Classic Tuna Noodle Casserole never tasted so good with an easy to make luscious cheesy cream sauce and a simple four ingredient crunchy breadcrumb topping.
This is one of my husband’s favorite casseroles and one the whole family enjoys. I like to add some frozen baby peas and I use the tuna that is packed in the pouches because it seems to be a lot less dry than canned tuna. It really is a whole meal in itself but if you want to step it up a notch serve with Easy Sweet Maple Dinner Rolls or Garlic Knots.
Why this recipe works!
- I am not a huge fan of cream of condensed canned soups. To me they all taste the same. This recipe uses an easy to make fresh creamy cheese sauce that gives it that knock it out of the park flavor.
- There is absolutely nothing complicated about this recipe. No special equipment or techniques are required. Even a novice cook can handle this meal preparation.
- The ingredients for this recipe are readily available at your local supermarket and many of them you may already have on hand.
How to make Tuna Noodle Casserole
Start by cooking your noodles (al dente) according to the instructions on the package and drain well. Meanwhile in a separate skillet melt the butter. Then sprinkle the flour over the melted butter. Now cook over medium low heat for 2-3 minutes whisking constantly. Slowly whisk in the milk until smooth and combined. Next whisk in the onion powder, garlic powder, salt, fresh ground black pepper and parsley. Simmer for about 5 minutes or until ever so slightly thickened. Then remove from the heat and whisk in the grated cheese. tuna and peas. Place the drained noodles n a greased casserole dish. Cover with the cheesy tuna mixture and stir to coat.
Now in a small bowl combine the breadcrumbs, butter, Parmesan cheese and parsley. Stir with a fork to coat and keep light and airy. Then evenly sprinkle over the casserole dish. Bake in a preheated oven for about 15-20 minutes or until the casserole is heated through and lightly browned on the top.
Recipe notes and tips for Tuna Noodle Casserole
- Cook the egg noodles al dente since you will be cooking them in the oven for 20 minutes or so. This keeps them from becoming mushy.
- If possible use tuna that is vacuum sealed in pouches. It tastes so much better and seems to be a lot less dry than canned tuna.
- Do not over simmer the white sauce. 4-5 minutes is long enough for the sauce to slightly thicken. Be sure to whisk frequently.
- Use freshly grated cheese. Pre-grated cheese may contain additives that keep it from melting properly.
- Remove the white sauce from the heat before whisking in the cheese.
Can you freeze Tuna Noodle Casserole?
If preparing the casserole in advance freeze the egg noodle and cheesy tuna mixture mixed together but not baked yet. Simply add them to a large freezer zipper bag and store for up to 2 months. Then simply defrost in the refrigerator 24-48 hours in advance. Add the contents of the zipper bag to a greased casserole dish. Prepare the crumb topping and sprinkle over the casserole. Bake as directed adding 3-5 minutes baking time.
If freezing leftovers simply cover the remaining casserole with aluminum foil and place in the freezer for several hours. Once frozen solid remove from the casserole dish and place in a freezer zipper bag. Freeze for up to 2 months. When ready to eat place in clean casserole dish and thaw in the refrigerator overnight. Bake as directed adding 3-5 minutes baking time.
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PrintEasy Tuna Noodle Casserole
Family friendly Tuna Noodle Casserole made with a simple cheddar cheese sauce and crunchy buttery Parmesan panko breadcrumbs,
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: main meal
- Method: stovetop/bake
- Cuisine: American
Ingredients
Tuna Casserole
- 8 ounces wide egg noodles
- 5 tablespoons butter (unsalted)
- 5 tablespoons flour
- 2 ½ cups milk (2%)
- 1/2 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 teaspoon dried parsley
- 1 cup shredded sharp cheddar
- 1 cup shredded white cheddar
- 2 (2.6 ounce) pouches tuna in water
- 1 cup frozen baby peas
Crumb Topping
- ½ cup panko breadcrumbs
- 2 tablespoons butter melted
- 2 tablespoons grated Parmesan
- ½ teaspoon dried parsley
Instructions
- Preheat oven to 350 degrees. Grease 9 x 9 inch casserole dish.
- Cook noodles al dente according to package instructions; drain well. In a large skillet melt the butter. Sprinkle the flour over the melted butter. Cook over medium low heat for 2-3 minutes whisking constantly. Slowly whisk in the milk until smooth and combined. Next whisk in the onion powder, garlic powder, salt, fresh ground black pepper and parsley. Simmer for about 5 minutes or until ever so slightly thickened.
- Remove from the heat and whisk in the sharp cheddar, white cheddar, tuna and peas. Place the drained noodles in a greased casserole dish. Cover with the cheesy tuna mixture and stir to coat.
- In a small combine the breadcrumbs, butter, Parmesan cheese and parsley. Stir with a fork to coat. Then evenly sprinkle over the casserole dish. Bake for 15-20 minutes or until the casserole is heated through and lightly browned on the top.
Notes
- Cook the egg noodles al dente since you will be cooking them in the oven for 20 minutes or so. This keeps them from becoming mushy.
- If possible use tuna that is vacuum sealed in pouches. It tastes so much better and seems to be a lot less dry than canned tuna.
- Do not over simmer the white sauce. 4-5 minutes is long enough for the sauce to slightly thicken. Be sure to whisk frequently.
- Use freshly grated cheese. Pre-grated cheese may contain additives that keep it from melting properly.
- Remove the white sauce from the heat before whisking in the cheese.
Keywords: easy tuna noodle casserole, tuna and noodle casserole, how to make tuna noodle casserole, tuna noodle bake
This Classic Tuna Noodle Casserole looks so perfect! Definitely a must try!
★★★★★
I never liked tuna noodle casserole as a kid, but I love it as an adult! This recipe looks awesome!
Gave this a try for dinner last night and it didn’t disappoint! Easily, a new family favorite!
★★★★★
I am drooling over this casserole! It looks so inviting!
★★★★★
Yum! I love everything about thi tuna caserole, especially the bread crumb topping! A perfect weeknight recipe!
★★★★★
Tried this recipe and it was so delicious. Before this I’d never used tuna in a dish like this before and I was wondering if I would like it. Turned out so good!
★★★★★
Such a classic dish and I love that you make this sauce from scratch!
★★★★★
I haven’t had tuna in awhile, but my mouth is watering looking at your casserole! I’m definitely saving this dish for when I get tuna, I know it’ll be delicious!
★★★★★
Looks so good! Can’t wait to try this one.
★★★★★
Classic childhood comfort food. Such an easy and tasty dinner recipe!
★★★★★
A classic. Loving how this tuna casserole is looking. So easy and tasty. Can’t wait to make it!
★★★★★
This recipe is easy to make gluten-free, using gluten-free noodles and skipping the bread crumbs! A classic!
★★★★★
Oh, my…this looks so hearty. A real comfort food indeed,
★★★★★
A classic dish that I never get tired of making! Even my picky eaters like this!
★★★★★
I love the fact that this uses a fresh sauce instead of the canned condensed soup. This is definitely a repeater recipe I will make again and again!
★★★★★
This is always our go to for easy comfort food. So hearty and delicious.
★★★★★
I love making this casserole for a quick family dinner. Everyone always loves it!
★★★★★
We love this recipe and it is delicious and pure comfort food, we make it often!
★★★★★
Making this week with your freezer instructions so I can use it for my weekly meal plan later this month. Can’t wait to try it!
★★★★★
Yum! We love noodle dishes here and I can’t wait to make this! My family is going to love this recipe! So excited!
★★★★★
This tuna noodle casserole is always a hit at our house!
★★★★★
I agree with you, everything tastes better with homemade sauce instead of canned soup! A perfect family weeknight dinner!
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