Creamy Tuna Casserole with Noodles

The first time I made tuna casserole, it was a Tuesday evening when my pantry was looking particularly bare. I’d bought those cans of tuna on sale months ago and they’d been staring back at me every time I reached for the pasta. That night, something magical happened when I combined them with a simple homemade sauce and topped it all with buttery breadcrumbs. Now it’s become my go-to when I need something that feels like a hug but comes together without much fuss.

Last winter, my neighbor stopped by right when this came out of the oven. She stayed for dinner and we ended up sitting at my kitchen table for two hours, just talking and going back for seconds. That’s the thing about comfort food like this it has a way of making people linger longer than they planned.

Ingredients

• 250 g (9 oz) egg noodles or fusilli: These pasta shapes hold onto the creamy sauce beautifully and every forkful feels satisfying
• 1 cup frozen peas: They add little pops of sweetness that balance the rich sauce and bring bright color to the dish
• 1 small onion, finely chopped: Taking the time to mince it small means no overwhelming onion chunks in every bite
• 2 cloves garlic, minced: Fresh garlic builds a foundation of flavor that you just cannot get from garlic powder
• 2 cans (each 170 g/6 oz) tuna in water, drained: Water-packed tuna gives you cleaner flavor and lets the other ingredients shine through
• 2 tablespoons unsalted butter: This creates the base for your roux and adds that classic buttery richness
• 2 tablespoons all-purpose flour: The secret to a sauce that thickens beautifully without any clumps
• 1 1/2 cups (360 ml) milk: Whole milk gives the silkiest results but whatever you have in your fridge will work
• 1/2 cup (120 ml) sour cream: This adds a lovely tang that cuts through all the richness
• 1/2 teaspoon salt: Enhances all the flavors without making the dish taste salty
• 1/4 teaspoon black pepper: Freshly ground adds a warm, aromatic kick
• 1/2 teaspoon dried thyme: Even if you think you do not like thyme, try it once here because it adds subtle earthiness
• 1/2 cup (60 g) shredded cheddar cheese: Sharp cheddar brings depth and a little bite to the creamy sauce
• 1 cup (60 g) panko breadcrumbs: These create the most incredible crispy topping that stays crunchy even under the sauce
• 2 tablespoons unsalted butter, melted: Tossing the panko with melted butter ensures they turn golden and deeply flavorful
• 2 tablespoons grated Parmesan cheese: Adds a salty, nutty finish to the crispy topping

Instructions

Get your oven ready:

Preheat that oven to 190°C (375°F) and grease a 2-liter baking dish with butter or cooking spray so nothing sticks later.

Cook the pasta just right:

Boil those noodles in salted water until they are al dente because they will cook more in the oven and nobody wants mushy casserole.

Build the flavor base:

Melt 2 tablespoons butter in a large skillet over medium heat, then cook the onion and garlic for about 3 minutes until your kitchen smells amazing.

Make your roux:

Sprinkle in the flour and keep stirring for exactly 1 minute so it loses its raw taste but does not burn.

Create the creamy sauce:

Whisk in the milk gradually and simmer for 3 to 4 minutes until it thickens enough to coat the back of a spoon.

Add the good stuff:

Remove from heat and stir in the sour cream, salt, pepper, thyme, and cheddar until everything melts together into pure comfort.

Bring it all together:

Gently fold in the tuna, peas, and cooked pasta so everything gets coated in that lovely sauce without breaking up the tuna too much.

Fill your baking dish:

Spoon the mixture into your prepared dish and press it down lightly so it settles evenly.

Make the crispy topping:

Combine the panko, melted butter, and Parmesan in a small bowl until the crumbs are evenly coated.

Bake until golden:

Sprinkle that topping all over and bake for 20 to 25 minutes until the sauce is bubbling up around the edges and the top is beautifully golden brown.

Let it rest:

Wait 5 minutes before serving so the sauce has time to set and makes serving much easier.

Save

My mom always made tuna casserole when I was having a bad day at school. She never said anything, just put that bubbling dish on the table and somehow everything felt a little more manageable after the first bite.

Making It Your Own

I have discovered that adding sautéed mushrooms takes this to another level completely. The mushrooms get all meaty and absorb the sauce, making each bite feel more substantial. Sometimes I swap the cheddar for Swiss when I want something more sophisticated and nutty.

Make Ahead Magic

You can assemble the entire casserole up to 24 hours before baking and keep it covered in the refrigerator. Just add about 10 extra minutes to the baking time since it will be cold going into the oven. The flavors actually meld together even better this way.

Serving Suggestions

A crisp green salad with a simple vinaigrette cuts through the richness perfectly. I also love serving this with a chilled white wine like Sauvignon Blanc or even a cold beer on casual nights.

• Keep some extra Parmesan on hand for sprinkling at the table
• Fresh parsley or chives add a nice pop of color if you have them
• This reheats beautifully for lunch the next day

Save

There is something deeply satisfying about a casserole that comes out of the oven looking like it came from a restaurant kitchen but tastes like home. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ Can I make tuna casserole ahead of time?

Yes, assemble the entire casserole up to 24 hours in advance and refrigerate covered with foil. Add an extra 10-15 minutes to baking time since it will be cold. The breadcrumb topping may soften slightly but will crisp up nicely in the oven.

→ What type of pasta works best?

Egg noodles are traditional for their tender texture and ability to hold sauce. Fusilli, penne, or shell pasta also work well. Choose shapes with nooks and crannies that capture the creamy sauce and flaky tuna.

→ Can I freeze tuna casserole?

Absolutely. Wrap the unbaked casserole tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Alternatively, bake first, then freeze individual portions for quick reheating.

→ How do I know when the casserole is done?

The casserole is ready when the sauce bubbles around the edges and the breadcrumb topping turns golden brown. This typically takes 20-25 minutes in a 190°C (375°F) oven. Let it rest for 5 minutes before serving for easier scooping.

→ What can I substitute for sour cream?

Greek yogurt offers a tangy alternative with similar creaminess. For a richer version, use additional cheddar or cream cheese. Those avoiding dairy can try a cashew cream or plant-based yogurt, though the texture may vary slightly.

→ How do I add more vegetables?

Sautéed mushrooms, diced bell peppers, or corn blend beautifully. For frozen vegetables, add them directly to the sauce. For fresh options like broccoli or spinach, cook briefly before folding in to ensure proper tenderness.