Creamy Tuna Noodle Casserole Made from Scratch

A classic casserole that actually tastes great: tender egg noodles, flaky tuna, and sweet peas in a rich, from scratch cream sauce, finished with a buttery, crisp breadcrumb topping. It comes together faster than you think, and it’s the kind of dinner everyone at the table remembers from childhood.

No canned soup here. You make a simple white sauce in the same pot you boiled the noodles in, so it’s still a weeknight one-pot kind of situation, just with a better, rounder flavor.

Why This One Works

The sauce is the real deal: butter, flour, milk, and a splash of broth to lighten it up. It coats every noodle without turning gluey, and the sharp cheddar melts right in, giving the whole thing a proper cheesy backbone.

Each bite gets creamy pasta, meaty tuna, and the pop of sweet peas, and the panko topping stays crisp because you toast it a bit first. It’s comforting, affordable, and the leftovers hold up surprisingly well for lunch the next day.

Ingredients

• 8 oz (225 g) egg noodles: wide or extra-wide hold the sauce best
• 2 tbsp unsalted butter: plus a little more for the dish
• 2 tbsp all-purpose flour: for a velvety roux
• 2 cups (480 ml) whole milk: cold is fine, just whisk well to avoid lumps
• ½ cup (120 ml) chicken or vegetable broth: lets the richness breathe
• 1 tsp garlic powder: not raw garlic, which can overwhelm the tuna
• ½ tsp onion powder
• ½ tsp kosher salt: plus more for the pasta water
• ¼ tsp black pepper
• 2 (5 oz / 142 g each) cans chunk light tuna in water: drained and flaked, chunk light keeps its texture
• 1 cup (130 g) frozen peas: no need to thaw
• 1 ½ cups (170 g) shredded sharp cheddar cheese: divided
• ¾ cup (45 g) panko breadcrumbs: for the crispy top
• 1 tbsp olive oil or melted butter: to toss with the panko

Variations and Substitutions

• Use albacore tuna: chunk white albacore is firmer and slightly sweeter; drain well and pack the cans in water, not oil.
• Swap the protein: equal amounts of drained canned salmon or leftover shredded chicken work beautifully.
• Add mushrooms: sauté 8 oz sliced cremini mushrooms in the butter before building the roux for an earthy depth.
• Dairy-free: use a plant based butter, oat milk, and a good melting dairy-free cheddar; the sauce will be a touch thinner but still creamy.
• No panko: crush buttery crackers (like Ritz) and toss with a little melted butter for a different crunch.

Extra Creamy Tuna Noodle Casserole is a cozy soup to serve with this casserole.

How to Make Creamy Tuna Noodle Casserole

Step 1: Boil the Noodles

Bring a large pot of salted water to a boil. Add the 8 oz egg noodles and cook until just al dente, about 1 minute less than the package time, usually 5 to 6 minutes. Drain the noodles well and set them aside in the colander.

You are looking for noodles that are still slightly firm in the center, because they’ll keep cooking in the oven. If they go all the way soft now, they turn mushy later.

Step 2: Build the Creamy Sauce

Wipe the same pot dry, then melt the 2 tablespoons butter over medium heat. Once it foams, whisk in the 2 tablespoons flour and cook for 1 minute, stirring constantly, until the mixture smells nutty and looks pale gold. Slowly pour in the 2 cups whole milk and the ½ cup broth while whisking, and keep whisking until the sauce comes to a gentle bubble and thickens enough to coat the back of a spoon, about 3 to 4 minutes.

You’ll see the sauce go from thin and frothy to smooth and glossy. Take the pot off the heat, then stir in the garlic powder, onion powder, salt, and pepper. Add 1 cup of the shredded cheddar a handful at a time, stirring until it melts completely into a silky, pale orange sauce.

Step 3: Toss Everything Together

Fold the drained noodles into the sauce, breaking up any clumps. Add the flaked tuna and the frozen peas, and use a spatula to combine gently so the tuna stays in decent chunks. Taste a noodle and adjust the salt one pinch at a time if it needs it.

At this point the mixture should look creamy and not tight; if it seems thick, stir in a splash of milk. Transfer everything into a lightly buttered 9×13 inch (or similar 3 quart) baking dish and spread it even. Toss the panko breadcrumbs with the tablespoon of olive oil in a small bowl, sprinkle them over the casserole, then scatter the remaining ½ cup cheddar on top.

Step 4: Bake and Broil for a Crispy Top

Set the oven rack in the middle and preheat to 375°F (190°C). Bake the casserole uncovered for 20 to 25 minutes, until the edges are bubbling and the cheese is melted. Switch the oven to a low broil for the last 1 to 2 minutes, keeping a close eye so the panko turns deep golden without burning.

Pull the dish out and let it sit for 5 minutes on the stovetop. Scoop generous portions into bowls while the sauce is still creamy and the top crackles when the spoon hits it.

A Few Notes Before You Start

• Undercook the noodles on purpose; that extra minute you shave off makes all the difference in the final texture.
• Flake the tuna by hand into big, visible pieces rather than mashing it so you get distinct bites throughout the casserole.
• Make the sauce in the same pot you boiled the noodles in to save a dish and pick up any starchy bits that help it thicken.
• If your broiler runs hot, watch the panko the whole time. One deep breath in the wrong direction and it goes from golden to charcoal.

Bake times by casserole size:

Storing Leftovers

• Refrigerate: Cover the cooled casserole tightly and store in the fridge for up to 3 days. The noodles will absorb some sauce overnight, so it reheats thicker but still creamy.
• Reheating: Warm individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven for 15 to 20 minutes. To bring the crunch back, uncover and broil for a minute or two.

What to Serve With This Casserole

A bright, acidic salad cuts the richness and keeps the meal from feeling heavy. I like simple arugula with lemon vinaigrette, or a quick cucumber and dill salad. Steamed green beans with a little butter and flaky salt work, too, because they keep the texture crisp and the plate colorful.

Frequently Asked Questions

Can I use a different pasta shape?

Absolutely. Any short, sturdy pasta like rotini, penne, or farfalle works. Cook it al dente just like the egg noodles and follow the rest of the recipe as written.

Can I make this casserole ahead of time?

You can. Assemble the whole thing but don’t add the panko topping. Cover and refrigerate for up to 24 hours. When you’re ready, sprinkle on the panko and cheese and bake, adding about 5 minutes to the bake time.

Can I freeze tuna noodle casserole?

Freezing changes the texture of the cream sauce and the noodles, so it comes out grainy. If you still want to, assemble without the topping, freeze up to 1 month, thaw overnight in the fridge, then top with panko and bake.

How do I keep the topping from getting soggy?

Tossing the panko with oil or butter before baking is key, and serving the casserole right after broiling while the top is still hot and crisp makes a big difference. Leftover casserole will soften in the fridge, but you can always add fresh panko and run it under the broiler to revive it.

Creamy Tuna Noodle Casserole Recipe

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Prep Time 15 minutes mins

Cook Time 27 minutes mins

Total Time 42 minutes mins

Servings: 6 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• ½ cup chicken or vegetable broth
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 (5 oz each) cans chunk light tuna in water, drained
• 1 cup frozen peas
• 1 ½ cups shredded sharp cheddar cheese, divided
• ¾ cup panko breadcrumbs
• 1 tbsp olive oil or melted butter

Method

 

1. Cook egg noodles in salted boiling water until 1 minute short of al dente, about 5 minutes. Drain and set aside.
2. In the same pot, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk and broth, bring to a bubble, and cook until thickened, 3–4 minutes. Remove from heat, stir in seasonings and 1 cup cheddar until smooth.
3. Fold noodles, tuna, and peas into the sauce. Transfer to a buttered 9×13 inch baking dish. Toss panko with oil, sprinkle over casserole, then top with remaining ½ cup cheddar.
4. Bake at 375°F for 20–25 minutes until edges bubble. Broil 1–2 minutes until panko is deep golden. Let sit 5 minutes, then serve.

Notes

Let the casserole rest for a few minutes out of the oven so the sauce sets up slightly and the slices hold their shape when you scoop them. If you like a deeper crunch, use coarse homemade breadcrumbs instead of panko and toast them in a dry skillet before topping.