How To Make Tuna Noodle Casserole Without Mushroom Soup

Here’s a look at how to make Classic Tuna Casserole (No Canned Soup!):

Note: This is just a quick overview of the steps. To view the complete recipe with comprehensive instructions, scroll down to the recipe card.

• For this casserole (tuna–>seafood–>seashells), I prefer to use medium pasta shells, but wide egg noodles also work great and I often use them in place of shells.
• I use solid white albacore tuna packed in water for this recipe. To me, it is sturdier than chunk light tuna. It flakes into the desired size pieces and maintains its shape better than breaking up too much. But feel free to substitute any tuna you prefer or happen to have on hand.
• Since the celery and onions will be added raw, chop them very finely so they will slightly soften while the casserole bakes. Of course, you can always sauté them in a little butter or oil first if you’d rather, but I highly recommend giving adding them raw a try—it’s really tasty and reminiscent of tuna salad!—but I love the flavor and texture they add!
• The peas are optional. If you would rather have a vegetable on the side, feel free to omit them. Alternately, you could use broccoli or green beans in their place (I recommend chopping them into small pieces so they get evenly distributed throughout the casserole). Make sure the frozen veggies are cooked or thawed before adding them to the casserole.
• You can top with regular bread crumbs, crushed crackers, crushed cornflakes, or even crushed potato chips if you don’t have panko breadcrumbs.
• Store leftovers in the refrigerator for 3 to 4 days. Cover and reheat in an oven set at 325°F until thoroughly heated. During the final few minutes, take off the foil to crisp up the breadcrumbs. To help the casserole from drying out while it reheats, I also add a tablespoon or two of water to the dish. You can also reheat it in the microwave.

You must try making a tuna casserole from scratch without using canned soup at least once. You’ll want to make it this way going forward, I’m willing to wager!

I sincerely hope you will enjoy this traditional tuna noodle casserole recipe as much as I do. Thanks for visiting today!.

Steps to Make It

• Gather the ingredients. The Spruce Eats / Diana Chistruga
• As soon as possible, place a rack in the middle of the oven and preheat it to 350 F/180 C. Bring a large pot of well-salted water to a boil. Cook the noodles according to package directions until al dente. The Spruce Eats / Diana Chistruga .
• Rinse with cold water after draining in a colander to prevent the noodles from cooking any more. Set aside. The Spruce Eats / Diana Chistruga .
• Melt the butter in a large saucepan over medium heat. The Spruce Eats / Diana Chistruga .
• When the mushrooms are golden brown and soft, add the slices and sauté. The Spruce Eats / Diana Chistruga .
• Add the flour. Cook for one to two minutes, stirring constantly, or until a nutty smell emerges. The Spruce Eats / Diana Chistruga .
• Add the milk gradually and cook, stirring constantly, until the sauce thickens. The Spruce Eats / Diana Chistruga .
• Stir in the mayonnaise, peas, tuna, and pimientos. Add salt to taste. Bring to a simmer and cook for an additional minute, stirring constantly. The Spruce Eats / Diana Chistruga .
• Add the noodles to the sauce and stir to combine. The Spruce Eats / Diana Chistruga .
• Lightly butter a 2-quart baking dish. The Spruce Eats / Diana Chistruga .
• Spread the mixture evenly in the baking dish that has been prepared. The Spruce Eats / Diana Chistruga .
• To prepare the topping, combine the salt, unsalted butter, and breadcrumbs in a small bowl. Mix well to combine. The Spruce Eats / Diana Chistruga .
• Sprinkle the buttered breadcrumbs evenly over the casserole. The Spruce Eats / Diana Chistruga .
• Bake for about 25 minutes, or until the casserole is bubbling and the topping is browned. Sprinkle with parsley, if using. Serve and enjoy. The Spruce Eats / Diana Chistruga .

How to Make Your Own Breadcrumbs

Making your own breadcrumbs is very easy if you have a loaf of stale bread. Just break up the loaf and pulse it in a food processor until it’s finely chopped. Use the crumbs as needed after freezing them in a food storage bag.

To make toasted breadcrumbs, place them on a rimmed baking sheet and bake for 12 to 14 minutes at 325 degrees Fahrenheit, or until they are crunchy and browned. Keep in an airtight container for a couple of weeks.