Classic Tuna Casserole Recipe – Creamy, Cheesy, and Comforting

Salad

Classic, comforting, and easy to make, this tuna casserole is creamy, cheesy, and topped with a crunchy breadcrumb layer. Perfect for weeknight dinners, potlucks, or meal prepping. Ready in about 45 minutes.

Ingredients

  • 12 ounces egg noodles or pasta of choice
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced (optional)
  • 2 cups frozen peas or mixed vegetables
  • 2 (5-ounce) cans tuna in water, drained and flaked
  • 1 1/2 cups milk
  • 1 cup chicken or vegetable broth
  • 3 tablespoons all-purpose flour
  • 1 cup grated cheddar or Monterey Jack cheese, plus extra for topping
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 teaspoon Dijon mustard (optional)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 3/4 cup breadcrumbs or crushed crispy onions for topping
  • 2 tablespoons melted butter (for breadcrumbs)
  • Fresh parsley, chopped, for garnish

Instructions

1. Preheat & Prepare

  • Preheat oven to 375°F (190°C).
  • Grease a 9×13-inch or similar baking dish.

2. Cook Pasta

  • Cook pasta in salted boiling water until just al dente.
  • Drain and set aside.

3. Sauté Vegetables

  • In a large skillet, melt butter over medium heat.
  • Add onion and cook until translucent (4–5 minutes).
  • Add garlic and mushrooms; cook until mushrooms soften (about 4 minutes).

4. Make Sauce

  • Sprinkle flour over vegetables, stir to coat, and cook 1 minute.
  • Gradually whisk in milk and broth, scraping up any brown bits.
  • Simmer gently until sauce thickens (3–5 minutes).

5. Add Cheese & Seasonings

  • Reduce heat; stir in cheese until melted and smooth.
  • Add sour cream, Dijon mustard, thyme, salt, and pepper. Adjust seasoning to taste.

6. Combine Tuna & Pasta

  • Fold in drained tuna, cooked pasta, and frozen peas until evenly combined.

7. Assemble Casserole

  • Transfer mixture to prepared baking dish.
  • Sprinkle remaining cheese over the top if using.
  • Combine breadcrumbs with melted butter and scatter evenly over casserole.
  • For extra crunch, use crushed crispy onions instead of or along with breadcrumbs.

8. Bake

  • Bake uncovered 20–25 minutes, until bubbly and golden brown.
  • Optional: Broil 1–2 minutes for a deeper golden crust (watch carefully).

9. Serve

  • Remove from oven and let rest 5 minutes.
  • Garnish with chopped parsley and serve warm.

Tips & Variations

  • Lighter Version: Use half-and-half or a mix of milk and Greek yogurt for a lighter sauce. Choose whole-grain pasta and lean tuna in water.
  • Creamy Without Canned Soup: This recipe uses a homemade roux-based sauce for clean flavor and better texture.
  • Add-ins: Replace or supplement peas with corn, green beans, or sautéed spinach. Add a squeeze of lemon or a tablespoon of capers for brightness.
  • Gluten-Free: Use gluten-free pasta and a gluten-free flour blend or cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) for thickening. Use gluten-free breadcrumbs.
  • Make-Ahead: Assemble casserole, cover, and refrigerate up to 24 hours. Bake 10–15 minutes longer if starting from cold. For freezing, assemble and freeze unbaked; thaw overnight before baking.

Storage

  • Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven or microwave individual portions.
  • Freeze: Freeze cooled casserole in freezer-safe containers for up to 2 months. Thaw overnight before reheating.

Serving Suggestions

  • Serve with a crisp green salad, steamed vegetables, or crusty bread for a complete meal.

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