Dinner

Tuna Casserole

This is a go-to in my house. My kids love it, I don't have to thaw out any meat ahead of time, and it's made from pantry staples I always have on hand — so I never have to think about whether I have all the ingredients. It serves a lot of people, and the best part is, it takes under 20 minutes to make, from stovetop to table!

~15 minactive time

5–7 minbake time

375°Foven temp

6–8servings

How I make it

A well-loved Dutch oven, a bag of extra wide egg noodles, a block of mild cheddar cheese, a can of condensed chicken noodle soup, and a can of tuna, on a stovetop

1Gather your ingredients

Everything for this one comes straight from the pantry: extra wide egg noodles, a block of mild cheddar, condensed chicken noodle soup, and canned tuna. I boil the noodles in my enameled Dutch oven (affiliate link) — it's the pot I reach for more than any other in my kitchen.

Butter and flour roux being stirred with a wooden spoon in a cast iron skillet

2Make the roux

In a skillet over medium heat, melt about 2 tablespoons of butter (or oil) and whisk in 3 tablespoons of flour. Cook it for a minute, stirring, until it's paste-like.

Milk being whisked into the roux in a cast iron skillet, with black pepper visible on top

3Add the milk

Slowly whisk in 3–4 cups of milk, along with salt and pepper to taste. Take your time here — whisking it in gradually is what keeps the sauce smooth.

A smooth, lump-free white gravy in a cast iron skillet with a whisk

4Whisk until smooth

Keep whisking until every last clump is gone and the sauce looks silky. This is your gravy base.

Egg noodles boiling in a white Dutch oven

5Boil the noodles

While the gravy cooks, boil your egg noodles according to the package directions. This is the exact Dutch oven (affiliate link) I use for this — it holds a full pound of noodles with plenty of room to spare.

Thick, glossy gravy in a cast iron skillet, being stirred with a spatula

6Let the gravy thicken

Back at the skillet, keep cooking the sauce on medium, whisking occasionally, until it reaches a gravy-like consistency.

A pot of drained egg noodles next to a skillet of thick gravy on the stovetop

7Noodles and gravy, ready to combine

Once the noodles are drained and the gravy has thickened, you're ready to bring everything together.

Condensed chicken noodle soup being poured from the can into a pot of cooked egg noodles

8Stir the soup into the noodles

Pour the can of condensed chicken noodle soup right over the drained noodles.

Egg noodles mixed with chicken noodle soup in a large pot

9Mix until coated

Stir the noodles and soup together until every noodle is coated.

Canned tuna being added to the gravy in a cast iron skillet

10Stir the tuna into the gravy

Add your drained can of tuna into the gravy and mix it in thoroughly.

Gravy being poured from a cast iron skillet into a pot of noodles, with oven mitts on

11Combine everything

Pour the tuna gravy over the noodles and mix it all together until everything is evenly coated.

Unbaked tuna casserole topped with shredded cheddar cheese in a blue baking dish

12Top with cheese and bake

Transfer everything to your favorite baking dish and sprinkle shredded cheddar over the top. Bake at 375°F for about 5–7 minutes, until the cheese is melted.

A plate of tuna casserole with melted cheddar cheese, garnished with parsley, on a black and white striped plate

Tip: If your gravy gets too thick, add a little milk to thin it back out — or use some of that yummy reserved pasta water.

Recipe card

Ingredients

16 oz extra wide egg noodles
2 tbsp butter or oil
3 tbsp flour
3–4 cups milk
Salt and pepper, to taste
1 can (10.75 oz) condensed chicken noodle soup
1 can tuna, drained
Shredded cheddar cheese, for topping

Instructions

Cook the egg noodles according to the package directions, then drain.
Make the roux: melt the butter (or oil) in a skillet over medium heat, then whisk in the flour.
Gradually whisk in the milk, making sure there are no clumps. Season with salt and pepper.
Cook on medium, whisking occasionally, until the sauce reaches a gravy-like consistency.
Stir the drained tuna into the gravy until well combined.
In your pot of drained noodles, stir in the can of chicken noodle soup.
Pour the tuna gravy over the noodles and mix everything together thoroughly.
Transfer to your favorite baking dish and sprinkle shredded cheese on top.
Bake at 375°F for about 5–7 minutes, until the cheese is melted.

A note from Liz: This one's a lifesaver on busy nights — no meat to thaw, made entirely from pantry staples I always have on hand, and it feeds a crowd.

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