Tuna Casserole Recipe (No Cream of Mushroom Soup!) 

Did you grow up on tuna casserole? This old-fashioned tuna casserole recipe comes straight from my grandpa’s recipe box, and unlike most versions, it skips the canned cream of mushroom soup. Instead, it’s built on fresh vegetables and a simple homemade white sauce for a lighter, made-from-scratch flavor.

Tuna casserole became a family dinner staple in the 1950s, when canned tuna and canned soup made it fast and budget-friendly. My grandpa’s recipe predates that shortcut era, relying on real ingredients instead of a can of soup. It’s proof that the original casserole never needed cream of mushroom soup to taste good.

Quick Facts

• Recipe: Tuna casserole made without cream of mushroom soup
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4 (double for larger families)
• Origin: Family recipe from the 1950s, passed down from my grandpa
• Key Swap: Homemade white sauce (butter, flour, milk) instead of canned soup
• Main Ingredients: Macaroni, tuna, celery, onion, bell pepper, Parmesan cheese
• Dietary Notes: Easily made gluten-free with GF pasta; swap tuna for canned salmon, cooked chicken, or chickpeas

What Each Ingredient Does

• Macaroni — Forms the base of the casserole and holds the sauce; elbow macaroni’s curves trap the sauce better than straight noodles, though penne or egg noodles work as substitutes.
• Butter — Builds the base of the homemade white sauce, replacing the fat that canned cream of mushroom soup would normally provide.
• Onion — Adds savory depth and aromatic flavor that canned soup versions typically lack.
• Celery — Contributes a classic casserole crunch and mild earthy flavor; it’s a traditional aromatic base alongside onion.
• Red or Green Pepper — Adds sweetness, color, and texture; this is one of the fresh-vegetable swaps that makes this version healthier than the canned-soup original.
• Flour — Thickens the milk into a roux-based white sauce, doing the job canned cream soup usually handles.
• Salt — Balances and enhances all the other flavors in the dish.
• Pepper — Adds a subtle background heat that rounds out the sauce.
• Milk — Combines with butter and flour to create the homemade white sauce, the key ingredient that replaces cream of mushroom soup.
• Tuna — The main protein; canned tuna packed in water keeps the dish light and lets the sauce carry the flavor.
• Parmesan Cheese — Adds a salty, savory finish and helps bind the casserole together, both mixed in and sprinkled on top.
• Potato Chips — An optional crushed topping that adds crunch and a nostalgic, old-fashioned casserole touch.

Tips for Success

• Cook the macaroni just shy of al dente. It finishes cooking in the oven, so slightly underdone pasta keeps the casserole from turning mushy.
• Whisk the white sauce constantly. Since this recipe skips canned cream of mushroom soup, a smooth homemade sauce depends on steady whisking while the milk thickens.
• Cut vegetables ahead of time. Prepping onion, celery, and pepper in advance cuts your active cooking time significantly.
• Don’t skip draining the tuna. Excess liquid can make the casserole watery instead of creamy.
• Add potato chips right before baking, not after. This keeps them crunchy instead of soggy once the casserole is out of the oven.
• Double the recipe for bigger families. This version is sized for four; families with older kids or more than four people should double it and use a 9″x13″ dish.
• Cover with foil if it’s browning too fast. Since there’s no canned soup to add moisture, keep an eye on the top and tent with foil if needed to prevent drying out.

Why You’ll Love Tuna Casserole

• No cream of mushroom soup required. Unlike most tuna casserole recipes, this one uses a homemade white sauce, so you get real flavor without relying on a can.
• Made with fresh vegetables. Onion, celery, and bell pepper add flavor and texture that canned-soup versions simply don’t have.
• Budget-friendly pantry meal. Built around canned tuna and simple staples, it’s an easy way to stretch groceries without sacrificing flavor.
• Kid-approved comfort food. The mild flavor and crunchy potato chip topping make it an easy sell for picky eaters.

Substitutions and Variations

Pasta

• Swap macaroni for penne, egg noodles, or rotini; any short pasta works in tuna casserole.
• Use gluten-free pasta for a gluten-free tuna casserole.

Protein

• Replace canned tuna with canned salmon for a salmon casserole variation.
• Use cooked, shredded chicken instead of tuna for a chicken casserole version.
• Swap in canned chickpeas for a vegetarian tuna casserole alternative.

Vegetables

• Add peas, carrots, or broccoli for extra nutrition without changing the base recipe.
• Try roasted red peppers or sun-dried tomatoes for a different flavor profile.

Seasonings

• Add dill, thyme, or paprika to change up the flavor without altering the method.
• Stir in garlic powder for extra depth.

Toppings

• Swap crushed potato chips for panko breadcrumbs or crushed crackers if you prefer a different crunch.
• Try French fried onions instead of potato chips for a different twist on the classic topping.

Storage Tips

Refrigerator: Store leftover tuna casserole in an airtight container for up to 3-4 days.

Freezer: Freeze in an airtight, freezer-safe container for up to 2-3 months.

Reheating from the fridge: Warm in the oven at 350°F for about 15-20 minutes, or microwave individual portions until heated through.

Reheating from frozen: Thaw overnight in the refrigerator, then reheat in the oven at 350°F for 30-40 minutes.

Make-ahead tip: Assemble the casserole up to 24 hours in advance, cover, and refrigerate unbaked. Add a few extra minutes to the bake time if going straight from the fridge to the oven.

Frequently Asked Questions

What’s the difference between tuna casserole and tuna noodle casserole? They’re essentially the same dish; “tuna noodle casserole” just emphasizes the pasta, while “tuna casserole” is the more general name. This recipe fits either name, since it uses macaroni as the noodle base.

What’s the best canned tuna for casserole? Tuna packed in water works best here, since it keeps the dish light and lets the homemade white sauce carry the flavor instead of competing with oil.

Is this tuna casserole healthier than the classic version? Yes. Since it uses a homemade white sauce instead of canned cream of mushroom soup, it has less sodium and no processed additives, while still delivering the same comforting flavor.

Why doesn’t this recipe use cream of mushroom soup? This recipe is based on my grandpa’s original, which predates the canned-soup shortcut that became common in the 1950s; it relies on a simple butter, flour, and milk sauce instead.

What to Serve with Tuna Casserole

Layered Salad: A crisp, make-ahead salad that adds freshness alongside the creamy casserole.

Green Beans Almondine with Bacon:  Buttery green beans with crispy bacon and toasted almonds add crunch and a little old-fashioned charm to the plate.

Cabbage Apple Salad: A bright, crunchy, sweet-tangy side that cuts through the richness of the casserole.

Parker House Rolls or buttered bread: Great for soaking up any extra sauce.

Roasted or steamed broccoli: A simple, colorful vegetable side that rounds out the meal.

Coleslaw: Cool and crunchy, a classic pairing for creamy baked dishes like this one.

Other Recipes You May Enjoy

Homemade Cornbread Stuffing and Homemade Pizza Rolls are also delicious. A couple of other yummy recipes that use fish are Avocado Tuna Salad and Air Fryer Cod. For another casserole idea, try this Doritos Casserole.