There’s something undeniably cozy about a classic Tuna Noodle Casserole Recipe, isn’t there? Warm, cheesy, and packed with comforting flavors, it’s the kind of dish that feels like a hug on a plate—and gives you that satisfying home-cooked vibe every time you dig in.

A round pan filled with creamy baked pasta, layered with small shell-shaped noodles in light yellow color mixed with green peas. The top layer is golden brown with crispy breadcrumbs sprinkled evenly, showing a slightly crunchy texture. Some green parsley bits are scattered over the top for color contrast. A wooden spoon lifts a portion of the cheesy pasta, revealing the creamy texture underneath the crunchy top. The pan is on a white marbled surface, with a small white bowl of green chopped herbs in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tuna Noodle Casserole Recipe
Top Tip
How to Serve Tuna Noodle Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tuna Noodle Casserole Recipe

Why You'll Love This Recipe

This Tuna Noodle Casserole Recipe holds a special place in my kitchen because it perfectly balances creamy, cheesy sauce with tender pasta and flaky tuna. It’s not just a meal—it’s a quick, satisfying answer to “what’s for dinner?” with minimal fuss.

Classic Comfort: It delivers nostalgic, hearty flavors that everyone from kids to grandparents will appreciate.
Simple Ingredients: You probably already have everything on hand, making it an easy weeknight go-to.
Customizable: You can tweak the veggies, cheese, or even the type of pasta for your personal taste.
One-Dish Meal: Less cleanup and a wholesome dinner all in one pan—what’s not to love?

Ingredients & Why They Work

Each ingredient in this Tuna Noodle Casserole Recipe plays an essential role—from the tender shell pasta that catches every bit of sauce, to the sharp cheddar for richness, and the peas adding sweet pops of freshness. Here’s why these staples make such a winning combo:

Flat lay of a small pile of golden panko breadcrumbs, a drizzle of olive oil in a small white bowl, a small mound of shredded parmesan cheese, a few sprigs of fresh flat leaf parsley, uncooked shell pasta scattered neatly, three pats of unsalted butter, diced celery pieces, diced shallots, one whole garlic clove, a small white bowl of flour, a small white bowl with smooth dijon mustard, a small white bowl filled with low sodium chicken broth, a small white bowl of warmed milk, a heap of shredded cheddar cheese, two whole uncracked brown eggs to represent tuna (since tuna is canned, omit eggs and instead depict two raw fresh tuna steaks), and a small pile of frozen green peas arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Shell Pasta: Its shape cradles bits of tuna and sauce, making every bite cohesive and flavorful.
Unsalted Butter: Perfect for controlling salt levels and gives that silky base to the sauce.
Celery: Adds a subtle crunch and fresh contrast to the creamy sauce.
Shallots: Milder and sweeter than onions, they boost flavor without overpowering.
Garlic: Just a hint brings depth and warmth to the casserole’s base.
Flour: Thickens the sauce beautifully for that classic creamy texture.
Dijon Mustard: This little kick lifts the flavors and adds complexity.
Chicken Broth: Adds savory richness without heaviness, balancing the dairy.
Milk: Warmed to keep the sauce smooth and to avoid lumps when combined.
Cheddar Cheese: Sharp and melty, it’s the gooey glue that holds the casserole together.
Tuna in Water: Drained well, it offers protein and that classic seafood flavor without excess liquid.
Frozen Peas: Adds sweetness and color, brightening both flavor and appearance.
Panko Breadcrumbs, Olive Oil & Parmesan: These combine for a crunchy, golden topping that makes the dish really sing.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to think of this Tuna Noodle Casserole Recipe as a flexible canvas. Over the years, I’ve swapped veggies, tried different cheeses, and sometimes added a little heat with cayenne. You should definitely feel free to make it your own—it's your kitchen, after all!

Variation: One time, I added sautéed mushrooms and a handful of chopped spinach, and it turned into a hearty, veggie-packed version that still felt comforting and rich.
Dairy-Free Option: Use dairy-free cheese and milk alternatives to suit your dietary needs—you won’t sacrifice flavor.
More Crunch: Mixing in crushed cornflakes with the panko gives a delightful extra crispy topping.

Step-by-Step: How I Make Tuna Noodle Casserole Recipe

A white bowl with a brown rim holds a layered pasta dish with shell-shaped pasta in light golden yellow, mixed with green peas and chunks of light brown chicken. The pasta is covered in a light creamy sauce and topped with a golden breadcrumb crust, garnished with scattered green herb leaves. A golden fork rests inside the bowl on the left side. In the background left, a small white bowl with chopped green herbs is visible, and in the upper right, a large white baking dish filled with more pasta topped with a breadcrumb crust can be seen. The setting is on a white marbled surface with a white cloth on the bottom right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your crunchy topping

Start by mixing your panko breadcrumbs with olive oil (or melted butter) and parmesan cheese. This little bowl of golden goodness will give your casserole that irresistible crisp top. Set it aside while you get the rest underway—timing here is everything to keep that crunch!

Step 2: Cook pasta just shy of al dente

Cook the shell pasta according to package directions but take it off the heat 1-2 minutes early. Since the casserole will bake, you want the pasta firm enough so it doesn't get mushy later. Drain and set aside.

Step 3: Sauté the aromatics

Melt a tablespoon of butter in a large skillet over medium-high heat. Toss in diced shallots, celery, garlic, salt, and pepper. Stir frequently for 2-3 minutes until veggies soften and release their aroma. This step builds the flavor foundation for your sauce.

Step 4: Build the creamy sauce

Add the remaining butter to the skillet and let it melt. Sprinkle the flour evenly over the veggies and butter. Stir continuously until the mixture looks smooth and no flour streaks remain—this prevents lumps in your sauce.

Next, whisk in the dijon mustard, followed by slowly pouring in the warm chicken broth and milk while whisking constantly. Keep whisking as the sauce simmers and thickens gently—it should coat the back of a spoon beautifully.

Step 5: Add cheese, tuna, peas, and pasta

Turn the heat to low and whisk in the shredded cheddar till melted and smooth. Gently fold in the drained tuna, peas, and cooked pasta. Stir carefully so everything is evenly coated without breaking up the tuna too much.

Step 6: Bake to bubbly perfection

Sprinkle your panko mixture evenly over the top, then transfer the skillet (or dish) into your preheated 350° F oven. Bake for about 25 minutes until the casserole is bubbling and the topping turns a gorgeous golden brown. Serve warm right from the oven.

Top Tip

After many hands-on trials, I’ve learned that the magic lies in the sauce’s consistency and the pasta cooking time. Getting these right means your Tuna Noodle Casserole Recipe avoids that dreaded sogginess and stays creamy, cheesy, and perfectly textured.

Don’t Overcook Pasta: Cooking it just shy of al dente prevents mushiness after baking.
Whisk Like a Pro: Slowly add liquids to avoid lumps and whisk constantly when thickening the sauce.
Drain Tuna Well: Excess liquid from canned tuna can water down your sauce—make sure it’s well drained.
Crispy Topping Trick: Toss panko with oil or butter before adding parmesan for that golden, crunchy finish.

How to Serve Tuna Noodle Casserole Recipe

Tuna Noodle Casserole - Serving Suggestion

Garnishes

I always finish my Tuna Noodle Casserole Recipe with a sprinkle of fresh flat leaf parsley. It brightens up the plate and adds a pop of color. If you want, a little extra parmesan right on top before serving amps up the cheesy goodness.

Side Dishes

For side dishes, a simple crisp green salad or steamed green beans work wonders to balance the richness. Sometimes, I serve it alongside buttery dinner rolls to soak up any leftover sauce—that’s a crowd-pleaser every time.

Creative Ways to Present

For special dinners, I like to scoop the casserole into individual ramekins and top with the crunchy mix for that cute, personalized touch. It’s fun for guests and makes left-overs feel like a fresh treat!

Make Ahead and Storage

Storing Leftovers

After dinner, I let the casserole cool to room temperature and then store leftovers in an airtight container in the fridge. It usually stays fresh and tasty for up to 4 days, making it an easy next-day lunch or quick dinner.

Freezing

I’ve frozen this casserole a few times with good results — just make sure it’s cooled completely before freezing in a sealed container. When you’re ready, thaw overnight in the fridge and bake in the oven to refresh the crispy topping and revive the creamy center.

Reheating

Reheat leftovers covered in the oven at 350°F to prevent drying out, or gently in the microwave. Adding a splash of milk before reheating helps keep the creamy sauce from tightening up too much.

Frequently Asked Questions:

Can I use other types of pasta in this Tuna Noodle Casserole Recipe?

Absolutely! While shell pasta is great for holding sauce, you can swap with elbow macaroni, rotini, or even small penne. Just adjust cooking time so it’s slightly undercooked before baking the casserole.

Do I have to use Dijon mustard in the sauce?

Dijon mustard adds a subtle tang and depth, but it’s not mandatory. If you don’t have it, you can skip it or substitute with a small amount of dry mustard or even a touch of horseradish for a unique twist.

Can I make this Tuna Noodle Casserole Recipe ahead of time?

Yes! You can assemble the casserole a day ahead, cover it tightly, and refrigerate. When you’re ready to eat, bake it as directed, adding a few extra minutes if it’s straight from the fridge to ensure it’s heated through.

What’s the best way to get a crispy topping on the casserole?

Tossing panko breadcrumbs with a bit of olive oil or melted butter before sprinkling on top helps them brown evenly and get extra crispy in the oven. Adding parmesan cheese to the topping adds flavor and golden color too.

Final Thoughts

This Tuna Noodle Casserole Recipe is one of those timeless, comforting dishes that I never get tired of making. It’s straightforward but delicious, perfect for sharing or saving as a cozy solo dinner. I hope you enjoy making it your own, and that it fills your kitchen with warm memories just like it has mine!