Creamy Tuna Noodle Casserole is a classic comfort dish that combines tender noodles, flaky tuna, and a smooth, cheesy sauce all baked to golden perfection. It’s a simple meal with familiar flavors that remind many of warm family dinners and cozy nights in. The creamy texture alongside the slight crunch of a topping makes every bite satisfying and comforting.
I love making this casserole because it comes together quickly and fills the house with a wonderful, homey smell. I often add a sprinkle of crispy breadcrumbs or even some peas for a pop of color and texture. It’s one of those recipes that feels like a hug from the inside, especially on busy days when you want something easy but still delicious.
Serving this casserole straight from the oven with a side of fresh green salad or steamed veggies is my favorite way to enjoy it. It’s also great for leftovers, reheating beautifully and still tasting fresh. Whenever I make Creamy Tuna Noodle Casserole, it always feels like a little celebration of simple, satisfying food that everyone can enjoy together.
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Key Ingredients & Substitutions
Egg Noodles: These give the casserole a soft, tender bite. You can swap them for elbow macaroni or even small shells if preferred. Just cook them until al dente to keep some texture after baking.
Tuna: Canned tuna in water is classic here. For a richer taste, try tuna in oil or even cooked fresh tuna chunks if you want something special. Make sure to drain it well to avoid soggy casserole.
Frozen Peas: Peas add a gentle sweetness and pop of color. If you’re out of peas, you can substitute with green beans, corn, or even chopped broccoli for variety.
Butter and Flour (Roux): These are crucial for making the creamy sauce. The flour thickens the milk, giving that smooth, rich texture. For gluten-free, use a gluten-free flour blend instead of all-purpose.
Milk: Whole or 2% milk works best for creaminess, but you can try half-and-half or a non-dairy milk like oat milk for a lighter or dairy-free version. Just keep in mind non-dairy milk might alter the sauce’s thickness.
Cheese: Adding shredded cheddar is optional but boosts flavor and creaminess. You can mix in other cheeses like Monterey Jack, mozzarella, or a bit of Parmesan for different taste notes.
Breadcrumbs and Parmesan: These create a crunchy topping. Panko breadcrumbs give extra crispiness. If you’re avoiding gluten, use gluten-free breadcrumbs or crushed cornflakes.
How Do I Make a Smooth, Thick Cream Sauce Without Lumps?
Making the white sauce (béchamel) can be tricky if lumps form. Here’s how I do it:
- Start by melting the butter and gently cooking the onions until soft.
- Add the flour next and cook it for a minute or two. This cooks out the raw flour taste and helps it blend better.
- Slowly pour in the milk while whisking constantly. Whisking breaks up any flour clumps and keeps the sauce smooth.
- Keep cooking and whisking until it thickens to a creamy consistency; this usually takes about 5 minutes.
- If the sauce becomes too thick, add a splash more milk. If too thin, let it cook a bit longer.
This slow and steady whisking approach helps get a silky sauce that coats the noodles perfectly and keeps the casserole creamy inside without being runny.
Equipment You’ll Need
- Large pot – to boil the egg noodles; choose one big enough so noodles don’t stick or overflow.
- Large skillet or saucepan – for making the creamy sauce and sautéing onions; a nonstick pan helps with easy cleanup.
- Whisk – essential for mixing the roux and milk smoothly without lumps.
- Casserole dish (about 9×13 inches) – perfect size for baking and serving the casserole evenly.
- Mixing spoon or spatula – for folding noodles, tuna, and sauce together gently without breaking the noodles.
Flavor Variations & Add-Ins
- Swap tuna for cooked shredded chicken or canned salmon to change the protein and taste.
- Mix in sautéed mushrooms or cooked spinach for extra veggies and a boost of flavor.
- Use Gruyère or mozzarella cheese instead of cheddar for a different cheesy touch.
- Add a pinch of dill or lemon zest for a fresh, bright flavor that complements the tuna nicely.
How to Make Creamy Tuna Noodle Casserole?
Ingredients You’ll Need:
Main Ingredients:
- 8 oz egg noodles
- 2 cans (5 oz each) tuna in water, drained and flaked
- 1 cup frozen peas
- 2 cups milk (whole or 2%)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1/2 cup finely chopped onion
- 1 cup shredded cheddar cheese (optional for extra creaminess)
- 1/2 cup breadcrumbs or panko
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This creamy tuna noodle casserole takes about 15 minutes to prepare, including cooking the noodles and making the sauce, and about 25 to 30 minutes to bake until bubbly and golden. Overall, you’ll need roughly 45 minutes from start to finish for this comforting dish.
Step-by-Step Instructions:
1. Preparing the Noodles:
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until just tender (al dente). Drain the noodles well and set aside.
2. Making the Creamy Sauce:
In a large skillet or saucepan over medium heat, melt the butter. Add the finely chopped onion and sauté until soft and translucent, about 3 to 4 minutes. Stir in the flour and cook for another 1 to 2 minutes while stirring constantly, forming a roux. Slowly whisk in the milk, stirring continually to avoid lumps. Cook for about 5 minutes until the sauce thickens. If using, stir in shredded cheddar cheese until melted. Season with salt and pepper to your taste.
3. Assembling and Baking the Casserole:
Stir the drained tuna and frozen peas into the creamy sauce. Gently fold in the cooked noodles until everything is nicely combined. Transfer the mixture to a greased casserole dish. In a small bowl, mix the breadcrumbs with the grated Parmesan cheese, then sprinkle this topping evenly over the casserole. Bake in the preheated 350°F (175°C) oven uncovered for 25 to 30 minutes or until the top turns golden brown and the casserole is bubbly. Once baked, finish with a sprinkle of chopped fresh parsley and serve warm.
Can I Use Frozen Tuna for This Casserole?
It’s best to use canned tuna for this recipe since it’s flaky and already cooked. If you have frozen tuna, make sure to fully thaw it in the fridge and pat it dry before using to avoid excess moisture in the casserole.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it directly from the fridge, adding a few extra minutes to the bake time if needed.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through or microwave individual portions.
What Are Good Substitutions for Egg Noodles?
You can swap egg noodles with elbow macaroni, small shell pasta, or even gluten-free pasta to suit dietary needs. Just be sure to cook the pasta to al dente so it holds up well during baking.
