Weeknight Cheesy Tuna Noodle Casserole

This cheesy tuna noodle casserole is the kind of dinner that saves a busy Tuesday. It pulls together from pantry staples, takes about 15 minutes of hands-on work, and fills the kitchen with the smell of bubbling cheese and toasted breadcrumbs.

The sauce is creamy without being heavy, the tuna stays tender, and the crispy top gives every bite a little crunch. It’s the dish I reach for when I need something everyone will eat without a debate.

What Makes This Tuna Casserole So Good

The sharp cheddar and parmesan give the sauce a savory punch that keeps it from tasting flat.

A buttered panko topping bakes up golden and stays crunchy, even after it sits for a few minutes.

And because it’s a one-dish meal with protein, starch, and peas all baked together, there’s less to wash up.

Ingredients

• 12 oz wide egg noodles: or any short pasta you have on hand
• 2 (5 oz) cans tuna, drained: packed in water or oil, your choice
• 1 cup frozen peas: no need to thaw
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk: 2% works, but the sauce will be a bit thinner
• 1 cup shredded sharp cheddar cheese: from a block, not pre-shredded, for the smoothest melt
• ½ cup grated parmesan cheese: plus a bit more for sprinkling on top
• ½ tsp salt, plus more for the pasta water
• ¼ tsp black pepper
• ½ cup panko breadcrumbs
• 2 tbsp melted butter: for the topping

Variations / Substitutions

• Swap the tuna: Use canned salmon or flaked cooked chicken instead.
• Change up the cheese: Gruyere melts beautifully; a mix of mozzarella and parmesan is milder.
• Add mushrooms: Sauté 8 oz sliced mushrooms in the butter before adding flour for extra flavor.
• Skip the peas: Green beans, corn, or broccoli florets all work. Blanch firmer veggies first.
• Make it dairy-free: Use olive oil for the roux, unsweetened oat milk, and a dairy-free cheddar shred.

For a creamy stovetop version without the baking step, try my One-Pot Tuna Pasta.

How to Make Cheesy Tuna Noodle Casserole

Step 1: Boil the Noodles

Bring a large pot of salted water to a boil. Add the 12 oz egg noodles and cook until just tender, about 8 minutes or according to package directions. Drain and set aside.

The noodles should be slightly firm in the center. They’ll finish cooking in the oven, so you want them a little underdone at this stage.

Step 2: Whisk the Cheese Sauce

Preheat your oven to 375°F (190°C). In a large skillet or Dutch oven, melt the 3 tbsp butter over medium heat. Whisk in the 3 tbsp flour and cook, stirring constantly, until the mixture smells nutty and turns pale golden, about 1 minute. Slowly pour in the 2 cups milk while whisking, and bring to a simmer. Cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.

Remove the skillet from the heat. Stir in the 1 cup cheddar and ½ cup parmesan, plus the ½ tsp salt and ¼ tsp pepper, until smooth. Taste and adjust seasoning.

Step 3: Fold in the Tuna and Peas

Add the drained noodles, the flaked tuna, and the 1 cup frozen peas to the cheese sauce. Gently fold everything together with a rubber spatula until the noodles are coated and the tuna and peas are evenly distributed, about a minute. The mixture will look creamy but not soupy; the sauce will tighten as it bakes.

If the mixture seems a little thick, stir in a splash of milk. The frozen peas will release a bit of water as they heat, so you don’t need much.

Step 4: Top with Breadcrumbs

Scrape the mixture into a 2-quart baking dish (about 8×8 or 9×9 inches). In a small bowl, toss the ½ cup panko with the 2 tbsp melted butter, then sprinkle evenly over the top.

The buttered crumbs will bake into a crunchy, golden crust that contrasts with the creamy pasta underneath.

Step 5: Bake and Scoop

Transfer to the oven and bake until the sauce is bubbling around the edges and the top is deep golden brown, 25 to 30 minutes. Let the casserole rest for 5 minutes so it sets up and isn’t runny.

Scoop generous portions into wide bowls. The crust will crackle as you break through to the creamy noodles beneath.

Tips for the Best Tuna Casserole

• Warm your milk slightly before adding it to the roux. Cold milk can cause the flour to seize and make lumps.
• Avoid overbaking. Pull the dish as soon as the top is deep golden and the edges bubble. Overbaking will dry it out.
• Assemble the casserole without the topping a day ahead and refrigerate. Add the breadcrumbs just before baking, and increase the bake time by 5 to 10 minutes.
• Stir a tablespoon of grated parmesan into the panko topping for an even crispier, cheesier crust.

Scale it for a bigger batch:

Keeping Leftover Casserole Fresh

• Refrigerate: Store leftover casserole in an airtight container for up to 3 days. The crunch will soften, but the flavor stays great.
• Reheating: Warm individual portions in the microwave, or cover the dish with foil and reheat in a 350°F oven until heated through. The topping won’t re-crisp fully in the microwave, so the oven is best if you miss the crunch.

What To Serve With Tuna Casserole

A simple green salad with a sharp vinaigrette cuts through the creamy richness. For something warm, roasted broccoli with lemon adds a bright note alongside the casserole.

Frequently Asked Questions

Can I freeze this casserole?

Yes, assemble it unbaked (without the topping), wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, add breadcrumbs, and bake as directed, adding 10 minutes.

Can I skip the baking step?

You can. Skip the breadcrumb topping and serve the saucy noodle mixture straight from the skillet for a creamy stovetop version.

What can I use instead of panko breadcrumbs?

Crushed butter crackers, regular unseasoned breadcrumbs, or even crushed potato chips all give a crunchy top.

Cheesy Tuna Noodle Casserole Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 760

Ingredients Method Notes

Ingredients

  

• 12 oz wide egg noodles
• 2 (5 oz) cans tuna, drained
• 1 cup frozen peas
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• ½ cup grated parmesan cheese
• ½ tsp salt, plus more for pasta water
• ¼ tsp black pepper
• ½ cup panko breadcrumbs
• 2 tbsp melted butter

Method

 

1. Boil noodles in salted water until just tender, about 8 minutes, then drain.
2. Preheat oven to 375°F (190°C). Melt 3 tbsp butter in a skillet, whisk in flour and cook 1 minute. Slowly whisk in milk and simmer until thickened, 3 to 5 minutes. Remove from heat and stir in cheddar, parmesan, salt, and pepper until smooth.
3. Fold noodles, tuna, and peas into the sauce until evenly coated, about a minute.
4. Transfer to a 2-quart baking dish. Toss panko with 2 tbsp melted butter and sprinkle on top.
5. Bake until bubbly and golden, 25 to 30 minutes. Rest 5 minutes, then scoop into bowls and serve.

Notes

You can assemble the unbaked casserole (without topping) a day ahead and refrigerate it. When you’re ready to bake, add the breadcrumbs and extend the bake time by 5 minutes. If you don’t have panko, crushed saltines or regular breadcrumbs work well.