President Truman's Tuna Noodle Casserole
A classic 1940s-era comfort casserole combining tender egg noodles, canned tuna, and a homemade cheese sauce—the dish that defined post-war American home cooking. Creamy, savory, and deeply satisfying, it layers noodles and tuna with a rich white sauce bound with sharp cheddar, then bakes until golden. The combination of mild tuna against tangy cheese and buttery noodles creates a complete meal in one dish. This version reflects how it was actually prepared in the White House kitchen: practical, economical, and designed for busy families. Perfect for weeknight dinners, potlucks, or when you want nostalgic comfort food that delivers genuine flavor without fuss. Unlike modern versions that rely on cream of mushroom soup, this one builds its sauce from scratch—butter, flour, milk, and cheese—giving it superior depth and control.
Ingredients
- 7 ounces tuna, canned, drained
- 8 ounces egg noodles, dried
- 6 cups water, boiling
- 2 teaspoons salt, divided
- 4 tablespoons butter, divided
- 1 egg, hard-boiled
- 1 tablespoon parsley, minced
- 2 tablespoons butter, for sauce
- 2 tablespoons flour, all-purpose
- 1 ½ cups milk, whole
- ¼ teaspoon salt, for sauce
- ⅛ teaspoon pepper, white
- ¼ pound cheddar cheese, sharp, shredded
Instructions
- 1
Cook noodles in boiling salted water for 12 minutes until tender, then drain.
- 2
While noodles cook, melt butter in a saucepan over medium heat. Whisk in flour to form a paste.
- 3
Gradually add milk while stirring constantly to prevent lumps.
- 4
Season with salt and pepper. Continue cooking and stirring until sauce thickens.
- 5
Remove from heat and stir in shredded cheddar cheese until fully melted. Cook for 3 minutes longer.
- 6
In a buttered 9x13 casserole, layer half the noodles. Top with half the tuna mixed into the cheese sauce.
- 7
Dot generously with butter. Layer remaining noodles, then remaining tuna-cheese sauce on top.
- 8
Bake at 375 degrees for 30 minutes until bubbly and golden.
- 9
Garnish with sliced hard-boiled egg and minced parsley before serving.
Tips
Stir milk into the roux slowly to avoid lumps. Add a splash at a time while whisking constantly, then increase flow once the mixture is smooth.
Don't skip dotting butter between layers—it ensures even browning and prevents dry spots in the baked casserole.
Use sharp cheddar rather than mild for genuine depth. Mild cheese fades during baking; sharp cheddar holds its character.
Good to Know
Cover and refrigerate up to 3 days. Reheat in a 350F oven, covered, for 20-25 minutes until heated through.
Assemble completely (unbaked) up to 8 hours ahead. Cover and refrigerate. Add 5-10 minutes to baking time if baking from cold.
Serve directly from casserole with a simple green salad or steamed vegetables. Pairs with iced tea or a light lager.
Common Mistakes
Whisk flour into butter off heat briefly before adding milk to avoid lumps and prevent scorching.
Don't skip draining the tuna—excess liquid will make the casserole watery.
Stir cheese off the heat to prevent the sauce from becoming grainy or separating.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use cream of mushroom soup instead of making white sauce from scratch?
Yes, but you'll lose the clean, cheesy flavor that defines this version. Substitute 1.5 cans undiluted cream of mushroom soup for the white sauce and reduce added salt. The result is faster but earthier and less sharp.
Can I freeze this casserole?
Yes, freeze unbaked up to 2 months or baked up to 1 month. Add 15-20 minutes to baking time if frozen. Thaw unbaked casseroles overnight in the refrigerator before baking. Quality is best within one month.
What if I don't have sharp cheddar?
Gruyere is your best bet—nutty and complex. Mild cheddar works but tastes bland. Avoid pre-shredded cheese as anti-caking agents interfere with melting. Romano or aged white cheddar also work well.