Creamy Tuna Noodle Casserole is a classic comfort dish that brings together tender noodles, flaky tuna, and a rich, creamy sauce all baked to perfection. Crunchy breadcrumbs on top add a nice texture, making every bite warm and satisfying. It’s a simple meal that feels like a big, cozy hug on a plate.
I love making this casserole on busy weeknights because it’s easy to put together with pantry staples and always turns out delicious. One tip I have is to use a good amount of cheese in the sauce—it makes everything extra creamy and flavorful. Plus, the crispy topping gives such a nice contrast to the soft noodles and tuna inside.
When I serve this, I usually pair it with a fresh green salad or some steamed veggies to balance out the richness. It’s a dish that everyone in my family asks for again and again. This casserole reminds me of cozy evenings at home, sharing food and stories, making it one of those recipes I’m happy to keep coming back to.
Key Ingredients & Substitutions
Egg Noodles: These give the casserole a soft, chewy texture. If you don’t have egg noodles, try rotini, shells, or any pasta that holds sauce well.
Tuna: Canned tuna is easy and convenient. For a lighter flavor, use white albacore tuna. You can substitute canned chicken or cooked shredded chicken too.
Sour Cream or Cream Cheese: These add richness and creaminess. If you want a lighter option, plain Greek yogurt works well, but add it off heat to avoid curdling.
Cheese: Cheddar adds depth and smoothness, but you can try Monterey Jack, mozzarella, or a mild Swiss. This ingredient is optional but tasty!
Breadcrumbs: Panko breadcrumbs create a lovely crunchy topping. If you don’t have panko, regular breadcrumbs or crushed crackers can work.
How Do I Make the Creamy Sauce Thick and Smooth?
The sauce is the heart of this casserole, so getting it just right is key. Here’s how I do it:
- Start by sautéing onions in butter for a sweet, mellow base.
- Sprinkle flour evenly and stir to make a roux — cook for a minute to get rid of raw flour taste.
- Gradually whisk in cold milk to avoid lumps and keep stirring until it thickens.
- Remove from heat before adding sour cream or cream cheese to keep the sauce smooth.
- Add cheese last, stirring until melted for a rich texture.
Taking your time with each step ensures your sauce comes out creamy and smooth, soaking perfectly into the noodles.
Equipment You’ll Need
- Large pot – for boiling the egg noodles; roomy pot helps noodles cook evenly without sticking.
- Large skillet or saucepan – perfect for making the creamy sauce and sautéing the onions in one pan.
- Whisk – keeps the sauce smooth and lump-free as you mix in milk and cheese.
- Casserole dish or oven-safe skillet – for baking everything together and getting that nice golden top.
- Mixing bowl – handy for combining breadcrumbs with oil before topping the casserole.
Flavor Variations & Add-Ins
- Swap tuna for canned chicken or shredded rotisserie chicken—great if you want a twist or don’t have tuna on hand.
- Add chopped mushrooms or sautéed spinach for extra veggies and a boost of flavor.
- Use Monterey Jack or mozzarella cheese instead of cheddar for a milder, creamier casserole.
- Stir in a pinch of smoked paprika or cayenne pepper to add a subtle smoky or spicy kick.
Creamy Tuna Noodle Casserole Recipe
Ingredients You’ll Need:
Main Ingredients:
- 8 oz egg noodles
- 2 (5 oz) cans tuna, drained and flaked
- 1 cup frozen peas
For the Sauce:
- 2 tbsp unsalted butter
- 1/2 cup finely chopped onion
- 2 tbsp all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 1/2 cup sour cream or cream cheese
- 1 cup shredded cheddar cheese (optional for extra creaminess)
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Topping and Garnish:
- 1 cup panko breadcrumbs
- 2 tbsp olive oil or melted butter (for breadcrumbs)
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 20-25 minutes to bake, for a total of roughly 35 minutes. The noodles cook quickly, and the creamy sauce comes together easily while the noodles boil, making it a speedy weeknight dinner option.
Step-by-Step Instructions:
1. Cook the Noodles:
Start by boiling the egg noodles in salted water according to the package directions until just tender (al dente). Drain and set them aside.
2. Make the Creamy Sauce:
In a large skillet or saucepan over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in the flour and cook for 1 minute, making a roux to thicken the sauce. Slowly whisk in the milk while stirring constantly and cook until the sauce thickens, about 5 minutes.
3. Combine Ingredients:
Remove the sauce from heat. Stir in the sour cream (or cream cheese) and shredded cheddar cheese until smooth and creamy. Season with garlic powder, salt, and black pepper to taste. Gently fold in the cooked noodles, flaked tuna, and frozen peas, mixing until everything is evenly combined.
4. Prepare for Baking:
Transfer the mixture to a greased casserole dish or leave it in an oven-safe skillet. In a small bowl, toss the panko breadcrumbs with olive oil or melted butter until evenly coated. Sprinkle this breadcrumb topping evenly over the casserole.
5. Bake and Serve:
Bake the casserole uncovered in a preheated 375°F (190°C) oven for 20-25 minutes, or until the top is golden brown and crispy and the casserole is bubbling. Remove from the oven and sprinkle with fresh chopped parsley before serving.
This creamy tuna noodle casserole is both comforting and delicious, with a crunchy topping that perfectly balances the soft noodles and savory tuna inside. Enjoy your warm and hearty meal!
Can I Use Frozen Tuna for This Casserole?
It’s best to use canned tuna for this recipe because it’s already cooked and flakes easily. If you want to use frozen tuna, make sure it’s fully cooked and flaked before adding it to the casserole.
Can I Make This Casserole Ahead of Time?
Yes! Prepare the casserole up to the point before baking, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed since it will be cold.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce seems too thick.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs, crushed crackers, or even crushed cornflakes work well as a crunchy topping alternative.
