Classic Tuna Casserole Recipe: A Comfort Food Favorite

A Classic Tuna Casserole with a Homemade Twist

Growing up, tuna casserole was always welcome on the table—but I’ll be honest, it wasn’t my favorite. That changed the day I stopped using canned soup. One simple switch turned this classic tuna casserole into something warm, cheesy, and downright comforting.

No More Boxed Helpers or Mystery Sauces

If you’ve been relying on boxed tuna helpers or canned cream-of-whatever soup, this version is going to feel like a whole new meal. It’s still easy to make, but with all fresh ingredients and a real cheese sauce, the flavor is on a whole different level.

Why This Recipe Works

This casserole hits that sweet spot of simple and nostalgic, but better. Real butter, milk, a good amount of cheese, and sautéed onions bring out a creamy richness without any shortcuts. It’s the kind of dish you’ll make once and then want to put on repeat—especially when comfort food is calling.

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 albacore white tuna. It’s milder and has a meatier texture, which I like. But if you prefer a stronger fish flavor, go with the one you like best. This recipe isn’t picky, and it works with what you have.

A Sauce That Works with Tuna

I need a sauce that’s going to compliment 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. As a matter of fact, 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. I used sharp cheddar because that’s what I had on hand, but you can mix in your favorites. Pepper jack gives it a little kick if you’re in the mood. It’s hard to mess up cheese, so don’t overthink it, make it the way you like.

Tools I Recommend

If you’re making this classic tuna casserole, here are a few kitchen tools that make it easier:

• 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.

• A solid whisk helps keep the sauce smooth—no lumps allowed.

• 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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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!

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.