A Nostalgic Comfort Food Classic from My Family Kitchen
There’s something irresistibly comforting about a creamy tuna noodle casserole, especially when the winter wind is howling outside. This hearty, cheesy dish brings together pantry staples like egg noodles, flaky tuna, sweet peas, and sharp cheddar in a luscious sauce topped with crispy golden breadcrumbs. It’s the kind of cozy recipe that warms you from the inside out — perfect for weeknight dinners, family gatherings, or anytime you need a nostalgic bite of comfort food.
This Creamy Tuna Noodle Casserole brings together tender egg noodles, flaky tuna, and sweet peas in a rich, cheesy sauce, all topped with a crispy golden crust. It’s simple, nostalgic, and incredibly satisfying — the kind of dish that makes the whole house smell like a hug.
Ingredients
Here’s what you’ll need for a cozy, delicious 6-serving casserole:
For the Casserole:
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12 oz (340g) wide egg noodles
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2 tbsp unsalted butter
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1 small yellow onion, finely chopped
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2 cloves garlic, minced
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2 tbsp all-purpose flour
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2 cups whole milk
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1/2 cup heavy cream
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1 tsp Dijon mustard
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1/4 tsp ground nutmeg (optional, but lovely)
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Salt and black pepper, to taste
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1 1/2 cups shredded sharp cheddar cheese
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1 cup frozen peas, thawed
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2 cans (5 oz each) solid white albacore tuna, drained and flaked
For the Topping:
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1 cup panko breadcrumbs
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1 tbsp melted butter
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1/4 cup grated Parmesan cheese
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1/2 tsp paprika (optional, for color)
Instructions
1. Preheat & Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the Noodles
Cook egg noodles in a large pot of salted water until just al dente (about 1-2 minutes less than the package directions). Drain and set aside.
3. Make the Creamy Sauce
In a large saucepan, melt butter over medium heat. Add chopped onion and sauté until soft and translucent (about 5 minutes). Stir in garlic and cook another 30 seconds.
Sprinkle in the flour and whisk constantly for 1 minute to cook off the raw flavor. Gradually add milk and cream, whisking until smooth. Stir in mustard, nutmeg, salt, and pepper.
Simmer the sauce for about 5–6 minutes, until it thickens slightly. Remove from heat and stir in shredded cheddar until melted and creamy.
4. Assemble the Casserole
In a large mixing bowl, combine the cooked noodles, cheese sauce, thawed peas, and flaked tuna. Gently fold everything together. Pour the mixture into your prepared baking dish.
5. Add the Golden Topping
Mix the panko breadcrumbs with melted butter, Parmesan, and paprika. Sprinkle evenly over the top of the casserole.
6. Bake
Bake uncovered for 25–30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
7. Cool & Serve
Let the casserole rest for 5–10 minutes before serving. It’ll thicken slightly as it cools — perfect for neat slices!
Tips & Variations
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Add a Veggie Boost: Toss in sautéed mushrooms or chopped baby spinach for extra texture and nutrients.
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Make It Ahead: Assemble everything up to a day in advance and refrigerate. Add topping and bake when ready.
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No Cream? No Problem: Substitute more milk for the cream, or use evaporated milk for a richer result without the heaviness.
What to Serve with Tuna Noodle Casserole
This dish is hearty enough to stand alone, but if you’re making it for guests or a special family dinner, pair it with:
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A crisp green salad with lemon vinaigrette
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Steamed green beans or roasted carrots
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Warm dinner rolls or crusty Italian bread
Share Your Twist!
Did you grow up with your own version of tuna noodle casserole? Maybe you added mushrooms, swapped in a different cheese, or topped it with crushed potato chips (a Midwest classic!). I’d love to hear your take — drop your version in the comments!