When the weather turns chilly and the days feel long, nothing hits the spot quite like a casserole. There’s just something about pulling a bubbly, golden dish from the oven and serving it up family-style that instantly warms the soul. For me, Tuna Casserole from Scratch is the one I always come back to—it’s creamy, cozy, and nostalgic, but with a healthier twist that doesn’t weigh you down.
This version skips the processed soups and heavy fats of the old-fashioned recipes. Instead, it’s made with fresh mushrooms, wholesome pasta, and just enough cheese and breadcrumbs to give you that crispy, cheesy topping we all love. It’s proof that comfort food can be both indulgent and better-for-you.
Why You’ll Love This Recipe
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Zero canned soup: Instead of the classic “cream of mushroom” shortcut, we build a flavorful sauce from sautéed veggies, broth, and milk.
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Whole-grain goodness: Whole wheat pasta brings extra fiber and a nutty bite while still holding up beautifully in the casserole.
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Lightened up, not lacking: A little less butter, a little less cheese, but all the creamy comfort you’re craving.
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Kid-approved: Somehow, this casserole gets picky eaters on board with mushrooms and tuna. (The crispy topping doesn’t hurt either!)
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Make-ahead + freezer-friendly: Assemble it today, bake it tomorrow—or freeze one for that night you don’t feel like cooking.
Kitchen Tips for the Best Tuna Casserole
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Sauté mushrooms like a pro: Don’t stir them constantly—let them sit and release their liquid so they caramelize and deepen in flavor.
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Pick the right tuna: Albacore tuna packed in water is meaty and holds up well in the creamy sauce.
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Flake tuna in the can: No need for an extra bowl. Just use a fork right in the can before adding it to the skillet.
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Cheese + breadcrumbs topping: Buttered breadcrumbs give crunch, while a light layer of cheese gives gooeyness. The combo is what makes the casserole irresistible.
Serving Suggestions
This casserole is hearty enough to be the star of dinner, but I like to serve it with something bright on the side. A simple green salad with lemon vinaigrette balances the richness perfectly. Steamed broccoli or green beans are also easy wins. And of course, no one will complain if there’s a warm loaf of bread on the table.
Storage, Freezer, and Make-Ahead
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Fridge (unbaked): Assemble and refrigerate for up to 5 days. Bake covered for 20 minutes, then uncovered for another 15–20.
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Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.
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Fridge (leftovers): Store baked leftovers in an airtight container for up to 4 days. Reheat gently in the oven or microwave.
Pro tip: Double the recipe and freeze one casserole—you’ll thank yourself later on a busy weeknight.
Variations & FAQs
Can I make it gluten-free?
Yes! Swap in gluten-free pasta, breadcrumbs, and a cornstarch slurry instead of flour for thickening.
Could I use fresh tuna instead of canned?
You can—poach or bake a fresh tuna steak, flake it, and stir it in. But canned albacore keeps this dish quick and easy.
What pasta works best?
Fusilli or rotini catch the sauce well, but penne, shells, or even egg noodles are great too.
Can I add veggies?
Absolutely. Peas, spinach, or even roasted red peppers make tasty add-ins if you want to bulk it up with more greens.
Classic Tuna Casserole (No Canned Soup!)
This creamy, comforting tuna casserole is made entirely from scratch—no canned soups, no shortcuts, just wholesome ingredients.
Ingredients
- 8 oz whole wheat pasta (rotini, fusilli, or egg noodles work well)
- 12 oz canned albacore tuna, drained and flaked
- 16 oz mushrooms, chopped
- 1 onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons butter, plus more for greasing the pan
- ¼ cup all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup milk
- ½ cup breadcrumbs
- 1 cup shredded cheddar cheese
- Kosher salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F and lightly butter a 9x13 baking dish.
- Cook the pasta in salted boiling water until just al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and celery, cooking until softened. Stir in the garlic and cook briefly until fragrant.
- Add the mushrooms and let them cook down, stirring occasionally, until most of their liquid evaporates. Sprinkle in the flour, tossing to coat the vegetables. Gradually whisk in the broth and milk, cooking until the sauce thickens. Season with salt and pepper.
- Stir the pasta and tuna into the skillet mixture until evenly combined. Transfer everything into the prepared baking dish.
- Melt the remaining tablespoon of butter and mix it with the breadcrumbs. Sprinkle over the casserole, followed by the shredded cheddar.
- Bake for 20 minutes, until the top is golden and bubbly. Serve hot and enjoy!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 312Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 62mgSodium 496mgCarbohydrates 24gFiber 3gSugar 5gProtein 23g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Classic Tuna Casserole from Scratch is everything a casserole should be—creamy, hearty, and comforting—without being heavy or overly processed. It’s a dish that feels like home, whether you grew up eating tuna casserole or you’re discovering it for the first time. Best of all, it’s easy enough for weeknights and versatile enough for make-ahead meals.
So the next time you’re craving comfort food, skip the canned soup shortcut and try this wholesome version. It’s real food, real flavor, and real comfort in every bite.
