Creamy Tuna Noodle Casserole is a classic comfort food that combines tender noodles, flaky tuna, and a rich, creamy sauce all baked to golden perfection. It’s the kind of meal that feels like a warm hug on a plate, with a satisfying mix of textures from the soft noodles to the crunchy topping.
I love making this dish when I want something that’s both easy and filling. The creamy sauce is made from simple ingredients like cream, cheese, and a little bit of seasoning, which makes it super quick to throw together. Plus, it’s one of those recipes that everyone seems to enjoy, no matter their age or taste preferences.
My favorite way to serve tuna noodle casserole is right out of the oven with a crisp green salad on the side. It’s a great meal for those cozy evenings when you want something homey without a lot of fuss. I always find myself coming back to this recipe because it’s so comforting and reminds me of family dinners from my childhood.
Key Ingredients & Substitutions
Egg noodles: These soft, wide noodles soak up the creamy sauce nicely. If you can’t find egg noodles, try any short pasta like rotini or shells. Just avoid thin pasta that might get mushy.
Tuna: Canned tuna works best for convenience and flavor. Choose chunk light for a milder taste, or albacore for firmer flakes. You can even use cooked fresh tuna if you have it.
Peas: Frozen peas add a sweet pop and bright color. You can use fresh or substitute with green beans or chopped asparagus for a different veggie note.
Butter and flour (for roux): These create the thick base of the sauce. You can swap butter for olive oil for a dairy-free option, but the flavor will be slightly different. Use gluten-free flour if needed.
Cheese: Sharp cheddar adds a nice tang. You can swap half the cheddar for mozzarella for a milder, gooier texture or Parmesan for nuttiness.
Sour cream or cream cheese: This is optional but makes the sauce extra creamy and rich. Greek yogurt can work instead for a tangy twist with less fat.
Breadcrumb topping: Adds a crunchy finish. Panko breadcrumbs give a nice crisp texture, but crushed crackers or gluten-free breadcrumbs are great alternatives.
How Do You Make the Creamy Sauce Smooth and Thick Without Lumps?
Making a smooth, lump-free sauce is key. Start by melting butter over medium heat, then add your flour and stir constantly to cook it a bit — this is your roux. This step prevents the flour’s raw taste and helps thicken the sauce evenly.
- Gradually whisk in cold milk a little at a time instead of adding it all at once. This helps avoid lumps.
- Keep whisking as the sauce heats; you’ll notice it thickens around 5 minutes.
- If lumps do appear, remove from heat and whisk vigorously or strain the sauce.
- Add cheese off heat to prevent the sauce from separating or becoming grainy.
Equipment You’ll Need
- Large pot – perfect for boiling the egg noodles without crowding them.
- Large skillet or Dutch oven – great for making the creamy sauce and mixing everything together before baking.
- Whisk – essential to blend the flour and milk smoothly and prevent lumps in the sauce.
- Baking dish or the ovenproof skillet – for baking the casserole and getting a golden, crispy topping.
- Measuring cups and spoons – to keep ingredient amounts accurate for best results.
Flavor Variations & Add-Ins
- Swap tuna with cooked shredded chicken for a milder flavor and a change of protein.
- Add sliced mushrooms or sautéed spinach for extra veggies and a deeper taste.
- Use a mix of cheddar and Parmesan cheese for a richer, nuttier sauce.
- Stir in a pinch of smoked paprika or cayenne pepper if you like a little heat and smoky flavor.
How to Make Creamy Tuna Noodle Casserole
Ingredients You’ll Need:
For The Casserole:
- 8 ounces egg noodles
- 2 cups cooked tuna, flaked (canned tuna, drained and flaked, works well)
- 1 cup frozen peas
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced (optional)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup grated sharp cheddar cheese
- 1/2 cup sour cream or cream cheese (optional for extra creaminess)
- 1 teaspoon Dijon mustard or dry mustard powder (optional for flavor boost)
- Salt and black pepper to taste
- 1/2 teaspoon dried thyme or parsley (optional)
For The Topping:
- 1 cup breadcrumbs or crushed Ritz crackers for topping
- 2 tablespoons melted butter (for topping)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe generally takes about 10 minutes of prep time, 20 minutes to cook the noodles and prepare the sauce, and around 20-25 minutes to bake. Plan for approximately 1 hour total from start to finish.
Step-by-Step Instructions:
1. Preheat Oven and Cook Noodles:
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions until al dente. Drain the noodles and set them aside.
2. Prepare the Creamy Sauce:
In a large skillet or saucepan over medium heat, melt the butter. If using, add the chopped onions and minced garlic, and sauté until soft, about 3-4 minutes. Stir in the flour and cook it for 1-2 minutes to make a roux. Gradually whisk in the milk, whisking constantly to avoid lumps. Keep cooking and stirring until the sauce thickens, about 5 minutes.
3. Add Cheese and Seasonings:
Remove the sauce from heat and stir in the sharp cheddar cheese until melted and smooth. Mix in sour cream or cream cheese, Dijon mustard, thyme or parsley, and season with salt and black pepper. Stir well to combine.
4. Combine Ingredients:
In a large mixing bowl or directly in an ovenproof skillet or Dutch oven, combine the cooked noodles, flaked tuna, frozen peas, and creamy cheese sauce. Gently stir everything until evenly mixed.
5. Prepare the Topping:
In a small bowl, mix the breadcrumbs or crushed crackers with the melted butter until they are fully coated.
6. Assemble and Bake:
Spread the casserole mixture evenly into your skillet or baking dish. Sprinkle the buttery breadcrumb topping evenly over the surface.
Bake uncovered in the preheated oven for 20-25 minutes, until the casserole is bubbly and the topping is golden brown.
7. Serve:
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh chopped parsley before serving.
Enjoy this creamy, comforting tuna noodle casserole with its cheesy sauce, tender noodles, peas, and crispy topping—perfect for any cozy meal!
Can I Use Frozen Tuna for This Recipe?
It’s best to use canned tuna for this casserole since it’s already cooked and flaky. If you want to use frozen tuna, make sure it’s completely thawed and cooked before adding it to the casserole.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole up to the baking step, then cover and refrigerate it for up to 24 hours. When ready, bake a few extra minutes until hot and bubbly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Use Instead of Egg Noodles?
Any short pasta like rotini, shells, or penne works well as a substitute. Just cook to al dente so it holds up after baking.