Tuna Noodle Casserole 2.0 (Printable version)

Hearty tuna and noodles in creamy sauce with fresh vegetables and a crispy panko-parmesan topping.

# What you need:

→ Pasta and Fish

01 - 12 oz egg noodles
02 - 2 cans (5 oz each) solid white tuna in water, drained

→ Vegetables

03 - 1 cup frozen peas, thawed
04 - 1 cup cremini or white mushrooms, sliced
05 - 1 small yellow onion, finely chopped
06 - 1 cup celery, diced
07 - 2 cloves garlic, minced

→ Sauce

08 - 3 tbsp unsalted butter
09 - 3 tbsp all-purpose flour
10 - 2 cups low-sodium chicken or vegetable broth
11 - 1 cup whole milk
12 - 1/2 cup sour cream
13 - 1/2 tsp kosher salt
14 - 1/2 tsp freshly ground black pepper
15 - 1/2 tsp Dijon mustard

→ Topping

16 - 3/4 cup panko breadcrumbs
17 - 1/2 cup grated parmesan cheese
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp chopped fresh parsley (optional)

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Boil egg noodles in salted water until just al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onion and celery; cook for 3 minutes. Add mushrooms and sauté for an additional 4 minutes until softened. Stir in garlic and cook for 1 minute.
04 - Sprinkle flour over vegetables and stir to coat. Gradually pour in broth while stirring constantly. Add milk and bring to a simmer. Continue cooking and stirring until sauce thickens, about 3 to 4 minutes.
05 - Remove skillet from heat. Stir in sour cream, Dijon mustard, salt, and pepper until fully incorporated.
06 - Fold in tuna, peas, and cooked noodles gently until evenly mixed.
07 - Transfer mixture to prepared baking dish, spreading evenly.
08 - Combine panko breadcrumbs, parmesan, and melted butter in a bowl. Sprinkle mixture evenly over casserole.
09 - Bake uncovered for 20 to 25 minutes, until the topping is golden and casserole is bubbly.
10 - Let stand for 5 minutes. Sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • It tastes homemade and intentional without pretending to be fancy—just genuinely good food that people actually want seconds of.
  • The creamy sauce clings to every noodle, and the crispy topping gives you that textural contrast that makes casseroles worth eating.
  • It comes together in under an hour, making it perfect for when you want to feed people something warm without spending your whole evening in the kitchen.
02 -
  • Never overstir when folding in the tuna and noodles, or you'll end up with a homogeneous paste instead of a casserole with texture and character.
  • The sauce thickens as it cools, so it should look slightly looser than you think it needs to be when it goes into the baking dish; it will firm up in the oven.
  • Fresh-cooked noodles make a difference—leftover noodles absorb too much sauce and turn gummy, so cook them right before you fold them in.
03 -
  • If you want to make this ahead, assemble everything in the baking dish, cover it tightly, and refrigerate for up to 24 hours—just add 10 minutes to the baking time since it goes in cold.
  • Shredded gruyère or sharp cheddar stirred into the sauce takes this from comfort food to something restaurant-quality, and Sauvignon Blanc genuinely does pair beautifully with the briny tuna and rich sauce.
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