Easy Cheesy Tuna Noodle Casserole
This Easy Cheesy Tuna Noodle Casserole without soup features a creamy homemade cheese sauce and a toasted butter cracker topping for a delicious and simple meal in under 30 minutes!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: American
Ingredients
Units
Scale
- 8 oz. (2 cups) pasta noodles cooked 1-2 minutes less al dente (I used rotini)
- 3 tbsp unsalted butter, divided
- 1 cup butter crackers, crushed
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup chicken or vegetable broth (low sodium preferred)
- 1 tsp garlic powder
- 2 tsp onion & herb seasoning
- 1 tsp black pepper
- 1/2 tsp salt
- 1 tsp dried parsley
- 2 5 oz. cans tuna (you can use either chunk light in water or solid albacore in water)
- 1 1/2 cups freshly shredded cheddar cheese, divided
Instructions
- First melt 1 tbsp unsalted butter in a saucepan over medium heat and add in crushed club crackers. Stir together and cook for 2-3 minutes until lightly toasted and golden. Remove from heat and transfer to a separate bowl.
- Preheat oven to 375 degrees F and prepare noodles in a separate pot on the stovetop, cooking for 1-2 minutes less than al dente.
- Melt remaining butter in the same saucepan as before over medium heat.
- Add in the flour a little at a time and whisk until you form a light brown roux.
- Next, add the milk in slowly, whisking in between until all the milk has been added. Add the chicken broth and seasonings and whisk until combined
- Let the mixture come to a boil, then reduce the heat and simmer for 2 minutes.
- Turn the heat off and stir in half of the shredded cheddar cheese, drained tuna, and cooked noodles until evenly combined.
- Next, pour in the pasta mixture into a 12 inch casserole dish that has been sprayed with non-stick cooking spray.
- Top with the remaining shredded cheddar cheese and toasted butter crackers.
- Bake at 375 for 15-20 minutes, or until lightly golden.
Notes
Refrigerator – Refrigerate leftover tuna noodle casserole in an airtight container for up to 3 days.
Freezer – Store in an airtight freezer-safe container or bag and freeze up to 3 months. Once ready to eat, thaw in the fridge overnight and re-heat in the oven.
Reheat – Re-heat leftovers in the microwave for 20-30 seconds at a time until warm.