Creamy Tuna Noodle Casserole is a classic comfort dish that brings together tender noodles, flaky tuna, and a rich, creamy sauce all baked to bubbly perfection. It’s that cozy, nostalgic meal that feels like a warm hug on a plate, with a satisfying mix of textures from the soft noodles and the crunchy topping that often sneaks in.
I love making this casserole because it’s super simple but always hits the spot. I usually toss in some peas or mushrooms to sneak in a bit of green, and the creamy sauce made with a bit of cheese or cream soup makes it extra tasty. One little tip I’ve learned is to avoid overcooking the noodles before baking—they should be just slightly underdone so they don’t turn mushy once in the oven.
For me, this casserole is perfect for those weeknights when you want something quick but still hearty and satisfying. I like serving it straight from the dish, maybe with a crisp side salad or some steamed veggies. Plus, it reheats really well, making it great for leftovers the next day. It’s one of those meals that feels like a little bit of home no matter where you are.
Key Ingredients & Substitutions
Egg Noodles: These are great for their soft, wide texture that holds sauce well. If you don’t have egg noodles, try penne or fusilli. Just avoid very small pasta which might get lost in the mix.
Tuna: Canned tuna is convenient and flavorful. I prefer tuna packed in water for a lighter dish, but oil-packed tuna adds richness. For a vegetarian option, swap with chickpeas or jackfruit.
Creamy Sauce: The mix of butter, flour, and milk makes a classic roux-based sauce. Sour cream or cream cheese adds tang and creaminess. Greek yogurt can be an alternative if you want less fat.
Cheese: Sharp cheddar gives the casserole depth and melty texture. Parmesan adds a nice bite. Feel free to use mozzarella for milder taste or a blend of cheeses to suit your mood.
Topping: Crushed potato chips bring a salty crunch, but breadcrumbs or crushed crackers work fine too. For extra flavor, mix in some melted butter or grated cheese before topping.
How Do You Make a Smooth, Lumpy-Free Cream Sauce?
Making your cream sauce smoothly can be tricky. Here’s what I do:
- Start by cooking the flour with butter for 1-2 minutes to form a roux; this removes the raw flour taste.
- When adding milk, pour it slowly while whisking constantly to avoid lumps.
- Keep the heat medium-low and stir until the sauce thickens. Don’t rush it or you might burn the bottom.
- If lumps form, use a whisk to break them up or strain the sauce before adding to the casserole.
With patience and steady stirring, you’ll get that creamy, velvety sauce perfect for coating the noodles and tuna.
Equipment You’ll Need
- Large pot – for boiling the egg noodles without crowding them.
- Large skillet or saucepan – to make the creamy sauce and sauté veggies; one-pan convenience!
- Whisk – helps mix the roux and milk smoothly without lumps.
- Oven-safe baking dish or cast-iron skillet – perfect for baking and serving the casserole straight from oven to table.
- Measuring cups and spoons – for accuracy with flour, milk, and seasonings.
- Wooden spoon or spatula – gentle on your pan and great for folding ingredients together.
Flavor Variations & Add-Ins
- Swap tuna for cooked shredded chicken if you want a different protein that’s just as tender.
- Add chopped spinach or kale for extra greens; they wilt nicely in the creamy sauce.
- Try using Gruyère or Monterey Jack cheese for a milder, creamier taste.
- Mix in some cooked corn or diced bell peppers to add a sweet crunch and color.
Creamy Tuna Noodle Casserole
Ingredients You’ll Need:
Main Ingredients:
- 12 oz egg noodles
- 2 cups cooked, flaked tuna (canned tuna in water or oil, drained)
- 1 cup frozen peas, thawed
- 1 cup sliced mushrooms (optional)
- 1 medium carrot, finely diced
For the Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- ½ cup sour cream or cream cheese
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional)
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Topping and Garnish:
- 1 cup crushed potato chips or breadcrumbs for topping
- Fresh parsley, chopped, for garnish
Time Needed
This creamy tuna noodle casserole takes about 15 minutes to prep, then about 25-30 minutes to bake. Including boiling the noodles and making the sauce, plan on around 45 minutes from start to table. It’s a comfortable, no-rush meal that’s well worth the wait!
Step-by-Step Instructions:
1. Prep and Cook Noodles:
Preheat your oven to 350°F (175°C). Boil the egg noodles in salted water until just al dente (cooked but still firm). Drain the noodles and set them aside.
2. Make the Cream Sauce:
In a large skillet, melt the butter over medium heat. Add the diced carrot and mushrooms, cooking until soft, about 5 minutes. Sprinkle in the flour and stir constantly for 1-2 minutes to create a roux. Slowly whisk in the milk, making sure to avoid lumps. Let it simmer gently until thickened, roughly 3-5 minutes. Remove from heat. Stir in the sour cream or cream cheese, cheddar, Parmesan, Dijon mustard if using, garlic powder, salt, and pepper. Mix until smooth and creamy.
3. Combine Ingredients and Bake:
Gently fold in the flaked tuna, peas, and cooked noodles into the sauce. Transfer everything to a greased baking dish or oven-safe skillet. Spread the crushed potato chips or breadcrumbs evenly on top. Bake for 25-30 minutes until bubbly and golden brown on top. Let cool a few minutes, then garnish with chopped parsley and serve warm.
Can I Use Frozen Tuna for This Casserole?
It’s best to use canned tuna for this recipe since it’s already cooked and flaky. If you want to use frozen tuna steaks, be sure to thaw them completely and cook separately before flaking and adding to the casserole.
Can I Make This Casserole Ahead of Time?
Yes! Prepare the casserole up to the baking step, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
What Should I Use If I Don’t Have Sour Cream or Cream Cheese?
Greek yogurt is a great substitute that will keep the creaminess with a slight tang. You could also use heavy cream or a mild cream soup if needed, adjusting seasoning to taste.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave until heated through, stirring occasionally to keep it creamy and even.
