This is easy, filling, and can be quick if you omit the baking step, which I often do.

Cat

Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.

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  • In a large pot of salted water, boil noodles until al dente. Drain well.

  • In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.

  • Bake in preheated oven for 30 minutes.

Nutrition Facts

346 calories; protein 19.3g; carbohydrates 34.2g; fat 14.6g; cholesterol 70.9mg; sodium 721mg. Full Nutrition
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Reviews (348)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/08/2004
I made this dish today. It was good, but needs adjustment. I used two cans of tuna, and with 8 oz of noodles, it requires more cheesesauce or at least a thinner one. My casserole was dry. Thin the cheese sauce with milk to make it creamier or use less noodles. I will make it again. Read More
(302)

Most helpful critical review

Rating: 3 stars
04/06/2007
I had to doctor up the sauce with seasonings to get some kind of flavor into it. Also, the amount of liquid stated would have left me with a very dry casserole, so I tripled the sauce and it was perfect. I topped the casserole with buttered Panko crumb and some parm cheese. This recipe has the makings of a good dish, but you really need to play around with it. Thank you Cat! Read More
(209)
432 Ratings
  • 5 star values: 187
  • 4 star values: 184
  • 3 star values: 37
  • 2 star values: 18
  • 1 star values: 6
Rating: 4 stars
02/08/2004
I made this dish today. It was good, but needs adjustment. I used two cans of tuna, and with 8 oz of noodles, it requires more cheesesauce or at least a thinner one. My casserole was dry. Thin the cheese sauce with milk to make it creamier or use less noodles. I will make it again. Read More
(302)
Rating: 3 stars
04/06/2007
I had to doctor up the sauce with seasonings to get some kind of flavor into it. Also, the amount of liquid stated would have left me with a very dry casserole, so I tripled the sauce and it was perfect. I topped the casserole with buttered Panko crumb and some parm cheese. This recipe has the makings of a good dish, but you really need to play around with it. Thank you Cat! Read More
(209)
Rating: 5 stars
01/30/2007
I never thought I would like Tuna Casserole made without Mushroom soup. Boy was I wrong! This was fantastic! I doubled the sauce and added a few splashes of Frank's to it. I used frozen peas and a big can of tuna and I added a can of mushrooms. So good with a sprinkle of french fried onions on top. YUM! thanks for the great recipe Cat! Read More
(166)
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Rating: 5 stars
04/24/2007
this is an excellent base recipe. i doubled the cheese sauce and also used half cheddar half provolone. i cooked some mushrooms, red peppers, onions, and garlic in olive oil and steamed a little broccoli and added all that in at the same time as the tuna and noodles. i also used two cans of tuna. i baked club crackers and parm cheese on top for about an hour. it was excellent and my boyfriend was excited to have leftovers to bring to work! thanks! Read More
(97)
Rating: 5 stars
01/09/2004
Yum! Yum! Yum! I doubled the sauce recipe but still only used the one can of tuna and one bag of noodles. I used kraft sharp cheddar cheese in the block- no need to shred just slice it thin. I used almost the whole 8oz block of cheese since I doubled the sauce. I think the kraft sharp cheddar cheese tastes best -better tasting than the already shredded packs of cheese. I also used frozen peas. Served my family of 5 and still have leftovers for next day lunch. I will make this again. A keeper! Thank you! Read More
(55)
Rating: 4 stars
09/29/2003
Excellent recipe I too am grateful to see a recipe for Tuna Noodle Casserole that is made without a can of soup. Definitely tastes "like mom used to make it." Thank you! Read More
(51)
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Rating: 5 stars
02/17/2003
This was really good! I was looking for a tuna noodle casserole recipe without the canned soup that has all that salt. The white sauce was easy and good. I added 1/4 teaspoon of garlic powder and onion powder and used soy milk. I topped it with bread crumbs. I didn't have any peas to add and this was still delicious! I will make this again and next time I will add the peas. Thanks! Read More
(47)
Rating: 4 stars
01/16/2004
I made this last night for my family and very picky brother! It was devoured. I liked this recipe because it is a great starter. Add whatever tastes you like...cayenne pepper salad supreme seasoning cumin green chilis sweet bell peppers water chestnuts mushrooms etc. My kids ate it mild and my husband poured on the pepper and cayenne for more spice and flavor. Even the picky brother had seconds! I also added a heaping spoonful of sour cream just to make the texture more creamy and soul satisfying. Great Job! Read More
(39)
Rating: 5 stars
02/08/2004
I only used half of the recommended egg noodles and the recipe turned out great Read More
(36)
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