Salmon and noodle casserole

Salmon Noodle Casserole

Salmon Noodle Casserole is a familiar favorite that has been made healthier by using salmon and whole wheat noodles. Still a quick and easy family favorite!

So I’m sure many of you remember certain dishes your parents used to make on a regular basis when you were growing up. Maybe you loved them, maybe you hated them, but you remember them. My mom had a few “regulars” on her cooking rotation. Most of them I have fairly fond memories of.

But here’s a question: how many of you actually cook dishes from your childhood? Maybe your mom passed those recipes down so that you could feed them to your kids too.

My mom did give me some of those old recipes – some as photocopies from actual cookbooks, or in the case of this Salmon Noodle Casserole, a scribbled down version of what was ingrained into her memory after making it for so many years.

Now, I’m sure many of you won’t be surprised to find out that this didn’t start out as Salmon Noodle Casserole at all, but the ever popular Tuna Noodle Casserole.

Like many of the other retro recipes I grew up with, I adjusted this one to make it more modern and a little healthier. It didn’t take much – all I did was swapped the regular white egg noodles for whole wheat and replaced the tuna with salmon.

These changes increase the dishes fiber content, add omega 3 fatty acids and cut back on the mercury that you might get from canned tuna. Since the changes were so minimal, the dish still tasted pretty much the same as I remembered it growing up.

Although back then, I hated the peas and I used to pick each and every one out so that when I was done eating, I’d hand a bowl of peas back to my mom with nary a noodle or tuna flake in sight.

Salmon Noodle Casserole Variations:

Instead of making the recipe as I have it written, you can modify it to fit with the tastes of your family. Here are the changes you can make to the recipe:

  • use an equal amount of canned tuna instead of canned salmon
  • use regular (white) egg noodles or an equal amount of your favorite pasta instead of whole wheat egg noodles
  • use other frozen vegetables instead of peas (edammame works particularly well)

Salmon Noodle Casserole Nutrition Notes:

Making Salmon Noodle Casserole with whole wheat noodles (or whole wheat pasta) instead of regular white egg noodles increases the fiber content of the dish.

Using canned salmon instead of canned tuna adds omega 3 fatty acids which promote brain development in children and heart health for everyone. It also cuts back on mercury, which can be present in varying amounts in canned tuna. This is especially important for young children and pregnant women who should avoid fish that are high in mercury.

Serve this casserole with a green salad to make a complete meal.

Want more comfort food recipes?

Bacon Wrapped MeatloafPasta with Mizithra CheeseChicken and Dumplings5 from 1 vote Pin for later Salmon Noodle Casserole is a familiar favorite that has been made healthier by using salmon and whole wheat noodles. Still a quick and easy family favorite! Prep Time15 mins Cook Time30 mins Total Time45 mins Servings: 8 Calories: 270kcal


  • 12 ounces (one package) whole wheat egg noodles see note (Use Gluten Free pasta or noodles to make this recipe Gluten Free)
  • 1 Tablespoon unsalted butter or margarine
  • 1 medium yellow onion, chopped
  • 2 cups frozen peas, thawed
  • 14 ounce can condensed cream of mushroom soup
  • 1/4 cup milk
  • two cans canned salmon (6 ounces each)
  • Heat oven to 400°F.
  • Cook egg noodles to al dente according to package instructions. Drain and set aside.
  • Place butter and onion in a microwave safe glass bowl or measuring cup. Cook on high until butter is melted and onions are soft, about 3 minutes, stirring after every minute.
  • Add onion butter mixture, peas, condensed mushroom soup and milk to a 9×13″ pyrex dish or large casserole dish. Stir together until mixture is uniform. Stir in the noodles until coated in the soup mixture. Add salmon and stir in, being careful not to break up the flakes of fish too much.
  • Bake until heated through and the top is beginning to brown, 15-20 minutes.


Any short shape of whole wheat pasta (like macaroni, penne, rotini, etc.) can be used instead of the egg noodles.
Recipe can be prepared to the end of step 4, then refrigerated for up to 2 days. Bake just before serving.


Calories: 270kcal Tried this recipe?Mention @DomesticDreamboat or tag #DomesticDreamboat!


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This Salmon Casserole uses macaroni pasta and canned salmon and is quick and easy to put together for a weeknight dinner. This old-fashioned salmon macaroni casserole will remind you of one your mom or grandma put on the table back in the day.

Recently, Barbara dropped this casserole off to a friend who just had twins! And to top it off, she already has a set of twins at home. Yes, you heard it. Two sets of twins. This momma deserved a home-cooked meal.

She had marked this Salmon Casserole recipe in her trusty Pot O’Gold cookbook months ago. It’s very similar to Mom’s Tuna Casserole, which is one of the most shared recipe from our blog.

Salmon Casserole

Our version uses canned salmon which is also one of our favorite ingredients. Barbara typically uses canned salmon for our Low-Carb Salmon Patties. So she was super excited to mix it up and try this recipe.

Like any old-fashioned recipe from our childhood, this recipe calls from a can of cream soup – in this case cream of celery. But, you can definitely make this Salmon Casserole with cream of mushroom or even cream of chicken soup.

Just like our Mom’s Tuna Casserole, this Salmon Casserole was a hit with the kids.

P.S. Notice the vintage casserole dish? Barbara lives in the house our dad grew up in and inherited many of our grandma’s dishes, especially baking dishes. It always makes us smile to feature them on here!

Note: We use referral links to products we think you might use or enjoy.

5 from 2 votes Salmon Casserole Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins

This Salmon Casserole uses macaroni pasta and canned salmon and is quick and easy to put together for a weeknight dinner.

Course: Entree Cuisine: American Keyword: salmon casserole Servings: 10 -12 servings Author: Barbara Ingredients

  • 2 cups elbow macaroni
  • 1 14.75 oz. can salmon, drained and bones and skin removed
  • 1 10.5 oz. can cream of celery soup
  • 1 5 oz. can evaporated milk
  • 1 cup grated cheddar cheese
  • 2 Tablespoons butter melted
  • 1 cup of your favorite crackers crushed


  1. Preheat oven to 350 degrees F.
  2. Cook macaroni per box instructions; drain.
  3. Spray a 13 x 9-inch baking dish or (2) 2-quart baking dishes with nonstick cooking spray.
  4. Mix together cooked macaroni, salmon, soup, milk and cheese. Break up salmon into chunks as you stir.

  5. Pour into baking dish(es). Mix together melted butter and crackers; sprinkle on top of casserole.
  6. Bake for 45 minutes or until lightly brown and warmed through.

Recipe Notes

Our version uses canned salmon which is also one of our favorite ingredients. Barbara typically uses canned salmon for our Low-Carb Salmon Patties. So she was super excited to mix it up and try this recipe.

Salmon-Noodle Casserole


  1. Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray.
  2. Bring a large pot of water to a boil; add pasta, stir and bring to a boil again. Cook until pasta is completely tender, about 8 to 10 minutes; drain, return pasta to pot and set aside.
  3. Coat a large nonstick skillet with cooking spray; add onion and peppers. Sauté over medium-high heat, stirring frequently, until onions start to brown, about 5 minutes; add to pasta pot.
  4. Bring milk to a simmer in a small saucepan. Meanwhile, beat eggs in a small, heatproof bowl. Slowly pour half of warmed milk into eggs (while beating constantly); pour mixture back into saucepan. Cook over medium heat, stirring constantly, until mixture thickens to consistency of custard sauce, about 5 minutes; remove from heat. Stir in chives, paprika, salt and pepper; then stir seasoned sauce into pasta pot.
  5. Add salmon to pasta pot and spoon mixture into prepared casserole dish. Bake until mixture is piping hot and top is browned, about 20 minutes. Garnish with red pepper rings before serving if desired. Yields about 1 1/3 cups per serving.

Casseroles remind me of great dishes my grandparents and parents used to make me as a child. They are packed with flavor, warmth and good memories. Recently I have been making a lot of casseroles as this seems to be a winner meal with my 2 year old son and also my husband. My casseroles tend to be loaded with veggies and healthy food swaps making them a healthy and nutrient dense meal. As a cheap, easy and different way to incorporate heart healthy salmon onto our plates I decided to create a different take on a healthy tuna noodle casserole but with salmon instead. It was a big success as both my husband and son cleared their plates! So if you are looking for a family friendly, delicious and healthy meal my Salmon Noodle Casserole is a must try recipe!

I have always lived near the coast where seafood was plentiful. Now that I am in the mountains fresh fish has become harder to find. Canned salmon is one food I have been hesitant to try until now. I was surprised how this dish was not “fishy” as some tuna noodle casseroles can be. Also a big plus is that canned salmon is much lighter on your wallet, and having it in the form of a pantry item makes it convenient to throw dinner together in a flash.

Salmon is one of the top sources for omega-3 fatty acids and supplies a good dose of Vitamin D, calcium, protein, thiamin, niacin, Vitamin B6, selenium and Vitamin B12. Just 3 oz of canned salmon provides around 183 mg of calcium, 5.6 mg of niacin, 3.7 mcg Vitamin B12 and 465 IU of Vitamin D. Another good thing good about canned salmon is that it includes small bones that are extremely soft and edible. I was hesitant at first to include them but they really just melted into the dish, you could not even tell they were in there due to their soft texture. Salmon bones are a great source of calcium.

In this casserole I used onion, mushrooms, carrots, celery and frozen peas giving this dish a bountiful veggie serving. You can substitute any veggie you would like or that you may have on hand. I have made this with summer squash and also finely chopped broccoli in replace of the mushrooms and it turned out great.

**Quick Tip: I try to meal plan for the week most of the time. When I have a few hours I prep all my veggies for the week. This makes putting dinner together on a busy work night fast and less stressful.

I like chopping my veggies small as my 2 year old seems to tolerate the smaller pieces better. You can cut them whatever size you like, but just be sure your veggies are all about the same size for even cooking and that they are cooked most of the way through prior to placing them in the oven.

This dish can be eaten right out of the skillet; however I prefer to bake it to get that nice golden brown and crunchy topping. I simply spray my breadcrumb and herb mixture with a good dose of cooking spray instead of using butter to cut back on the unhealthy saturated fats.

So next time you are in the canned goods isle at the grocery store don’t forget to pick up some salmon to try in this healthy salmon noodle casserole!

Salmon Noodle Casserole

Author: Brittany Sparks

Makes 14 (1 cup) Servings

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 60 minutes


  • 1 Tbsp Olive Oil

  • 2 Cups Carrots, Diced

  • 1 Cup Celery, Diced (~2 large stalks)

  • 1 Medium Onion, Diced

  • 2 Cups Mushrooms, Chopped

  • 2 Cups Frozen Peas

  • 1 Tsp Garlic Powder

  • ¾ Tsp Salt

  • ½ Tsp Pepper

  • ¼ Cup All Purpose Flour

  • 4 Cups Non-Fat Milk

  • 1 Cup Low Sodium Vegetable Broth

  • ½ Cup Grated Parmesan Cheese + 1 Tbsp

  • 2 (7oz) cans Salmon, Drained

  • 8 oz Egg Noodles

  • 1 Tbsp Parsley, Chopped

  • ¼ Cup Plain Panko Breadcrumbs


  1. Preheat the oven to 400 degrees.

  2. In a large pot cook the pasta according to package directions.

  3. Meanwhile in a large skillet heat the olive oil over medium heat. Add the carrots, celery and onions and sauté for about 7 minutes or until the onions become translucent.

  4. Add the mushrooms and cook for an additional 4 to 5 minutes or until they are cooked down.

  5. Add the garlic powder, salt and pepper and flour. Stir to combine and cook for an additional 2 minutes.

  6. Add the milk, broth and ½ cup of the Parmesan cheese, stir to combine. Bring to a boil then reduce heat and let simmer for 10 minutes stirring occasionally.

  7. Add the canned salmon, peas and cooked pasta. Stir to combine. Transfer to a baking dish.

  8. In a small bowl mix the breadcrumbs, parsley and 1 tablespoon of the Parmesan cheese. Sprinkle the mixture on top of the casserole. Spray the top of the casserole with cooking spray.

  9. Bake at 400 degrees for 25 minutes. Serve immediately.

Nutrition Facts

Per 1 Cup Serving:

**This dish is kidney friendly if you count this as your main meal and veggie source.

The food of our childhood is back in vogue, but it’s been rehabilitated – made from scratch, not a box or a can. One of my favorites to get this treatment is tuna noodle casserole.

A while back I found a recipe for tuna noodle casserole redux on the Food52 blog. As I was looking at the ingredients, I thought, why not make it with canned salmon instead? Canned salmon is cheap, and it’s wild, not farmed, another plus.

I started with the Food52 recipe as a guide, made my changes and ended up with my new salmon noodle casserole recipe. It was delicious, packing a lot more flavor than the typical tuna noodle casserole.

You could use regular white mushrooms instead of portobello and shiitake mushrooms, but I prefer the shiitake/portobello combination for its flavor. If you don’t have dry vermouth in your cupboard, no worries, add a little white wine instead, or skip it entirely. My mother’s tuna noodle casserole always included peas, so I added them here too, plus peas go well with salmon in a springtime kind of way.

Salmon Noodle Casserole | Grabbing the Gusto

Salmon Noodle Casserole

You’ll need a large pan, medium bowl, whisk, 8- or 10-inch square baking pan and a small pan.

  • 1-2 tablespoons olive oil
  • 1 cup sliced shiitake mushrooms
  • 1 cup diced portobello mushrooms
  • 1 large yellow onion, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, minced
  • 1/2 teaspoon dried thyme, or 1/2 tablespoon fresh, minced
  • 1/2 or more tablespoon minced chives
  • 1/4 cup dry vermouth
  • 3 tablespoons butter
  • 1/4 cup flour
  • 1-1/2 cup 2% milk
  • 1/2 cup chicken broth
  • Few grates of nutmeg
  • 1 teaspoon lemon zest
  • 14-15 ounces canned salmon, drained
  • 1 cup frozen peas, thawed
  • 8 ounces ziti, cooked until al dente and drained
  • salt and fresh ground pepper to taste
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 cup panko
  • 1/4 cup parmesan cheese

Preheat oven to 350. In a large pan, heat oil over medium heat, cook mushrooms, onion and celery together for about 4 minutes, or until softened. Add garlic, cook 1 minute, or until golden. Stir in the chopped herbs and the vermouth and cook for another 2 minutes. Transfer to a bowl.

Heat butter in the pan until foaming. Stir in the flour to make a roux and cook, stirring, for about 2 to 3 minutes. You don’t want it to darken too much but you do want to get rid of the floury taste. Then whisk in the combined milk and chicken broth, bit by bit, to make a smooth sauce. Cook, stirring, until slightly thickened, another minute or two. Add nutmeg, lemon zest and season with salt and pepper to taste.

Flake the salmon (watch for and remove boney bits) and add it to the white sauce along with the mushroom-onion mixture, peas and pasta. Stir to combine it all together. Grease the baking pan and transfer the mixture into it.

In a small pan, heat 1 tablespoon of oil. Stir in the minced garlic and the panko breadcrumbs and cook, stirring, until the garlic and panko is golden/tan. Add parmesan cheese, mix it in and sprinkle this all over the casserole. Put the casserole in the oven and bake until it is bubbly, about 30 minutes.

Adapted from: Tuna Noodle Casserole Redux, Food52


1 year ago on Grabbing the Gusto: Simply Delicious Provencal Chicken

2 years ago: Spicy Italian Stuffed Jalapenos

  1. Preheat oven to 350 degrees F. Grease 3-quart shallow baking dish. Heat large covered saucepot of water to boiling on high. In glass measuring cup, microwave milk on High 2 minutes or until warm.
  2. Meanwhile, trim and discard root and dark green top from leek. Discard any tough outer leaves. Cut leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Place leek in large bowl of cold water; with hand, swish to remove any sand. Remove leek to colander. Repeat process with fresh water, changing water several times until sand is removed. Drain leek well and set aside.
  3. In 12-inch skillet, combine mushrooms and soy sauce. Cook 5 to 6 minutes on medium-high until mushrooms are tender and sauce evaporates, stirring occa­sionally. Transfer to large bowl.
  4. In same skillet, heat 2 tablespoons oil on medium-high. Add leek, celery, and half of thyme. Cook 2 minutes or until golden and just tender, stirring occasionally. Add flour and cook 1 minute, stirring. Continue stirring and add broth, then milk, in steady stream. Heat to boiling while stirring, then cook 2 minutes or until thickened, stirring constantly. Transfer to bowl with mushrooms.
  5. While sauce cooks, add noodles to boiling water; cook 1 minute. Drain well.
  6. To bowl with mushroom mixture, add noodles, salmon, peas, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently stir to combine. Spread mixture in prepared dish.
  7. In small bowl, combine panko, remaining thyme, and remaining 1 teaspoon oil. Sprinkle evenly over top of noodle mixture. Bake 17 to 18 minutes or until topping turns golden brown. Garnish with chopped parsley.

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Noodles, salmon, mushrooms in a creamy sauce.

This is one of those comfort recipes I love with a twist. I usually make this with tuna but I was out so used a pouch of pink salmon instead. You could also add cheese to this if you wanted to.

I love those pouches of salmon, all ready to use unlike the cans of salmon from no so far back. I hated cleaning it to use it. It is the the perfect thing to keep on hand for those times when you don’t feel like going to the grocery store or when you need a hot meal in a hurry. With all of the freezing weather everyone is getting it is also a great product to stock up for an emergency.

Salmon Noodle Casserole

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: Serves 2 with leftovers

Salmon Noodle Casserole is noodles, salmon, mushrooms in a creamy sauce.


  • 1/2 lb. egg noodles
  • 1 pouch pink salmon
  • 1 can mushroom soup
  • 8 oz. mushrooms – sliced
  • 2 stalks celery
  • 1 medium onion
  • 1/2 cup frozen peas
  • 1 1/2 cup milk


  1. Cook the noodles in salted boiling water for about 6 minutes. You do not want them thoroughly cooked thru. Rinse.
  2. Add all of the ingredients to a bowl and mix well. Pour into a greased casserole dish. Cover.
  3. Bake at 350 for about 20 minutes. Remove the cover if you like a little browning on the noodles. Bake for another 15 – 20 minutes or until bubbly.

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I don’t know what I would have done without Salmon Noodle Casserole when my son, Blake, was growing up. A one dish wonder, it has became more and more of a staple dish the older (and hungrier!) he gets. If you have a 16-year old boy in the house who also runs cross country and plays soccer, then you know how difficult it can be to fuel him up. Blake drinks a LOT of milk with dinner each night–by the way, he drinks “whole” almond milk (here is why we don’t drink cow’s milk), but even with the extra milk he can now officially out-eat my husband. Anyway, I need hearty meals these days and salmon noodle casserole always fills everyone up!

It takes no time to make (just 20 minutes of prep work and another 20 minutes in the oven.) Best of all, it’s a great last-minute dinner dish. I rarely need to make a trip to the store since I almost always have all of the ingredients on hand as pantry staples. If you have kids in your family, this is sure to be a dinner recipe you’ll find yourself going back to again and again….

Not Your Mother’s Tuna Noodle Casserole…

Salmon Noodle Casserole is a Clean Alternative to a Family Classic

This recipe is a clean spin on classic tuna noodle casserole. I like to use canned wild salmon instead of tuna because salmon is considerably lower in mercury than tuna. Wild salmon also has more anti-inflammatory omega-3’s than tuna.

As part of the “clean up”, I’ve done away with the cheese and cream. But don’t worry! Thanks to the rich and velvety nut-cream, I promise you won’t miss the dairy one bit. This is definitely NOT a “light” tasting dish. But it’s also super clean and rich in nutrients.

And of course, I couldn’t help but sneak in extra vegetables!

As for the pasta, thanks to two popular brands, it is now easy to make a delicious salmon noodle casserole that is either gluten free, grain free or both….

Banza Chickpea Pasta is Gluten Free & Grain Free

Pasta Recommendations

#1: Gluten Free: “Ancient Harvest” Organic Supergrain pasta (made with corn and quinoa)

#2: Gluten Free & Grain Free: “Banza” Chickpea pasta (made from chickpeas!) Note: I talk more about Banza brand in my Chickpea Pasta Recipe.

****If you do not need to eat a gluten-free/ grain-free pasta then you can’t go wrong with DeLallo Organic Whole Wheat Shells***

For those of you with food allergies and food sensitivities, it’s helpful to know this recipe for Salmon Noodle Casserole meets the following dietary restrictions:

Egg Free / Grain Free (substitute garbanzo pasta) / Bean-Free (use whole grain pasta) / Gluten Free (use gluten free pasta)


Scale 1x2x3x

  • 3/4 cup raw walnuts
  • 1/2 cup plus 3 tablespoons fresh chopped parsley, divided
  • 1 cup water
  • 1 cup raw cashews (optional: soak in water for 30 minutes to 2 hours)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1/2 teaspoon hot sauce
  • 2 tablespoons extra virgin olive oil
  • 1 1/4 cup finely chopped onion
  • 3 celery stalks, finely chopped
  • 3 carrots, finely chopped
  • 1 teaspoon Himalayan salt
  • 1 1/4 cup petite frozen peas
  • 1 5-ounce can wild salmon, drained
  • 5 cups cooked pasta shells (see notes below for brand recommendations)

1. Preheat oven to 400 degrees. Lightly oil the bottom and sides of an 8-inch casserole dish.Put walnuts and 3 tablespoons of the parsley in a small food processor. Pulse into “crumbs” and set aside.

2. Put water, cashews, Dijon mustard, lemon juice and hot sauce in a high speed blender and process until smooth and creamy. Set mixture aside.

3. Heat the oil in a large skillet over medium heat. Add the onion, celery and carrots and cook 5 to 6 minutes, or until vegetables are soft. Add salt. Add peas and cashew cream and cook, stirring occasionally, for 2 to 3 minutes. Stir in remaining ½ cup parsley. Add salmon and use a fork to break up the pieces.

4. Add the pasta shells to the casserole dish. Spoon the vegetable-cashew mixture over the noodles and stir to combine. Sprinkle the walnut-parsley crumbs on top.

5. Bake for 20 minutes. Allow casserole to cool for 10 minutes before serving. Serve warm.

Pasta Recommendations

#1: Gluten Free: “Ancient Harvest” Organic Supergrain pasta (made with corn and quinoa)

#2: Gluten Free & Grain Free: “Banza” Chickpea pasta (made from chickpeas!)

Stovetop Tuna Noodle Casserole is a quick, easy, from-scratch dinner recipe loaded with tuna, egg noodles, peas, and a creamy, cheesy, homemade white sauce!

When I need to get dinner on the table in a flash but didn’t exactly plan ahead, I often find myself throwing together a one-pot, stovetop recipe based around ground beef. But {gasp}…sometimes there’s nary a pound of ground beef to be found in the fridge or freezer! And on those occasions, it’s nice to have a recipe in my arsenal that relies on a common, nonperishable, pantry staple instead…canned tuna!

Who didn’t eat Tuna Noodle Casserole as a kid? I remember my mom making it, and I remember enjoying it. But for some reason, I’ve only sporadically thought to cook it for my own family over the years. So a few weeks ago, when I had one of those it’s-5-o’clock-and-I-don’t-have-anything-planned-for-dinner moments of panic, I spied two cans of tuna in the pantry…and it was Tuna Noodle Casserole to the rescue!

How to Make Tuna Noodle Casserole from Scratch

I decided I wanted to keep things as simple as possible and assemble everything on the stove rather than popping a dish in the oven. I also wanted said simple recipe to be homemade and from-scratch, with nary a can of condensed cream of X to be included…AKA, tuna casserole without soup!

So I put a big pot of water on to boil and got the egg noodles going while I started a basic bechamel sauce in another skillet. I know, I know…bechamel sounds all fancy and frou-frou and French. But y’all…it’s so, so easy. In fact, it involves nothing more than melting butter, whisking in flour, and ultimately adding milk to make a creamy, dreamy white sauce.

Once the sauce was thick and silky, I seasoned it and stirred in a big handful of grated cheddar cheese plus two cans of drained tuna. In the meantime, my noodles were almost done, so I dumped some frozen peas into the boiling pasta water to cook for the last minute or two.

Then I drained the noodles and peas, stirred them into the cheesy, tuna-flecked, white sauce…

…and sprinkled the whole skillet with a mixture of crushed butter crackers and grated Parmesan. In less than 20 minutes, dinner was on the table!

The BEST Tuna Noodle Casserole

So did my kids love this from-scratch Stovetop Tuna Noodle Skillet as much as I recall enjoying the recipe from my childhood? Well, both of my boys scarfed it down. And my (pickypickypicky) daughter actually allowed it to occupy space on her plate. Believe me…that’s a win around these parts.

But the greatest affirmation came later that evening, when I went to put away the paper where I’d scrawled down the recipe as I made it. I saw that my 9-year-old had written “YUMMY” at the bottom, along with a big smiley face and his signature. Hey, it’s not often that something I cook garners legit graffiti on my recipe notes.

With Lent upon us, my family will be avoiding meat on Fridays and putting Stovetop Tuna Noodle Casserole into regular rotation instead. But I have no doubt that this recipe’s popularity at our house will continue long after Easter! After all, such an easy, tasty, comforting meal deserves to be enjoyed year-round! I mean, I’ve got recipe graffiti to prove it. 😉

Tips, Tricks, & Equipment for Making Tuna Noodle Casserole

(some affiliate links below)

  • You may use your favorite type of canned tuna, but I prefer water-packed to keep the calories down. I also prefer chunk light (skipjack/tongol) over chunk white (albacore) because of lower mercury levels.
  • The way the recipe is written is the fastest way to make it. However, if you don’t mind it taking a little longer and you’d prefer to conserve on dirty dishes, you can make everything in the same pot. Start out by boiling the noodles and peas (as directed) in a large pot or Dutch oven. Drain them into a colander, rinse with hot water, and set aside. Then proceed with the recipe by melting the butter in the same pasta pot and making the white sauce (as directed). Finally, add the noodles and peas back to the pot at the very end.
  • The first time I made this recipe, we really enjoyed the addition of fresh parsley. But I didn’t have any on hand when I made the recipe again and took the pictures for this post. So parsley is included as an option in the recipe…even though it’s not shown in these photos.

Stovetop Tuna Noodle Casserole

Stovetop Tuna Noodle Casserole is a quick, easy, from-scratch dinner recipe loaded with tuna, egg noodles, peas, and a creamy, cheesy, homemade white sauce! Pin Course: Main Course Cuisine: American Keyword: best, easy, stovetop Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 6 servings Calories: 468kcal Author: Samantha at Five Heart Home

  • 8 ounces extra-wide egg noodles
  • 2 cups frozen peas
  • 2 1/2 tablespoons butter
  • 2 1/2 tablespoons all-purpose flour
  • 2 1/2 cups milk, at room temperature
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • 1 cup (4 ounces) freshly grated cheddar cheese
  • 2 (6-ounce) cans tuna, drained and flaked
  • 3 tablespoons freshly chopped parsley, optional
  • 1/2 cup crushed butter cracker crumbs, optional
  • 1/4 cup freshly grated Parmesan cheese, optional
  • Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook per package directions. A minute or so before the noodles are done, add the frozen peas to the boiling water. Once the noodles are cooked to your liking, drain the noodles and peas and set aside.
  • While the noodles are cooking, set another large pot, pan, or skillet over medium heat. Add the butter and swirl until melted. Stir in the flour and continuously whisk for 2 minutes. Continue to whisk vigorously as you slowly and gradually pour in the milk. Stir until smooth and bring to a simmer, whisking regularly to prevent the bottom from burning. Cook for a minute or two until the sauce has thickened. Remove from the heat, stir in the salt, garlic powder, and pepper. Gradually blend in the cheddar until melted, and then stir in the drained tuna and the parsley, if using.
  • Stir the drained noodles and peas into the sauce and mix until everything is well coated. If desired, combine the cracker crumbs and the Parmesan in a small bowl and evenly sprinkle the mixture over the entire skillet. Serve immediately.
  • The way the recipe is written is the fastest way to make it. However, if you don’t mind it taking a little longer and you’d prefer to conserve on dirty dishes, you can make everything in the same pot. Start out by boiling the noodles and peas (as directed) in a large pot or Dutch oven. Drain them into a colander, rinse with hot water, and set aside. Then proceed with the recipe by melting the butter in the same pasta pot and making the white sauce (as directed). Finally, add the noodles and peas back to the pot at the very end.

Calories: 468kcal | Carbohydrates: 45g | Protein: 29g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 98mg | Sodium: 849mg | Potassium: 481mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1130IU | Vitamin C: 22mg | Calcium: 342mg | Iron: 3mg

Originally published on March 2, 2017.

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