Tuna Noodle Casserole – A classic family comfort food that boasts tender noodles smothered in cheesy tuna and pea sauce. Then the crispy, buttery breadcrumb topping transforms this easy weeknight dinner into an elegant feast. Pantry staple ingredients never tasted so good. 😉
A good friend told me how much she missed her mom’s tuna noodle casserole. All she could remember was dumping cooked noodles, canned tuna, and canned cream of mushroom soup into a casserole dish, then topping it with breadcrumbs. How hard could it be? I just had to help her by recreating the recipe.
I wanted her tuna noodle casserole to be more than awesome, so I made everything from scratch. Of course, canned soup works, especially if you want to save time. But this recipe is so straightforward even a teenager can make it.
Who Invented Tuna Noodle Casserole?
Casseroles became popular in the States during the 1950s because you can make them with non-perishable pantry-staple ingredients. Boil noodles or rice, add a can of tuna, a can of soup, and a can of veggies, then top it with breadcrumbs for a super fast and comforting dinner. And it’s perfect for a potluck dinner!
Recipe Ingredients
- Pasta – Egg noodles are traditionally used, but it’s really up to you. Spaghetti, macaroni, or even rice works.
- Tuna – Canned tuna is a dependable pantry staple. Leftover grilled tuna is incredible, and canned salmon also makes an amazing casserole.
- Seasonings – Onions, celery, carrots, garlic, and Italian seasonings ramp up the flavor and add an appetizing color splash.
- Sauce – Flour, milk, and sharp cheddar cheese create a creamy sauce to bring all those comforting flavors together.
- Peas – Frozen or canned peas work well, though frozen is my favorite. And you can add more veggies, like corn, broccoli, and green beans.
- Breadcrumb Topping – Butter and panko breadcrumbs add crunch and more satisfying flavors. Potato chips or fried onions are also fantastic toppings.
How to Make Tuna Noodle Casserole
- Egg Noodles – Cook your noodles according to the instructions on the package. Then drain and set aside.
- Breadcrumb Topping – Mix breadcrumbs, melted butter, and chopped parsley in a small bowl until thoroughly combined.
- Sauté – Heat butter in a skillet over medium heat. Cook onions, celery, garlic, thyme, and Creole seasoning for 3-4 minutes until onions wilt.
- Thicken – Stir in flour and incorporate for about a minute. Add evaporated milk and chicken broth. Bring to a boil, constantly stirring until thickened, for about 2 minutes.
- Add Cheese – Stir in the cheese until melted, evenly combined, and smooth. Add salt and pepper to taste.
- Assemble – Stir the noodles, tuna, and peas into the cheese sauce until incorporated evenly.
- Top It Off – Transfer the tuna noodle mixture to a baking pan. Top with the reserved grated cheese and breadcrumb topping.
- Bake at 350℉/177℃ for 20 minutes or until golden and bubbly.
Recipe Tips
- Do you want tuna noodle casserole fast? Then use the dump-and-bake method! Dump two cans of tuna, a can of cream of mushroom or chicken soup, a can of veggies, and grated cheese in a greased baking dish, then mix and bake.
- Swap tuna with salmon, chicken, or turkey.
- Avoid overcooking the noodles because they’ll cook a little more when you bake your casserole.
Make-Ahead and Storage Instructions
This tuna casserole recipe is an outstanding example of an excellent make-ahead dish. You can refrigerate it already assembled and bake it the next day or freeze it for three months.
If frozen, thaw it overnight and bake it when ready to serve. Leftovers will keep in the fridge for 3-4 days and 3 months in the freezer.
More Comforting Casserole Recipes to Try
Tuna Noodle Casserole
Ingredients
The Casserole
- 8 ounces dried egg noodles
- 2 5-ounce cans tuna, drained and flaked
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 yellow onion, diced
- 1 stalk celery, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup frozen green peas
- 1½ cups sharp cheddar cheese, shredded
- Salt and black pepper, to taste
The Breadcrumb Topping
- ½ cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1 tablespoon parsley, finely chopped
Instructions
- Preheat oven to 350°F/177℃. Spray a 9×13-inch baking dish lightly with nonstick cooking spray. Set aside.
- Cook the noodles by the instructions on the package to al dente. Drain noodles and set aside. Drain tuna, flake it, and set aside.
- Make breadcrumb topping by thoroughly mixing breadcrumbs, melted butter, and chopped parsley in a small bowl. Set aside.
- Add oil to a large Dutch oven skillet over medium-high heat, then melt the butter. When it has completely melted, add onion, celery, carrots, garlic, and Italian seasoning. Saute for 4-5 minutes or until the onion is translucent and the vegetables are slightly cooked.
- Sprinkle flour over the top of the vegetables and stir until thoroughly combined. Continue cooking for 1-2 minutes to remove the taste of raw flour.
- Lower the heat to a minimum, and whisk in the milk. Continue stirring until the sauce thickens enough to coat the back of a spoon, 3-5 minutes.
- Stir in the cheddar cheese (reserving a handful for topping). Mix using a wooden spoon until completely melted.
- Add drained egg noodles, tuna, and peas to the cheese sauce. Mix thoroughly, and adjust the seasoning with salt and pepper to taste.
- Transfer the tuna casserole to your prepared baking dish, and sprinkle the reserved cheese and breadcrumb topping evenly over the top.
- Bake in a preheated oven until heated through and bubbly, 20-30 minutes.
- When ready, remove from the oven, sprinkle with chopped fresh parsley, and enjoy.
Notes
- Do you want tuna noodle casserole fast? Then use the dump-and-bake method! Dump two cans of tuna, a can of cream of mushroom or chicken soup, a can of veggies, and grated cheese in a greased baking dish, then mix and bake.
- Swap tuna with salmon, chicken, or turkey.
- Avoid overcooking the noodles because they’ll cook a little more when you bake your casserole.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.