble this the day before I serve it. Just leave the cracker and cheese topping off until it’s time to bake.

If you find yourself making this on a whim on a Wednesday night, it’s worth noting that you can build the sauce and casserole in an oven-safe skillet and transfer it from stovetop to oven without dirtying a casserole dish. We serve tuna noodle casserole as a one-bowl meal, but if you find yourself wanting more vegetables on the side — steamed broccoli, sautéed spinach, or even just a simple green salad.