One Pot Tuna Noodle Casserole from Scratch recipe

Tuna Noodle Casserole is a dish woven into the fabric of my childhood memories. It was the quintessential comfort food, the meal my mom would make on a chilly evening that felt like a warm hug in a bowl. But the version I grew up with was a product of its time: a can of cream of mushroom soup, a can of tuna, a bag of egg noodles, and a topping of crushed potato chips. It was delicious in its own nostalgic way, but as I grew older, I craved a version that captured that same soul-soothing comfort without the processed ingredients. For years, I avoided making it, picturing a mountain of dishes—one pot for the noodles, a skillet for the sauce, a casserole dish for baking. Then came the one-pot revolution. The idea struck me: could I create a rich, creamy, from-scratch tuna noodle casserole—with a real, velvety cheese sauce—all in a single pot? The first attempt was a revelation. Sautéing fresh mushrooms and onions, creating a simple roux, then watching the uncooked noodles soften and cook directly in the creamy, cheesy sauce was nothing short of magical. The final dish, crowned with a crispy, golden-brown breadcrumb topping broiled right in the same pot, was everything I had dreamed of. It had the deep, savory flavor of a from-scratch meal with the unbelievable ease of a one-pan dinner. When I served it to my family, they didn’t just taste a casserole; they tasted that same comforting hug, just remade for a new generation.

The Ultimate One-Pot Tuna Noodle Casserole from Scratch

This recipe reimagines the classic American casserole, eliminating the need for canned soups and multiple pans. By cooking the noodles directly in the from-scratch cheese sauce, they absorb an incredible amount of flavor, and their starches help to naturally thicken the sauce into a state of velvety perfection. This is a complete, satisfying meal that delivers maximum comfort with minimal cleanup.

Complete Ingredients List

Using fresh ingredients and good-quality staples is the key to elevating this humble dish into something truly special. Freshly grating your cheese will ensure the creamiest possible sauce.

For the Casserole Base:

• Unsalted Butter: 4 tablespoons.
• Yellow Onion: 1 medium, finely chopped.
• Cremini (Baby Bella) Mushrooms: 8 ounces (225g), cleaned and sliced.
• Garlic: 3-4 cloves, minced.
• All-Purpose Flour: ¼ cup (30g). This will create the roux to thicken our sauce.
• Low-Sodium Chicken or Vegetable Broth: 3 cups (720ml).
• Whole Milk: 2 cups (480ml). Whole milk provides the best creamy consistency.
• Wide Egg Noodles: 8 ounces (225g), uncooked.
• Dijon Mustard: 1 teaspoon. Adds a sharp, tangy note that cuts through the richness.
• Worcestershire Sauce: 1 teaspoon. A secret weapon for umami depth.
• Salt: 1 teaspoon, plus more to taste.
• Freshly Ground Black Pepper: ½ teaspoon, plus more to taste.
• Canned Tuna: 2 (5-ounce) cans, drained well. Tuna packed in olive oil will provide a richer flavor, while tuna in water is a lighter option.
• Frozen Sweet Peas: 1 cup.
• Sharp Cheddar Cheese: 2 cups (8oz or 225g), freshly grated from a block.

For the Crispy Garlic-Herb Topping:

• Panko Breadcrumbs: 1 cup. Panko provides a superior light, airy crunch.
• Unsalted Butter: 2 tablespoons, melted.
• Grated Parmesan Cheese: ¼ cup.
• Garlic Powder: ½ teaspoon.
• Dried Parsley: 1 teaspoon.

Step-by-Step Instructions for One-Pot Perfection

This entire meal comes together in a large, oven-safe Dutch oven or a heavy-bottomed pot. Follow these steps carefully to build layers of flavor for a truly restaurant-worthy result.

Part 1: Building the From-Scratch Sauce Base

1. Sauté the Vegetables: In a large, oven-safe Dutch oven or heavy-bottomed pot, melt the 4 tablespoons of butter over medium heat. Add the chopped onion and sliced mushrooms. Cook, stirring occasionally, for 6-8 minutes, until the mushrooms have released their liquid and started to brown and the onions are soft and translucent.
2. Add the Aromatics: Stir in the minced garlic and cook for one more minute until fragrant. Be careful not to let the garlic burn.
3. Create the Roux: Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly for about 2 minutes to cook out the raw flour taste. This mixture of fat and flour is called a roux, and it will be the thickener for your creamy sauce. The mixture will be thick and pasty.

Part 2: Cooking the Noodles Directly in the Sauce

1. Incorporate the Liquids: While whisking constantly, slowly pour in the chicken or vegetable broth. Keep whisking until the mixture is smooth and no lumps from the roux remain. Then, slowly whisk in the whole milk.
2. Season the Sauce: Stir in the Dijon mustard, Worcestershire sauce, 1 teaspoon of salt, and ½ teaspoon of black pepper.
3. Simmer and Add Noodles: Increase the heat and bring the sauce to a gentle simmer. Once it’s simmering, add the uncooked wide egg noodles directly to the pot. Stir well to combine and ensure the noodles are submerged.
4. Cook Until Al Dente: Reduce the heat to maintain a steady, gentle simmer. Cook for 8-10 minutes, stirring frequently to prevent the noodles from sticking to the bottom of the pot. Cook until the noodles are al dente (tender with a slight chew). The sauce will have thickened considerably as the noodles release their starches.

Part 3: The Final Cheesy Transformation

1. Melt the Cheese: Turn the heat down to low. Add the 2 cups of freshly grated cheddar cheese to the pot in handfuls, stirring continuously until the cheese is completely melted and the sauce is smooth and velvety. Do not let the sauce boil after adding the cheese.
2. Fold in the Stars: Turn off the heat completely. Gently fold in the drained tuna (breaking it up into chunks with your spoon) and the frozen peas. The residual heat will warm them through perfectly.
3. Taste and Adjust: At this point, taste the casserole and adjust the seasoning as needed, adding more salt and pepper if desired.

Part 4: The Crispy Topping and Broiler Finish

1. Prepare the Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, grated Parmesan cheese, garlic powder, and dried parsley. Mix with a fork until all the breadcrumbs are lightly coated in butter.
2. Top the Casserole: Sprinkle the breadcrumb mixture evenly over the top of the casserole, directly in the pot.
3. Broil to Golden Perfection: Place an oven rack about 6 inches from the broiler element and turn your oven’s broiler on to high. Carefully place the entire pot under the broiler. Broil for 2-4 minutes, watching it constantly, until the topping is a deep golden brown and crispy. This happens very quickly!
4. Rest and Serve: Carefully remove the pot from the oven. Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set up slightly. Serve hot, straight from the pot.

Nutrition Facts

• Servings: 6-8 hearty servings
• Calories per serving (approximate): 580-650 kcal

Disclaimer: The nutritional information is an estimate and can vary based on the specific ingredients used, such as the fat content of your milk and cheese, and whether you use tuna packed in oil or water.

Preparation Time Breakdown

This streamlined one-pot method makes a classic casserole achievable on any weeknight.

• Active Time: 20-25 minutes (chopping, sautéing, stirring)
• Cooking Time: 25-30 minutes (simmering and broiling)
• Total Time: Approximately 50-55 minutes

How to Serve Your Tuna Noodle Casserole

This dish is a complete meal in itself, but it pairs beautifully with simple sides that complement its creamy richness.

• Straight From the Pot: The beauty of a one-pot meal! Simply bring the pot to the table (on a trivet!), grab some spoons or ladles, and let everyone serve themselves.
• With a Crisp Green Salad: A simple salad with a bright, acidic lemon or red wine vinaigrette is the perfect counterpoint to the rich, creamy casserole. The acidity cuts through the fat and refreshes the palate.
• With Steamed or Roasted Vegetables: A side of simple steamed green beans, roasted broccoli, or asparagus adds a fresh, vibrant element to the meal.
• Garnished with Fresh Herbs: A sprinkle of fresh, chopped parsley or chives over each serving adds a pop of color and a fresh, bright flavor that livens up the dish.
• With a Side of Bread: While it has noodles, a piece of crusty bread is never a bad idea for mopping up any leftover, delicious cheesy sauce from the bowl.

5 Additional Tips for a Flawless Casserole

1. Grate Your Own Cheese: This is the most important tip for a truly creamy, from-scratch sauce. Pre-shredded cheeses are coated in starches like cellulose to prevent clumping, which can lead to a grainy or gritty texture when melted. Taking two minutes to grate a block of cheese yourself guarantees a silky-smooth melt.
2. Use Quality Tuna and Drain It Well: The tuna is a star player, so choose a brand you enjoy. Tuna packed in olive oil will contribute a richer, more complex flavor to the casserole. Regardless of which you choose, drain it very well to prevent your sauce from becoming oily or watery.
3. Don’t Walk Away While Simmering: Once the noodles are in the pot, they need your attention. Because they are cooking in a thickening sauce rather than plain water, they are more prone to sticking to the bottom. Stir every minute or two, scraping the bottom of the pot to ensure even cooking and a scorch-free result.
4. The Topping is Essential for Texture: Don’t skip the crispy topping! The creamy, soft texture of the casserole desperately needs the crunchy, savory contrast of the broiled Panko topping. It elevates the dish from a simple pasta to a true casserole experience. For a nostalgic twist, you can even use crushed potato chips or buttery Ritz crackers instead of Panko.
5. Use an Oven-Safe Pot for True One-Pot Glory: To get the full benefit of this one-pot recipe, you need a pot that can go from the stovetop to under the broiler. A cast-iron Dutch oven is the perfect tool for this job. If you don’t have one, you can simply transfer the finished casserole from your pot to a baking dish, add the topping, and then broil.

Frequently Asked Questions (FAQ)

1. Can I use a different type of pasta?
Yes, but wide egg noodles are traditional for a reason—their tender texture is a perfect match for the creamy sauce. If you substitute, choose another short, sturdy pasta shape like rotini, cavatappi, or medium shells. You may need to adjust the cooking time based on the package directions.

2. My sauce seems too thin before I add the cheese. Is that normal?
Yes, this is completely normal. The sauce will seem a bit loose when the noodles are just al dente. It will thicken up significantly in three ways: 1) as you stir in the cheese, 2) as it rests for a few minutes before serving, and 3) as the noodles continue to absorb a little more liquid.

3. Can I make this casserole ahead of time?
While it’s best served fresh, you can assemble it ahead. Follow the recipe through Part 3 (folding in the tuna and peas). Let it cool, then transfer to an airtight container and refrigerate for up to 2 days. To serve, gently reheat it on the stove, adding a splash of milk or broth to loosen the sauce. Transfer to an oven-safe dish, add the topping, and broil just before serving.

4. Can I make this dish without mushrooms?
Absolutely. If you or your family members are not fans of mushrooms, you can simply omit them. The recipe will still be delicious. You could also substitute them with other vegetables like finely chopped carrots and celery, adding them with the onions at the beginning.

5. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. The casserole will thicken considerably when cold. The best way to reheat it is in a saucepan over low heat. Add a splash of milk or broth and stir gently until it’s warmed through and the sauce has returned to a creamy consistency. You can also microwave individual portions. The breadcrumb topping will lose its crispness but the dish will still be tasty.

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