Tuna Noodle Casserole is one of those classic comfort foods that feels like a warm hug on a plate. It’s made with tender egg noodles, flaky tuna, and a creamy sauce all baked together with a crunchy topping that you just can’t resist. The mix of textures—from soft noodles to crispy crumbs—makes every bite satisfying.
I’ve always loved how easy this dish is to put together, especially when you want something filling but don’t feel like spending hours in the kitchen. I like to add a little extra cheese on top for that golden, bubbly finish that makes it special. It’s also a great way to use pantry staples when you’re short on fresh ingredients.
One of my favorite ways to enjoy Tuna Noodle Casserole is with a simple green salad on the side, which adds just the right amount of freshness. It’s a meal that brings back memories of family dinners and cozy nights at home. If you’ve never made it before, I promise it will quickly become one of your go-to comfort meals too.
Key Ingredients & Substitutions
- Egg Noodles
- These give a soft, tender base to this casserole. If you can’t find egg noodles, try wide pasta like pappardelle or even shells. Just make sure to not overcook—they should be firm to hold the sauce well.
- Tuna
- Canned tuna packed in water works best for a lighter taste. If you prefer a richer flavor, try tuna packed in oil or even cooked, flaked fresh tuna.
- Frozen Peas
- They add a nice pop and color. You can swap peas for chopped green beans or frozen corn depending on what you have and your taste.
- Parmesan Cheese
- This adds a sharp, nutty flavor to the creamy sauce. If you want a milder cheese, try grated mozzarella or cheddar instead.
- Breadcrumbs
- For a crunchy topping, panko breadcrumbs are my favorite because they crisp up nicely. If you don’t have panko, regular breadcrumbs or crushed crackers work, too.
How Do I Make a Creamy Sauce Without Lumps?
The key to a smooth cream sauce is making a good roux and adding milk slowly:
- Melt butter over medium heat, add onions and garlic, and cook gently.
- Sprinkle in flour, whisk well for 1-2 minutes—this cooks out the raw flour taste.
- Add milk a little at a time, whisking constantly to avoid lumps.
- Keep stirring until sauce thickens and starts to coat the spoon.
This slow and steady approach gives you that silky texture. Also, keep the heat moderate so the sauce doesn’t burn or stick.
Equipment You’ll Need
- Large pot – to boil the egg noodles easily without overcrowding.
- Large skillet or saucepan – perfect for making the creamy sauce and mixing in the tuna and veggies.
- Whisk – helps you blend the flour and milk smoothly for a lump-free sauce.
- 9×13-inch baking dish or oven-safe skillet – roomy enough for baking the casserole evenly.
- Measuring cups and spoons – for accurate ingredient amounts, especially flour and milk.
- Mixing spoon or spatula – to combine the pasta, sauce, and tuna gently without breaking the noodles.
Flavor Variations & Add-Ins
- Swap tuna for cooked shredded chicken to change up the protein with a milder flavor.
- Add a cup of sautéed mushrooms or chopped broccoli for extra veggies and texture.
- Stir in a cup of shredded cheddar or mozzarella for a gooier, cheesier casserole.
- Mix in a teaspoon of smoked paprika or a pinch of cayenne for some subtle warmth and depth.
How to Make Tuna Noodle Casserole
Ingredients You’ll Need:
Main Ingredients:
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna packed in water, drained and flaked
- 1 cup frozen peas
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (optional)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Topping:
- 1 cup breadcrumbs (preferably panko for crispiness)
- 2 tablespoons olive oil or melted butter (for breadcrumbs)
- Fresh parsley, chopped, for garnish
Time Needed
This Tuna Noodle Casserole takes about 15 minutes to prepare and 25-30 minutes to bake in the oven. So overall, plan for about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Noodles:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or a large oven-safe skillet. Cook the egg noodles according to the package directions until just al dente. Drain the noodles well and set them aside.
2. Make the Creamy Sauce:
In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until softened and fragrant. If you’d like, add the sliced mushrooms and cook until tender.
Sprinkle the flour over the vegetables and whisk continuously for 1-2 minutes to form a smooth roux. Slowly pour in the milk while whisking constantly, cooking until the sauce thickens, about 5 minutes.
Stir in the Parmesan cheese, Dijon mustard, dried thyme, salt, and pepper. Taste and adjust seasoning as needed.
3. Combine and Bake:
Add the drained tuna, cooked egg noodles, and frozen peas to the sauce. Gently stir everything together until evenly mixed. Transfer this mixture into your prepared baking dish or skillet.
In a small bowl, toss the breadcrumbs with olive oil or melted butter until coated. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake uncovered for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
4. Serve:
Remove from the oven, sprinkle with fresh chopped parsley for a burst of color and flavor, and let the casserole rest for a few minutes before serving.
Enjoy your comforting Tuna Noodle Casserole with its creamy filling and crispy, golden topping!
Can I Use Frozen Peas Without Thawing?
Yes! You can add frozen peas straight into the sauce without thawing. They’ll cook quickly while the casserole bakes, keeping their bright color and sweetness.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk if the sauce seems thick.
Can I Substitute the Tuna?
Absolutely! Canned chicken or cooked shredded rotisserie chicken work well as a substitute. Just make sure to adjust the seasoning as needed to complement the new protein.
Can I Make This Casserole Ahead of Time?
Yes, you can assemble the casserole a day ahead. Cover and refrigerate it, then bake just before serving. You may need to add a few extra minutes to baking time if it’s cold from the fridge.