Overview

This Creamy Tuna Noodle Casserole is the kind of everyday comfort food that comes together quickly from pantry staples. It balances flaky tuna, tender pasta, bright peas, and a buttery breadcrumb topping for a cozy bake that feeds 4–6.

Time & Yield

• Prep: 15 minutes
• Cook: 25–30 minutes (stovetop + oven)
• Total: 40–45 minutes
• Serves: 4–6

Ingredients

For the casserole

• 12 oz (340 g) egg noodles or fusilli
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely chopped (about 1 cup)
• 8 oz (225 g) mushrooms, sliced (optional)
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk (or milk + 1/2 cup cream for richer sauce)
• 1/2 cup low-sodium chicken or vegetable broth
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon kosher salt, plus more to taste
• 1 cup frozen peas, thawed
• 2 (5–6 oz / 140–170 g) cans tuna in water or oil, drained and flaked
• 1 cup sharp cheddar, grated (reserve 1/4 cup for topping)

For the topping

• 3/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh parsley (optional)
• Pinch of flaky sea salt

Quick swap (optional)

• If short on time, substitute 2 cups canned condensed cream of mushroom soup + 1/2 cup milk for the homemade sauce.

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan (10–12 inches)
• 9×13-inch baking dish or similar
• Mixing bowl

Instructions

1. Preheat and prep

Preheat the oven to 375°F (190°C). Butter the baking dish and set aside.

2. Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta 1–2 minutes less than package directions so it remains slightly firm; it will finish cooking in the oven. Drain and set aside, reserving 1/2 cup of the pasta cooking water.

3. Make the creamy sauce

• In a large skillet over medium heat, melt 2 tablespoons butter. Add the chopped onion and cook 4–5 minutes until soft and translucent.
• If using mushrooms, add them now and cook another 4–5 minutes until they release moisture and start to brown. Add the garlic and cook 30 seconds.
• Sprinkle the flour over the vegetables and stir to coat. Cook 1–2 minutes to remove raw flour taste.
• Slowly whisk in the milk and broth, scraping up any browned bits. Bring to a gentle simmer until the sauce thickens, about 3–5 minutes.
• Stir in the Dijon, salt, and black pepper. Taste and adjust seasoning.

4. Combine casserole components

Turn off the heat. Stir the thawed peas, flaked tuna, grated cheddar (reserve 1/4 cup), and cooked pasta into the sauce. If the mixture seems too thick, add 1–2 tablespoons of the reserved pasta water to loosen it — the casserole should be creamy but not soupy.

5. Assemble and top

Transfer the mixture to the prepared baking dish and spread evenly. In a small bowl, toss the panko with the melted butter, parsley, and flaky sea salt. Sprinkle the remaining cheddar over the casserole, then evenly top with the panko mixture.

6. Bake

Bake uncovered for 12–18 minutes, until the topping is golden and the casserole is bubbling around the edges. For an extra-crispy top, broil 1–2 minutes, watching closely so it doesn’t burn.

7. Rest and serve

Let the casserole rest 5 minutes before serving to set. Serve warm.

Tips for Success

• Drain tuna well and flake gently so you get pockets of tuna throughout, not big chunks.
• Undercook the pasta slightly so it doesn’t go mushy after baking.
• If you prefer a lighter dish, use half-and-half or whole milk and omit the cream.
• To save time, use pre-sliced mushrooms or omit them and increase the peas to 1 1/2 cups.

Variations

Cheesy mushroom-forward

Use Gruyère or fontina in place of cheddar and add an extra handful of sautéed mushrooms.

Gluten-free

Use gluten-free pasta and substitute 3 tablespoons cornstarch mixed with 3 tablespoons cold milk for the flour to thicken the sauce. Use gluten-free breadcrumbs or crushed gluten-free crackers for the topping.

Tuna & corn

Stir in 1 cup drained canned corn with the peas for a sweeter flavor profile.

Make-ahead, Storage & Reheating

• To make ahead: assemble (don’t top with breadcrumbs), cover, and refrigerate up to 24 hours. Add topping just before baking and increase bake time by 5–8 minutes.
• Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave or warm in a 350°F (175°C) oven covered for 15–20 minutes.
• To freeze: bake first, cool, then freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat in a 350°F (175°C) oven until heated through.

Final Notes

This casserole is reliable, adaptable, and perfect for turning pantry cans and a few fresh staples into a comforting weeknight dinner. Swap cheeses, add vegetables you have on hand, and adjust seasonings to make it your family’s favorite.