Creamy Tuna Noodle Casserole is a comforting classic that brings together tender noodles, flaky tuna, and a rich, creamy sauce. It’s the kind of dish that feels like a warm hug on a busy weeknight, with a golden, crispy topping that adds just the right amount of crunch. Simple ingredients, delicious results.
I always think of this casserole as my go-to when I want something that fills you up and feels homemade without a lot of fuss. I like adding a little extra cheese on top before baking because it makes that crust even more irresistible. It’s one of those recipes where leftovers are as good, if not better, the next day—perfect for easy lunches or quick dinners.
My favorite way to serve it is with a simple green salad on the side to balance out the creaminess. Everyone I know seems to love it, maybe because it’s familiar and satisfying, or maybe because it brings back memories of family dinners. Either way, it’s always a hit at our table, and I hope it becomes a favorite for you too.
Key Ingredients & Substitutions
Egg Noodles or Pasta Shells: These hold sauce well and give that classic casserole feel. You can swap with rotini, penne, or other small pasta shapes if you prefer or just use what’s on hand.
Tuna: Canned tuna in water is the usual pick. For a fresher taste, canned chunk light tuna works great. If you want a twist, try cooked flaked salmon or shredded cooked chicken instead.
Butter and Flour (Roux): This combo makes the creamy sauce base. Use equal parts butter and flour, cooking them briefly to avoid a raw taste. For gluten-free, try cornstarch or a gluten-free flour blend instead.
Milk and Sour Cream/Cream Cheese: Milk helps create the sauce’s texture, while sour cream or cream cheese amps up the creaminess. You can use heavy cream or plain Greek yogurt as alternatives for richness.
Cheese: Sharp cheddar adds flavor and melts nicely. Parmesan adds depth and nutty notes. Feel free to use a mix or swap cheddar with Monterey Jack or mozzarella if you prefer milder cheese.
Topping: Crushed potato chips give a salty crunch, but plain or seasoned breadcrumbs work beautifully too. For an extra crunch, mix melted butter into your topping before sprinkling on.
How Can I Get a Creamy Sauce Without Lumps?
Making a smooth sauce is key to a great casserole. Here’s how I do it:
- Start by melting butter fully and adding flour, stirring constantly. Cook this roux for 1-2 minutes—it’ll turn lightly golden and smell nutty, which means the flour is cooked.
- Slowly whisk in cold or room temperature milk bit by bit. Adding it gradually helps prevent lumps from forming.
- Keep stirring continuously over medium heat. The sauce will thicken as it heats, so don’t rush or let it boil hard.
- If you still spot lumps, whisk vigorously, or pass the sauce through a fine mesh strainer if needed.
Patience really helps here. Taking your time with the roux and adding milk slowly makes all the difference for a velvety sauce.
Equipment You’ll Need
- Large pot – for boiling the noodles; choose one with a lid to speed up cooking.
- Skillet or saucepan – perfect for making the creamy roux and sauce in one place.
- Whisk – helps you mix the flour and milk smoothly, avoiding lumps in the sauce.
- Large mixing bowl or the same skillet – to combine pasta, tuna, peas, and sauce evenly.
- Oven-safe casserole dish or a Dutch oven – for baking the casserole to golden perfection.
Flavor Variations & Add-Ins
- Swap tuna for cooked shredded chicken for a milder taste and tender texture.
- Add sautéed mushrooms or roasted asparagus for extra veggies and bite.
- Mix in a teaspoon of curry powder or smoked paprika to give the sauce a flavor kick.
- Use a blend of mozzarella and Parmesan cheese for a gooey, stretchy top layer.
How to Make Creamy Tuna Noodle Casserole
Ingredients You’ll Need:
Main Ingredients:
- 12 oz egg noodles or medium pasta shells
- 2 cans (5 oz each) tuna, drained and flaked
- 1 cup frozen peas
- 1/3 cup finely chopped onion
- 1/3 cup finely chopped celery (optional)
For the Creamy Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup sour cream or cream cheese (for extra creaminess)
- 1 ½ cups shredded sharp cheddar cheese or a mix of cheddar and Parmesan
- 1 teaspoon Dijon mustard (optional for depth)
- Salt and black pepper to taste
Topping:
- 1 cup crushed potato chips or breadcrumbs
- 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. So altogether, plan for around 40-45 minutes from start to finish. It’s a great option for a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the egg noodles or pasta shells until just tender (al dente) following package directions. Drain and set aside.
2. Make the Creamy Sauce:
In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and celery, if using, and sauté until soft and translucent, about 3-4 minutes. Stir in the flour and cook for another 1-2 minutes, stirring all the time to form a roux. Slowly whisk in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
3. Combine Sauce and Filling:
Remove the saucepan from heat. Stir in the sour cream or cream cheese until smooth, then add half of the shredded cheese and the Dijon mustard, if using. Season with salt and black pepper. Gently fold in the tuna and frozen peas.
4. Assemble and Bake:
Add the cooked noodles to the tuna mixture and stir gently to combine all ingredients well. Transfer everything to a buttered casserole dish or leave in your oven-safe skillet. Sprinkle the remaining cheese on top, then add the crushed potato chips or breadcrumbs to create a golden, crispy topping. Bake uncovered for 25-30 minutes until bubbly and golden on top.
5. Serve:
Once baked, take the casserole out of the oven and let it cool for a few minutes. Garnish with freshly chopped parsley for a pop of color and freshness. Serve warm with a crisp salad or steamed vegetables for a complete meal.
Can I Use Frozen Tuna for This Casserole?
It’s best to use canned tuna for this recipe, as it’s already cooked and flakes easily. If you want to use frozen tuna, make sure it’s fully thawed and cooked before adding it to the casserole.
Can I Make This Tuna Noodle Casserole Ahead of Time?
Absolutely! You can assemble the casserole a day in advance and refrigerate it. When ready to eat, bake it as directed, adding a few extra minutes if it’s coming straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally for even warming.
What Can I Use Instead of Potato Chips for the Topping?
If you don’t have potato chips, breadcrumbs or crushed crackers work well for a crispy topping. For extra flavor, toss the breadcrumbs with a little melted butter before sprinkling on top.
