Tuna Noodle Casserole Without Soup

I’ll be honest: traditional tuna noodle casserole and I were not exactly exchanging friendship bracelets. The canned soup, the mystery beige sauce, the whole “how is this dairy shelf-stable?” situation.

So this version keeps everything people love about a creamy baked tuna casserole, but skips the condensed soup completely. Instead, it uses a quick homemade cream sauce, flaky tuna, tender pasta, peas, mushrooms, roasted red peppers, sun dried tomatoes and a golden panko topping. It is cozy, creamy, crunchy and easy enough for a weeknight meal.

Why You’ll Love This Tuna Noodle Casserole Without Soup

• No condensed soup: The homemade cream sauce is made from butter, flour and cream, so it tastes homemade instead of canned.
• Still easy: The sauce comes together in the skillet while the pasta cooks.
• Better texture: Panko breadcrumbs give the top that golden buttery crunch without going soggy.
• More flavor: Sun dried tomatoes, roasted red peppers, mushrooms and Parmesan bring this casserole elements of being restaurant-worthy and fancy.
• Make-ahead friendly: Assemble it ahead, refrigerate and bake when ready. Perfect for potlucks!
• Freezer friendly: A cozy dinner you can stash for a future. See my instructions for how to freeze a casserole.

Ingredients of Tuna Noodle Casserole

You might have to run to the store for a few of these, but most are pantry staples or ingredients with a long shelf life. See the printable recipe card below for a full list with volumes.

• Olive oil – This is what we’ll use to sauté the garlic and breadcrumbs. You could use avocado oil, melted butter or any other neutral oil that you have. This infuses them with more flavor.
• Panko breadcrumbs – Breadcrumbs are the perfect base for the crunchy topping that everyone loves in this classic comfort food. Classic breadcrumbs can be used, but they have a finer texture and tend to settle into the dish instead of sitting pretty on top.
• Garlic cloves – I much prefer to use fresh garlic rather than the jar of minced garlic you can buy at the grocery store. Double (even triple) the amount if you love garlic as much as I do!
• Vegetables – I like to use a blend of mushrooms, onion, frozen peas, roasted red peppers and sun dried tomatoes. Make this classic tuna noodle casserole recipe your own by adding your favorite veggies. Green beans, bell pepper or green onions would all be great additions. Use this recipe to clean out the vegetable crisper drawer with odds and ends.
• Butter – I prefer to use unsalted butter. That way I can control the amount of butter that goes into the recipe. You can always add more salt later if you need to, but you can’t take it away.
• Flour – To thicken creamy casseroles, I use all-purpose flour and butter to make a roux. This is basically a paste that thickens the sauce and gives it body.
• Heavy cream – If you don’t have heavy cream on hand, use whole milk. This is the base for our homemade creamy sauce. I much prefer to make my own rather than using cream of celery soup or cream of chicken soup. Canned soup is great if you’re in a hurry, it’s just not my jam.
• Salt and pepper – I use a combination of coarse kosher salt and freshly ground black pepper. This classic recipe is pretty flavorful on its own, so we need minimal seasonings.
• Farfalle pasta – Also known as bowtie pasta, make sure this is cooked to al dente and drained. Alternatively, you can use another pasta that can hold a heavy sauce and help cling. Rotini, fusilli and penne are good picks, as is elbow macaroni.
• Solid white tuna – Canned solid white albacore tuna is the most traditional and has a mild flavor with a firm texture.
• Parmigiano-reggiano cheese – You can also use fresh parmesan cheese, but I always suggest grating your own. Pre-shredded cheeses have additives that prevent the cheese from sticking together, but they can also keep it from melting smoothly.

How to Make Tuna Noodle Casserole Without Soup

Make this easy dinner recipe ahead of time and then bake when ready!

1. Prepare oven and baking dish. Preheat the oven and coat a large casserole dish with cooking spray and set aside.
2. Cook Pasta. Cook the pasta according to package directions for al dente (or even a minute less!). Drain well. The noodles will cook again in the oven and you don’t want them soggy. Residual water can also effect the creaminess of the sauce.
3. Make crunchy topping. In a medium skillet, heat the olive oil over medium heat. Add the garlic, cook for a minute. Then add the panko bread crumbs, tossing to coat. Continue to brown until fragrant. Browning will add even more flavor.

4. Sauté mushrooms. Using the same pan, return to medium heat and add the mushrooms, using just the leftover oil. Reduce to half the size, aiming for the mushrooms to sweat out liquid, but still hold some shape and meatiness. Spoon out to a dish. Set aside.
5. Sauté onions and make roux. In the same pan over medium heat, melt the butter. Add the onion and sauté until it is soft and opaque. Mix in the flour until it makes a paste, and continue stir until light brown.

6. Add cream and veggies. Whisk in the cream, bringing to a simmer. Add the frozen peas, sun dried tomatoes and roasted red peppers. Toss to coat and remove from the heat. Season with salt and pepper.
7. Make filling. In a large mixing bowl, combine the cooked pasta, cream mixture, tuna, and cheese. Mix until all ingredients are fully combined and then transfer to dish.

8. Add topping. Top with the seasoned panko topping.

9. Bake. Bake covered for 20 minutes, then remove the lid or aluminum foil and cook for another 5 minutes or until casserole registers at 145°F. Allow to rest before serving.

I Still Want to Make it With Soup

No problem. Skip making the roux and cream sauce, then use two 10.5-ounce cans of cream of mushroom or cream of celery soup instead. Mix this into the sautéd onions and then proceed with the rest of the veggies. This will be slightly thicker, depending on brand, and might need 14 cup of milk or pasta water to thin it out for baking.

Recipe Variations

We love to hear about your customizations- make sure to tell us all about them in the comments!

• Crunchy topping – Instead of breadcrumbs, you can also use crushed Ritz crackers. Their buttery flavor really adds another delicious element to this creamy tuna noodle casserole.
• Cheese – If you want to make a cheesy tuna noodle casserole, try adding some cheese into the actual noodle mixture. A cup of sharp cheddar or smoked gouda would be great.
• Seasoning – If you’d like to take the spice level up a notch, add in some onion powder, garlic powder or lemon juice for brightness. Swap the salt for Cajun or creole seasoning. A teaspoon of crushed red pepper flakes will bring heat.
• Noodles – I used farfalle pasta, but alternatively, you can use elbow macaroni, tender egg noodles or any other noodles you’d prefer. Really aim for something with nooks and crannies for the sauce to stick.
• Tuna – Regular tuna can be substituted for tuna in oil with sun dried tomatoes if you choose.

Chef Tips

• Do not overcook the pasta– Cook the pasta just to al dente. It will continue to soften in the oven and no one wants mushy noodles.
• Make the roux before adding cream– Let the butter and flour cook together for 1 to 2 minutes before whisking in the cream. This removes the raw flour taste, builds flavor and gives the sauce a smoother finish.
• Use good tuna– Solid white albacore tuna gives the casserole bigger flakes and a cleaner flavor. Tuna packed in oil can also work beautifully, especially with the sun dried tomatoes.
• Save some pasta water– If the sauce feels too thick before baking, stir in a splash of pasta water, milk or cream. The casserole should look a little saucier than you think before it goes into the oven.
• Cover first, uncover last– Bake covered so the casserole stays creamy, then uncover at the end to crisp the panko topping.
• Let it rest– Give the casserole 5 to 10 minutes before serving. The sauce thickens slightly and the slices scoop better.

FAQs

Serving Suggestions

Although this is a one-dish meal, I usually pair it with a side salad, soup or bread. Tomato bisque soup and my cauliflower soup are favorites for this dish, but any of our cozy winter soup recipes work.

Crusty bread is also a great option. Make your own easy, no-yeast bread like my potato bread or roast garlic bread. Or opt for my award winning garlic bread spread or 2-ingredient bread sticks.

Storage and Freezing

Storage: You can store any leftover tuna noodle casserole in an airtight container in the refrigerator for up to four days. Eat cold or reheat in the microwave or oven. Add 1-2 tablespoons of milk or cream and stir to keep from drying out.

Freezing: This casserole also freezes well when wrapped in plastic wrap. If you’d like to learn to freeze casseroles, check out my guide!

More Dishes You Might Enjoy

Tuna Noodle Casserole Without Soup

4.72 from 42 votes

A creamy baked tuna noodle casserole made without condensed soup. This homemade version uses pasta, tuna, vegetables, Parmesan, real cream and crispy panko breadcrumbs for a cozy, from-scratch comfort food dinner.

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Cook ModePrevent your screen from going dark

Servings: 8

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Equipment

• Skillet
• 3- Quart Casserole Dish
• Whisk
• Instant Read Thermometer

Ingredients

• 12 ounces farfalle pasta , cooked to al dente and drained
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves , pressed or finely minced
• 1 cup panko breadcrumbs
• 8 ounces sliced mushrooms
• 3 tablespoons unsalted butter
• 1/2 cup white onion , finely chopped
• 3 tablespoons flour
• 3 cups heavy cream
• 1 cup frozen peas
• 1/2 cup roasted red peppers , chopped and blotted dry with a paper towel
• 2 tablespoons sun dried tomatoes , drained and chopped
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 12 ounces solid white tuna , well drained
• 3/4 cups parmigiano-reggiano cheese , finely grated

Instructions

• Preheat the oven to 375°F degrees. Coat a large casserole dish with cooking spray and set aside. Cook the 12 ounces farfalle pasta to al dente according to package directions.
• In a medium skillet, heat the 2 tablespoons extra virgin olive oil over medium heat. Add the minced 2 garlic cloves, cook for 1 minute. Stir in the 1 cup panko breadcrumbs, tossing to coat. Continue to brown for 3-4 minutes until fragrant and browned. Remove and set aside.
• Using the same pan, return to medium heat and add the 8 ounces sliced mushrooms, using just the leftover oil. Reduce to half the size and spoon out to a dish. Set aside.
• In the same pan over medium heat, melt the 3 tablespoons unsalted butter. Add the chopped 1/2 cup white onion and sauté until it is soft and opaque. Mix in the 3 tablespoons flour until it makes a paste, and continue stir until the flour is light brown. Whisk in the 3 cups heavy cream, bringing to a low simmer and remove from heat. Stir in the 1 cup frozen peas, drained, blotted and chopped 1/2 cup roasted red peppers 2 tablespoons sun dried tomatoes , 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly ground black pepper.
• In a large mixing bowl, combine cooked pasta, cream mixture, mushrooms, 12 ounces solid white tuna , and 3/4 cups parmigiano-reggiano cheese. Mix until all ingredients are fully combined and then transfer to the prepared casserole dish.
• Top with the seasoned panko topping.
• Bake, covered with aluminum foil, for 20 minutes, then remove the aluminum and cook for an additional 5 minutes or until casserole registers at 145°F. Remove and allow to rest for 10 minutes before serving.
• If you've tried this recipe, come back and let us know in the comments or star ratings.

Video

Nutrition

Calories: 692 kcal, Carbohydrates: 48 g, Protein: 25 g, Fat: 45 g, Saturated Fat: 26 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 13 g, Trans Fat: 0.2 g, Cholesterol: 136 mg, Sodium: 808 mg, Potassium: 554 mg, Fiber: 3 g, Sugar: 7 g, Vitamin A: 1721 IU, Vitamin C: 13 mg, Calcium: 219 mg, Iron: 2 mg

Author: Chef Jessica Formicola

Calories: 692

Course: Main Course, Main Dish

Cuisine: American

Keyword: baked tuna casserole, homemade tuna noodle casserole, tuna casserole, tuna casserole without soup, tuna noodle casserole, tuna noodle casserole no soup, tuna noodle casserole recipe, tuna noodle casserole without canned soup, tuna noodle casserole without soup

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