There’s something uniquely comforting about a bubbling, golden-topped casserole straight from the oven, especially on a chilly evening. It speaks of home, of nourishment, and of simple goodness. This Tuna Noodle Casserole is the embodiment of that feeling, but it’s a thoughtfully updated version of the one you might remember. We’ve moved beyond the condensed soup and created a rich, creamy, and deeply savoury sauce from scratch that truly elevates the entire dish. The combination of tender egg noodles, flaky tuna, and sweet green peas, all enveloped in a velvety cheese sauce and finished with a crunchy breadcrumb topping, is just magnificent.

I make this at least once a month now – it’s become a real family favourite. It’s the kind of meal that feels like a warm hug in a bowl. This noodle casserole isn’t just for nostalgic moments; it’s a genuinely delicious and satisfying dinner that works wonderfully for a hearty weeknight meal. It’s straightforward to make, uses pantry staples, and delivers a result that feels special without any fuss. The textures are what make it so brilliant: the soft pasta, the firm bite of the peas, and that essential crispy, cheesy crust on top.

This recipe is great for families, for anyone cooking on a budget, or for those times you just need a reliable, heart-warming meal. It’s a dish that brings everyone to the table and always gets compliments. If you’re looking for a new staple dish, this tuna casserole is one you’ll return to again and again.

Recipe Overview

This Tuna Noodle Casserole recipe features a homemade creamy cheddar cheese sauce that coats every single noodle. It’s packed with flaky tuna and sweet peas for flavour and texture, then baked until bubbly with a crisp, golden-brown breadcrumb topping. After testing, I found that adding a little Dijon mustard to the sauce gives it a lovely depth that cuts through the richness beautifully.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Tuna Noodle Casserole

• Genuine Flavour: The from-scratch cheese sauce is the star. It’s made with real butter, milk, and mature cheddar, creating a velvety, savoury base that tinned soup just can’t replicate. It’s cheesy, creamy, and utterly delicious.
• Ready in 40 Minutes: From start to finish, this satisfying meal is on the table in about 40 minutes, making it an excellent choice for a busy weeknight dinner when you don’t want to compromise on taste.
• Flexible Recipe: This noodle casserole is very adaptable. You can swap the frozen peas for sweetcorn or sautéed mushrooms. Feel free to use a different short pasta like fusilli or penne if you don’t have egg noodles.
• Great for Weeknight Dinners: It works wonderfully when you need a dependable and filling meal. It uses common pantry ingredients, so you can often make it without a special trip to the shops. It’s also a fantastic dish for using up leftover cooked vegetables.
• Family Tested: My husband, who’s usually picky about casseroles, asked for a second helping the first time I made this version! It’s a dish that genuinely seems to please everyone at our table.

Tuna Noodle Casserole

⏱️ 15 min prep  •  🍳 40 min cook  •  👥 6 servings

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Ingredients You’ll Need

For this recipe, we rely on a combination of fresh dairy and pantry staples to build incredible flavour. I always recommend using a block of mature cheddar and grating it yourself; the melt is far superior to pre-shredded varieties. For the tuna, I prefer John West tuna in spring water because it has a lovely firm texture that doesn’t turn to mush when mixed into the sauce.

• For the Casserole:
• 300g dried wide egg noodles
• 2 x 145g tins of tuna in spring water, drained thoroughly
• 150g frozen peas
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• For the Creamy Cheese Sauce:
• 60g unsalted butter
• 60g plain flour
• 700ml whole milk, at room temperature
• 200g mature cheddar cheese, grated
• 1 tsp Dijon mustard
• 1/4 tsp ground nutmeg
• Salt and freshly ground black pepper, to taste
• For the Topping:
• 50g panko breadcrumbs (or any dried breadcrumbs)
• 30g Parmesan cheese, grated
• 2 tbsp unsalted butter, melted

Kira’s Tip: For an extra layer of flavour, try adding a tablespoon of freshly chopped parsley or chives to the sauce right at the end. It adds a lovely freshness that complements the rich cheese.

How to Make Tuna Noodle Casserole

This process is very straightforward. We’ll cook the noodles, make the beautifully creamy sauce, combine everything in a dish, and bake it to golden perfection. Following these steps ensures a perfect result every time.

1. Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 2-litre casserole or baking dish.
2. Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions, but for 2 minutes less than the recommended time. They will finish cooking in the oven. Drain well and set aside.
3. Sauté the Aromatics: While the noodles are cooking, heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the finely diced onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Make the Roux: Add the 60g of unsalted butter to the saucepan with the onions. Once melted, stir in the plain flour to form a thick paste (this is your roux). Cook, stirring constantly, for 1-2 minutes. This step is crucial to cook out the raw flour taste.
5. Create the Sauce: Gradually whisk in the room-temperature milk, a little at a time, ensuring each addition is fully incorporated before adding the next. This prevents lumps. Continue to cook, whisking often, for about 5-8 minutes, until the sauce has thickened enough to coat the back of a spoon.
6. Add the Flavour: Remove the saucepan from the heat. Stir in the grated cheddar cheese until it’s completely melted and the sauce is smooth. What works best for me is adding the cheese in two batches to ensure it melts evenly. Stir in the Dijon mustard, nutmeg, salt, and a generous amount of black pepper.
7. Combine Everything: Gently fold the cooked noodles, drained tuna, and frozen peas into the cheese sauce until everything is evenly coated. Pour the mixture into your prepared baking dish and spread it out evenly.
8. Prepare the Topping: In a small bowl, mix the panko breadcrumbs, grated Parmesan, and melted butter together until the breadcrumbs are lightly coated. Sprinkle this mixture evenly over the top of the casserole.
9. Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
10. Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.

Tips From My Kitchen

• Temperature Control: Using room-temperature milk is key for a lump-free sauce. Adding cold milk to a hot roux can cause it to seize up. I just take the milk out of the fridge when I start prepping the other ingredients.
• The Secret Step: I learned that thoroughly draining and flaking the tuna before adding it to the sauce makes a huge difference. If it’s too wet, it can make the sauce watery. Use a fork to break it into nice, chunky flakes.
• Make-Ahead: You can fully assemble this noodle casserole (without the breadcrumb topping) up to 24 hours in advance. Cover it tightly with cling film and refrigerate. When you’re ready to bake, add the topping and increase the baking time by 10-15 minutes. This is a great tip for meal prepping.
• Storage: Leftovers keep wonderfully. Store any remaining casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or place the entire dish back in the oven, covered with foil, at 160°C until warmed through. For more food safety guidance, you can check the Food Standards Agency (FSA) advice on chilling.

Common Mistakes to Avoid

• Overcooking the Noodles: The number one error is boiling the noodles for the full time stated on the package. They will continue to cook and absorb liquid in the oven, so pulling them out a couple of minutes early ensures they have the perfect al dente texture in the final dish.
• A Runny Sauce: Don’t rush making the roux. Cooking the butter and flour for a solid minute or two is essential for activating its thickening power and getting rid of any raw flour taste. Likewise, let the sauce simmer gently to thicken before you add the cheese.
• Skipping the Rest Time: It’s tempting to dig in the moment it comes out of the oven, but letting the casserole rest for at least 5 minutes is so important. This brief period allows the molten sauce to cool and set slightly, so it clings to the noodles instead of pooling at the bottom of the dish.

What to Serve With Tuna Noodle Casserole

This is a hearty dish on its own, so simple accompaniments work best to balance the richness. It’s a wonderful main course, much like my popular Meatloaf With Stove Top Stuffing Recipe, which also pairs well with simple sides.

• A Crisp Green Salad: A simple salad with lettuce, cucumber, and cherry tomatoes, tossed in a sharp lemon vinaigrette, provides a fresh, acidic contrast that cuts through the creamy sauce.
• Steamed Green Vegetables: A side of steamed broccoli, green beans, or asparagus adds colour and a dose of healthy greens. A little butter and a squeeze of lemon are all they need.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay works beautifully. Its acidity complements the creamy sauce without overpowering it.

Frequently Asked Questions

Tuna Noodle Casserole

A classic comfort food, this creamy casserole features tender egg noodles and tuna in a rich homemade cheese sauce, finished with a crunchy panko-Parmesan topping.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 675

Ingredients Method Notes

Ingredients

  

For the Casserole

• 300 g dried wide egg noodles
• 2 x 145g tins of tuna in spring water drained thoroughly
• 150 g frozen peas
• 1 small onion finely diced
• 2 cloves garlic minced
• 1 tbsp olive oil

For the Creamy Cheese Sauce

• 60 g unsalted butter
• 60 g plain flour
• 700 ml whole milk at room temperature
• 200 g mature cheddar cheese grated
• 1 tsp Dijon mustard
• 1/4 tsp ground nutmeg
• Salt and freshly ground black pepper to taste

For the Topping

• 50 g panko breadcrumbs or any dried breadcrumbs
• 30 g Parmesan cheese grated
• 2 tbsp unsalted butter melted

Method

 

1. Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 2-litre casserole or baking dish.
2. Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions, but for 2 minutes less than the recommended time. They will finish cooking in the oven. Drain well and set aside.
3. Sauté the Aromatics: While the noodles are cooking, heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the finely diced onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Make the Roux: Add the 60g of unsalted butter to the saucepan with the onions. Once melted, stir in the plain flour to form a thick paste (this is your roux). Cook, stirring constantly, for 1-2 minutes. This step is crucial to cook out the raw flour taste.
5. Create the Sauce: Gradually whisk in the room-temperature milk, a little at a time, ensuring each addition is fully incorporated before adding the next. This prevents lumps. Continue to cook, whisking often, for about 5-8 minutes, until the sauce has thickened enough to coat the back of a spoon.
6. Add the Flavour: Remove the saucepan from the heat. Stir in the grated cheddar cheese until it's completely melted and the sauce is smooth. What works best for me is adding the cheese in two batches to ensure it melts evenly. Stir in the Dijon mustard, nutmeg, salt, and a generous amount of black pepper.
7. Combine Everything: Gently fold the cooked noodles, drained tuna, and frozen peas into the cheese sauce until everything is evenly coated. Pour the mixture into your prepared baking dish and spread it out evenly.
8. Prepare the Topping: In a small bowl, mix the panko breadcrumbs, grated Parmesan, and melted butter together until the breadcrumbs are lightly coated. Sprinkle this mixture evenly over the top of the casserole.
9. Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
10. Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.

Notes

For best results, let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly and makes it easier to serve.

I truly hope this updated Tuna Noodle Casserole brings as much warmth and satisfaction to your dinner table as it does to ours. It’s a recipe born from a love of wholesome, satisfying food that doesn’t need to be complicated to be wonderful. Give it a try, and please let me know how you get on in the comments below. I love hearing about your kitchen adventures! Happy cooking!
– Kira