Tuna Noodle Casserole

Tuna Noodle Casserole

Since I spent the weekend with my best friend, Katie and her new baby, I thought that this was the perfect time to share one of the best and easiest recipes I’ve ever gotten from her.  I mentioned to Katie awhile ago that Mike loved tuna noodle casserole, and she promptly shared this recipe for an easy homemade version. It’s creamy and flavorful, quick to prepare, and best of all Mike loves this dish. It uses normal ingredients you most likely have in your kitchen (no cream of mushroom soup in this version!) and it’s easily adaptable. I like to serve it hot off the stove, without baking it, but if you want a more traditional tuna noodle casserole, it tastes great baked as well.

Tuna Noodle Casserole

Tuna Noodle Casserole


~1/2 box small shell pasta *(see note)
2 cups chopped broccoli
4 Tbsp butter
3 tbsp of flour
2 cups milk
1 clove of garlic
1 tsp salt
12 oz can of tuna
parmesan cheese


Boil water for pasta and cook the pasta according to package directions. While the pasta is cooking, steam the broccoli until it is crisp/tender.

Meanwhile, preheat oven to 375. Melt butter over medium heat and then add garlic. Saute for a minute, then add flour, cooking and stirring for about one minute. Slowly add milk and stir often until sauce becomes thicker. Add tuna to sauce and remove from heat. Drain the pasta and mix the pasta, broccoli, and sauce together, sprinkle parmesan on top. Serve immediately or bake, covered, at 375 for 20 minutes.

*Note about the pasta: The amount of pasta in this recipe is variable. I didn't measure when I cooked it, but generally I cook about half the box. I then add the cooked pasta into the sauce until it's at the pasta/sauce ratio we like. Feel free to add as much or as little pasta as you want to the sauce, depending on personal preferences.

from Katie Harper

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  1. I make an almost identical recipe to this one but mine omits the broccoli. I love that addition! It must add great flavor and of course nutrition. I'll have to try that next time! Thanks!

  2. Haven't had tuna casserole in ages! It looks delicious.

  3. Would love to know what type of tuna you used. Light, white, in oil, in water? I would think this could be great with some spinach too.

  4. I love tuna casserole. It has been one of my favorite dishes, not only to eat, but to experiment with too. I love that almost everyone has their own variation of this classic dish! Yours looks wonderful!

  5. I have never had tuna noodle casserole like this. I always keep it simple and let Campbell's cream of mushroom help me out. I will definitely save this and try it. The broccoli sounds amazing in it.

  6. I am intrigued! We usually have a of cheese in our tuna casserole and this one doesn't but you mentioned that it is creamy. I think it is worth trying! Thanks Megan!

  7. Thank you for this Megan. I could not decide what to make. In place of the tuna , i put in a can a salmon, andinstead of the broccoli I put a can of mushrooms, fresh cauliflower, frozen spinach and Herbs de Provence in the sauce before tossing it. Watched 3 episodes of Pantry Chef last night. LOL!!

  8. This sounds great! I'm still making a kid-friendly kind of tuna casserole that uses a box of Kraft mac & cheese. I think it's time to switch to a more grown-up recipe like this one 🙂

  9. Anonymous – Sounds like you made a great version of this dish! Thanks for letting me know you liked it 🙂

  10. This looks so tasty! And I love how simple it is! Thanks for sharing 🙂

  11. This sounds like a delicious version of tuna noodle casserole!

  12. Love your version!

  13. I'm not usually a huge tuna fan, but this definitely looks good — and filling!

  14. Can you believe I've never had Tuna Noodle Casserole? Or tuna for that matter? The smell…I can't get past the smell.

  15. One of my all time faves, Megan! I do love the addition of broccoli, too. That's a match made in heaven.

  16. Pingback: Tuna Noodle Casserole {Dinner Recipe} - Simmworks Family Blog

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