Creamy Tuna Noodle Casserole is the kind of comforting, classic dish that feels like a warm hug on a plate. It’s all about tender noodles, flaky tuna, and a luscious creamy sauce that ties everything together, often topped with a crunchy layer that adds the perfect little contrast in texture.
I love how simple yet satisfying this casserole is — it’s one of those recipes that somehow tastes like childhood memories and quiet family dinners. I usually stir in some peas or mushrooms to sneak in a bit of green, and the creamy sauce never fails to impress without needing a ton of fancy ingredients. It’s a quick meal that always hits the spot after a busy day.
When I serve this, I like to pair it with a fresh green salad or some crunchy pickles to balance out the richness. Whether it’s a weekday supper or a dish to bring along for potluck, it’s the kind of food everyone can get behind. Plus, leftovers make great lunches, which is always a win in my book.
Key Ingredients & Substitutions
Egg noodles: These give a nice soft bite and hold the sauce well. If you can’t find them, try rotini or elbow macaroni. Just make sure to cook pasta until al dente so it doesn’t get mushy after baking.
Tuna: Canned tuna in water works best here for a light flavor. If you prefer, you can use tuna in oil for a richer taste or even canned salmon for a twist.
Mixed vegetables: Peas and diced carrots are classic choices. You can add frozen corn, green beans, or even chopped mushrooms. Just toss in veggies that soften quickly to keep cooking times short.
Creamy sauce: The base of butter, flour, milk, and broth creates a smooth sauce. Whole or 2% milk works well, but if you want it lighter, you can use unsweetened almond milk or oat milk. Cheese adds richness, but you can leave it out if you prefer.
Breadcrumb topping: Panko breadcrumbs offer great crunch. If you don’t have panko, regular breadcrumbs or crushed crackers work. For a gluten-free option, use crushed gluten-free crackers or skip the topping.
How Do You Make a Smooth, Creamy Sauce Without Lumps?
Making the sauce is a key step. Here’s how I keep it silky smooth:
- Start by melting butter and cooking the onion until soft to build flavor.
- Whisk in flour and cook for 1-2 minutes to make a roux — this helps thicken without tasting floury.
- Slowly whisk in cold milk and broth in small amounts. Adding liquid gradually while whisking prevents lumps from forming.
- Keep whisking as the sauce thickens to a creamy texture. If lumps form, whisk vigorously or strain.
- Once smooth, stir in cheese while sauce is hot so it melts nicely and enriches the flavor.
Taking your time and whisking well at each step makes a big difference and keeps the sauce creamy and lump-free!
Equipment You’ll Need
- Large pot – perfect for boiling the egg noodles evenly without crowding.
- Large skillet or saucepan – for making the creamy sauce and mixing everything together.
- Whisk – helps you stir the sauce smoothly and avoid lumps.
- Casserole dish (about 9×13 inches) – roomy enough to bake the casserole and crisp the topping.
- Wooden spoon or spatula – great for folding in the tuna and noodles gently.
Flavor Variations & Add-Ins
- Swap tuna for cooked shredded chicken for a different protein that still pairs well with creamy sauce.
- Add sliced mushrooms or chopped spinach for more veggies and a nice earthy note.
- Stir in some cooked bacon bits for a smoky crunch that contrasts nicely with the creamy texture.
- Mix in some shredded mozzarella or parmesan cheese instead of cheddar for a milder or sharper cheese flavor.
Creamy Tuna Noodle Casserole
Ingredients You’ll Need:
Main Ingredients:
- 8 ounces egg noodles
- 2 tablespoons butter
- 1 small onion, finely diced
- 1 cup mixed vegetables (such as peas and diced carrots)
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup chicken or vegetable broth
- 1 cup shredded cheddar cheese (optional for extra richness)
- 2 (5-ounce) cans tuna in water, drained and flaked
- Salt and pepper to taste
- 1/2 cup breadcrumbs (preferably panko for crunch)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 25 minutes of baking. Cooking the noodles and preparing the creamy sauce overlaps a bit, so from start to finish, plan on about 35-40 minutes total to have a warm, delicious casserole ready to enjoy.
Step-by-Step Instructions:
1. Cook the Noodles:
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions until they are tender but still firm (al dente). Drain the noodles and set them aside while you make the sauce.
2. Make the Creamy Sauce:
In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until soft. Then add the minced garlic and cook for about 30 seconds, just until fragrant.
Sprinkle the flour into the pan and cook for 1-2 minutes, stirring constantly. This forms a roux that will thicken the sauce.
Slowly whisk in the milk and broth, stirring continuously until the mixture thickens and becomes smooth.
Mix in the mixed vegetables and cook for 3-4 minutes until they are heated through and tender.
If you like, stir in the shredded cheddar cheese and continue to stir until it melts completely.
3. Combine and Bake:
Gently fold the drained tuna into the creamy sauce. Season with salt and pepper to taste.
Add the cooked noodles to the sauce and stir until all noodles are well coated.
Transfer the mixture to a buttered or lightly greased casserole dish (or use the oven-safe skillet you cooked in).
Sprinkle breadcrumbs evenly over the top for a crunchy, golden crust when baked.
Bake the casserole in the preheated 350°F (175°C) oven for 20-25 minutes until the sauce is bubbly and breadcrumbs turn golden brown.
Take the casserole out of the oven, sprinkle fresh chopped parsley over the top, and serve warm.
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Just thaw frozen peas and carrots before adding them to the sauce, or toss them in frozen and cook a bit longer until heated through. This makes the recipe even easier and just as tasty.
How Can I Make This Recipe Gluten-Free?
Swap out the all-purpose flour for a gluten-free flour blend and use gluten-free pasta and breadcrumbs. This simple substitution lets you enjoy the casserole without compromising flavor or texture.
Can I Prepare This Casserole Ahead of Time?
Yes! You can assemble the casserole completely, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally to warm evenly without drying out.
