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A close-up of a generous serving of creamy Tuna Noodle Casserole on a white plate, topped with golden breadcrumbs and fresh parsley, with a casserole dish in the background.
Reda

Classic Creamy Tuna Noodle Casserole

A comforting, classic American casserole featuring tender egg noodles and flaky tuna in a rich, from-scratch creamy cheese sauce, all finished with a crispy Panko breadcrumb topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 12 oz Wide Egg Noodles
  • 1/4 cup Unsalted Butter
  • 1 medium Yellow Onion finely chopped
  • 2 cloves Garlic minced
  • 1/4 cup All-purpose flour
  • 2 cups Whole milk
  • 1 cup Chicken broth or vegetable broth
  • 1 1/2 cups Shredded sharp cheddar cheese divided
  • 1 tbsp Dijon mustard
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper freshly ground
  • 2 cans (5 oz each) Solid white albacore tuna in water drained well and flaked
  • 1 cup Frozen sweet peas
For the Crunchy Topping
  • 1 cup Panko breadcrumbs
  • 2 tbsp Unsalted butter melted
  • 1/4 cup Grated Parmesan cheese

Equipment

  • 9x13-inch baking dish
  • Large Pot
  • Large saucepan
  • Whisk
  • Colander

Method
 

Prep Oven and Cook Noodles
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook the egg noodles in a large pot of generously salted boiling water according to package directions, but cook for 2 minutes less than the recommended time to achieve al dente. Drain well and set aside.
Make the Creamy Sauce
  1. While the noodles cook, melt 1/4 cup of butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-6 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  2. Sprinkle the flour over the onions and garlic. Cook, stirring constantly with a whisk, for 1 minute to cook out the raw flour taste.
  3. Gradually whisk in the whole milk and chicken broth until smooth. Bring the mixture to a simmer, stirring frequently, and cook until the sauce has thickened enough to coat the back of a spoon, about 5-7 minutes.
  4. Remove the saucepan from the heat. Stir in 1 cup of the shredded cheddar cheese, Dijon mustard, salt, and pepper. Continue stirring until the cheese is completely melted and the sauce is smooth.
Assemble and Bake
  1. Gently fold the cooked egg noodles, drained tuna, and frozen peas into the cheese sauce until everything is evenly coated.
  2. Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  3. In a small bowl, combine the Panko breadcrumbs, melted butter, and grated Parmesan cheese. Toss until the breadcrumbs are evenly moistened. Sprinkle the topping evenly over the casserole.
  4. Bake uncovered for 20-25 minutes, or until the casserole is hot and bubbly and the topping is golden brown and crispy.
  5. Let the casserole rest for 5-10 minutes before serving. This allows it to set up slightly. Garnish with fresh parsley if desired.

Notes

For best results, use solid white albacore tuna packed in water. You can substitute panko with crushed potato chips or crackers for a different crunchy topping. The casserole can be assembled up to a day ahead; cover and refrigerate. You may need to add 5-10 minutes to the baking time if baking from cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.