Go Back
–+ servings
Tuna Casserole

Classic Tuna Casserole

iamwinfred
This creamy, comforting tuna casserole is the ultimate weeknight dinner that brings back nostalgic memories. Made with egg noodles, tender tuna, sweet peas, and a rich cream sauce, then topped with crispy breadcrumbs, it's a budget-friendly family favorite that comes together in under an hour.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 445 kcal

Equipment

  • 9x13-inch baking dish
  • Large pot For boiling pasta
  • Medium saucepan For making sauce
  • Whisk
  • Colander

Ingredients
  

  • 12 oz egg noodles 340g, medium width
  • 3 tablespoons butter 43g, divided
  • 1 cup yellow onion 150g, finely diced
  • 8 oz mushrooms 225g, sliced
  • 3 tablespoons all-purpose flour 24g
  • 2 cups whole milk 480ml
  • 1 cup chicken broth 240ml
  • 3 cans tuna in water 5 oz each (142g), drained
  • 1½ cups frozen peas 200g
  • 1 cup shredded cheddar cheese 115g
  • 1 teaspoon garlic powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper

For the Topping

  • 1 cup panko breadcrumbs 60g
  • 2 tablespoons butter 28g, melted
  • ¼ cup parmesan cheese 25g, grated

Instructions
 

  • Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish. Cook egg noodles according to package directions until al dente, drain and set aside.
  • In a medium saucepan, melt 2 tablespoons butter over medium heat. Add onion and mushrooms, cooking until softened, about 5-7 minutes.
  • Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in milk and chicken broth, stirring constantly until sauce thickens, about 5 minutes.
  • Remove from heat and stir in drained tuna, peas, cheddar cheese, garlic powder, salt, and pepper. Add cooked noodles and remaining 1 tablespoon butter, mixing until well combined.
  • Transfer mixture to prepared baking dish. Mix panko breadcrumbs with melted butter and parmesan, then sprinkle evenly over the casserole.
  • Bake for 25-30 minutes until golden brown and bubbly. Let stand 5 minutes before serving.

Notes

  • You can substitute cream of mushroom soup for the homemade sauce - use two 10.5 oz cans mixed with 1 cup milk.
  • Fresh or canned mushrooms work equally well; skip them entirely if preferred.
  • Frozen peas can be substituted with green beans, corn, or mixed vegetables.
  • For extra flavor, add 1 teaspoon Dijon mustard or 1 tablespoon lemon juice to the sauce.
  • Make ahead by assembling the casserole up to 24 hours in advance, refrigerate covered, and add 10 minutes to baking time.
  • Leftovers keep refrigerated for up to 4 days and can be reheated in the microwave or oven.
  • For a crunchier topping, add crushed potato chips or French fried onions along with the breadcrumbs.
  • Swap egg noodles for pasta shells, rotini, or elbow macaroni if desired.
  • To freeze, assemble without topping, wrap tightly, and freeze up to 3 months; thaw overnight before adding topping and baking.
  • Use tuna in oil instead of water for a richer flavor, but drain well before adding.

Nutrition

Serving: 1ServingCalories: 445kcalCarbohydrates: 48gProtein: 28gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 620mgPotassium: 450mgFiber: 3gSugar: 6gVitamin A: 12IUVitamin C: 8mgCalcium: 20mgIron: 15mg
Keyword budget-friendly, casserole, comfort food, family dinner, tuna
Tried this recipe?Let us know how it was!