Mom's Italian Style Tuna Noodle Casserole

Mom's Tuna Noodle Casserole classic dish, and I have to sa,y when I was growing up, this was my favorite casserole.

She made this all from scratch, NO SOUP in this recipe.

This one is Italian Style Tuna Noodle Casserole, and one of the first meals I asked mom to teach me to make!

I always remember that creamy sauce, actually, that was my favorite tasting part of the casserole, the sauce, and the noodles.

We also would love you to try the baked chicken cheesy pasta casserole and her delicious broccoli casserole recipes, two more of our favorites!

Scroll down for the printable recipe, and don't forget you can make tuna or use chicken for this noodle casserole!

Why You Will Love Tuna Noodle Casserole Made From Scratch NO SOUP

• No canned soup – made with a simple homemade cream sauce 
• Rich, creamy, and comforting without tasting heavy
• Budget-friendly and family-approved
• Easy to customize with mix-ins and substitutions
• Perfect make-ahead meal for busy nights or freezer meals

Tuna Substitutions for Allergies or Not a Fan

1. Cooked shredded chicken
2. Canned salmon
3. Cooked turkey
4. Crab meat or imitation crab
5. Cooked shrimp (chopped)
6. White beans or chickpeas for a vegetarian version

Mix-Ins!

1. Vegetable Mix-Ins: Mushrooms, Corn, Green beans, Spinach, Broccoli florets
2. Cheese Options: Sharp cheddar, Gruyère, Mozzarella, Monterey Jack, Parmesan (great for topping)
3. Crunchy Toppings: Panko breadcrumbs, Ritz crackers, French-fried onions, Crushed potato chips

Make Ahead

• Assemble the casserole up to 24 hours in advance and refrigerate
• Freeze unbaked casserole for up to 3 months
• Store leftovers in an airtight container for 3–4 days

Tips for Tuna Casseroles: Unique Flavors

• Salt the pasta water well for better overall flavor 
• Don’t overcook noodles – they’ll continue cooking in the oven 
• Warm milk before adding to prevent lumps
• Use block cheese and shred it yourself for smoother melting
• Let the casserole rest 5–10 minutes before serving

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Pure Comfort Food

If you’re craving classic comfort food without canned soup, this Tuna Noodle Casserole made from scratch is exactly what you need.
It’s creamy, rich, and full of flavor using simple pantry ingredients—no condensed soup required.
This updated version of the traditional recipe delivers all the nostalgic goodness you love, with a fresher, homemade taste that’s perfect for weeknight dinners, meal prep, or feeding a crowd.

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casseroles, one pan meals, no soup casseroles

American

Yield: 12

Author: Claudia Lamascolo

Mom's Italian Style Tuna Noodle Casserole

This is a tuna noodle casserole full of Italian flavors and lots of cheese. It's a down-home comfort food gone gourmet style. This particular dish is made from scratch, NO SOUP!

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 2 cloves of fresh, cleaned garlic, finely chopped
• 4 1/2 tablespoons unsalted butter
• 10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
• 2 teaspoons Worcestershire sauce
• 1/4 cup sherry
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 2 cups whole milk, evaporated milk, or half and half
• 1- 6 oz ( if you like lots of tuna, use two cans) can of tuna in olive oil, drained ( mom used baby shrimps when we had the extra money I always use 2 cans of tuna.
• 3 1/2 cups dried noodles (I like the wide ones like fettuccine), of course, traditional style egg noodles are fine
• 1 1/2 cups Italian-flavored freshly made bread crumbs,s or use crushed Buttery flavored crackers (I used in this recipe)
• 1 tablespoon olive oil
• 1/2 cup shredded sharp cheddar cheese or shredded provolone
• 1/2 cup shredded Italian blended cheese
• 1/4 teaspoon each of cayenne pepper, garlic powder
• salt and pepper to taste

Instructions

1. How to cook Mom's Italian Style Tuna Noodle Casserole
2. Put oven rack in the middle position and preheat oven to 375°F.
3. Prepare the pan. Butter and oil the bottom of a shallow glass 13 x 9 baking dish.
4. Cook garlic in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 2 minutes.
5. Increase the heat to moderately high and add mushrooms, then saute, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes.
6. Add Worcestershire sauce and continue to saute mushrooms.
7. Add sherry and boil, stirring occasionally. Remove from heat.
8. Melt the remaining 3 tablespoons of butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes.
9. Add broth in a stream, whisking, and bring to a boil, whisking. Add in milk and simmer sauce, whisking occasionally, 5 minutes.
10. Stir in the mushroom mixture, add seasonings and salt, and pepper to taste. Flake tuna into the sauce and stir gently.
11. Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to the pot.
12. Add sauce, 1/2 cup shredded cheese, and stir gently to combine. Transfer mixture into prepared oil-sprayed or buttered baking dish, spreading evenly.
13. Toss together bread crumbs or cracker crumbs with more shredded cheddar cheese in a bowl. Drizzle with oil or melted butter and toss again, then sprinkle evenly over the top of the casserole.
14. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.
15. Optional: Garnish with shredded Pecorino Romano cheese.

Notes

Tips for Tuna Casseroles: Unique Flavors

• Salt the pasta water well for better overall flavor 
• Don’t overcook noodles – they’ll continue cooking in the oven 
• Warm milk before adding to prevent lumps
• Use block cheese and shred it yourself for smoother melting
• Let the casserole rest 5–10 minutes before serving

Mix-Ins!

1. Vegetable Mix-Ins: Mushrooms, Corn, Green beans, Spinach, Broccoli florets
2. Cheese Options: Sharp cheddar, Gruyère, Mozzarella, Monterey Jack, Parmesan (great for topping)
3. Crunchy Toppings: Panko breadcrumbs, Ritz crackers, French-fried onions, Crushed potato chips

Make Ahead

• Assemble the casserole up to 24 hours in advance and refrigerate
• Freeze unbaked casserole for up to 3 months
• Store leftovers in an airtight container for 3–4 days

Tuna Substitutions for Allergies or Not a Fan

1. Cooked shredded chicken
2. Canned salmon
3. Cooked turkey
4. Crab meat or imitation crab
5. Cooked shrimp (chopped)
6. White beans or chickpeas for a vegetarian version

Nutrition Facts

Calories

260

Fat (grams)

15 g

Sat. Fat (grams)

7 g

Carbs (grams)

20 g

Fiber (grams)

1 g

Net carbs

20 g

Sugar (grams)

6 g

Protein (grams)

11 g

Sodium (milligrams)

313 mg

Cholesterol (grams)

44 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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https://www.whatscookinitalianstylecuisine.com/2011/09/moms-italian-style-tuna-noodle.html

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Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2019.