Cheesy Tuna Casserole Without Soup
A Classic Tuna Casserole with a Homemade Twist
Growing up, tuna casserole was a staple at our dinner table, but I’ll admit—it wasn’t always my favorite. That all changed the moment I stopped using canned soup. With just one simple change, this classic dish transformed into something truly special. Our Classic Tuna Casserole combines the creamy, cheesy comfort of mac and cheese with the savory goodness of tuna. Made from scratch without any canned soup, it’s the perfect quick and easy meal that uses pantry staples. Whether you're craving comfort food or need a fast weeknight dinner, this cheesy tuna casserole is sure to hit the spot.
No More Boxed Helpers or Mystery Sauces
If you’ve been relying on boxed tuna helpers or canned cream-of-whatever soup for your tuna casserole, get ready for a major upgrade. This version is a whole new ballgame! It’s still just as easy to make, but instead of relying on mystery ingredients, we’re using fresh, simple staples to create a rich, homemade cheese sauce that takes this dish to a whole different level. I promise, when I say it’s easy, I mean it. No complicated steps, just pure, comforting flavor from real ingredients. This tuna casserole is proof that you don’t need a box to make a meal that’s packed with delicious, satisfying flavor.
What You’ll Need for Cheesy Tuna Casserole
This simple, from-scratch casserole is rich and cheesy, using all fresh ingredients to create a creamy, satisfying dish without the need for canned soup. Here's what you’ll need:
- • Pasta (8 oz): Egg noodles, shells, or your favorite pasta. Pasta forms the base of the casserole, absorbing the creamy cheese sauce and holding everything together. The texture of your pasta will really impact the overall dish, so choose one that will hold the sauce well.
- • Onion (1 small, diced): A classic flavor booster for casseroles. Onion adds a subtle sweetness and depth, which balances the richness of the cheese sauce.
- • Garlic (2 large cloves, minced): Fresh garlic brings a savory punch and complements the mildness of the tuna perfectly. It adds an extra layer of flavor that makes this casserole pop.
- • Celery (2 small ribs, diced) or Celery Seed (1 tsp): Adds a light crunch and fresh flavor to balance out the creamy texture of the casserole. Celery is optional but enhances the overall flavor profile.
- • Butter (4 Tbs): Butter is the key ingredient for creating the base of the creamy cheese sauce. It adds richness and depth to the flavor.
- • Flour (4 Tbs): Used to thicken the sauce and create that velvety, creamy texture that makes this casserole so comforting.
- • Milk (4 cups): Whole milk works best for this sauce, adding that creamy consistency and smooth texture that brings everything together.
- • Dry Mustard (1 tsp): Adds a bit of tang and depth to the cheese sauce, enhancing the overall flavor and complementing the tuna.
- • Garlic Powder (1/4 tsp): A little garlic powder rounds out the flavor and adds to the savory depth of the casserole.
- • Cheese (2 1/2 cups): A mix of sharp and mild cheddar is my go-to, but feel free to add any cheese you love. The cheese creates that melty, gooey goodness that makes this casserole irresistible.
- • Salt & Pepper: These seasonings help bring out all the natural flavors and balance the richness of the cheese sauce.
- • Breadcrumbs (1 cup): Panko breadcrumbs work best for a crunchy topping that contrasts perfectly with the creamy casserole underneath.
- • Optional Topping: Buttered crackers (Ritz or Saltines) or potato chips for an extra layer of crunch and flavor.
- • Albacore Tuna (12 oz can): This is the heart of the dish. Albacore tuna is meaty and mild, making it perfect for casseroles. It absorbs the flavors of the sauce and pasta, adding protein and richness to the dish.
Use the Tuna You Like
Since tuna is the big name in this dish, you want to start with the right kind. Whatever brand or variety you pick, just make sure it’s packed in water, not oil. That makes a big difference in both flavor and texture.
I usually go with solid albacore white tuna because of its mild fish flavor that doesn’t overwhelm the dish and a meaty texture that holds together perfectly in the casserole. It adds a subtle richness without overpowering the other flavors. However, if you prefer a stronger fish flavor, feel free to choose the variety you love best. This recipe isn’t picky and works with whatever tuna you have on hand—just remember that the texture and flavor of the tuna will influence the overall taste of your casserole.
A Sauce That Works with Tuna
I need a sauce that’s going to complement my tuna, not cover it up. And instead of using soup, I’m going with a simple cheese sauce. Some people think fish and cheese don’t belong together, but that’s a classic mistake. When it’s done right, they go hand in hand.
What I like about this sauce is that it’s cheesy without being too heavy. It gives the casserole richness while still letting the tuna shine through. It’s not as cheesy as mac and cheese, but it’s close enough to satisfy those cheese cravings without overwhelming the dish. This sauce takes the can taste out and brings in that fresh, homemade flavor we all love.
I used sharp cheddar because that’s what I had on hand, but feel free to mix in your favorites. Pepper jack gives it a little kick if you’re in the mood for something bolder. It’s hard to mess up cheese, so don’t overthink it—make it the way you like!
Toppings Make It Shine
What really sets a classic tuna casserole apart is the topping. You could leave it off but why would you? That crispy, buttery layer gives it a texture that makes every bite better. I like to mix breadcrumbs with a little melted butter for more flavor. Buttered crackers like Ritz or even Tollhouse (those golden crackers) are always a good choice too. And if all else fails, grab a handful of your favorite potato chips and crush 'em on top. It’s your casserole, make it tasty. Now get in that kitchen and get to burning… but not literally!
Classic Tuna Casserole
Ingredients
Pasta and Tuna
- 8 oz pasta egg noodles, shells, or your favorite
- 12 oz can Albacore tuna or your favorite tuna
Vegetables
- 1 small onion diced
- 2 garlic cloves minced
- 2 small ribs celery or 1 tsp celery seed or omit
Sauce
- 4 Tbsp butter
- 4 Tbsp flour
- 4 cups milk
- 1 tsp dry mustard
- ¼ tsp garlic powder
- 2 ½ cups cheese or more to taste
- Salt and pepper to taste
Topping
- 1 cup breadcrumbs I used Panko
- Optional: buttered crackers Ritz, Saltines or potato chips
Instructions
- Cook pasta until al dente. Drain and set aside.
- Sauté onion and celery in butter until soft. Add garlic and cook for 1 minute.
- In a saucepan, melt butter. Whisk in flour and cook until golden, 1–2 minutes.
- Gradually whisk in milk. Add dry mustard, garlic powder, salt, pepper, and cheese. Stir until thickened.
- In a large bowl, combine pasta, sautéed vegetables, and sauce. Mix well.
- Transfer to a baking dish. Top with breadcrumbs, crackers, or chips.
- Bake at 350°F for 25–30 minutes, until bubbly and golden.
Notes
Tools I Recommend
If you’re making this classic tuna casserole, here are a few kitchen tools that make it easier:
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I love using a deep ceramic baking dish because it holds the heat and just looks good on the table. Don't count out the new glass casserole dish which is able to be preheated.
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A solid whisk helps keep the sauce smooth—no lumps allowed.
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And if you don’t have one already, a good cheese grater makes a big difference when you're working with real cheese.
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Frequently Asked Questions
Let it cool, then store it in an airtight container in the fridge for 3 to 4 days. Reheat in the oven or microwave. If it looks dry, add a splash of milk before reheating. You can also freeze it for up to 2 months—just thaw overnight in the fridge and reheat.
Peas, diced carrots, chopped bell pepper, and broccoli all work great. Just cook them first so they’re tender. You can also stir in Dijon mustard, hot sauce, or a spoonful of sour cream or cream cheese for extra richness.
Yes, you can freeze this casserole! Let it cool completely, then transfer it to an airtight container or freezer-safe dish. It will keep in the freezer for up to 2 months. When you're ready to eat, thaw it overnight in the fridge and reheat.
Try This Classic Tuna Casserole
If you’re still on the fence about tuna casserole, this version is worth a shot. No canned soup, no boxed helpers, just simple ingredients that come together in a comforting way. Pair it with homemade French bread and you’ve got a hearty, budget-friendly dinner. Want to make it a full one-pan meal? Toss in some peas, carrots, or broccoli. Classic tuna casserole never looked (or tasted) so good.
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Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!