How to Make a Classic Tuna Casserole
Tuna casserole is comfort food at its best. It’s warm, creamy, and satisfying—just the kind of dish you want after a long day.
This version keeps things classic, but adds a fresh twist with dill. The herb brightens the rich flavors and gives the dish a little something extra without overpowering it.
You probably have most of the ingredients on hand. Canned tuna, egg noodles, peas, and a creamy sauce come together in one cozy casserole. It’s budget-friendly, family-approved, and perfect for making ahead. And if you’re feeding a crowd or stocking the freezer, it doubles easily.
The dill is the star here. Just a small handful changes everything. It brings a bit of spring to this hearty, old-school favorite. Whether you’re cooking for a weeknight dinner or taking something to a potluck, this tuna casserole with dill hits all the right notes.
Stick with the classic crushed cracker topping, or switch it up with breadcrumbs or potato chips. Either way, you’ll end up with a golden, crispy finish that contrasts perfectly with the creamy center.
Let’s get started—it’s time to bring back a beloved classic, with just the right amount of freshness.
Helpful Cooking Tips
| Tip | Why It Helps |
|---|---|
| Use oil-packed tuna | Adds richer flavor and keeps the casserole moist. |
| Undercook the noodles slightly | They will finish cooking in the oven and won’t become mushy. |
| Mix sauce ingredients before adding noodles | Ensures even distribution and better consistency. |
| Add fresh dill at the end | Preserves its bright, fresh flavor and avoids bitterness from baking. |
| Use a mix of cheeses | Combining cheddar and parmesan gives a deeper, more complex flavor. |
| Cover with foil if browning too quickly | Keeps the top from burning while the center heats through. |
| Let rest before serving | Helps the casserole set and makes it easier to serve. |
Tuna Casserole with Dill
Equipment
- 13x9 inch baking dish
Ingredients
- 12 ounces egg noodles
- salt and pepper to taste
- 1 stick butter equals 8 ounces
- 1 leak white and pale green parts only, cleaned, finely chopped
- 1 large yellow onion finely chopped
- 10 ounces mushrooms your choice
- ¼ cup white wine and some more to enjoy while cooking
- 2 teaspoons thyme finely chopped
- 1 tablespoon Worcestershire sauce
- ¼ cup all purpose flour
- 2½ cups vegetarian stock chicken stock if you like
- 1 cup heavy cream
- 6 ounces white cheddar cheese grated
- 2 teaspoons hot sauce optional
- 12 ounces oil-packed tuna drained and shredded by hand
- 2 cups potato chips
- zest of ¼ lemon
- 2 tablespoons chives finely chopped
Instructions
- Preheat the oven to 400°F.
Cook the Pasta
- Bring a large pot of water to boil, add salt and cook the egg noodles for just a couple of minutes.
- Drain the pasta immediately and let it cool.
Saute the Vegetables
- Heat a large fry pan over medium high heat. When hot, melt 4 tablespoons of butter.
- Add the leek and onion and saute for 8 minutes until soft.
- Add the mushrooms and raise the heat to medium-high. Mushrooms contain a lot of water, and it will release when cooking. Stir and cook for 5 minutes or until all the mushroom liquid evaporates.
- Add the wine, and cook until the wine is cooked off about 2 minutes.
- Add the Worcestershire sauce and fresh thyme.
Make the Cream Sauce
- Heat a medium-sized saucepan over medium-low heat. When hot, add 4 tablespoons butter and melt. To make the roux, whisk in the flour and cook until the flour-butter mixture turns golden. You want it to be smooth. Takes about 2 minutes.
- Whisk in the veggie stock, whisking constantly and bring to a boil.
- Reduce the heat to medium and add the cheddar, cream, and hot sauce if you use it. Stir until the cheese is melted.
- Adjust the seasoning with salt and pepper.
Combine the Ingredients
- In a large bowl, "fold" the cream mixture into the mushroom mixture and noodles, and then fold in the tuna. Taste and adjust the seasoning with salt and pepper.
Finish the Casserole
- With the remaining tablespoon of butter, grease the baking dish.
- Spoon the tuna mixture into the baking dish.
- Place the casserole in the preheated oven and bake for 15 - 20 minutes until the chips are lightly brown and the edges start to bubble.
- When the casserole is done, remove it and top it with lemon zest.
- Let the casserole sit for 6 minutes. Top with dill and chives.
- Serve and watch your family and friend devour.
Side Dishes That Pair Well With Tuna Casserole
| Side Dish | Description | Why It Works |
|---|---|---|
| Steamed Green Beans | Lightly steamed with a touch of butter or lemon. | Provides freshness and crunch to balance the creamy casserole. |
| Simple Garden Salad | Mixed greens with tomatoes, cucumbers, and vinaigrette. | Adds a crisp, refreshing contrast and helps cut richness. |
| Roasted Carrots | Sweet carrots roasted until caramelized and tender. | Brings natural sweetness that complements savory tuna. |
| Garlic Bread | Toasted bread with garlic butter and herbs. | Perfect for soaking up extra sauce and adds crunch. |
| Cole Slaw | Crisp cabbage slaw with a light vinegar or creamy dressing. | Delivers tang and texture to offset the casserole’s creaminess. |
| Sauteed Spinach | Lightly cooked with olive oil and garlic. | Adds an earthy, nutrient-rich green that won’t overwhelm. |
| Cucumber-Dill Salad | Sliced cucumbers tossed with dill, vinegar, and a pinch of sugar. | Echoes the dill in the casserole while refreshing the palate. |
Egg Noodles
Egg noodles may look like pasta, but they’re not the same. While both use flour and water, egg noodles include a higher ratio of eggs, which gives them a richer flavor and a tender, silky texture. This makes them perfect for creamy casseroles, like tuna casserole, where they hold sauce beautifully without becoming heavy.
Unlike typical Italian pasta, which tends to be firm and chewy, egg noodles cook up soft and delicate. They absorb flavors quickly and blend well with savory sauces, broths, and baked dishes. You’ll often find them in Eastern European and Asian recipes, too.
Another key difference? Cooking time. Egg noodles cook faster than traditional pasta, so it’s easy to overcook them if you’re not paying attention. For casseroles, it’s best to boil them until just barely tender—then let the oven finish the job. That way, they stay firm enough to hold their shape in the final dish.
2 Responses
Hi. This looks a great recipe, however you don’t mention when the noodles get added. It would also be good to expand on what you mean by egg noodles, as that can mean many things in different parts of the world.
ALso not all ingredient measures are converting to metric, many stay as ounces.
Thanks Mike. I fixed where to add the noodles and explained what I mean by egg noodles. I hope this helps. As for some of the ingredients are not converting, I played around to fix the conversion of tuna needed. Thanks again.