Creamy Tuna Noodle Casserole is the ultimate comfort food with tender noodles, flaky tuna, and a rich, creamy sauce all baked to bubbly perfection. It’s one of those dishes that reminds me of home, with its blend of simple ingredients coming together in such a satisfying way. The crispy topping adds the perfect little crunch to contrast the creamy middle.
I love making this casserole when I want something quick but cozy. It’s a great way to use pantry staples, coming together fast but still feeling like a special treat. I usually add a bit of peas or corn for a pop of color and sweetness—my little twist that makes it even better. Cooking this always brings back memories of family dinners and easy meals shared around the table.
One of my favorite things about creamy tuna noodle casserole is how versatile it is. I like serving it with a fresh green salad to balance out the richness. Leftovers heat up wonderfully too, which means you get to enjoy that creamy goodness all week long. This casserole is a classic that never gets old and always feels like a warm hug from the inside.
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Key Ingredients & Substitutions
Egg noodles: These give a soft, hearty base. If you don’t have egg noodles, try shell pasta or fusilli—they hold sauce well and have a similar texture.
Tuna: Canned tuna packed in water is lighter, while oil-packed adds richness. If you’re avoiding tuna, cooked shredded chicken is a good stand-in.
Peas: I like using frozen peas for their pop of color and sweetness. You can swap with corn or green beans if you prefer.
Milk and sour cream/cream cheese: Whole milk gives creaminess, but 2% works too. For extra richness, adding sour cream or cream cheese makes the sauce smooth and tangy.
Panko breadcrumbs: These create the crispy topping. If you don’t have panko, regular breadcrumbs or crushed crackers work fine.
How Do You Make a Smooth, Thick Cream Sauce Without Lumps?
The sauce is key for this dish. Here’s how to nail it every time:
- Start by melting butter, then whisk in flour to make a roux. Cook it for 1-2 minutes to get rid of the raw flour taste.
- Slowly add the milk while whisking constantly. This helps prevent lumps from forming.
- Keep stirring as the sauce heats. It will slowly thicken and coat the back of a spoon gently.
- If lumps appear, whisk vigorously or strain the sauce before adding other ingredients.
- Remove the sauce from heat before mixing in cheese or sour cream to keep it creamy and smooth.
Patience and constant stirring make all the difference here. It ensures the sauce is silky and clings beautifully to the noodles and tuna.
Equipment You’ll Need
- Large pot – perfect for boiling the egg noodles evenly without sticking.
- Large skillet or saucepan – lets you make the creamy sauce and mix everything together before baking.
- Whisk – essential for stirring the roux and milk to keep the sauce smooth and lump-free.
- Oven-safe baking dish or Dutch oven – great for baking the casserole to get that golden, crispy topping.
- Measuring cups and spoons – to get the sauce ingredients just right for creamy consistency.
Flavor Variations & Add-Ins
- Swap tuna with cooked shredded chicken for a milder, meatier casserole that’s still creamy.
- Add sliced mushrooms or chopped bell peppers to the sauce for extra veggies and texture.
- Use shredded mozzarella or Gruyère cheese instead of cheddar for a different cheese flavor.
- Stir in a teaspoon of smoked paprika or a pinch of cayenne for a subtle smoky or spicy kick.
Creamy Tuna Noodle Casserole
Ingredients You’ll Need:
For the Casserole:
- 8 oz egg noodles
- 2 (5 oz) cans tuna packed in water or oil, drained and flaked
- 1 cup frozen peas
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (whole or 2%)
- ½ cup sour cream or cream cheese (optional for extra creaminess)
- 1 teaspoon Dijon mustard (optional)
- 1 cup grated sharp cheddar cheese or mozzarella (optional for cheesiness)
- Salt and black pepper to taste
- ½ cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy tuna noodle casserole takes about 15 minutes to prepare, including cooking noodles and making the sauce. Then, bake it for 20-25 minutes until golden and bubbly, followed by a short 5-minute resting time. In total, plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Cook the Noodles:
Preheat your oven to 375°F (190°C). Boil the egg noodles according to the package directions until they’re just tender (al dente). Drain the noodles well and set them aside.
2. Make the Creamy Sauce:
In a large skillet or saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, which helps thicken your sauce. Slowly whisk in the milk bit by bit, stirring constantly to avoid lumps. Cook this mixture for 4-5 minutes until it thickens up nicely and coats the back of a spoon.
Take the sauce off the heat, then stir in the sour cream or cream cheese for extra creaminess, and add Dijon mustard and cheese if you like. Season everything with salt and black pepper to taste.
3. Combine and Bake:
Gently fold the drained tuna and frozen peas into your creamy sauce. Then, add the cooked noodles and mix everything carefully so the noodles are nicely coated.
Transfer this mixture to a greased baking dish or, if your skillet is oven-safe, you can bake it in there. Sprinkle the panko breadcrumbs evenly on top for a crunchy finish.
Bake the casserole uncovered in the preheated oven for 20-25 minutes. You’ll know it’s done when the top turns golden brown and the casserole is bubbling around the edges.
Take it out of the oven and sprinkle with fresh chopped parsley. Let the casserole rest for about 5 minutes to cool slightly before serving. Enjoy your warm, comforting creamy tuna noodle casserole!
Can I Use Frozen Tuna for This Recipe?
It’s best to use canned tuna for this casserole since it’s already cooked and flaky. If you want to use frozen tuna, make sure to thaw it completely in the fridge overnight and cook it before adding to the sauce.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of milk if the sauce has thickened too much.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the entire casserole and keep it covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold straight from the fridge.
What Can I Substitute for Sour Cream or Cream Cheese?
If you don’t have sour cream or cream cheese, plain Greek yogurt or extra milk will work fine to keep the sauce creamy, though the flavor might be a bit lighter.
