On chilly evenings, there’s something especially comforting about pulling a bubbling casserole from the oven.
The warmth fills the kitchen and sets the tone for a cozy, no-rush meal.
This tuna noodle casserole is one of those dishes that delivers every time—
creamy noodles, savory tuna, and a golden, crunchy topping in every bite.
It’s simple to make, satisfying to serve, and perfect for feeding a hungry table—
with leftovers you’ll actually look forward to enjoying again.
For the Tuna Noodle Casserole
- Egg Noodles – Wide egg noodles work best here because they hold onto the creamy sauce and stay tender after baking.
- Butter – This forms the flavorful base of the sauce and adds richness from the very start.
- Garlic and Shallots – These aromatics bring depth and savory flavor without overpowering the dish.
- All-Purpose Flour – Used to thicken the sauce so it coats the noodles evenly instead of turning watery.
- Half and Half – Creates a smooth, creamy sauce without being overly heavy.
- Dijon Mustard – Adds subtle tang and sharpness that balances the richness of the cheese.
- Sharp White Cheddar Cheese – Provides bold, cheesy flavor and melts beautifully into the sauce.
- Canned Tuna – Convenient, affordable, and hearty; it makes this casserole filling and protein-packed.
- Frozen Green Peas – Add a pop of color and a touch of sweetness that brightens the dish.
- Salt and Black Pepper – Essential for seasoning and bringing all the flavors together.
- Fresh Chives – Sprinkled on at the end for freshness and a mild onion bite.
For the Panko Topping
- Panko Breadcrumbs – Create a light, crispy topping that contrasts perfectly with the creamy casserole.
- Parmesan Cheese – Adds nutty, savory flavor and helps the topping brown nicely.
- Lemon Zest – Brings a hint of brightness that cuts through the richness of the dish.
- Olive Oil – Helps the topping crisp up evenly in the oven.
The Perfect Creamy Tuna Noodle Casserole
Notes
Ingredients
- 10 ounces wide egg noodles (about 4½ cups)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 large shallots, diced
- 2 tablespoons all-purpose flour
- 3½ cups half and half
- 2 teaspoons Dijon mustard
- 8 ounces shredded sharp white cheddar cheese (about 2 cups)
- 3 (5-ounce) cans tuna in water, drained
- 1 cup frozen green peas, rinsed
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
- ⅓ cup panko breadcrumbs
- ⅓ cup freshly grated Parmesan cheese
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions, then drain thoroughly.
- Preheat the oven to 400°F.
- In a Dutch oven set over medium heat, melt the butter. Add the garlic and shallots and cook, stirring often, until softened and aromatic, about 2 minutes.
- Sprinkle in the flour and whisk continuously for about 1 minute, allowing it to lightly toast.
- Gradually stir in the half and half along with the Dijon mustard. Cook, stirring frequently, until the sauce thickens slightly, about 4–5 minutes.
- Remove the pot from heat and add the cheddar cheese, stirring until completely melted and smooth, about 2 minutes.
- Fold in the cooked noodles, tuna, and peas until evenly distributed. Season with salt and pepper to taste.
- Sprinkle the prepared panko topping evenly over the surface.
- Transfer the Dutch oven to the oven and bake until the casserole is bubbling and the top is golden brown, about 25–30 minutes.
- Serve hot, garnished with chopped chives if desired.
- In a small bowl, mix together the panko, Parmesan, lemon zest, and olive oil until well combined.
1. Can I use a different pasta instead of egg noodles?
Absolutely. Egg noodles are classic here, but this casserole is very forgiving. Any short, sturdy pasta works well—think rotini, shells, or penne. Just cook it according to the packet directions and drain well before stirring it into the sauce.
2. Is canned tuna really best, or can I use fresh tuna?
Canned tuna is the easiest and most reliable option—it’s what this recipe was designed for. That said, if you have leftover cooked tuna, you can absolutely use it. Just flake it gently and make sure it’s well drained so the sauce stays creamy, not watery.
3. What can I use if I don’t have half and half?
No stress—there are options. Whole milk with a splash of cream works nicely, and evaporated milk is a great substitute too. I wouldn’t recommend skim milk on its own, as the sauce won’t have the same richness.
4. Can I make this ahead of time?
Yes! You can assemble the casserole, cover it, and refrigerate it for up to a day before baking. When you’re ready to cook, bake as directed—just allow a few extra minutes since it’s going into the oven cold.
5. How do I know when it’s ready to come out of the oven?
You’re looking for bubbles around the edges and a golden, crunchy topping on top. If the panko browns faster than expected, simply loosely cover the casserole with foil and keep baking until everything is hot and bubbly underneath.
