Let’s be honest. Tuna noodle casserole doesn’t always have the best reputation.

Some of us grew up with the “mystery mush” version—canned soup, overcooked noodles, and zero seasoning. But when you make Tuna Noodle Casserole with Fresh Dill from scratch? Completely different story. Creamy but not gluey. Bright but still comforting. And that pop of fresh dill? It changes everything.

I started making this version on busy weeknights when I wanted something cozy but not heavy. Now it’s in steady rotation. If you’re looking for an easy tuna noodle casserole recipe that tastes fresh, balanced, and modern—but still nostalgic—you’re in the right kitchen.

Let’s fix tuna casserole’s reputation together.

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Why Fresh Dill Makes This Casserole Shine

Most classic recipes skip fresh herbs. They rely on canned soup and call it a day. I love convenience too, but fresh dill transforms this dish.

Here’s what it adds:

• Brightness that cuts through creaminess
• A subtle lemony note
• Fresh aroma that keeps the casserole from tasting flat

Ever wondered why some casseroles taste heavy after two bites? They lack contrast. Dill gives you that balance.

I chop it finely and stir most into the sauce, then sprinkle a little on top before serving. It looks pretty and tastes even better.

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The Ingredients That Make a Difference

This isn’t complicated food. It’s simple done right.

Pasta

I use wide egg noodles because they hold sauce beautifully. Don’t overcook them. Stop at al dente since they’ll cook more in the oven.

Tuna

Use good tuna. It matters.

I prefer Wild Planet Albacore Wild Tuna for firm texture and clean flavor. It flakes nicely without turning mushy. You can grab it here:
https://amzn.to/4qRSFCb

Water-packed works best for this recipe. Oil-packed can make the casserole too rich.

Creamy Base (Without Canned Soup)

Instead of condensed soup, I make a quick homemade sauce with:

• Butter
• Onion
• Garlic
• Flour
• Chicken broth
• Whole milk

It takes five extra minutes and tastes ten times better. I promise.

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The Essential Tools (That Actually Help)

1. A Good Baking Dish

I bake this in a Pyrex 9×13 Glass Baking Dish because it heats evenly and cleans easily. No weird burnt corners.

Here’s the one I use:
https://amzn.to/4c14kLb

2. A Sturdy Whisk

A smooth sauce makes or breaks this casserole. I use the OXO Good Grips Balloon Whisk. It prevents lumps and saves me from panic-stirring.

Link:
https://amzn.to/4aMxnzR

Little upgrades like this make weeknight cooking feel easier. IMO, that’s worth it.

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Ingredients You’ll Need

• 12 oz wide egg noodles
• 2 tablespoons butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• 1 cup whole milk
• 2 cans (5 oz each) high-quality tuna, drained
• 1 cup frozen peas
• ½ cup chopped fresh dill (divided)
• ½ teaspoon black pepper
• ½ teaspoon kosher salt
• ½ teaspoon dried thyme
• 1 cup shredded sharp cheddar cheese
• ½ cup panko breadcrumbs
• 1 tablespoon olive oil

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Step-by-Step: How I Make Tuna Noodle Casserole with Fresh Dill

Step 1: Cook the Noodles

Boil egg noodles in salted water. Stop cooking just before al dente.

Drain and set aside.

Overcooked noodles turn gummy in the oven. Trust me, I learned this the hard way.

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Step 2: Build the Sauce

In a large skillet, melt butter over medium heat.

Add onion and cook until soft, about 4 minutes. Stir in garlic and cook 30 seconds.

Sprinkle in flour and whisk constantly for one minute. This cooks out the raw flour taste.

Slowly whisk in chicken broth, then milk. Keep stirring until thick and smooth.

You want a sauce that coats the back of a spoon. Not watery. Not paste-like.

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Step 3: Add Flavor

Stir in:

• Tuna (flaked gently)
• Frozen peas
• Dried thyme
• Salt and pepper
• Half the fresh dill

Taste it. Adjust seasoning. Does it need more salt? A squeeze of lemon? Fix it now.

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Step 4: Assemble

Preheat oven to 375°F.

Fold noodles into the sauce. Transfer mixture into your baking dish.

Top with shredded cheddar.

Mix panko breadcrumbs with olive oil and sprinkle over the top.

That breadcrumb layer? It adds the crunch every top-ranking casserole recipe emphasizes. Texture matters.

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Step 5: Bake to Golden Perfection

Bake for 20–25 minutes.

Look for:

• Bubbling edges
• Melted cheese
• Golden, crispy topping

Let it rest 5–10 minutes before serving. It firms up slightly and slices beautifully.

Sprinkle remaining fresh dill over the top right before serving.

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Why This Version Tastes Better Than Classic Canned-Soup Casserole

Let’s compare honestly.

Traditional Version:

• Heavy condensed soup
• One-note flavor
• Often bland

This Fresh Dill Version:

• Homemade creamy sauce
• Bright herb finish
• Balanced seasoning
• Crispy topping

I don’t hate canned soup recipes. They work in a pinch. But once you try this version, you’ll notice the difference immediately.

Ever taken a bite and thought, “Oh wow, this actually tastes fresh”? That’s what happens here.

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Pro Tips for Perfect Tuna Noodle Casserole

I’ve made this dish dozens of times. Here’s what I’ve learned:

• Salt your pasta water generously
• Use freshly grated cheese (it melts better)
• Don’t skip the dill
• Let it rest before serving
• Add a squeeze of lemon for brightness if needed

FYI, leftovers taste amazing the next day.

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Variations You’ll Love

Want to switch it up?

• Add sautéed mushrooms
• Swap cheddar for Gruyère
• Stir in spinach
• Add a dash of hot sauce
• Top with crushed Ritz crackers instead of panko

I once added a little Dijon mustard to the sauce. It worked beautifully.

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What to Serve with Tuna Noodle Casserole

Keep it simple:

• Green salad with vinaigrette
• Roasted asparagus
• Garlic bread
• Pickled vegetables

The casserole feels rich, so something crisp on the side balances it out.