Tuna Noodle Casserole Recipe
Tuna noodle casserole is the ultimate comfort food, a creamy, cozy classic layered with savory tuna, tender noodles, and a golden, crispy topping.
This satisfying baked dish is simple to prepare with pantry staples like canned tuna and egg noodles, making it perfect for easy weeknight dinners or nostalgic weekend meals.
What You’ll Need for the Creamiest Tuna Noodle Casserole
- Wide egg noodles – The perfect base with soft, springy texture to soak up the creamy sauce.
- Canned tuna – Mild, meaty flavor that holds its own and adds hearty protein.
- Half and half – Makes the sauce rich, silky, and irresistibly smooth.
- Shredded sharp white cheddar – Adds a sharp, creamy bite that melts beautifully into the sauce.
- Garlic and shallots – A fragrant, savory base that gives depth and warmth to every bite.
- Dijon mustard – Brightens the sauce and cuts through the richness with subtle tang.
- Frozen green peas – A pop of sweetness and color to balance the creamy textures.
- Panko breadcrumbs – Toasted on top for a perfectly crispy, golden finish.
- Parmesan and lemon zest – Lift the topping with a nutty, zesty bite that contrasts the creamy base.
How to Make Tuna Noodle Casserole in Just a Few Easy Steps
Begin by cooking your egg noodles in salted boiling water until just tender, then drain and set aside. In a Dutch oven, melt butter and sauté shallots and garlic until fragrant.
Whisk in flour to form a light roux, then gradually stir in half and half along with Dijon mustard. Simmer until the sauce thickens gently.
Take it off the heat and stir in the shredded cheddar until fully melted and velvety. Gently fold in the noodles, tuna, and peas, seasoning to taste with salt and pepper.
Mix up your Panko topping in a small bowl—Parmesan, lemon zest, and olive oil bring brightness and crunch. Sprinkle it generously over the casserole.
Bake until bubbling and golden, about 25–30 minutes. Finish with a scattering of fresh chives for a pop of green and a mild oniony lift.
Tips, Tweaks, and Tuna Talk
For the best flavor, opt for high-quality tuna packed in water and drain it well before mixing. White cheddar keeps the sauce smooth and mellow, but a sharper cheddar or Gruyère can deepen the flavor.
Don’t overcook your noodles—undercooking by a minute helps them stay firm after baking. Want a twist? Add sautéed mushrooms or swap peas for broccoli florets.
For an extra-crunchy top, broil the casserole for 1–2 minutes at the end—but watch it closely. Gluten-free noodles and flour work well here too if you’re looking to adapt the dish.
Leftover Love: How to Store and Reheat Tuna Noodle Casserole
Tuna noodle casserole stores beautifully. Once cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days.
To freeze, portion into freezer-safe containers and wrap tightly. Freeze for up to 2 months. Reheat gently in a 350°F oven until warmed through, or microwave in 1-minute intervals, adding a splash of milk or cream to loosen the sauce if needed.
Crisp up the topping again by broiling briefly before serving.
Tuna Noodle Casserole Recipe
Ingredients
- 2 tablespoons chopped fresh chives
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ⅓ cup freshly grated Parmesan
- 10 ounces wide egg noodles approximately 4 ½ cups
- 3 5-ounce cans tuna in water, drained
- ⅓ cup Panko
- 3 tablespoons unsalted butter
- 3 ½ cups half and half
- 2 large shallots diced
- 1 cup frozen green peas rinsed
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper to taste
- 8 ounces shredded sharp white cheddar cheese approximately 2 cups
Instructions
- In a generously salted pot of boiling water, cook the egg noodles following the package instructions; drain thoroughly and set aside.
- Preheat the oven to 400°F.
- In a Dutch oven over medium heat, melt the butter. Incorporate the garlic and shallots, sautéing with frequent stirring until aromatic and softened, about 2 minutes.
- Whisk in the flour and cook until it develops a light golden hue, approximately 1 minute.
- Gradually pour in the half and half and add Dijon mustard; stir constantly until the mixture thickens slightly, about 4 to 5 minutes.
- Remove the pot from heat and blend in the shredded cheddar cheese until the sauce is smooth and fully integrated, roughly 2 minutes.
- Fold in the drained noodles, tuna, and peas, ensuring the ingredients are evenly distributed; adjust seasoning with salt and pepper as needed.
- Evenly spread the Panko topping mixture over the casserole.
- Transfer the Dutch oven to the preheated oven and bake uncovered until the surface turns golden and the filling is bubbling, 25 to 30 minutes.
- Serve immediately, garnished with fresh chives if preferred.
