Tuna Casserole is the kind of recipe that never goes out of style. It is creamy, filling, and comes together with simple pantry staples you probably already have on hand. I grew up eating this at my grandmother’s table, and now it is one of those dinners my family asks for again and again.
There is something about a bubbling casserole fresh out of the oven that just feels like home. Tender egg noodles, a velvety homemade sauce, and that golden crispy breadcrumb topping make every bite so satisfying. I love that this dish is easy enough for a Tuesday night but cozy enough for a Sunday dinner. Whether you are feeding picky eaters or a hungry crowd, this one always delivers. Your family will thank you!
Table of Contents
Ingredients for Tuna Casserole
When I make this tuna casserole, I keep everything simple and reliable. Over the years I have learned that quality canned tuna and freshly shredded cheese make all the difference. Here is everything you will need:
Casserole:
- 8 oz wide egg noodles
- 3 tbsp unsalted butter
- 1 cup yellow onion, chopped – I recommend dicing it finely so it melts right into the sauce
- 2 ribs celery, chopped
- 3 tbsp all-purpose flour
- 1 1/2 cups low sodium chicken broth
- 1 1/2 cups whole milk – In my experience, whole milk gives the creamiest, most velvety sauce
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
- 1 1/2 cups frozen peas and carrots
- 2 cans (5 oz each) tuna in water, drained – My preference is solid white albacore for the best texture and flavor
- 1 cup shredded cheddar cheese (4 oz) – I always shred fresh from the block for better melting and creamier results
Topping:
- 3/4 cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 1 tbsp unsalted butter, melted
- Chopped fresh parsley, optional, for serving
Step-by-Step Instructions
I recommend reading through all the steps before you start. This helps everything come together smoothly and keeps the timing right for a perfect tuna casserole. Total time is about 40 minutes from start to finish.
Step 1: Preheat your oven to 375 degrees F. This gives the oven plenty of time to come to temperature while you prep everything else.
Step 2: Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions but pull them just slightly before they are fully done. They will finish cooking in the oven. Drain and rinse with cold water immediately to stop the cooking and prevent sticking.
Step 3: While the noodles cook, melt 3 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until soft and translucent, about 4 to 5 minutes. You will notice the onions turn slightly sweet and the celery softens.
Step 4: Sprinkle the flour over the vegetables and stir constantly for 30 seconds to cook off the raw flour taste. Then slowly pour in the chicken broth and milk, stirring as you go to avoid lumps. Add the salt, pepper, and thyme. Cook for 2 to 3 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. Do not rush this step or the sauce will be too thin going into the oven.
Step 5: Remove the skillet from the heat. Stir in the frozen peas and carrots, drained tuna, shredded cheddar, and cooked noodles until everything is evenly combined. Transfer the mixture into a 9×13-inch baking dish and spread it out evenly.
Step 6: In a small bowl, mix together the panko, Parmesan, and melted butter until the crumbs are evenly coated. Sprinkle the topping over the casserole in an even layer.
Step 7: Bake uncovered for 15 to 20 minutes, until the casserole is hot and bubbling around the edges and the topping is deep golden brown. Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
What to Serve with Tuna Casserole
The creamy, savory flavors of this dish pair beautifully with light, fresh sides that balance the richness. Here are my favorite combinations:
Homemade Cheesy Breadsticks: Warm, pull-apart cheesy breadsticks are absolutely perfect for scooping up the extra creamy sauce from the casserole. They make this meal feel extra special and the whole table loves them.
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Easy Vegetable Soup: A light, broth-based vegetable soup served alongside adds warmth and a fresh vegetable boost that balances the richness of the casserole without competing with it.
Garlic Roasted Vegetables: A sheet pan of roasted broccoli, carrots, or green beans with garlic and olive oil adds a caramelized, slightly crisp contrast that complements the soft, creamy texture of the casserole perfectly.
Cold Pasta Salad: A chilled pasta salad with tangy dressing is a great option during warmer months. The cool, bright flavors work as a refreshing counterpoint to the warm, hearty casserole.
Easy Garlic Bread with Sliced Bread: Crispy garlic bread is a classic pairing with any creamy baked dish. It adds crunch and buttery flavor that rounds out the whole meal beautifully.
Creamy Garlic Sauce Potatoes: If you are feeding a really hungry crowd, these creamy potatoes turn the casserole into a full spread. Rich, garlicky, and satisfying, they are a crowd favorite alongside any comfort food dinner.
Storage and Serving Tips
Leftover tuna casserole stores well in an airtight container in the refrigerator for up to 3 days. Let it cool completely before covering to keep the topping from getting too soggy overnight.
To reheat, cover with foil and warm in a 350 degree F oven for about 15 minutes. Remove the foil for the last 5 minutes to help the panko topping crisp back up. For a single portion, the microwave works fine at medium power in 1-minute intervals, though the topping will soften.
Pro tip: if you want to get ahead of dinner, prepare the casserole through Step 5 and refrigerate it unbaked for up to 24 hours. Add the breadcrumb topping right before baking and add 5 extra minutes to the bake time since it will be going in cold.
FAQs
Can I use a different type of noodle?
Yes. Rotini, penne, or elbow macaroni all work well in this recipe. Just cook them slightly al dente so they do not turn mushy after baking.
Can I make tuna casserole without canned soup?
Absolutely. This recipe skips the canned soup entirely and uses a homemade cream sauce made with butter, flour, broth, and milk. The result is fresher, less salty, and far more flavorful than any canned version.
Can I freeze tuna casserole?
Yes. Freeze the casserole before baking by wrapping the dish tightly in plastic wrap then foil. It keeps well for up to 2 months. Thaw overnight in the refrigerator, add the breadcrumb topping fresh, and bake as directed.
Conclusion
This tuna casserole is everything a great weeknight dinner should be: easy, satisfying, and made with ingredients you can always keep on hand. It comes together in about 40 minutes and delivers real comfort food results the whole table will love. Give this one a try tonight and watch it earn a permanent spot in your dinner rotation.
Easy Tuna Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions but pull them just before fully done. Drain and rinse with cold water immediately to stop the cooking.
- Melt 3 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until soft and translucent, about 4 to 5 minutes.
- Sprinkle the flour over the vegetables and stir constantly for 30 seconds. Slowly pour in the chicken broth and milk, stirring as you go to prevent lumps. Add the salt, pepper, and thyme. Cook for 2 to 3 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- Remove the skillet from the heat. Stir in the frozen peas and carrots, drained tuna, shredded cheddar, and cooked noodles until evenly combined. Transfer the mixture into a 9×13-inch baking dish and spread it out evenly.
- In a small bowl, mix together the panko, Parmesan, and melted butter until the crumbs are evenly coated. Sprinkle the topping over the casserole in an even layer.
- Bake uncovered for 15 to 20 minutes, until the casserole is hot and bubbling around the edges and the topping is deep golden brown. Let it rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
