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Home ยป Recipes ยป Entrees

Stove Top Tuna Casserole

Published: Aug 10, 2023 by Kate ยท This post may contain affiliate links

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bowls of tuna noodle casserole with recipe title in the center.
bowl of tuna noodle casserole with water glass in background and recipe title at the top.
bowl of tuna noodle casserole with recipe title at the top.
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Tuna noodle casserole is the comfort food you all know and love. But, with this easy stovetop version, you can make it in only about 30 minutes, without having to heat up the oven! And, this stove top tuna casserole is made entirely from scratch (without canned soup).

bowl of tuna noodle casserole with spoon and napkin.

Note: this post was originally published in 2020 and updated in 2023 with improved instructions.

Tuna noodle casserole is a quintessential comfort food: tender noodles, creamy sauce, tuna and a bit of veggies all mixed together, with a buttery, crumbly topping. Sounds heavenly! With this recipe for stove top tuna casserole, you can have all this, but in only about 30 minutes AND without heating up the oven!

This tuna casserole recipe is also made from scratch, without canned soup (just like my chicken tater tot casserole!). It's like a really delicious homemade tuna helper! So let's dig into this creamy, comforting stove top tuna casserole together, shall we?

Jump to:
  • Ingredients
  • Tips and tricks
  • Substitutions and additions
  • Storage and reheating
  • What to serve with stove top tuna casserole:
  • ๐Ÿ“– Recipe

Ingredients

recipe ingredients for tuna casserole with text labels.

Ingredient notes

  • Pasta: any short shape will do (fusilli, bowties, shells, etc.).
  • Bread: any old leftover bread you have laying around will work. This will get torn or cut up into chunks for the crumb topping. If you don't have bread, you can also use store-bought breadcrumbs (panko is perfect for this!).
  • Canned tuna: I like using solid white albacore for this stove top tuna casserole because you get bigger chunks in the finished dish, but chunk light works great too!

Tips and tricks

Timing for the pasta

hand holding box of pasta next to another box of pasta.

First of all, if you can't time the pasta just right to be done when the sauce is, it's ok! You can let the sauce sit on the burner with the heat off until the pasta is done.

But, if you're in a hurry and want to time the pasta to be finished right around when the sauce is done, here are some tips:

  • Start heating up the pasta water right in the beginning.
  • Take note of the pasta cooking time before you start cooking.
  • It took me 15 minutes to complete the sauce portion. Although your exact timing may vary, use this as a rough guide to inform when you start your pasta cooking.
  • If your pasta water starts boiling before you are ready to add the water, just turn down the water slightly to keep it at a simmer. Then, a minute or two before you need to add the pasta, turn it up again and it should get up to a boil quickly.

Other tips and tricks

  • Drain the tuna and pasta very well before adding them to the sauce! Especially if you are using chunk light tuna, which is very watery compared with albacore.
  • I like to plunk the tuna into a fine mesh strainer and squeeze the tuna with my hands to make sure I remove as much moisture as possible. This is the same technique I use for my tuna salad with Greek yogurt. If your strainer is large enough, you can set it aside and use it to drain the pasta as well.
hand holding drained tuna over strainer.
  • And if you are adding canned vegetables instead of fresh, make sure to drain those well too. Any extra water you introduce into the dish will also water down the flavor and the creaminess of the sauce.
  • The cream cheese will incorporate the quickest into the sauce if you cut it into small pieces rather than large chunks. If the cream cheese doesn't seem like it's melting into the sauce at first, don't worry, keep whisking!

Substitutions and additions

This homemade tuna helper recipe is so flexible, feel free to adjust the ingredients to suit your tastes. Here are some substitution and addition ideas for you:

  • Instead of tuna, try canned salmon, canned chicken, or even chopped up ham!
  • Instead of (or in addition to) the broccoli, try peas, chopped spinach, chopped asparagus, or a mix. Adjust the cook time accordingly depending on the size of veggie!
  • Feel free to use frozen veggies instead of fresh; just cook them separately before tossing them into the finished dish. Likewise, you can also use canned vegetables. Just drain them well and add them right at the end.
  • If you don't have leftover bread to turn into the crumb topping, you can substitute ยพ cup store-bought bread crumbs (panko would work well!).
  • Want to make this creamy and comforting stovetop tuna casserole even more indulgent? Mix some shredded cheese into the sauce along with the cream cheese! Mozzarella, cheddar, and/or Monterey jack would all taste delicious.

Storage and reheating

  • Leftovers can be stored in a covered container in the fridge for 3 - 4 days.
  • You can reheat individual portions in the microwave for 1 - 2 minutes on high until heated through.
  • Or, place the leftover stove top tuna casserole in a small saucepan, with a splash of milk, and cover. Cook on low heat, stirring occasionally, until heated through.
bowl of tuna noodle casserole with water glass and napkin on the side.

What to serve with stove top tuna casserole:

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    Creamy Cucumber Tomato Salad
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If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!

Print

๐Ÿ“– Recipe

Stove Top Tuna Casserole

bowl of tuna noodle casserole with spoon.
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4.8 from 4 reviews

A comfort food classic ready in about 30 minutes! You can make this creamy pasta dish, that's like a homemade tuna helper, with only your stove top. And, it even includes a buttery breadcrumb topping!

  • Author: Kate
  • Prep Time: 12 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings 1x
  • Category: main course
  • Method: stove top
  • Cuisine: American

Ingredients

Scale

For the pasta:

  • 12 ounces (340 g) short pasta (penne, fusilli, shells, etc.)
  • 2 cups small florets of broccoli (can also include chopped pieces of stem)

For the buttery crumb topping:

  • 2 tablespoons unsalted butter
  • 1 ยฝ cups small (between ยผ - โ…“" size) pieces of bread (either torn or cut) (see note 1)

For the sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 2 cups milk 
  • 1 ยฝ teaspoons kosher salt, or to taste (ยพ teaspoon for fine salt, or to taste)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ยฝ teaspoon black pepper
  • pinch cayenne (optional)
  • 4 ounces (113 g) cream cheese, cut into small pieces
  • two 5 ounce cans tuna, well drained

Instructions

  1. Cook the pasta: Set a large stock pot of water on the stove to boil for the pasta. When the water begins to boil, add a large pinch of salt and the pasta to the water. Cook the pasta according to the directions on the package. During the last 2 minutes of cooking, add the broccoli. While waiting for the water to boil, and while the pasta cooks, proceed with the following steps (see note 2 re: timing for the pasta). (For instructions on finishing the pasta, go to step 8.)
  2. Make the buttery crumb topping: Add 2 tablespoons of butter to a medium saucepan set over medium heat. When the butter is melted, add in the bread pieces. Stir the bread to evenly coat the pieces in the butter and season with a pinch of salt. Let the bread cook in a single layer, stirring occasionally, until the pieces are golden brown with some deeper brown edges (about 3 minutes). Remove the bread pieces, including any crumbs, onto a plate to cool.
  3. Make the sauce: In the same saucepan (it's ok if there are still a few small crumbs left!), set over medium heat, add the remaining 2 tablespoons butter. When the butter is melted, sprinkle in the 2 tablespoons flour. Using a whisk, stir the mixture frequently, letting it cook until it is a light golden brown color (about 1 - 2 minutes).
  4. Add in the milk very slowly, whisking continuously. Continue whisking until the mixture is smooth, then add in the 1 ยฝ teaspoons kosher salt (or ยพ teaspoon fine-grain salt), black pepper, onion powder, garlic powder, and (optional) cayenne. 
  5. Turn the heat up to medium high, and continue to whisk the mixture very frequently until the milk begins to boil and the sauce has thickened (about 5 - 6 minutes). (Make sure you get into the corners of the pan with the whisk!) 
  6. Add in the cream cheese pieces and continue to whisk until the cream cheese has fully incorporated into the sauce (about 3 minutes).
  7. Add the well-drained tuna into the sauce, whisk to combine.
  8. Finish the pasta: Once the pasta and broccoli have finished cooking, drain them very well and add them back into the empty stock pot. Immediately pour the finished sauce over the pasta and stir gently to combine. Serve immediately, sprinkled on top with the buttery bread topping.

Notes

If you don't have fresh or leftover bread, you can substitute ยพ cup store-bought bread crumbs (preferably panko).

To finish the pasta and sauce around the same time, check how long your pasta needs to cook and time accordingly; for pastas that take about 12 minutes, starting it around when you are adding the milk to the sauce works well for me. If needed, you can always start the pasta cooking a little later in the process, since the sauce will keep well on the stove with the heat off (just whisk the sauce occasionally).

The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. The nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. See our full nutrition disclosure policy.

Nutrition

  • Serving Size: โ…• recipe
  • Calories: 693
  • Sugar: 6.8 g
  • Sodium: 736 mg
  • Fat: 24.1 g
  • Saturated Fat: 13.2 g
  • Carbohydrates: 57.5 g
  • Fiber: 3.1 g
  • Protein: 58.6 g
  • Cholesterol: 110 mg

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  1. Kathy says

    April 18, 2020 at 8:43 am

    Delicious and fast

    Reply
    • Kate says

      April 18, 2020 at 11:28 am

      Thank you! ๐Ÿ™‚ ๐Ÿ™‚

      Reply
  2. Lucy says

    May 06, 2020 at 3:11 pm

    I made this for a quick lunch one day and it was a hit! the sauce was just enough like my homemade alfredo sauce that the picky teens who hate tuna actually ate some. i didn't have any bread so i didn't add any crunchy toppings but next time i will make a topping, maybe add some parmesan for extra flavor. It went much quicker than I expected so having everything lined up and ready to go would be my added tip ๐Ÿ™‚

    Reply
    • Kate says

      May 07, 2020 at 12:51 pm

      Thank you Lucy I'm so glad you and your family enjoyed the recipe. And adding parmesan is a great idea, I will have to try that next time I make it! Also, thank you for sharing the tip to get everything ready beforehand, I myself need that reminder! I have to admit I am totally guilty of NOT doing that and then having to scramble when I can't find something in my pantry! Haha ๐Ÿ™‚

      Reply
  3. Tracie says

    June 11, 2021 at 5:38 pm

    I just made this tonight for dinner. I had some mushrooms to use up, so I skipped the broccoli and added the sliced mushrooms into the sauce just before adding the cream cheese. I also skipped the bread portion, and added some crushed garlic parmesan croutons on top with a healthy dose of minced chives from my garden. This is a very delicious, versatile go to recipe. My husband especially loved it. Thank you!

    Reply
    • Tracie Carlson says

      June 12, 2021 at 10:11 am

      P.S. I also noticed that the 12 ounce measurement for the pasta was definitely not a dry pasta measurement. I find it less confusing to go with 1 1/2 cups dry pasta. I initially measured 12 ounces on my digital baking scale and found it to be over 3 cups!

      Reply
      • Kate says

        June 12, 2021 at 2:20 pm

        Hey again! Thank you for your note about the measurement - I actually used 1 box of 12 oz. pasta which is measured by weight, so I think that would be close to 3 cups depending on the shape you use. Either way I'm glad it worked for you, it sounds like your version would have more sauce, which I am all for! ๐Ÿ™‚

        Reply
    • Kate says

      June 12, 2021 at 2:17 pm

      Hi Tracie I'm delighted that you and your family enjoyed the recipe! And thank you for sharing the tweaks you made to the recipe, they sound delicious!

      Reply
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Hi there, I'm Kate!

I create quick and easy recipes for people who like to cook but are short on time and energy (like me!). I love comfort food, family recipes, and anything with cheese.

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