Tuna noodle casserole holds a special place at many dinner tables, known for its familiar flavors and adaptable nature. This recipe brings together egg noodles, creamy sauce, flaky tuna, and bright peas beneath a golden, crispy topping. It’s a complete dish that balances comfort with practicality, making it a favorite for busy households and nostalgic cooks alike.
Why Tuna Noodle Casserole Works
Tuna noodle casserole stands out because of its simplicity. The dish leans on pantry staples—tuna, noodles, and peas—while offering room for creativity. The creamy sauce ties everything together, keeping the noodles tender and the tuna moist. A crunchy topping creates contrast, ensuring every bite feels satisfying. Additions like sharp cheddar and fresh herbs layer in deeper flavors, making the casserole anything but bland.
Quick Overview
| Category | Details |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Serves | 6 |
| Skill Level | Easy |
Key Ingredients
You’ll only need a few key ingredients to craft this timeless casserole. Each plays a vital role—both in taste and texture.
Main Ingredients
- Egg noodles: Wide, curly egg noodles hold up well and don’t lose their shape during baking.
- Tuna: Solid white albacore in water yields larger, firmer flakes. Drain thoroughly before using.
- Peas: Frozen peas add sweetness and color. No need to thaw.
- Butter: For sautéing and the creamy base.
- Shallots and garlic: Bring gentle aroma and depth to the sauce.
- All-purpose flour: Thickens the sauce, so every bite clings to the noodles.
- Half-and-half: Gives the sauce a silkier texture than milk.
- Dijon mustard: Lends balance and gentle tang.
- Sharp cheddar cheese: Melts smoothly and infuses the casserole with bold flavor.
- Kosher salt and black pepper: Season each layer for full flavor.
- Fresh chives: Optional, but provide color and brightness.
For the Topping
- Panko breadcrumbs: Deliver crunch without weighing the dish down.
- Parmesan cheese: Adds nuttiness and helps brown the top.
- Lemon zest: Cuts through the richness.
- Olive oil: Ensures even browning.
Step-By-Step: How to Make Tuna Noodle Casserole
This process is simple, even for first-timers. Follow these clear steps to guarantee a flavorful, bubbling casserole every time.
1. Prepare
Heat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or an equivalent casserole pan with oil or butter.
2. Cook the Noodles
Boil water in a large pot and add a generous pinch of salt. Drop in the egg noodles and boil until just shy of al dente—usually about 1 or 2 minutes less than package directions. They’ll finish cooking in the oven. Drain and set aside.
3. Build the Sauce
Melt the butter in a large, high-sided skillet over medium heat. Toss in the chopped shallots and minced garlic. Cook for 2–3 minutes, stirring, until fragrant and softened. Sprinkle the flour over the mixture. Stir and cook for one minute, allowing the flour to lose its raw flavor.
Gradually whisk in the half-and-half and Dijon mustard, breaking up any lumps. Keep stirring as the sauce begins to thicken, about 4–5 minutes. Take the skillet off the heat. Add the shredded cheddar cheese and stir until melted and smooth.
4. Combine Everything
With the cheese melted, fold in the drained tuna, peas, cooked noodles, a generous pinch of kosher salt, and black pepper. Use a spatula to ensure all components are evenly coated and distributed.
5. Fill the Baking Dish
Spoon the noodle mixture into the prepared casserole dish. Spread it into an even layer with a spatula or the back of a spoon.
6. Make the Topping
In a small bowl, stir together Panko breadcrumbs, grated Parmesan, lemon zest, and a drizzle of olive oil. Sprinkle the mixture over the top of the casserole, covering the surface in an even layer.
7. Bake
Slide the casserole into the oven. Bake for 25–30 minutes, or until the sauce bubbles at the edges and the topping turns golden and crisp. Let the dish cool for five minutes before serving.
Tips for the Perfect Casserole
- Cheese matters: Shred the cheddar fresh for the creamiest sauce. Pre-grated cheese may not melt smoothly.
- Noodle alternatives: Try rotini, shells, or macaroni for a twist.
- Extra vegetables: Chopped mushrooms, carrots, or wilted spinach can be mixed in with the peas.
- Dairy swaps: Use coconut milk or unsweetened cashew cream for a dairy-free base.
- Prep ahead: Assemble and refrigerate up to 24 hours before baking. Add the breadcrumb topping just before baking to keep it crisp.
- Serving suggestions: Round out the meal with a simple green salad or roasted asparagus.
Variations
Tuna noodle casserole welcomes variations. Try these different spins:
- Spicy: Add a pinch of red pepper flakes to the sauce.
- Herbed: Toss in fresh dill, tarragon, or parsley.
- Umami boost: Stir in a tablespoon of Worcestershire sauce or a small spoon of soy sauce.
- Crunchy topping: Mix crushed potato chips or fried onions with the Panko for extra crunch.
Storage and Reheating
Casserole shines as a make-ahead or leftover meal.
- Refrigerate: Store cooled leftovers in an airtight container for up to four days.
- Freeze: Assemble the casserole (minus the breadcrumb topping) and freeze for up to three months. When ready to eat, thaw in the refrigerator overnight, add topping, and bake as directed.
- Reheat: Warm individual portions in the microwave covered for 2–3 minutes, or reheat larger portions in a 350°F oven, covered with foil, until heated through.
Frequently Asked Questions
Can I use canned salmon or chicken?
Absolutely. Both make flavorful substitutes and add variety.
What’s the best pasta shape for casserole?
Wide egg noodles are classic because they’re broad enough to capture plenty of sauce, but any medium-short pasta works.
Can I double the recipe?
Yes, just use a larger baking pan and keep an eye on the bake time.
The Heart of Comfort
Tuna noodle casserole endures because it’s affordable, filling, and flexible. The core of this dish is homey and soothing, transforming basic staples into a meal brimming with texture and flavor. One pan. A few bowls. Nearly no mess. You welcome family or friends to the table for seconds, and leftovers taste even better the next day. If you’re leaning on tradition or seeking something new within a familiar framework, this casserole delivers.
Tuna Noodle Casserole
This tuna noodle casserole is a classic dish. It is full of nostalgia. The combo of flaky tuna, noodles, peas, and a cheesy sauce never goes out of style.
Ingredients
- 3 (5 ounce) cans solid white albacore tuna in water, drained
- 3 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 large shallots, diced
- 1/3 cup freshly grated Parmesan cheese
- 2 teaspoons Dijon mustard
- 12 ounces wide egg noodles
- 1/3 cup Panko breadcrumbs
- 3 1/2 cups half and half
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh chives
- 1 cup frozen peas
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces shredded sharp white cheddar cheese
Instructions
- Preheat the oven to 400°F. Grease a 9x13-inch baking dish.
- Cook the egg noodles in a large pot of boiling salted water until just al dente. Drain well.
- In a large Dutch oven or sauté pan, melt the butter over medium heat. Add the garlic and shallots. Cook until fragrant, about 2 minutes.
- Whisk in the flour. Cook for 1 minute. Gradually whisk in the half and half. Add the Dijon mustard. Bring to a simmer. Cook until slightly thickened, 4-5 minutes.
- Remove from heat. Stir in the cheddar cheese until melted. Fold in the cooked noodles. Add the tuna and peas. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish. Spread the mixture into an even layer.
- In a small bowl, mix together the Panko, Parmesan, lemon zest, and olive oil. Sprinkle the mixture evenly over the casserole.
- Bake until bubbly. The top should be golden brown. This takes 25-30 minutes. Let cool for 5 minutes.
- Garnish with chives. Serve hot. Enjoy.
