There’s a reason this classic casserole shows up at family dinners, church potlucks, and cozy weeknights at home. It’s budget-friendly, easy to throw together, and feels like a warm hug on a plate. Tender noodles, creamy sauce, flaky tuna, and a crunchy topping—what’s not to love?
Even better, it uses pantry staples and comes together with very little fuss. If you’ve been craving something nostalgic that still tastes fresh and satisfying, this is it.
What Makes This Recipe So Good
- Silky, rich sauce: A simple, creamy base coats every noodle so the casserole bakes up luscious, not dry.
- Simple ingredients: You probably have most of them on hand—egg noodles, tuna, peas, onion, and a few basics.
- Perfect texture balance: Creamy interior with a golden, crunchy top for that classic casserole bite.
- Flexible and forgiving: Easy to swap ingredients, scale up for a crowd, or make ahead.
- True comfort factor: Familiar flavors that feel homey and satisfying any night of the week.
What You’ll Need
- Egg noodles: Wide or medium, about 12 ounces.
- Canned tuna: Two 5-ounce cans, drained. Chunk light or solid albacore both work.
- Frozen peas: 1 cup, no need to thaw fully.
- Onion: 1 small, finely chopped.
- Celery: 1 to 2 ribs, finely chopped (optional but adds crunch and flavor).
- Garlic: 2 cloves, minced.
- Butter: 3 tablespoons.
- Flour: 3 tablespoons for the roux.
- Milk: 2 cups (whole milk or 2% for best creaminess).
- Chicken or vegetable broth: 1/2 cup for extra depth.
- Sour cream: 1/3 cup for tang and richness.
- Shredded cheddar cheese: 1 to 1 1/2 cups, divided.
- Worcestershire sauce: 1 teaspoon.
- Dijon mustard: 1 teaspoon for brightness (optional but recommended).
- Salt and black pepper: To taste.
- Paprika: 1/2 teaspoon for color and warmth.
- Topping: 1 cup crushed buttery crackers, crushed cornflakes, or panko breadcrumbs.
- Olive oil or melted butter: 2 tablespoons to moisten the topping.
- Fresh parsley: Chopped, for garnish (optional).
Instructions
- Preheat and prep: Heat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
- Cook the noodles: Boil the egg noodles in salted water until just shy of al dente. Drain and set aside. They’ll finish cooking in the oven.
- Sauté aromatics: In a large skillet or pot, melt the butter over medium heat.
Add onion and celery, cook until softened, about 5–6 minutes. Stir in garlic and cook 30 seconds.
- Make the roux: Sprinkle flour over the veggies, stir well, and cook 1–2 minutes to remove the raw flour taste.
- Build the sauce: Slowly whisk in the milk and broth. Simmer, stirring, until thickened and smooth, 3–5 minutes.
- Season and enrich: Stir in sour cream, 1 cup of the cheddar, Worcestershire, Dijon, paprika, salt, and pepper.
Taste and adjust seasoning.
- Combine the casserole: Add the drained tuna (flaked), peas, and cooked noodles to the sauce. Gently fold to coat without breaking up the tuna too much.
- Transfer and top: Spread the mixture into the prepared baking dish. Mix the cracker or breadcrumb topping with olive oil or melted butter and sprinkle over the top.
Add the remaining cheddar.
- Bake: Bake 20–25 minutes, until bubbly and the top is golden brown. Let rest 5–10 minutes before serving.
- Garnish: Sprinkle with parsley if you like. Serve warm.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Reheat: Warm in a 325°F oven, covered with foil, for 15–20 minutes.
Or microwave in short bursts, stirring gently.
- Freezer: Assemble but don’t bake. Wrap tightly and freeze up to 2 months. Bake from thawed at 375°F until hot and bubbly.
- Make-ahead: You can assemble up to 24 hours in advance.
Cover and refrigerate. Add topping right before baking to keep it crisp.
Why This is Good for You
- Protein-rich: Tuna brings lean protein that keeps you full and supports muscle health.
- Omega-3 fats: Tuna offers heart-friendly fats that support brain and heart function.
- Balanced meal: Carbs from noodles, protein from tuna, and fiber from peas create a satisfying plate.
- Customizable nutrition: Swap in whole-wheat noodles, add extra veggies, or lighten the sauce to fit your needs.
What Not to Do
- Don’t overcook the noodles: They’ll turn mushy after baking. Keep them slightly firm.
- Don’t skip seasoning: Taste the sauce before baking.
Add salt, pepper, and a dash of acidity if needed.
- Don’t use dry tuna: If your tuna is very dry, fold in a splash of broth to keep the casserole moist.
- Don’t overload the topping with oil: It should be lightly moistened, not greasy.
- Don’t bake too long: Overbaking dries out the sauce. Pull it when it’s bubbling around the edges.
Recipe Variations
- Mushroom lovers: Add 8 ounces sliced cremini mushrooms when sautéing the onion and celery.
- No-canned-soup shortcut: Use the homemade roux as written, or swap with one can cream of mushroom plus 1 cup milk for an even faster version.
- Cheesy spin: Try Gruyère, Monterey Jack, or a blend of cheddar and Parmesan for a more complex flavor.
- Lighter option: Use 1% milk, Greek yogurt instead of sour cream, and reduce cheese by a third. Add extra peas or spinach.
- Gluten-free: Use GF noodles, a 1:1 GF flour blend for the roux, and GF crackers or panko for the topping.
- Extra veg: Fold in chopped spinach, sautéed carrots, or broccoli florets (briefly steamed) for more color and nutrients.
- Herb boost: Add fresh dill or thyme to the sauce for a bright, savory note.
- Crunch swaps: Use crushed kettle chips or French-fried onions for a retro touch.
FAQ
Can I use canned chicken instead of tuna?
Yes.
Canned chicken works well and keeps the texture similar. Season the sauce a bit more to make up for chicken’s milder flavor.
What kind of tuna is best?
Chunk light is budget-friendly and has a softer texture. Solid albacore is firmer and meatier.
Both are great—use what you prefer or have on hand.
How do I prevent a dry casserole?
Don’t overcook the noodles, keep the sauce slightly looser than you think you need, and bake just until bubbly. Rest briefly before serving so it sets without losing moisture.
Can I assemble this ahead of time?
Absolutely. Assemble up to a day ahead, cover, and refrigerate.
Add the topping right before baking and add a few extra minutes if baking from cold.
What can I use instead of peas?
Corn, diced carrots, or chopped spinach are all good swaps. You can also use a mixed veggie blend for added color and texture.
Is there a dairy-free version?
Yes. Use olive oil for the roux, a neutral dairy-free milk (like unsweetened almond or oat), dairy-free sour cream, and a vegan cheese that melts well.
Choose a vegan butter or oil for the topping.
Can I make it spicy?
Add red pepper flakes, a pinch of cayenne, or diced pickled jalapeños to the sauce. Pepper Jack cheese also adds a gentle kick.
What pan size should I use if I halve the recipe?
Use an 8×8-inch dish. Start checking for doneness around 15–18 minutes since it will bake faster.
Final Thoughts
Creamy tuna noodle casserole is one of those dependable, cozier-than-a-sweater dinners that never goes out of style.
It’s easy, flexible, and made with familiar ingredients that just work. Whether you keep it classic or add your own spin, you’ll end up with a dish that makes everyone at the table happy. Keep this recipe in your back pocket for busy nights, chilly weekends, or anytime you want comfort without the fuss.