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.
Jump to:
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:
- 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.
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
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
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:
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.
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.
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.
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!
Print
Tuna Noodle Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic Tuna Noodle Casserole is a comforting dish featuring tender shell pasta, flaky tuna, and a creamy cheddar cheese sauce. Topped with a golden, crispy panko breadcrumb crust and parmesan, it’s a perfect family-friendly meal that’s easy to prepare and bake in under an hour.
Ingredients
Topping
- ⅓ cup panko breadcrumbs
- 1 tablespoon olive oil or melted butter
- ¼ cup shredded parmesan cheese
- Flat leaf parsley for garnish
Tuna Casserole
- 8 ounces shell pasta
- 3 tablespoons unsalted butter, divided
- ½ cup diced celery
- ½ cup diced shallots
- 1 clove garlic, grated or minced
- 3 tablespoons flour
- 1 tablespoon dijon mustard
- 2 cups low sodium chicken broth
- 1 cup milk, warmed
- 1 ½ cups shredded cheddar cheese
- 2 (5 ounce) cans tuna in water, drained
- 1 cup frozen peas
Instructions
- Prepare the topping: Combine the panko breadcrumbs, olive oil or melted butter, and shredded parmesan cheese in a small bowl. Set aside.
- Preheat oven: Preheat your oven to 350° F to prepare for baking the casserole later.
- Cook pasta: Boil the shell pasta until just 1-2 minutes less than al dente as it will cook further in the oven. Drain and set aside.
- Sauté vegetables: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter. Add diced shallots, celery, minced garlic, salt, and pepper. Cook and stir for 2-3 minutes until the vegetables soften.
- Make roux: Add the remaining 2 tablespoons of butter to the skillet and let it melt. Sprinkle the flour evenly over the mixture and stir continuously until no white flour streaks remain.
- Add mustard and liquids: Stir in the dijon mustard. Slowly pour in the chicken broth and warmed milk while whisking constantly to prevent lumps. Bring the sauce to a gentle simmer and whisk until it thickens slightly.
- Add cheese and mix: Reduce heat to low and whisk in the shredded cheddar cheese until melted and smooth.
- Combine casserole ingredients: Add the cooked pasta, drained tuna, and frozen peas to the skillet. Stir well to evenly coat everything with the creamy cheese sauce.
- Top and bake: Sprinkle the prepared panko breadcrumb topping evenly over the casserole mixture in the skillet. Place the skillet in the preheated oven and bake for 25 minutes until the casserole is bubbly and the topping is golden brown.
- Serve: Garnish with flat leaf parsley and serve the casserole hot immediately.
Notes
- The casserole will keep for up to 4 days when stored in an airtight container in the refrigerator.
- If panko breadcrumbs are unavailable, regular breadcrumbs can be used but will be less crispy.
- For a richer flavor, use melted butter instead of olive oil in the topping.
- You can substitute frozen peas with frozen corn or mixed vegetables as preferred.
- Ensure pasta is slightly undercooked before baking to avoid mushiness.
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg
Leave a Reply