Creamy Tuna Noodle Casserole is a cozy, classic dish that brings together tender egg noodles, flaked tuna, and a rich, creamy sauce. It usually has a crunchy topping, like crispy breadcrumbs or fried onions, which adds a nice texture contrast to the soft pasta and tuna. It’s one of those meals that feels like a warm hug on a plate.
I’ve always loved making this casserole because it’s super simple to throw together, especially on busy weeknights. I like to add a bit of frozen peas or mushrooms for extra color and flavor. It’s a recipe that’s easy to customize, and it’s a family favorite that everyone seems to enjoy no matter how you tweak it.
When I serve creamy tuna noodle casserole, I usually pair it with a fresh green salad or some steamed vegetables to balance out the richness. It’s perfect for a casual dinner and always makes great leftovers for lunch the next day. This dish reminds me of comfort food at its best — easy, filling, and made with love.
Key Ingredients & Substitutions
Egg Noodles: These give the casserole that classic soft and tender texture. If you don’t have egg noodles, try pasta shapes like shells, rotini, or even macaroni. Just cook until al dente.
Tuna: Canned tuna packed in water works best here for a light flavor. You can swap in canned salmon or cooked chicken for variety. Just make sure it’s cooked and flaked.
Milk & Chicken Broth: These form the creamy sauce base. Whole milk is ideal for richness, but 2% works fine too. For a vegetarian version, use vegetable broth instead of chicken broth.
Cheese: Parmesan adds a nice salty tang. The sharp cheddar is optional but adds extra flavor and melty texture. You can skip cheddar or replace it with mozzarella or Monterey Jack.
Breadcrumbs: Panko breadcrumbs give a great crunchy topping. If you don’t have panko, regular breadcrumbs work too. You could also use crushed crackers or potato chips for a fun twist.
How Can I Make the Creamy Sauce Perfect Every Time?
The sauce is key to this casserole’s creamy texture. Here’s how to get it smooth and flavorful:
- First, cook the onion and garlic in butter to soften and deepen flavor.
- Then sprinkle in the flour to create a roux — this thickens the sauce. Stir constantly for about a minute so the flour cooks but doesn’t brown.
- Slowly add milk and broth while whisking to avoid lumps. Keep stirring until the sauce thickens and is smooth.
- Taste and season with salt, pepper, and herbs like thyme or dill. They balance the richness nicely.
Taking your time with these steps makes the sauce creamy without being gluey. This base coats the noodles and tuna perfectly for a comforting, delicious casserole.
Equipment You’ll Need
- Large pot – perfect for boiling the egg noodles evenly without crowding.
- Oven-safe skillet or Dutch oven – lets you cook the sauce and bake the casserole in one dish, making cleanup easier.
- Whisk – helps you make a smooth, lump-free creamy sauce.
- Wooden spoon or heatproof spatula – great for stirring the sauce and folding in the ingredients gently.
- Measuring cups and spoons – to get your flour, liquids, and seasonings just right every time.
Flavor Variations & Add-Ins
- Add cooked shredded chicken instead of tuna for a different protein that’s still mild and tender.
- Mix in sautéed mushrooms or bell peppers to boost veggies and add earthy or sweet notes.
- Try swapping frozen peas for green beans or broccoli florets to change the texture and color.
- Sprinkle breadcrumbs mixed with a little melted butter and paprika for a smoky, crunchy topping.
Creamy Tuna Noodle Casserole
Ingredients You’ll Need:
Main Ingredients:
- 12 ounces egg noodles
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup sliced mushrooms (optional)
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1/2 cup chicken broth
- 1 cup frozen peas
- 2 cans (5 oz each) tuna packed in water, drained and flaked
- 1 cup shredded sharp cheddar cheese (optional)
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon dried thyme or dill (optional)
- 1/2 cup breadcrumbs (preferably panko)
- 2 tablespoons chopped fresh parsley, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 20-25 minutes to bake, and a few minutes to cook the noodles. Overall, plan for roughly 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Noodles:
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles and set them aside.
2. Make the Sauce Base:
In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and mushrooms (if using) and cook for another 2-3 minutes until mushrooms soften.
3. Prepare the Cream Sauce:
Stir in the flour to make a roux, cooking for about 1 minute while stirring. Gradually whisk in the milk and chicken broth, stirring constantly until the sauce thickens and becomes smooth (about 4-5 minutes). Season with salt, black pepper, and thyme or dill if you like.
4. Combine Ingredients:
Stir in the frozen peas, shredded cheddar cheese (if using), Parmesan cheese, and flaked tuna. Mix everything well. Add the cooked egg noodles to the sauce and gently toss to coat evenly.
5. Bake the Casserole:
Sprinkle the breadcrumbs evenly over the top of the casserole. Place the skillet or Dutch oven in the preheated oven and bake uncovered for 20-25 minutes, or until the topping turns golden brown and the casserole is bubbling.
6. Serve:
Remove from the oven and sprinkle with freshly chopped parsley. Serve warm with a simple green salad or steamed vegetables for a well-rounded meal.
Can I Use Frozen Tuna for This Casserole?
It’s best to use canned tuna for this recipe as it’s already cooked and flakes easily. If you have frozen tuna, make sure to fully thaw it in the fridge overnight and cook it thoroughly before adding to the casserole.
Can I Make Tuna Noodle Casserole Ahead of Time?
Yes! You can prepare the casserole through step 9, cover it, and refrigerate for up to 24 hours. When ready, add the breadcrumbs topping and bake as directed. This makes for a great make-ahead dinner.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through. Adding a splash of milk before reheating helps keep the sauce creamy.
What Can I Use Instead of Egg Noodles?
If you don’t have egg noodles, pasta shapes like shells, rotini, or macaroni are great substitutes. Just cook them until al dente before mixing into the casserole.