Easy Cheesy Tuna Noodle Casserole

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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!


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


  • 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.
YouTube video


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.