Creamy Tuna Casserole with Noodles

The way my kitchen smelled when I first attempted tuna casserole was nothing like the comfort I know now. I overcooked the noodles into mush and the sauce turned into a strange lumpy mess that my teenage self tried to salvage with way too much cheese. That rainy Tuesday taught me more about patience and roux making than any cookbook could have. Now this dish has evolved into something that actually makes people ask for seconds instead of politely pushing it around their plates.

Last winter my sister dropped by unexpectedly when I had a batch in the oven. She stood in the doorway and said that exact combination of butter and thyme reminded her of our grandmother apartment even though Grandma never made tuna casserole in her life. Sometimes the smell of comfort food creates memories that never actually happened but feel true anyway. We ate standing up at the counter while the snow fell outside.

Ingredients

• Egg noodles or fusilli: These hold onto the creamy sauce without becoming mushy unlike delicate pasta shapes
• Frozen peas: They add sweetness and color plus they cook right in the hot sauce
• Onion and garlic: Finely chopped so they melt into the background rather than chunky bites
• Tuna in water: Drain it well but keep a tablespoon of the liquid for extra depth
• Butter and flour: The foundation that creates that silky sauce everyone fights over
• Milk: Whole milk gives the best consistency though low fat works in a pinch
• Sour cream: This is what makes the sauce tangy and rich instead of just plain white
• Thyme: Even if you think you do not like herbs in comfort food try it once
• Cheddar cheese: Sharp adds the most flavor but mild works for picky eaters
• Panko breadcrumbs: They stay crunchier longer than regular breadcrumbs creating that golden blanket
• Parmesan: Salty and nutty this ties the whole topping together

Instructions

Get your oven ready:

Preheat to 190°C and butter your baking dish now so you are not scrambling later

Cook the pasta:

Boil those noodles until they still have a tiny bite in the center because they will cook more in the oven

Sauté the aromatics:

Melt butter in your skillet and cook the onion and garlic until soft and fragrant about three minutes

Make the roux:

Sprinkle flour over the onions and stir constantly for one full minute to cook out the raw flour taste

Create the sauce base:

Whisk in milk gradually and keep stirring until it bubbles and thickens into something velvety

Add the creamy elements:

Remove from heat and stir in sour cream salt pepper thyme and cheddar until everything melts together

Combine everything:

Gently fold in the tuna peas and cooked pasta being careful not to break up the flakes too much

Assemble the casserole:

Scoop the mixture into your prepared baking dish and press it down lightly

Make the crispy topping:

Mix panko melted butter and Parmesan in a small bowl until it looks like wet sand

Bake until golden:

Sprinkle the topping evenly and bake for 20 to 25 minutes until the sauce bubbles up the sides

Let it rest:

Wait five minutes before serving so the sauce sets slightly instead of running everywhere

Save

My husband who claimed to hate tuna casserole from his childhood ate three helpings the first time I made this version. He said the difference was the sour cream and the crispy topping which his mom never bothered with. Now he requests it whenever the weather turns cold and we need something that feels like a hug.

Making It Your Own

Sometimes I swap in mushrooms sautéed along with the onions or use frozen corn instead of peas. Once I used Greek yogurt instead of sour cream and while it worked the tang was noticeably sharper. The recipe forgives small changes but keep the sauce base consistent.

What To Serve With It

A crisp green salad with vinaigrette cuts through the richness perfectly. I have also learned to serve it with steamed broccoli when I want to feel better about all that cheese and pasta. The first time I made it for friends they brought wine and suddenly it felt like a dinner party.

Storage And Reheating

This keeps beautifully in the refrigerator for three days and actually improves as the flavors meld. Reheat individual portions in the microwave but cover them because that sauce can splatter. For the whole dish add a splash of milk and cover with foil before reheating at 160°C.

• The topping will not be as crispy the next day so run it under the broiler for two minutes
• Freeze before baking for up to three months but do not add the topping until you bake it
• Always let frozen casseroles thaw in the fridge overnight before baking

Save

There is something deeply satisfying about taking a bubbling golden casserole out of the oven and watching people lean in closer. Comfort food at its finest.

Recipe Questions & Answers

→ What type of pasta works best for this dish?

Egg noodles or fusilli both work beautifully. Their shape holds the creamy sauce well while providing plenty of surface area for the tuna and vegetables to cling to during baking.

→ Can I use tuna in oil instead of water?

Yes, though you may want to reduce the butter slightly in the sauce. Drain the tuna well before adding to maintain the proper consistency of the creamy sauce.

→ How do I know when the casserole is done baking?

The dish is ready when the sauce is bubbling around the edges and the breadcrumb topping has turned a deep golden brown. This typically takes 20-25 minutes at 190°C (375°F).

→ Can I prepare this ahead of time?

Absolutely. Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking from cold.

→ What vegetables can I add or substitute?

Frozen peas are traditional, but you can also add sautéed mushrooms, diced bell peppers, or corn. Fresh or frozen broccoli florets work well too—just blanch them briefly before folding in.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 180°C (350°F) until heated through, or microwave individual portions with a splash of milk to refresh the sauce.