Creamy Tuna Noodle Casserole is a classic comfort food that brings together tender noodles, flaky tuna, and a rich, creamy sauce all baked to bubbly perfection. The crispy topping adds a nice crunch that contrasts so well with the smooth, cheesy filling. It’s a dish that feels like a warm hug on a plate.
I’ve always loved making this casserole because it’s simple to prepare and uses ingredients you probably have on hand. The creamy sauce with chunks of tuna mixed with soft noodles just feels so satisfying. When I make it, I like to toss in a little bit of frozen peas or mushrooms to add a bit of color and texture. It’s a great way to sneak in some veggies without changing the comforting vibe of the dish.
My favorite way to serve this casserole is straight out of the oven with a side of fresh green salad or steamed veggies. It’s perfect for a cozy weeknight dinner or an easy meal to share with family and friends. I find that it tastes even better the next day, which makes it a winner for leftovers too! This recipe always brings back memories of home-cooked meals and simple, hearty eating that makes everyone smile.
Key Ingredients & Substitutions
Egg Noodles: These give the casserole its classic, soft texture. You can swap them for other pasta shapes like fusilli or penne if you prefer. Just cook until al dente to avoid mushy pasta later.
Tuna: Canned tuna in water works well and keeps the dish light. For a richer flavor, use tuna in oil. If you want to avoid seafood, cooked chicken or shredded turkey makes a good substitute.
Cheese & Creamy Elements: Cheddar adds sharpness and melts nicely. You can mix in mozzarella or Monterey Jack for a milder flavor. Sour cream adds tang and creaminess, but cream cheese works just as well to make the sauce rich and smooth.
Breadcrumb Topping: Panko breadcrumbs create a great crunchy topping. If you don’t have panko, regular breadcrumbs or crushed crackers will do. Toss them with melted butter or olive oil for better browning and flavor.
How Do I Make a Smooth, Creamy Sauce Without Lumps?
Making the sauce smooth is key to a creamy tuna noodle casserole. Here’s how I do it:
- Start by melting the butter and sautéing onions to develop flavor.
- Whisk in the flour and cook for a minute to get rid of the raw taste. This also helps thicken the sauce.
- Add cold milk slowly while whisking constantly. This prevents lumps from forming.
- Cook on medium heat, keep stirring until it thickens. Be patient—it takes a few minutes.
- Remove from heat before adding cheese and sour cream to keep the sauce silky.
Using this method, you get a rich, smooth sauce that coats the noodles perfectly and keeps the casserole from drying out. I always recommend tasting and seasoning at the end for balanced flavors.
Equipment You’ll Need
- Large pot – perfect for boiling the egg noodles; a lid helps speed up boiling.
- Large skillet or sauté pan – great for cooking onions, garlic, and making the creamy sauce all in one place.
- Whisk – keeps the sauce smooth and lump-free when adding milk and broth.
- Oven-safe casserole dish or Dutch oven – for baking the casserole until bubbly and golden on top.
- Mixing spoon or spatula – helps gently fold tuna and peas without breaking them up too much.
Flavor Variations & Add-Ins
- Add sautéed mushrooms for extra texture and an earthy flavor that complements the creamy sauce.
- Swap tuna for cooked shredded chicken if you want a different protein with a similar mild flavor.
- Stir in a teaspoon of Dijon mustard for a subtle tangy kick that brightens the dish.
- Mix in some cooked broccoli or spinach for added nutrition and a pop of green color.
How to Make Creamy Tuna Noodle Casserole
Ingredients You’ll Need:
Main Ingredients:
- 8 oz egg noodles
- 2 cans (5 oz each) tuna in water, drained and flaked
- 1 cup frozen peas, thawed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- ½ cup chicken or vegetable broth
- 1 cup shredded cheddar cheese or a cheese blend
- ½ cup sour cream or cream cheese
- 1 cup breadcrumbs (panko preferred)
- 2 tbsp chopped fresh parsley
- Salt and black pepper, to taste
- 1 tbsp olive oil or melted butter (for breadcrumbs)
- Optional: ½ cup mushrooms, sliced
How Much Time Will You Need?
This creamy tuna noodle casserole takes about 15 minutes to prepare and 20-25 minutes to bake, totaling roughly 40 minutes. It’s a quick and easy dish perfect for busy weeknights.
Step-by-Step Instructions:
1. Prepare Your Oven and Cook the Noodles:
Preheat your oven to 350°F (175°C) and lightly butter or grease a large oven-safe casserole dish or Dutch oven. Cook the egg noodles following package directions until they’re just tender (al dente), then drain and set aside.
2. Make the Creamy Sauce:
In the same pot or a large skillet, melt the butter over medium heat. Add the chopped onion and mushrooms if using, cooking until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Next, sprinkle in the flour and stir constantly for 1-2 minutes to form a roux, which will thicken your sauce.
Slowly whisk in the milk and broth, continuing to stir until the mixture thickens and becomes creamy, around 5-7 minutes.
Remove the pan from heat and mix in the shredded cheese and sour cream or cream cheese until the sauce is smooth. Season with salt and pepper to taste.
3. Combine and Bake:
Gently fold in the drained tuna, cooked noodles, peas, and half of your chopped parsley. Mix everything well to distribute evenly.
Pour this mixture into your prepared casserole dish.
In a separate small bowl, toss the breadcrumbs with olive oil or melted butter, then sprinkle this over the top of the casserole for a nice crunchy finish.
Bake uncovered for 20-25 minutes until the topping is golden and the casserole is bubbly.
4. Serve and Enjoy:
Once baked, garnish the casserole with the remaining chopped parsley for a fresh touch. Serve warm, maybe with a crisp green salad or steamed veggies on the side for a complete meal.
Can I Use Frozen Tuna Instead of Canned?
You can, but make sure to thaw it fully before using. Pat it dry to remove excess moisture so the casserole doesn’t become watery.
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 a few extra minutes to ensure it’s heated through.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce feels too thick.
What Can I Use Instead of Egg Noodles?
Any pasta shape like penne, rotini, or fusilli works well. Just adjust cooking times to keep the pasta al dente before mixing into the sauce.