From Scratch Tuna Noodle Casserole

"I searched but didn't see another recipe exactly like this one posted, so I hope I'm not posting a repeat! You'll never go back to canned soup tuna noodle casserole after trying this, at least I certainly haven't. This is from Better Homes and Gardens."
photo by loof751 photo by loof751
photo by loof751
Ready In:




  • Preheat oven to 375°F.
  • Cook noodles, drain, and set aside.
  • Meanwhile, combine breadcrumbs with 1 tablespoon melted butter.
  • Set aside.
  • For sauce, in a medium saucepan cook onion and celery in 1/4 cup butter until softened.
  • Stir in flour, salt, mustard powder, and black pepper.
  • Add milk all at once.
  • Whisk until slightly thickened and bubbly.
  • Combine sauce, tuna, cheese, roasted pepper or pimiento, and cooked noodles.
  • Transfer to a 1 1/2 quart casserole dish.
  • Sprinkle with breadcrumb mixture.
  • Bake, uncovered, for 20-25 minutes until bubbly and breadcrumbs are golden brown.

Questions & Replies

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  1. Susannah Wesley
    Will forgetting the mustard powder make a difference?


  1. Dinamcintosh124
    Great recipe - light years better than canned soup. I used heavy cream and chicken broth becuz I was out of milk. My family doesn't like "crunchy stuff" in their casseroles and sauces, so I seasoned the sauce with Old Bay (made to season fish), celery seeds and black pepper. (I safeguard against bland sauces by tasting the sauce before adding to the noodles.) Oh, and I didn't have breadcrumbs so I used crushed Cheetos and crumbled bacon for the topping. Big hit with a family of "Gross! Tuna casserole? Isn't that supposed to be bad?" Not anymore, folks!
    I think this dish has a lot of potential, and I'm sure I'll make it again. Before attempting this again, I'll figure out what seasonings will work for me to make it more flavorful.<br/><br/>I made this again tonight, and it was a lot better! I added some fresh dill, as dill is really good paired with just about any fish. I also tripled the amounts of garlic and black pepper that went into it; it was very flavorful this time around. I've added this to my recipe book with my additions. Substituting 2 cans of chicken in place of the tuna..(for some reason people here think they don't like hot tuna!;)) I think I'd also make a bit more of the gravy mixture next time because I'd have liked it a little creamier, but considering I didn't really put exactly 8oz of noodles in, (dumped more on accident)it is probably the reason it wasn't as creamy. Anyway, excellent recipes.
  3. mama smurf
    DH and I really enjoyed this for our dinner with a salad. The sauce was creamy and cheesey, I used the roasted red peppers and added a touch of minced garlic...and like loof I had everything on hand. I am putting this in my Favorites of 2012 and know that it will come in handy. Thank you for posting. Made for Spring PAC 2012.
  4. trish1242
    I have the same recipe in my Better Home and Gardens cook book. This is my favorite one and it is always a hit. It tastes so much better than tradition Tuna Casserole with cream of mushroom soup. I do add a little bit of garlic powder to mine for some flavor. I also omit the pimentos as they just add color. It's such an easy recipe and I always have to double it.
  5. lolablitz
    I found this from-scratch recipe to use instead of mine because I was out of evap milk. I liked the regular milk in this even better. I added carrots but will skip next time because my 3 y/o wouldn't eat much when she saw them in the casserole. I will add more salt next time and maybe some peas (without sugar - did you know Green Giant is adding sugar to their frozen peas now? yuck). Thanks for the keeper!


  1. kenneth c.
    Ditch the pretty peppers, sweetheart says no. Swap to 2.5c dry whole wheat penne pasta. Two cans of tuna, please. Use 1.5 cups whole wheat bread crumbs with 3-4 Tablespoons butter. 15 minutes before removing from oven, sprinkle with .25 cup frozen corn kernels and/or chopped green onions for color, texture and added flavor.



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