Creamy Tuna Casserole with Noodles

The first time my grandmother made this tuna casserole, I was skeptical about the combination. But one bite of that creamy, golden-topped comfort food changed my mind completely. The way the breadcrumbs crunch against the tender noodles creates such perfect texture. Now it is the meal I crave when rain taps against the kitchen window and I need something warming.

Last winter, my neighbor Sarah dropped by unexpectedly just as this came out of the oven. She stayed for dinner and we ended up talking until midnight, our bowls empty and crumbs scattered on the table. Some meals just invite lingering.

Ingredients

• Egg noodles or fusilli: Their ridges and curves catch the creamy sauce beautifully
• Frozen peas: Sweet bursts that balance the rich tuna
• Onion and garlic: The aromatic foundation that makes the house smell like home
• Tuna in water: Drained well, this adds protein without overwhelming the dish
• Butter: The base for both the roux and the golden topping
• Flour: Essential for thickening the sauce to velvety perfection
• Milk: Whole milk creates the richest sauce, though any percentage works
• Sour cream: Adds a subtle tang that cuts through the richness
• Cheddar cheese: Sharp cheddar brings depth without being overpowering
• Panko breadcrumbs: These Japanese crumbs stay incredibly crunchy
• Parmesan cheese: Salty and nutty, it transforms the topping

Instructions

Preheat your oven:

Set it to 190°C (375°F) and grease your baking dish so nothing sticks

Cook the pasta:

Boil those noodles in salted water until they still have a little bite, then drain them well

Sauté the aromatics:

Melt butter in your skillet and cook the onion and garlic until they are soft and fragrant

Build the roux:

Sprinkle in the flour and stir constantly for one minute to cook away the raw taste

Create the sauce:

Whisk in the milk gradually and let it simmer until it thickens beautifully

Add the creamy elements:

Remove from heat and stir in sour cream, seasonings, and cheddar until smooth

Combine everything:

Gently fold in the tuna, peas, and cooked pasta until every noodle is coated

Transfer to the dish:

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

Make the topping:

Mix breadcrumbs with melted butter and Parmesan until it looks like damp sand

Bake to golden perfection:

Scatter the topping across the casserole and bake until bubbling and browned

Let it rest:

Wait five minutes before serving so the sauce has time to set slightly

Save

My daughter now requests this for her birthday dinner every year, which still surprises me. She says it tastes like a hug from someone who loves you, and honestly, I cannot argue with that description.

Making It Your Own

I have experimented with adding sautéed mushrooms when I want something earthier. Swiss cheese creates a completely different flavor profile that my brother actually prefers. The beauty of this dish is how forgiving it is.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness beautifully. I love serving this with chilled Sauvignon Blanc, though a cold beer works just as well. The contrast of hot casserole and cool wine is something special.

Make Ahead Wisdom

You can assemble this casserole up to a day before baking and keep it covered in the refrigerator. The flavors actually meld together even better this way. Just add about ten extra minutes to the baking time if it is cold from the fridge.

• Sprinkle extra Parmesan just before serving for an umami boost
• Leftovers reheat surprisingly well in the microwave
• The topping stays crunchiest if reheated in the oven

Save

Comfort food does not need to be complicated, just made with care and shared with people you love. This tuna casserole has earned its permanent spot in my recipe box.

Recipe Questions & Answers

→ Can I make tuna casserole ahead of time?

Assemble the casserole up to 24 hours in advance and refrigerate unbaked. Add 10-15 minutes to baking time if baking cold from the refrigerator, or bring to room temperature for 30 minutes before baking.

→ What type of pasta works best?

Egg noodles are traditional and hold the sauce beautifully. Fusilli, penne, or macaroni also work well. Choose pasta with curves or ridges to capture the creamy sauce.

→ Can I freeze leftover tuna casserole?

Yes, freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat at 180°C (350°F) until hot throughout, covering with foil to prevent over-browning.

→ How do I know when the casserole is done?

The casserole is ready when the sauce bubbles around the edges and the breadcrumb topping turns deep golden brown. This typically takes 20-25 minutes in a 190°C (375°F) oven.

→ What can I serve with tuna casserole?

A crisp green salad with vinaigrette balances the richness. Steamed green beans, roasted broccoli, or sautéed spinach also complement well. crusty bread helps soak up the creamy sauce.