Creamy Tuna Noodle Casserole is the perfect comfort food that brings together tender noodles, flaky tuna, and a rich, creamy sauce all baked until bubbly and golden on top. It’s a classic dish that’s both simple and satisfying, combining familiar flavors that everyone knows and loves. The creamy sauce coats the noodles just right, making every bite smooth and delicious.
I’ve always loved this casserole because it feels like a warm hug on a plate. One of my favorite parts is adding a crunchy topping, like crispy breadcrumbs or crushed potato chips, which adds a nice texture contrast to the creamy noodles. It’s also a great way to use pantry staples, so whenever I’m in need of a quick, easy meal, this casserole never lets me down.
This dish is best served straight from the oven with a side of green peas or a light salad to balance out the creaminess. I often find that it tastes even better the next day, making it a fantastic option for leftovers or potluck dinners. Family and friends always appreciate this comforting meal, and I’m pretty sure it will become one of your favorites too!
Key Ingredients & Substitutions
Egg noodles: They cook quickly and soak up the creamy sauce nicely. If you can’t find egg noodles, try wide pasta like penne or rotini—they hold sauce well too.
Tuna: Canned tuna packed in water is light and flaky. For a richer flavor, try tuna in olive oil, or use cooked, flaked salmon or shredded chicken instead.
Frozen peas: They add a pop of sweetness and color. Feel free to swap with green beans, corn, or even chopped spinach for a veggie boost.
Butter and flour: These make a roux that thickens the sauce. For a gluten-free version, use cornstarch or gluten-free flour instead.
Sour cream or Greek yogurt: Adds tang and creaminess. Greek yogurt gives a healthier twist, but sour cream offers a richer taste.
Breadcrumbs topping: Give a nice crunch after baking. Use panko for extra crispiness, or crushed crackers or chips for a fun twist.
How Do I Make a Smooth, Creamy Sauce Without Lumps?
Making the sauce correctly is key for a creamy casserole. Follow these simple tips:
- After melting butter, add flour and whisk constantly to form a roux. Cook for 1-2 mins to remove any raw flour taste.
- Slowly add milk in small amounts while whisking to avoid clumps.
- Keep whisking and bring mixture to a gentle boil until it thickens.
- If lumps appear, whisk vigorously or use a hand blender to smooth them out.
- Remove from heat before adding sour cream or yogurt to keep it from curdling.
With these steps, your sauce will coat the noodles smoothly and hold everything together beautifully!
Equipment You’ll Need
- Large pot – perfect for boiling the egg noodles evenly without sticking.
- Large skillet or saucepan – great for making the creamy sauce and cooking onions.
- Whisk – helps you make a smooth roux and mix the sauce without lumps.
- 9×13-inch baking dish or oven-safe pot – roomy enough to bake the casserole evenly and keep it warm.
- Measuring cups and spoons – to get your ingredients just right for the perfect sauce.
Flavor Variations & Add-Ins
- Swap tuna for cooked shredded chicken or canned salmon for a different protein twist.
- Add sautéed mushrooms or diced bell peppers to boost veggies and add texture.
- Mix in shredded mozzarella or Gruyère cheese for a creamier, meltier finish.
- Stir in a teaspoon of smoked paprika or a pinch of cayenne for a subtle smoky or spicy kick.
How to Make Creamy Tuna Noodle Casserole
Ingredients You’ll Need:
Pasta and Protein:
- 8 ounces egg noodles
- 2 (5-ounce) cans tuna packed in water, drained and flaked
Vegetables & Flavor:
- 1 cup frozen peas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley for garnish
Sauce Ingredients:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 cup shredded cheddar cheese (optional)
Topping:
- 1/2 cup breadcrumbs (panko or regular)
- 2 tablespoons olive oil or melted butter (for breadcrumbs)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, so plan for around 40 minutes total. It’s a quick and easy dish perfect for weeknight dinners.
Step-by-Step Instructions:
1. Prepare Pasta and Preheat Oven:
Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish or use a large oven-safe pot. Cook the egg noodles in boiling water according to the package directions until just tender (al dente). Drain and set aside.
2. Cook Onion, Garlic and Make Sauce Base:
In a large skillet or saucepan, melt butter over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds, until fragrant. Sprinkle the flour over the onion and garlic and whisk constantly for 1-2 minutes to form a roux and cook out the raw flour taste.
3. Make Creamy Sauce:
Slowly whisk in the milk, avoiding lumps by adding it gradually. Bring the mixture to a gentle boil while stirring constantly, and cook until the sauce thickens, about 3-5 minutes. Remove from heat and stir in sour cream, Dijon mustard, thyme, salt, and pepper. Adjust seasoning to taste.
4. Combine Main Ingredients:
Gently fold in the cooked noodles, tuna, frozen peas, and shredded cheddar cheese (if using) until everything is well combined.
5. Prepare to Bake:
Transfer the noodle mixture into your prepared baking dish or leave in the oven-safe pot. Mix breadcrumbs with olive oil or melted butter and sprinkle this evenly over the top for a crunchy topping.
6. Bake and Serve:
Bake uncovered for 20-25 minutes until bubbling and topping is golden brown. Remove from oven and sprinkle fresh parsley on top for a bright finish. Let the casserole cool a few minutes before serving. Enjoy your creamy tuna noodle casserole!
Can I Use Frozen Tuna for This Casserole?
It’s best to use canned tuna for this recipe since it’s already cooked and flaky. If you only have frozen tuna, thaw it completely in the fridge and cook it before adding it to the casserole.
Can I Make This Recipe 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 straight from the fridge, adding a few extra minutes to the baking time.
How Do I Store Leftovers?
Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of milk if the sauce seems thickened.
Can I Substitute the Milk in the Sauce?
Yes! You can use any milk you prefer, including plant-based milks like almond or oat. Just keep in mind that some non-dairy milks may alter the flavor slightly.