This easy tuna casserole recipe is a quick and creamy comfort food for two. It’s made without canned soup or white sauce, using a simple combination of mayonnaise, sour cream and mustard. And an unusual ingredient to keep it moist! Just mix, bake and enjoy.
I think Tuna Noodle Casserole is such a classic comfort food. It may be a bit retro, but it still satisfies! This recipe is my adaptation of an older Best of Bridge recipe. I’ve added and taken away a few things over the years :) I love that this recipe is perfectly sized for two, but you can scale it up to serve more, as needed.
This homemade tuna casserole is also perfectly creamy and never dry, because nobody wants a dry tuna casserole. The creamy sauce comes from an easy combination of mayonnaise and sour cream and an unusual, but highly effective ingredient that keeps the casserole moist as it bakes.
Ingredients and substitutions
A few notes about the key ingredients …
Noodles – I love to make this tuna casserole with egg noodles, but you can use any small pasta, such as macaroni or small shells, if you prefer.
Tuna – I like to use solid white Albacore Tuna for tuna casserole, but you can use whatever canned tuna you have or enjoy.
Mayonnaise and sour cream – these two make the creamy part of this casserole. I always use full-fat versions of both. I haven’t tested this recipe with lower-fat versions, so I don’t know how they hold up. I actually like to use Miracle Whip™ here, as I like the tangier flavour, but use what you have or prefer.
Cheese – it’s hard to beat cheddar cheese to top this casserole, in my opinion, but if you are looking for options, mozzarella would work (or you can use a mix of cheddar and mozzarella). Gruyere would also be nice and nutty. I think mixing a little Parmesan with the panko would be nice, as well.
How to make this easy tuna casserole for two: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
- Add all the casserole ingredients except noodles, pasta water and topping to a bowl.
- Stir to combine.
- Add the cooked noodles and pasta cooking water to the bowl.
- Stir to combine.
- Add to casserole (or individual dishes).
- Top with cheese and breadcrumb topping and bake.
Recipe tips!
- Be sure to chop the celery VERY finely. As the casserole is only in the oven for a short time, if the celery is larger, it may not soften sufficiently.
- Be sure to generously season as you prepare this casserole, from salting the pasta boiling water, to seasoning the sauce and finishing with a bit more seasoning on top of the casserole before baking. This will bring out all the great flavours.
- Don’t forget to grab the pasta cooking water if you plan to drain your pasta in the sink! If you forget, just use an equal amount of hot water.
- Don’t over-cook! The casserole doesn’t need to cook in the oven, it just needs to warm. As soon as the sauce is bubbling around the edges, it’s done. Over-cooking will only dry it out.
Making ahead, storing and freezing
To make ahead, you can assemble the casserole, cover and refrigerate, then bake later in the day.
Left-over tuna casserole will keep in the fridge for 2-3 days or can be frozen about 3 months, for best results.
To re-warm after freezing, pop frozen into a 350F oven, covered with foil until warmed though. Remove the foil for a few minutes at the end of warming. Re-warming from frozen will take 45-60 minutes or more, depending on the size of the casserole.
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Get the Recipe: Easy Tuna Casserole for Two
Ingredients
- 3 oz egg noodles, about 1 cup dry or small pasta
- 6 oz canned tuna, solid or chunk, Albacore recommended, drained
- 1/4 cup celery, VERY finely chopped *see Note 1 below
- 1/4 cup green onion, finely chopped, green part only
- 1/2 cup frozen peas
Sauce:
- 1/3 cup sour cream
- 1/4 cup mayonnaise, or miracle whip
- 1 teaspoon dry mustard
- Pinch dried thyme
- 1/8 teaspoon salt
- Freshly ground pepper
- 1/4 cup pasta cooking water, *see Note 2 below
Topping:
- Salt and pepper, for topping
- 1/2 cup shredded cheddar cheese
- 1/4 cup cup dried bread crumbs or panko, or dried bread crumbs
- 1 Tablespoon butter, melted
Instructions
- Preheat oven to 350F (regular setting/not fan-assisted)
- Start a large pot of water to boil and salt generously. When the water is boiling, add the noodles and cook to al dente per the package instructions. **Do not drain pasta before removing some of the cooking water to use in the casserole later!
- Meanwhile, drain tuna and add to a large bowl. Add celery, green onion and frozen peas and use a fork to combine and break the tuna apart into large chunks, as needed.
- Add the sour cream, mayonnaise, dry mustard, thyme, salt and freshly ground pepper. Stir to combine.
- Remove pasta from the boiling water with a slotted spoon and add to the tuna mixture. Measure out the required amount of pasta cooking water and add to the bowl with the tuna mixture. Stir to combine well. **If making the casseroles in individual dishes, add a bit more of the pasta water (1-2 Tbsp), as the individual dishes cook off liquid more quickly and it is better to start with a bit more.
- Transfer mixture to a baking dish or dishes. Top with a bit more salt and pepper, then sprinkle the cheese evenly over the top.
- Add the bread crumbs to a small bowl. Add the melted butter and stir to combine and moisten the crumbs. Evenly spoon the bread crumbs over the casserole (or casseroles).
- Bake for 20-25 minutes or until the sauce is bubbling around the edges. Do not over-bake, or it will dry out the casserole.
Notes
More tuna recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
I HALVED this the best I could- I had packs of seasoned tuna (2.5oz, not quite half) and this recipe was a great experience in not needing a can of cream of ___ soup. I had everything on hand, as many other commenters shared. I used what I had and it came out great!
Great method, I’m hoping to use sour cream/mayo as subs for condensed soup. I cook for 1 and don’t like a ton of leftovers. I’m glad I came across this!
So glad you enjoyed it, Becky! Thanks :)
I made this exactly as written, which I like to do the first time I try someone’s recipe, and it turned out very well! I used medium egg noodles and low-fat sour cream and mayo. My husband loved it and we actually have about one serving leftover. It is such a cute little casserole! I might add just a bit more pasta water next time. Thanks for the nice recipe for two :-)
So glad you enjoyed it, Maureen :) Thanks so much!
Easy to make recipe with ingredients I always have in the house. I will be saving this recipe and look forward to making it again. Very tasty!
So glad you enjoyed it, Jo :) Thanks so much!
Can this be frozen?
Hi Julia, I haven’t frozen this tuna casserole in particular, but I have had frozen tuna casserole, so I feel like it should freeze. I would reheat from frozen though.
Very good. May I suggest adding another tin of tuna and a teaspoon or horseradish. Excellent combo!
Glad you enjoyed it, Julia. I will have to try that :)
This was so much better than the old ‘can of soup’ versions of days gone by. The use of pasta water really does make it super creamy. And the bake time was perfect – the cheese was so crispy yet tender. I was craving a casserole and this was perfect.
I’m so glad you enjoyed it, Dale! Thanks so much :)
Absolute YUM! And perfect for two. I did use an incredible local sourcream/mayo spinach dip as a replacement and pepper jack (I had no cheddar) and green beans (hubby doesn’t like peas 😆). I will be adding this to my recipes. Thank you
So glad you enjoyed it, Lori :) Thanks so much!
I really enjoyed this casserole. I don’t want to cook with soup, so I was happy to find this! I did use light sour cream and olive oil Mayo, which have fewer calories and it came out great.
So pleased you enjoyed it, Lucy. Thanks so much!
I make this tuna casserole often! It’s an all around great little dinner for two! Thanks for the recipe…
I’m so glad to hear, Patricia :) Thanks so much!
What size baking dish should be used?
Hi Dottie, you can use a small (1qt) baking dish or a couple of smaller, single-serve baking dishes.
I didn’t change anything, and the recipe was perfect. I’ve finally found a tuna casserole that I like.
I’m so glad to hear, Andrea :) Thanks so much!
I was so excited when I saw your recipe using sour cream and mayonnaise instead of creamed soup! And the fact that it served 2 made me even more excited! I made this yesterday for Ash Wednesday and my husband absolutely loved it, and I wholeheartedly agreed! Thank you so much…His actual words were “This is wonderful, please make it again!”, and I say, “Good Bye canned soup!”⭐⭐⭐⭐⭐
I’m so glad you boh enjoyed it, Mary :) Thanks so much!
Easy and quick to put together. I did add some extra cheese.I just love pantry recipes.
So glad you enjoyed it, Fawnda and me, too! Thanks so much :)
I grew up enjoying tuna noodle casserole Jennifer, so I know I’m going to love this recipe! It’s bringing back memories!
Me, too Mary Ann :) It’s still great comfort food!
Finally a recipe for tuna casserole that doesn’t use canned soup!! I’m looking forward to trying this.
Enjoy Kelly :)
Great recipe. Except discrepancy in the amount of water, one half cup or one cup?
Delicate,
Susan
Glad you enjoyed it Susan :) It is 1/2 cup, as written. The large cup reference was intended to accommodate those who might be doubling the recipe, but was admittedly not well worded. I have clarified that in the instructions.