Creamy Tuna Casserole Noodles

The first time I made tuna casserole was during a particularly rainy week when the fridge was bare except for pantry staples. My grandmother used to make something similar, though she never measured anything and always swore by crushed potato chips on top instead of breadcrumbs. I've since learned that the humble casserole deserves more credit than it gets, especially when the sauce is made from scratch rather than relying on canned soup.

I once made this for a friend who swore she hated tuna casserole from childhood memories of mushy noodles and canned sauce. Watching her hesitantly take that first bite, then go back for seconds, was incredibly satisfying. Sometimes the dishes we think we've outgrown just need to be remade with better ingredients and care.

Ingredients

• 250 g egg noodles or fusilli: Egg noodles hold up beautifully in casseroles but fusilli works wonderfully too
• 1 cup frozen peas: These add pops of sweetness and color that balance the rich sauce
• 1 small onion, finely chopped: Fresh onion builds a flavor base you cannot get from onion powder
• 2 cloves garlic, minced: Even this small amount makes a noticeable difference
• 2 cans tuna in water, drained: Water-packed tuna lets you control the seasoning
• 2 tablespoons unsalted butter: This creates the roux that thickens the sauce
• 2 tablespoons all-purpose flour: The key to a velvety sauce without any lumps
• 1 1/2 cups milk: Whole milk gives the best results but any variety works
• 1/2 cup sour cream: This adds tanginess that cuts through the richness
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Adjust these based on your taste
• 1/2 teaspoon dried thyme: Optional but lovely addition for subtle herbal notes
• 1/2 cup shredded cheddar cheese: Sharp cheddar gives the most flavor impact
• 1 cup panko breadcrumbs: These create the most satisfying crispy topping
• 2 tablespoons unsalted butter, melted: Tossing panko with melted butter ensures even browning
• 2 tablespoons grated Parmesan cheese: This adds a savory depth to the crust

Instructions

Get your oven ready:

Preheat to 190°C and grease a 2-liter baking dish with butter or cooking spray

Cook the pasta:

Boil noodles until al dente, drain, and set aside

Build the flavor base:

Melt butter in a large skillet then sauté onion and garlic for 3 minutes until soft and fragrant

Make the roux:

Sprinkle flour over the onions and stir constantly for 1 minute to cook out the raw flour taste

Create the sauce:

Whisk in milk gradually and simmer for 3-4 minutes until it coats the back of a spoon

Add the creamy elements:

Remove from heat then stir in sour cream, salt, pepper, thyme if using, and cheddar until smooth

Combine everything:

Gently fold in tuna, peas, and pasta until evenly distributed throughout the sauce

Assemble the casserole:

Spoon the mixture into your prepared baking dish and spread it evenly

Make the topping:

Mix panko with melted butter and Parmesan until well combined

Add the crust:

Sprinkle the breadcrumb mixture evenly over the entire surface

Bake until golden:

Bake for 20-25 minutes until bubbling around edges and deeply golden on top

Let it rest:

Cool for 5 minutes before serving so the sauce sets slightly

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This recipe has become my go-to when friends need a meal delivered after having a baby or during a difficult week. Something about warm pasta and a golden crust feels like a hug in food form, and it travels remarkably well.

Making It Your Own

Sautéed mushrooms add wonderful umami and texture if you want to boost the vegetable content. Swiss cheese creates a sophisticated flavor profile while extra sharp cheddar keeps it classic and kid-friendly. A handful of frozen corn or diced bell peppers works beautifully too.

Make-Ahead Magic

Assemble everything up to the topping step, cover tightly, and refrigerate for up to 24 hours. Add the breadcrumb mixture just before baking, and you may need an extra 5-10 minutes in the oven since it will be cold.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness beautifully. Steamed broccoli or roasted green beans make excellent simple sides. Keep the bread light since the topping already provides that satisfying crunch.

• A chilled white wine like Sauvignon Blanc pairs perfectly
• Pass extra hot sauce at the table for those who like heat
• The leftovers make an exceptional office lunch

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There is something deeply satisfying about transforming simple ingredients into a dish that feels like home, regardless of where you grew up.

Recipe Questions & Answers

→ Can I freeze tuna casserole before baking?

Yes, assemble the casserole completely including the breadcrumb topping, then wrap tightly with plastic and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 5-10 minutes to baking time if needed.

→ What type of pasta works best?

Egg noodles are traditional and hold sauce beautifully due to their curved shape. Fusilli, penne, or macaroni also work well. Choose pasta with plenty of surface area and nooks to capture the creamy sauce.

→ Can I use fresh tuna instead of canned?

While canned tuna provides the classic flavor and convenience, you can use cooked fresh tuna. Grill or poach about 300g fresh tuna, then flake into chunks. Note that fresh tuna has a milder flavor than canned.

→ How do I know when the casserole is done?

The casserole is ready when the sauce is bubbling around the edges and the breadcrumb topping is evenly golden brown, typically 20-25 minutes at 190°C (375°F). Let it rest 5 minutes before serving to allow the sauce to set slightly.

→ Can I make this dairy-free?

Substitute dairy-free butter, use coconut milk or almond milk in place of cow's milk, and replace sour cream with a dairy-free alternative or additional coconut milk. Use nutritional yeast or dairy-free cheese shreds for the cheesy element.

→ What vegetables can I add?

Sautéed mushrooms, diced bell peppers, corn, or finely chopped broccoli work well. Add cooked vegetables during step 7 when folding in the tuna and peas. For extra crunch, consider adding diced water chestnuts or celery.