Creamy Tuna Noodle Casserole is a classic comfort food that’s both creamy and filling. It’s made with tender noodles, chunks of tuna, and a rich, cheesy sauce that brings everything together. The crunchy topping—usually crispy breadcrumbs or fried onions—adds a nice contrast to the soft noodles and sauce.
I really love how easy this dish is to throw together, yet it feels like a special meal. It’s one of those recipes that reminds me of cozy family dinners where everyone feels warm and satisfied after eating. I like to use a bit of sharp cheddar cheese in the sauce to give it that extra punch of flavor, and I always make sure to save some crunchy topping to sprinkle on at the very end for the best texture.
This casserole is perfect for a quick weeknight dinner or for bringing along to potlucks because it tastes great the next day too. I usually serve it with a simple green salad or some steamed veggies to balance out the creamy richness. No matter how you enjoy it, this dish never fails to bring a smile to my face and make me feel right at home.
Key Ingredients & Substitutions
Egg Noodles: Wide egg noodles are great for holding sauce and giving a nice texture. You can use other pasta like penne or rotini if you don’t have egg noodles.
Tuna: Canned tuna in water is light and works well here. If you prefer, try canned salmon or cooked shredded chicken for a change.
Dairy: Butter, milk, and cream make this sauce creamy and rich. If you want it lighter, swap cream for more milk or use a milk alternative like oat milk.
Cheese: Sharp cheddar adds flavor and richness, but it’s optional. Mild cheddar or mozzarella work too.
Breadcrumb Topping: Panko breadcrumbs give a nice crunch, but regular breadcrumbs or crushed crackers can be used. Mixing them with melted butter or oil helps get that golden crust.
How Do I Make the Creamy Sauce Thick and Smooth?
Getting the sauce just right is key for this casserole. Here’s how:
- Start by melting butter and cooking onions gently until soft – this brings out sweetness.
- Stir in flour and cook it for about a minute to form a roux; this helps thicken the sauce.
- Slowly pour in milk and cream while whisking constantly to avoid lumps.
- Keep stirring until the sauce thickens, about 5-7 minutes. Don’t rush this step!
- Remove from heat before adding cheese to keep it creamy and not grainy.
Following these steps makes a silky sauce that coats the noodles and tuna perfectly. Patience is key for smooth, creamy results.
Equipment You’ll Need
- Large pot – to boil the egg noodles easily without crowding.
- Large skillet or saucepan – for making the creamy cheese sauce and sautéing onions.
- Whisk – helps keep the sauce smooth and lump-free when adding milk and cream.
- Baking dish or oven-safe skillet – to bake the casserole and get that crispy topping.
- Spoon or spatula – for stirring and mixing the casserole ingredients gently.
Flavor Variations & Add-Ins
- Swap tuna with cooked shredded chicken for a different protein that pairs well with creamy sauce.
- Add sautéed mushrooms or chopped bell peppers for extra veggies and a boost of flavor.
- Mix in shredded mozzarella or Swiss cheese for a milder, gooey cheese option instead of cheddar.
- Sprinkle a bit of paprika or dried thyme in the sauce to add a subtle warmth and herbal note.
Creamy Tuna Noodle Casserole
Ingredients You’ll Need:
- 8 ounces wide egg noodles
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 1/2 cup heavy cream
- 1 cup sharp cheddar cheese, shredded (optional, or use mild cheddar)
- 2 (5-ounce) cans tuna in water, drained and flaked
- 1 cup frozen peas, thawed
- 1/2 cup finely chopped onion
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 cup breadcrumbs (panko or fresh)
- 2 tablespoons olive oil or melted butter (for breadcrumbs)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep, 10 minutes to cook the noodles and make the sauce, plus 20-25 minutes baking time. So in total, you’ll spend around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Noodles:
Boil a large pot of salted water and cook the egg noodles just until they are al dente, following the package directions. 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 sauté until soft and translucent, about 3-5 minutes. Stir in the flour and keep stirring for about 1 minute to form a roux. Slowly whisk in the milk and heavy cream, stirring continuously so the sauce stays smooth. Let it simmer gently until thickened, about 5-7 minutes. Take the pan off heat, then stir in the cheese, garlic powder, salt, and pepper.
3. Combine & Bake:
Mix the tuna flakes and peas into the creamy sauce. Next, fold in the cooked noodles gently so everything is well combined. Transfer the mixture to a greased baking dish or keep it in an ovenproof skillet. In a small bowl, toss the breadcrumbs with olive oil or melted butter, then sprinkle evenly on top. Bake in your preheated 375°F (190°C) oven for 20-25 minutes until the topping turns golden brown and crispy. Once out of the oven, sprinkle the casserole with fresh parsley for a pop of color and fresh flavor. Let it cool slightly before serving.
Can I Use Frozen Tuna for This Casserole?
It’s best to use canned tuna for convenience and texture. If you want to use frozen tuna, make sure it’s fully thawed and drained well to avoid excess moisture in the casserole.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole a few hours in advance and keep it covered in the fridge. Just add the breadcrumb topping right before baking for the crispiest finish.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, stirring halfway through to keep it creamy and even.
Can I Substitute Frozen Peas with Fresh or Other Vegetables?
Yes! Fresh peas, steamed broccoli, or chopped green beans work well too. Just adjust cooking times to ensure they’re tender before adding to the casserole.
