Tuna noodle casserole recipe, this dish is pure comfort. For me, it’s more than just a weeknight meal. It reminds me of my little West Virginia kitchen, where recipes aren’t just instructions they’re stories.
Growing up, tuna casserole was a staple. Now, I’ve reimagined it into something even better: rich, creamy, cheesy, and topped with a crisp lemony Panko crunch all made from scratch, no canned soup in sight.
This version is cozy, simple, and made for real life. Whether you’re cooking for your family or prepping for a friend, this casserole brings that feel-good warmth every time.
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Tuna Noodle Casserole Recipe – The Best Creamy Classic Ever
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!
Ingredients
- 10 ounces wide egg noodles, about 4 1/2 cups
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 large shallots, diced
- 2 tablespoons all-purpose flour
- 3 ½ cups half and half
- 2 teaspoons Dijon mustard
- 8 ounces shredded sharp white cheddar cheese, about 2 cups
- 3 (5-ounce) cans tuna in water, drained
- 1 cup frozen green peas, rinsed
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
For the panko mixture
- ⅓ cup Panko
- ⅓ cup freshly grated Parmesan
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Preheat oven to 400 degrees F.
- Melt butter in a Dutch oven over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in half and half and Dijon until slightly thickened, about 4-5 minutes.
- Remove from heat. Stir in cheddar cheese until smooth, about 2 minutes.
- Stir in pasta, tuna and green peas until well combined; season with salt and pepper, to taste; sprinkle with Panko mixture.
- Place into oven and bake until golden brown and bubbly. about 25-30 minutes.
- Serve immediately, garnished with chives, if desired.
for the panko mixture
- In a small bowl, combine Panko, Parmesan, lemon zest and olive oil.
Notes
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Easy
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
Table of Contents
Why Everyone Loves a Tuna Noodle Casserole Recipe
A Classic That’s Stuck Around for Good Reason
The tuna noodle casserole recipe has been around for decades and for good reason. It’s simple, filling, and made with ingredients you likely have on hand. Back in the day, it was a budget-friendly meal that brought families to the table. Today, it’s still a go-to for busy weeknights, meal trains, or cozy weekends.
Comfort in Every Bite
It’s more than just noodles and tuna. It’s the comforting aroma from the oven, the rich creaminess of a warm sauce, and the nostalgic flavors that bring you right back home. That’s what makes it real comfort food.
If you’re craving another feel-good meal, try this Mexican tuna salad for a lighter twist with bold flavors.
Ingredients That Make This Tuna Noodle Casserole Recipe Stand Out
Pantry Staples, Elevated with Flavor
So, what sets this tuna noodle casserole Recipe apart from the rest? It uses simple ingredients you probably already have in your kitchen but with a few key upgrades that transform it into a creamy, cheesy classic worth repeating.
Let’s break down what takes this comfort dish to the next level:
- Egg Noodles
Wide egg noodles are the go-to for this tuna noodle casserole recipe because they hold the sauce beautifully. Their fluffy texture keeps the dish soft, yet satisfying. - High-Quality Tuna
Go for solid white albacore in water look for a no-salt-added label.Its mild flavor and firm texture are ideal for baked casseroles. - Shallots and Garlic
These aromatic base ingredients bring savory depth and balance much more than any canned soup could ever provide. - Half and Half
A mix of milk and cream that creates the ideal creamy consistency without being too rich. It’s the secret to that silky sauce this creamy tuna noodle casserole is known for. - Dijon Mustard
Just a small spoonful brightens the entire casserole and cuts through the richness in the best way. - Sharp White Cheddar
Melts smoothly, adds tang, and brings big flavor. You can also experiment with Gruyère or Fontina for more depth. - Frozen Peas
Rinsed and tossed in straight from the freezer they add color, texture, and a bit of sweetness to the dish.
Don’t Forget the Crunch
No good baked tuna noodle casserole recipe is complete without a crispy topping. This one is made with:
- ⅓ cup Panko
- ⅓ cup grated Parmesan
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
Combined and sprinkled on top, it creates a golden crust that contrasts perfectly with the creamy pasta underneath.
Looking for more easy tuna-based dinners? Check out this creamy tuna pesto pasta that’s perfect for a quick, flavorful meal.
How to Make Tuna Noodle Casserole from Scratch
From Scratch, But Still Simple
This tuna noodle casserole recipe skips shortcuts like canned soup and delivers real flavor with fresh, easy-to-find ingredients. It comes together in under an hour using just one pot and one baking dish, making it perfect for weeknights or meal prep.
Here’s how to make this creamy comfort dish step-by-step:
- Boil the Pasta
Cook 10 oz of wide egg noodles in salted water until just underdone. Drain and set aside this helps them stay firm after baking. - Sauté for Flavor
In a Dutch oven or oven-safe pan, melt 3 tablespoons of butter. Add 3 minced garlic cloves and 2 diced shallots. Cook for about 2 minutes until fragrant and golden. - Make the Cream Sauce
Whisk in 2 tablespoons of flour. Slowly pour in 3½ cups of half and half with 2 teaspoons of Dijon mustard. Stir continuously until the sauce thickens around 4 to 5 minutes. - Add the Cheese
Take the pan off heat and stir in 2 cups of sharp white cheddar until smooth and melty. - Mix It All Together
Gently fold in the cooked noodles, 3 cans of drained tuna, and 1 cup of frozen peas. Season with salt and pepper to taste. At this point, your tuna noodle casserole recipe is already smelling amazing! - Topping Time
Mix ⅓ cup Panko, ⅓ cup grated Parmesan, 1 tablespoon lemon zest, and 1 tablespoon olive oil in a small bowl. Sprinkle this mixture over the casserole. - Bake to Finish
Place your tuna noodle casserole recipe in a preheated 400°F oven. Bake for 25–30 minutes until the top is crisp and the sides are bubbling with creamy goodness.
Looking for something to pair with this baked pasta dish? Try this potato tuna salad recipe for a bright, satisfying side.
Tips for the Best Casserole Experience
- Slightly undercook the noodles so they don’t turn mushy in the oven.
- Use warm half and half for a smoother, lump-free sauce.
- Lighten the sauce with whole milk and a splash of cream if preferred.
- For crunch lovers: Crushed buttery crackers or potato chips also work great in this tuna noodle casserole recipe.
Why It’s Worth Making
This isn’t just a dinner it’s a baked dish that fills your home with savory, nostalgic goodness. Every bite of this cheesy tuna noodle casserole recipe brings cozy flavors and memories to the table.
Customizing Your Tuna Noodle Casserole Recipe
Switch Up the Pasta
While wide egg noodles are the classic choice for this tuna noodle casserole recipe, you’ve got options. If you don’t have them on hand or simply want to change things up here are a few easy swaps:
- Elbow macaroni: Holds the sauce well and keeps a soft bite.
- Medium pasta shells: Their little pockets catch creamy sauce in every bite.
- Rotini or fusilli: Great for texture and grip.
If you’re avoiding egg-based pasta, choose a high-quality wheat or gluten-free variety that cooks firm.
Try a Protein Twist
Don’t feel locked into tuna. This baked casserole recipe is super flexible:
- Rotisserie Chicken: A fantastic substitute for tuna that’s tender and mild.
- Shredded Turkey: Great for using up leftovers after the holidays.
- Canned Salmon: For a richer, slightly bolder seafood flavor.
Looking for variety? Try this tuna steak barbecue recipe a delicious way to elevate weeknight dinners.
Add More Veggies
Want to add more nutrients or clean out your fridge? Toss in:
- Sautéed mushrooms for earthy flavor
- Steamed green beans or carrots for color and crunch
- Chopped spinach or kale for a little green goodness
Just make sure veggies are pre-cooked to avoid excess moisture in your casserole.
Topping Variations
While the lemon-Parmesan-Panko topping is a winner, you can change the crunch based on what’s in your pantry:
| Topping Idea | Texture | Flavor |
|---|---|---|
| Crushed Ritz Crackers | Buttery | Classic |
| Potato Chips | Salty | Bold |
| Toasted Breadcrumbs | Crunchy | Simple |
| Crispy Onions | Crispy | Savory |
Want a bold flavor pairing? Check out our almond pesto and swirl a spoonful into the sauce before baking it’s unexpectedly delicious.
Make It Yours
The beauty of this tuna noodle casserole recipe is that it’s forgiving. Mix, match, experiment, and make it fit your taste or what’s in your fridge. Once you master the base, the rest is all about your favorite flavors.
Cooking Tips and Tricks for Success
Use a Dutch Oven
If you have a Dutch oven, it’s the perfect one-pot tool for this tuna noodle casserole recipe you can sauté, mix, and bake all in one place. But don’t worry if you don’t have one.
Alternatives:
- Large cast iron skillet (oven-safe)
- Deep oven-proof sauté pan
- 9×13 baking dish + stovetop pan combo
The goal is to keep cleanup simple while still getting that bubbly, golden top and creamy center.
Don’t Overcook the Noodles
Cook your egg noodles just until al dente firm but not mushy. They’ll finish cooking in the oven, and this prevents the dish from becoming overly soft or soggy.
If you use smaller pasta shapes like shells or elbows, follow the same rule: undercook slightly before baking.
Looking for fresh flavor ideas? Discover this lemon pepper sauce recipe to drizzle over leftover casserole portions.
Half and Half Makes the Sauce Shine
In this tuna noodle casserole recipe, half and half creates a sauce that’s velvety without being too heavy.
What is half and half?
It’s equal parts whole milk and heavy cream. If you don’t have it:
- Substitute with ¾ cup milk + ¼ cup cream
- Or try ⅔ cup low-fat milk + ⅓ cup cream
The consistency matters it’s the difference between a dry casserole and one that stays luscious after baking.
Avoid a Watery Casserole
- Drain the tuna well: Press out extra water before mixing it in.
- Pre-cook veggies: Like mushrooms or spinach sauté them first to remove moisture.
- Cool the sauce slightly before combining it with noodles to help it cling better.
Boost the Flavor Without Overcomplicating
- Add a pinch of garlic powder or onion powder to the sauce.
- Stir in a tablespoon of sour cream for a tangy boost.
- Swap in sharp Gruyère or Fontina for extra cheesy depth.
Don’t miss our air fryer tuna steak recipe for another easy way to get more from canned or fresh tuna.
Make-Ahead, Freezing, and Storing Tips
A Meal Prep Dream
One reason the tuna noodle casserole recipe is such a favorite is because it works for both dinner and the freezer. You can make it ahead, store leftovers, or freeze it before baking it’s built for flexibility.
How to Make It Ahead
Want to prep your tuna noodle casserole recipe the night before? Just follow these steps:
- Assemble the casserole as usual, but leave off the topping.
- Cover it tightly with plastic wrap.
- Refrigerate for up to 24 hours.
- Before baking, let it sit out for 15–30 minutes. Add the topping and bake as directed.
Freezing Before Baking
The best way to freeze this tuna noodle casserole recipe is before it’s baked.
- Assemble (minus the topping) and wrap in plastic + foil.
- Label and freeze for up to 3 months.
- When ready, thaw in the fridge overnight, top it, and bake add 10 minutes to bake time if needed.
Freezing After Baking
Already cooked it? No problem.
- Let the tuna noodle casserole recipe cool completely.
- Wrap leftovers or individual portions well.
- Freeze for up to 3 months and reheat at 350°F until warm, adding a splash of milk if it seems dry.
Refrigerating Leftovers
Store any extra tuna noodle casserole in an airtight container for up to 2 days. Reheat in the microwave or oven with a bit of liquid to restore the creamy texture.
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What to Serve with Tuna Noodle Casserole
A creamy, hearty tuna noodle casserole recipe is a meal in itself but pairing it with the right side dishes takes things to another level. Whether you’re hosting a cozy dinner or just want something fresh and vibrant alongside, these simple sides add balance and texture to your plate.
Bread for Dipping and Scooping
Soft, warm bread is the perfect match for soaking up every bit of cheesy sauce.
- No-Knead Artisan Bread – Rustic and chewy with a crunchy crust
- Garlic Breadsticks – Buttery and packed with flavor
- Dinner Rolls – Soft and pillowy, great for mopping up creamy sauce
Vegetables That Brighten the Plate
A rich baked tuna casserole pairs well with lighter veggies to balance the meal.
- Glazed Carrots – Sweet and buttery, a kid favorite
- Roasted Sweet Potatoes – Adds color and natural sweetness
- Garlic Parmesan Broccoli – Roasted until crispy, adds contrast to creamy noodles
Need another simple veggie idea? Try this spicy cucumber salad it’s crunchy, refreshing, and quick to prepare.
Fresh Salads That Add Crunc
Salads add texture and freshness that balance out the creamy casserole.
- Classic Caesar Salad – Crisp romaine, crunchy croutons, and tangy dressing
- Simple Green Salad – Tossed with lemon vinaigrette or Italian dressing
- Tomato Cucumber Salad – Light and juicy, a great summer option
Want something with more flavor? Check out this Italian dressing chicken salad that doubles as a protein-packed side or next-day lunch.
With sides like these, your tuna noodle casserole recipe becomes part of a truly satisfying meal easy to build and always comforting.
Conclusion
This tuna noodle casserole recipe is proof that comfort food doesn’t have to come from a can. With a few pantry staples and a little love, you can create something creamy, cheesy, and truly satisfying from scratch. It’s freezer-friendly, crowd-pleasing, and endlessly customizable perfect for busy weeknights, potlucks, or care packages.
Whether you’re making it ahead, freezing it, or serving it straight from the oven, this recipe is one you’ll keep coming back to because comfort never goes out of style.
Frequently Asked Questions About Tuna Noodle Casserole Recipe
What if I don’t have a Dutch oven?
No Dutch oven? No problem. You can use a large oven-safe skillet or even a regular deep sauté pan to make the sauce, then transfer everything to a 9×13 baking dish before baking your tuna noodle casserole recipe.
What can I use instead of egg noodles?
Egg noodles are soft and wide, perfect for this dish. But if you’re out, you can swap in:
Elbow macaroni
Medium shells
Fusilli or rotini
Just be sure to cook them slightly underdone so they hold up in the oven.
What is half and half?
Half and half is a blend of equal parts whole milk and heavy cream. If you don’t have it, you can mix:
¾ cup whole milk + ¼ cup cream
Or ⅔ cup low-fat milk + ⅓ cup heavy cream
It’s key to the creamy texture in this tuna noodle casserole recipe.
Is this freezer-friendly?
Absolutely! This recipe freezes well both before and after baking. For best results, assemble the casserole without the topping and freeze it tightly wrapped. When ready, thaw overnight, add the topping, and bake as directed.
What is Panko?
Panko is a light, flaky Japanese-style breadcrumb. It’s crispier than regular breadcrumbs and gives this baked tuna noodle casserole recipe its signature crunchy topping. Look for it in the Asian aisle at most grocery stores.