Tuna Noodle Casserole

Creamy tuna noodle casserole has been popular with American cooks for decades. It’s classic comfort food—plus, it’s easy to make, very transportable, and beloved by both kids and adults. In many parts of the country (especially in the Midwest), you’ll find it at potlucks, parties, funerals, and other gatherings. This casserole also freezes well, making it an excellent make-ahead meal to serve on a busy weeknight: It can go into the freezer—covered in foil and plastic wrap—right after you’ve poured the ingredients into the casserole dish, and then be incorporated into a future meal plan. Just make sure to thaw the dish in the refrigerator for 12 to 24 hours before putting it in the oven.

Many recipes (especially the ones from the postwar years) call for making this dish with a combination of egg noodles, canned tuna fish, and cream of mushroom soup or cream of chicken soup, topped off with potato chips or Ritz crackers. But you may be surprised to learn that this classic dinner wasn’t invented by a soup company. In fact, food historians have found that one of the first printed tuna noodle casserole recipes appeared in Sunset magazine in 1930, sourced from a cook in Washington State. That version used a homemade creamy sauce instead of the soup that became ubiquitous in later decades. 

Our best tuna noodle casserole recipe is a similar from-scratch dish. It does call for a can of tuna (ideally high-quality yellowtail or albacore tuna in olive oil) and the classic egg noodles, but it skips the canned soup in favor of a sauce of melted butter, broth, and whole milk. It also has more mushrooms than many other versions and a little sherry for flavor—you’ll also toss a little cheddar cheese into the breadcrumb topping for a crispy-cheesy finish reminiscent of a tuna melt. (Go with sharp cheddar for a true zesty punch.) Serve the casserole on its own or make a quick salad or a large bowl of simple green beans to go with it.