Creamy Tuna Casserole With Pasta

The smell of tuna casserole baking always takes me back to Tuesday evenings at my grandmothers house. She made it look effortless while my tiny kitchen feels chaotic every time. The way the breadcrumbs turn golden brown in the oven still feels like magic after all these years. I have finally learned that this dish rewards patience more than precision.

My roommate walked in while I was testing this recipe and immediately asked what smelled so incredible. She stood watching the oven until the timer beeped. We ate it straight from the baking dish with forks and agreed it was better than any restaurant version. Now she requests it whenever the weather turns cold.

Ingredients

• 250 g egg noodles: These catch the sauce better than spaghetti and hold up beautifully during baking
• 1 cup frozen peas: They add sweetness and pops of bright green color throughout the dish
• 1 small onion: Finely chopped so they melt into the sauce rather than staying chunky
• 2 cloves garlic: Minced fresh gives the best aroma but jarred works in a pinch
• 2 cans tuna in water: Drain thoroughly and flake with a fork before adding
• 2 tablespoons butter: The foundation for your roux and all the creamy goodness that follows
• 2 tablespoons all-purpose flour: This thickens the sauce so it clings to every noodle
• 1 1/2 cups milk: Whole milk makes the richest sauce but low fat works too
• 1/2 cup sour cream: Adds tanginess that cuts through the richness perfectly
• 1/2 teaspoon salt and 1/4 teaspoon pepper: Adjust these to taste since tuna varies in saltness
• 1/2 teaspoon dried thyme: Optional but adds a lovely earthy undertone
• 1/2 cup shredded cheddar cheese: Sharp cheddar gives the most flavor contrast
• 1 cup panko breadcrumbs: They stay crunchier longer than traditional crumbs
• 2 tablespoons melted butter: Toss with crumbs so they toast instead of burn
• 2 tablespoons grated Parmesan: Adds savory depth to the crispy topping

Instructions

Preheat your oven:

Set to 190°C (375°F) and grease a 2-liter baking dish with butter or cooking spray

Cook the pasta:

Boil noodles in salted water until al dente then drain immediately to prevent sticking

Sauté the aromatics:

Melt 2 tablespoons butter in a large skillet over medium heat then cook onion and garlic for 3 minutes until soft and fragrant

Make the roux:

Sprinkle flour into the skillet and stir constantly for 1 minute to cook out the raw taste

Create the sauce:

Whisk in milk gradually and simmer for 3 to 4 minutes until it thickens enough to coat a spoon

Add richness and seasoning:

Remove from heat then stir in sour cream salt pepper thyme and cheddar until smooth and melted

Combine everything:

Gently fold in tuna peas and cooked pasta taking care not to break up the noodles

Transfer to dish:

Spoon the mixture into your prepared baking dish and spread evenly

Prepare the topping:

Mix breadcrumbs melted butter and Parmesan in a small bowl until well combined

Add the crunch:

Sprinkle the breadcrumb mixture evenly over the entire casserole

Bake to perfection:

Bake uncovered for 20 to 25 minutes until bubbling around edges and deeply golden on top

Rest before serving:

Let cool for 5 minutes so the sauce sets slightly and makes serving easier

Save

This became my go-to meal when friends need comfort food but I do not have energy for anything complicated. Something about bubbling pasta makes people feel instantly at home. Even my pickiest eater cousin asked for seconds last Thanksgiving.

Making It Ahead

I have discovered this casserole actually tastes better when assembled the night before and refrigerated. The flavors meld together beautifully overnight. Just add 5 to 10 extra minutes to the baking time if baking from cold.

Freezer Friendly

Wrap the unbaked casserole tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. The texture stays remarkably close to fresh made.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness perfectly. I like serving chilled white wine alongside when hosting friends. The contrast of hot cheesy pasta and cold fresh greens is unbeatable.

• Try adding sautéed mushrooms for an earthier flavor profile
• Swiss cheese creates a lovely mild alternative to sharp cheddar
• Greek yogurt works well as a lighter substitute for sour cream

Save

This humble casserole has fed me through cold winters stressed weeks and lazy weekends. It never fails to deliver exactly what I need.

Recipe Questions & Answers

→ Can I make tuna casserole ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add an extra 10-15 minutes to baking time since it will be cold. The topping can be added just before baking to maintain its crunch.

→ What type of pasta works best?

Egg noodles are traditional for their sturdy texture and ability to hold sauce. Fusilli, rotini, or penne also work well. Avoid delicate noodles like angel hair as they may become mushy during baking.

→ Can I freeze leftovers?

Absolutely. Portion cooled leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 180°C (350°F) until warmed through.

→ How do I know when it's done baking?

The casserole is ready when the sauce bubbles around the edges and the breadcrumb topping turns golden brown, approximately 20-25 minutes. Letting it rest 5 minutes before serving helps the flavors settle.

→ What can I substitute for sour cream?

Greek yogurt makes an excellent swap with similar tang and creaminess. For a dairy-free version, try cashew cream or a plant-based sour cream alternative. The sauce consistency remains equally rich and satisfying.

→ Is fresh or frozen tuna better?

Canned tuna in water is traditional and works perfectly for this dish. If using fresh tuna, cook and flake it first. The canned variety provides consistent texture and convenient preparation without compromising flavor.