Creamy Tuna Noodle Casserole is one of those classic comfort dishes that’s full of tender noodles, flaky tuna, and a rich, creamy sauce that wraps everything up in cozy goodness. The combination of creamy texture, a hint of cheesy flavor, and a crunchy topping makes this casserole feel like a warm, reliable hug on a plate.
I’ve always loved making this casserole because it’s so easy to throw together, especially when you want a homemade meal without spending hours in the kitchen. I like to add a few frozen peas or some finely chopped celery for a little crunch and freshness. It’s the kind of dish that feels simple but somehow hits all the right spots when you want something satisfying and familiar.
My favorite way to serve this is right out of the oven, when the top is golden and crispy but the inside is still that creamy, dreamy mix of noodles and tuna. It’s perfect for a cozy night in or a casual dinner with friends, and it often brings back happy memories of family dinners. If you’re looking for a straightforward, comforting meal, this casserole is a timeless choice that’s hard to beat.
Key Ingredients & Substitutions
Egg noodles: These are great for their wide, flat shape that holds onto sauce nicely. You can swap with rotini, penne, or any pasta you have on hand.
Tuna: Canned tuna in water or oil works well. For a milder taste, I prefer tuna in water. You can also try canned salmon or chicken for variety.
Milk and sour cream/cream cheese: They create the creamy sauce base. Whole milk and sour cream give richness, but low-fat milk and Greek yogurt can be used for a lighter version.
Breadcrumbs topping: Adds a crunchy finish. If you want extra flavor, mix with a little grated Parmesan. Crushed crackers or panko breadcrumbs are tasty alternatives.
Frozen peas: A simple veggie addition that adds color and sweetness. You can swap with green beans or corn if you like.
How Do I Make the Creamy Sauce Without Lumps?
Making a smooth, creamy sauce is key for a delicious casserole. Here’s how to get it right:
- Start by melting butter and sautéing onions and garlic for flavor.
- Sprinkle flour evenly over the onions while stirring constantly to form a roux. This step cooks the flour and prevents a raw taste.
- Slowly whisk in cold milk, adding it bit by bit. Whisking helps stop lumps from forming.
- Keep cooking and stirring until the sauce thickens and bubbles gently before adding sour cream or cream cheese. Adding these last keeps the sauce smooth and creamy.
Patience is key! Stir often and use medium heat to avoid burning or curdling the sauce.
Equipment You’ll Need
- Large pot – perfect for boiling the noodles evenly without sticking.
- Large skillet or sauté pan – great for making the creamy sauce all in one pan.
- Whisk – helps you mix the sauce ingredients smoothly without lumps.
- Baking dish or ovenproof skillet – for baking the casserole until bubbly and golden on top.
- Measuring cups and spoons – to get your ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap tuna for cooked shredded chicken for a different protein that’s still mild and comforting.
- Mix in sautéed mushrooms or chopped spinach to add extra veggies and a little earthiness.
- Use cheddar or mozzarella cheese in the sauce for a richer, cheesier flavor.
- Add a pinch of paprika or cayenne pepper to the sauce to give it a mild kick if you like a little spice.
How to Make Creamy Tuna Noodle Casserole
Ingredients You’ll Need:
Main Ingredients:
- 8 ounces egg noodles
- 2 tablespoons unsalted 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 sour cream or cream cheese
- 1 5-ounce can cream of mushroom soup (optional)
- 2 cans (5 ounces each) tuna in water or oil, drained and flaked
- 1 cup frozen peas
- 1 teaspoon dried thyme or parsley (plus extra for garnish)
- Salt and pepper, to taste
- 1/2 cup breadcrumbs or crushed Ritz crackers
- 1/4 cup grated Parmesan or cheddar cheese (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Plan for around 40 minutes total from start to finish, including cooking the noodles, making the sauce, assembling the casserole, and baking it until hot, bubbly, and golden on top.
Step-by-Step Instructions:
1. Prepare the Noodles and Oven:
Preheat your oven to 350°F (175°C). Grease a baking dish or use an ovenproof skillet. Cook the egg noodles in boiling water according to the package directions until they are just tender (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 sauté for about 4-5 minutes until softened and translucent. Then add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle flour over the mixture and stir constantly for 1-2 minutes to cook the flour and form a roux.
Slowly whisk in the milk, stirring frequently until the sauce thickens and starts to bubble gently (about 5-7 minutes). Stir in the sour cream or cream cheese until smooth. If using the cream of mushroom soup, add it now and mix well.
3. Combine Tuna, Peas, and Noodles:
Add the drained tuna, frozen peas, dried thyme or parsley, salt, and pepper to the sauce. Stir to mix everything together. Gently fold the cooked noodles into the sauce so everything is evenly coated.
4. Bake the Casserole:
Transfer the mixture into your prepared baking dish or ovenproof skillet. In a small bowl, mix the breadcrumbs with the grated cheese if using. Spread this evenly over the top of the casserole. Bake uncovered for 20-25 minutes, or until the topping turns golden brown and crispy, and the casserole is hot and bubbly.
5. Serve and Enjoy:
Remove the casserole from the oven and sprinkle fresh parsley on top for a pop of color and freshness. Let it sit for a few minutes to cool slightly, then serve warm. It’s delicious alongside a simple green salad or steamed veggies.
Can I Use Frozen Tuna for This Casserole?
It’s best to use canned tuna for this recipe because it’s already cooked and flaky. If you want to use frozen tuna, make sure it’s fully thawed and cooked before adding it to the casserole to avoid extra moisture.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it a few extra minutes until hot and bubbly.
What Can I Substitute for the Cream of Mushroom Soup?
If you prefer to skip the canned soup, just increase the sour cream or cream cheese slightly and add a bit more milk to keep the sauce creamy. You can also use homemade mushroom sauce or cream of chicken soup as alternatives.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep the casserole creamy and delicious.
