Tuna Noodle Casserole
This comforting tuna noodle casserole combines tender egg noodles, flaky tuna, and a creamy homemade sauce topped with crispy breadcrumbs. Perfect for busy weeknights, this nostalgic dish delivers satisfying flavors and can be prepared in advance for ultimate convenience.
Easy Tuna Noodle Casserole Recipe
There’s something wonderfully nostalgic about a homemade tuna noodle casserole that takes me right back to childhood dinners around the family table. This classic comfort food has stood the test of time for good reason – it’s economical, satisfying, and incredibly versatile. My updated version of this beloved casserole maintains all the creamy, savory goodness you remember while elevating the flavors with fresh ingredients and thoughtful techniques.
Perfect for cool autumn evenings or anytime you’re craving something hearty and comforting, this tuna noodle casserole transforms simple pantry staples into an impressive family meal. The beauty of this recipe lies in its perfect balance of tender egg noodles, flaky tuna, and a velvety sauce that brings everything together under a golden, crispy topping.
THIS RECIPE:
- Combines fresh ingredients with pantry staples for a budget-friendly meal
- Features a from-scratch creamy sauce (no canned soup needed!)
- Can be prepared ahead for busy weeknights
- Freezes beautifully for future meals
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6-8 portions |
| Yield | One 9×13 casserole |
This easy tuna noodle casserole recipe strikes that perfect balance between convenience and homemade quality. Even novice cooks can achieve excellent results with straightforward instructions and readily available ingredients. The hands-on prep work is minimal, making it ideal for busy weeknights when you want something comforting but don’t have hours to spend in the kitchen. Best of all, the familiar flavors appeal to both picky eaters and discerning palates alike.
Ingredients for Tuna Noodle Casserole
The secret to an exceptional tuna noodle casserole lies in selecting quality ingredients. While this recipe relies on pantry staples, choosing the right versions of each component significantly elevates the final dish. Opt for solid albacore tuna packed in water for the best texture and flavor, and use medium egg noodles that hold up well to the creamy sauce.
For the Casserole Base:
- 12 oz medium egg noodles
- 2 (5 oz) cans solid white albacore tuna in water, drained and flaked
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 celery stalks, finely diced (about ½ cup)
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 1 cup frozen peas
- ¼ cup fresh parsley, chopped, plus more for garnish
For the Creamy Sauce:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2½ cups milk (2% or whole)
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- ¼ teaspoon ground nutmeg
- 1½ cups shredded sharp cheddar cheese, divided
- Salt and freshly ground black pepper, to taste
For the Crispy Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Tuna | Solid white albacore in water | Look for sustainable options; solid tuna provides better texture than chunk variety |
| Pasta | Medium egg noodles | Choose traditional egg noodles for authentic texture and flavor |
| Dairy | Whole milk and heavy cream | Full-fat dairy creates the richest, most stable sauce |
| Cheese | Sharp cheddar | Freshly grated cheese melts better than pre-shredded varieties |
| Vegetables | Fresh mushrooms, onion, celery | Fresh vegetables provide better texture and flavor than canned or frozen |
How to Make Tuna Noodle Casserole
Creating a homemade tuna noodle casserole involves layering flavors and textures to achieve that perfect balance of creaminess, tenderness, and crunch. The process unfolds in three main phases: preparing the components, creating the sauce, and assembly. This methodical approach ensures each element is properly seasoned and cooked before the final baking step.
Preheat and Prepare: Begin by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish with cooking spray or butter.
Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, about 2 minutes less than the package directions suggest. Drain well but do not rinse, as the starches help the sauce adhere.
Sauté the Vegetables:
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and celery, sautéing until softened, about 4-5 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add sliced mushrooms and cook until they release their moisture and begin to brown, about 5-6 minutes.
- Season with salt and pepper, then transfer to a large mixing bowl.
Prepare the Creamy Sauce:
- In the same skillet, melt 4 tablespoons of butter over medium heat.
- Add flour and whisk constantly for 1-2 minutes to create a roux (it should smell slightly nutty but not brown).
- Gradually whisk in milk and cream, ensuring no lumps remain.
- Bring to a gentle simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Stir in Dijon mustard, dried thyme, and nutmeg.
- Remove from heat and add 1 cup of shredded cheddar, stirring until melted and smooth.
- Season with salt and freshly ground black pepper to taste.
Combine Casserole Components:
- To the large bowl with vegetables, add the cooked noodles, drained tuna (flaked into chunks), frozen peas, and fresh parsley.
- Pour the cheese sauce over everything and gently fold until all ingredients are evenly coated.
Create the Topping: In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, garlic powder, and paprika.
Assemble and Bake:
- Transfer the noodle mixture to the prepared baking dish and spread evenly.
- Sprinkle with the remaining ½ cup of shredded cheddar cheese.
- Top with the breadcrumb mixture, distributing evenly.
- Bake uncovered for 25-30 minutes, until bubbling around the edges and the topping is golden brown.
Rest Before Serving: Allow the casserole to rest for 10 minutes before serving. This helps the sauce set and makes serving neater.
Tips for Making Tuna Noodle Casserole
Achieving the perfect tuna noodle casserole requires attention to a few key details that can elevate this humble dish to memorable status. The right technique ensures a creamy sauce, properly cooked pasta, and the ideal balance of flavors.
• Undercook the pasta slightly as it will continue cooking in the oven
• Drain tuna thoroughly to prevent excess liquid in your casserole
• Make the sauce slightly thinner than you think necessary as it will thicken during baking
• Let ingredients come to room temperature before baking for more even cooking
| Technique | Recommendation | Why It Works |
|---|---|---|
| Pasta Cooking | 2 minutes less than package directions | Prevents mushy noodles in the final dish |
| Sauce Thickening | Whisk constantly while adding liquid to roux | Creates a smooth, lump-free sauce base |
| Vegetables | Sauté until moisture evaporates | Prevents a watery casserole and intensifies flavor |
| Assembly | Layer with sauce on bottom and top | Ensures no dry spots in the final casserole |
When creating the cream sauce, the most common pitfall is lumpy texture. To avoid this, add cold milk gradually to the hot roux while whisking constantly. If you notice any lumps forming, remove from heat immediately and whisk vigorously until smooth before continuing.
For the most flavorful casserole, don’t skip the step of sautéing the vegetables. This crucial process develops deeper flavor than simply mixing raw vegetables into the casserole. The few extra minutes spent bringing out the natural sweetness of onions and the umami of mushrooms will pay enormous dividends in your final dish.
Make-Ahead Instructions
One of the greatest virtues of tuna noodle casserole is its make-ahead potential, making it perfect for busy weeknights or advance meal preparation. You have several options depending on how far in advance you need to prepare.
For same-day preparation, you can assemble the entire casserole up to 24 hours before baking. Prepare all components as directed, combine in your baking dish, but hold off on adding the breadcrumb topping. Cover tightly with plastic wrap or aluminum foil and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before baking to take the chill off, add the breadcrumb topping, and bake as directed, adding 5-10 minutes to the baking time.
For component preparation, you can:
- Cook and refrigerate the pasta up to 2 days ahead (toss with a bit of olive oil to prevent sticking)
- Prepare and refrigerate the vegetable mixture up to 2 days ahead
- Make the cream sauce up to 3 days ahead and store in an airtight container
When ready to assemble, gently reheat the cream sauce until just warm and fluid, then proceed with the final assembly steps. This approach gives you the flexibility of breaking up the preparation into manageable steps over several days.
Storing Leftovers
Proper storage is essential to maintain both the safety and quality of your leftover tuna noodle casserole. Once cooled to room temperature (but within 2 hours of cooking), transfer leftover portions to shallow airtight containers.
Refrigerated tuna noodle casserole will maintain its best quality for 3-4 days when stored at 40°F or below. For optimal flavor and texture, store the casserole in portion-sized containers rather than returning the entire dish to the refrigerator repeatedly, which can lead to bacterial growth and quality deterioration.
When reheating, cover the casserole with foil to prevent the top from over-browning while ensuring the center reaches 165°F for food safety. For individual portions, microwave on 70% power with a damp paper towel over the top to maintain moisture, heating in 45-second intervals until thoroughly warmed.
Freezing Tuna Noodle Casserole
Tuna noodle casserole freezes exceptionally well, making it an excellent candidate for batch cooking or meal prepping. You can freeze it either before or after baking with excellent results.
For the best quality when freezing:
- Allow the casserole to cool completely if already baked
- Divide into portion-sized containers or freeze the entire casserole in a disposable aluminum pan
- Cover with a layer of plastic wrap pressed directly onto the surface to prevent freezer burn
- Wrap tightly with heavy-duty aluminum foil or place in a large freezer bag
- Label clearly with the date and contents
Properly stored, frozen tuna noodle casserole will maintain best quality for 2-3 months, though it remains safe indefinitely when kept at 0°F.
To reheat from frozen:
- Thaw overnight in the refrigerator (preferred method)
- Bake covered at 350°F for 30 minutes, then uncover and bake an additional 10-15 minutes until heated through and crispy on top
- For individual portions, thaw in the refrigerator, then microwave with a damp paper towel cover until heated through
Serving Suggestions
A well-prepared tuna noodle casserole stands beautifully on its own, but thoughtful accompaniments can transform it into a complete meal experience. For a balanced dinner, consider serving this casserole with bright, acidic side dishes that complement its rich creaminess.
A simple green salad dressed with vinaigrette provides the perfect counterpoint to the casserole’s richness. Try bitter greens like arugula or a classic garden salad with cherry tomatoes and cucumber for freshness and crunch. Roasted vegetables also pair wonderfully—consider asparagus, Brussels sprouts, or broccoli tossed with olive oil, salt, and pepper, then roasted until caramelized.
For beverage pairings, a crisp Sauvignon Blanc or Pinot Grigio complements the creamy sauce beautifully, while a light lager or pilsner beer offers a refreshing contrast. For non-alcoholic options, sparkling water with lemon or a light iced tea works wonderfully.
When serving, a sprinkle of fresh parsley or chives adds color and a pop of herbaceous flavor. For an extra special touch, serve individual portions in ramekins with a small side salad for an elevated presentation that maintains the comfort food appeal.
FAQ
Can I use canned soup instead of making the sauce from scratch?
Yes, you can substitute two cans of condensed cream of mushroom soup mixed with 1 cup of milk for the homemade sauce. However, the from-scratch version offers better flavor control and avoids the sodium and preservatives found in canned products.
What can I substitute for tuna?
Cooked and shredded chicken, canned salmon, or even cooked shrimp work wonderfully in this recipe. For a vegetarian version, substitute 2 cups of cooked chickpeas or white beans, or 8 ounces of extra mushrooms.
My sauce seems too thick/thin. How can I adjust it?
For a thinner sauce, add milk 2 tablespoons at a time until reaching desired consistency. For a thicker sauce, create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water and whisk into the simmering sauce until thickened.
Can I use a different type of pasta?
Absolutely! While egg noodles are traditional, any medium pasta shape that holds sauce well works nicely. Good alternatives include rotini, farfalle, or shell pasta. Just be sure to cook them 1-2 minutes shy of the package directions.
Why did my casserole turn out watery?
This typically happens when ingredients contain excess moisture. Make sure to thoroughly drain the tuna, cook mushrooms until their moisture has evaporated, and allow the white sauce to properly thicken before assembly. Also, avoid using frozen vegetables without thawing and draining them first.
