Creamy Tuna Noodle Casserole is a classic comfort food that brings together tender noodles, flaky tuna, and a rich, creamy sauce all baked to golden perfection. It’s the kind of dish that feels like a warm hug, with a satisfying crunch from a crispy topping that makes every bite so good.
I love making this casserole when I want something easy but filling. The creamy sauce is usually made with simple ingredients like cream of mushroom soup or a homemade white sauce, making it both tasty and simple to throw together. I find that adding a little lemon juice or some peas gives it a fresh twist and keeps it from feeling too heavy.
Serving this dish right out of the oven with a side of green salad or steamed veggies makes it a perfect weeknight dinner. It’s one of those recipes that brings everyone to the table, reminding me of cozy family meals and happy, full bellies. I always keep some in the fridge for leftovers because it tastes even better the next day!
Key Ingredients & Substitutions
Egg noodles: They cook quickly and hold the sauce well. If you can’t find them, try wide pasta like pappardelle or even fusilli for a fun twist.
Tuna: Canned tuna in water works best to keep the dish light. You can swap for canned salmon or cooked chicken if you prefer.
Milk & broth: Milk adds creaminess while broth brings extra flavor. Use vegetable broth for a lighter taste or non-dairy milk for a dairy-free version.
Panko breadcrumbs: These add a crispy topping. If you don’t have panko, regular breadcrumbs or crushed crackers work okay too.
Parmesan cheese: It gives a nice salty kick. You can use cheddar or a mild cheese if you prefer something creamier.
How Do You Make a Smooth and Creamy Sauce Without Lumps?
The sauce is key to this casserole. You start by cooking onion and garlic in butter, then adding flour to make a roux. The roux thickens the sauce and helps avoid lumps.
- Cook onions slowly until soft for better flavor.
- Whisk in the milk and broth gradually, stirring constantly.
- Keep stirring until the sauce thickens and is smooth.
- If sauce feels too thick, add a splash more milk or broth.
Taking your time and stirring often prevents lumps and creates a creamy base that coats the noodles beautifully.
Equipment You’ll Need
- Large pot – to cook the egg noodles evenly without sticking.
- Large skillet or saucepan – perfect for making the creamy sauce and mixing everything together.
- Wooden spoon or spatula – great for stirring the sauce without scratching your pan.
- 9×13-inch baking dish or ovenproof skillet – holds the casserole for baking and helps it cook evenly.
- Mixing bowl – handy for tossing the breadcrumbs with oil before topping.
Flavor Variations & Add-Ins
- Swap tuna for cooked shredded chicken to change up the protein while keeping it creamy.
- Add sautéed mushrooms or diced bell peppers for extra texture and a veggie boost.
- Stir in a handful of shredded cheddar or mozzarella for a gooey cheesy twist.
- Mix in some lemon zest or a splash of hot sauce for a little zing in the creamy sauce.
How to Make Creamy Tuna Noodle Casserole
Ingredients You’ll Need:
- 8 ounces egg noodles
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1/2 cup chicken broth or vegetable broth
- 1 teaspoon Dijon mustard (optional)
- 12 ounces canned tuna in water, drained and flaked
- 1 cup frozen peas, thawed
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil or melted butter
- Fresh parsley, chopped for garnish
Time You’ll Need:
This recipe takes about 15 minutes to prepare and around 25 minutes to bake. So, from start to finish, including cooking noodles and making the sauce, it will take approximately 40 minutes.
Step-by-Step Instructions:
1. Cook the Noodles:
Start by boiling a large pot of salted water. Add the egg noodles and cook according to the package instructions until they’re tender but still firm (al dente). Drain the noodles and set them aside.
2. Make the Creamy Sauce:
In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until soft and see-through, about 4-5 minutes. Toss in the minced garlic and cook for another minute. Sprinkle the flour over the onions and garlic, stirring all the time for 1-2 minutes to create a thick paste (roux).
Slowly whisk in the milk and broth to the roux, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and let it thicken for about 3-5 minutes. Stir in Dijon mustard if you have it, then add the drained tuna and thawed peas. Season everything with salt and pepper.
3. Combine and Bake:
Remove the sauce from heat. Gently fold in the cooked egg noodles and grated Parmesan cheese until the sauce is well mixed with everything. Pour the mixture into a greased 9×13-inch baking dish or an ovenproof skillet.
In a small bowl, mix the panko breadcrumbs with olive oil or melted butter until they’re crumbly and coated. Spread this evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, until the top is golden and crunchy and the casserole is bubbling all around. Let it cool a bit before serving, then sprinkle with chopped fresh parsley to finish.
Can I Use Frozen Tuna for This Casserole?
It’s best to use canned tuna for this recipe since it’s already cooked and flaked. If you want to use frozen tuna, make sure to fully thaw and cook it before adding it to the casserole.
Can I Make Creamy Tuna Noodle Casserole Ahead of Time?
Yes! Prepare the casserole up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake it as directed, adding a few extra minutes if needed.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute the Peas?
Absolutely! You can swap peas for green beans, corn, or even chopped broccoli for a different veggie twist.
