Classic Tuna Noodle Casserole

This classic tuna noodle casserole is creamy and comforting with tender egg noodles, flaky tuna, peas, and sharp cheddar cheese. It makes a perfect easy dinner for busy weeknights or potlucks when you want a delicious homemade meal that everyone will enjoy.

I first made this recipe when I was craving a nostalgic dish from my childhood and it quickly became a family favorite. Now it’s a go to when I want something warm and satisfying without fuss.

Ingredients

• Egg noodles: 16 ounces give the perfect soft but firm texture for the casserole
• Salted butter: 2 tablespoons for sauteing adds richness and flavor
• Small onion: finely diced brings sweetness and depth
• Shallot: finely diced adds a subtle mild onion flavor
• Garlic: minced adds aromatic sharpness that brightens the sauce
• All purpose flour: 2 tablespoons helps thicken the sauce into creamy decadence
• Chicken broth: 1 cup adds savory body to the sauce use low sodium for control
• Halfandhalf cream: 1 cup makes the sauce luscious but not too heavy
• Granulated vegetable bouillon: 2 teaspoons gives an umami boost vegan option adds depth
• Salt: ½ teaspoon to season balanced flavors
• Black pepper freshly ground: ¼ teaspoon for mild heat and complexity
• Dried thyme: ½ teaspoon adds earthiness that complements tuna
• Dijon mustard: ½ teaspoon lifts the sauce with slight tang
• Plain whole milk Greek yogurt: ½ cup adds creaminess and slight tang without thinning sauce
• Tuna in olive oil: three 5ounce cans drained provide flaky, rich protein
• Frozen green peas: 1 cup for sweetness and color
• Shredded white cheddar cheese: 1 cup melts into the sauce for sharp creaminess
• Shredded white cheddar cheese (topping): ½ cup for a golden cheesy crust
• Unsalted butter (topping): 1 tablespoon melted enriches the topping for a crisp finish

Instructions

Boil the egg noodles and heat the oven:

Preheat your oven to 375 degrees Fahrenheit and lightly butter or spray a 9 by 13 inch baking dish for easy cleanup. Bring a large pot of salted water to a boil over mediumhigh heat. Cook the egg noodles until they are just shy of al dente by about 1 to 2 minutes less than the package instructions. Drain the noodles thoroughly and toss them with a small drizzle of olive oil to keep them from sticking. Set aside while you make the sauce.

Saute the aromatics:

In a large skillet or wide pot, melt the salted butter over medium heat until foaming. Add the finely diced onion and shallot and cook, stirring occasionally, until the vegetables become soft and translucent which should take about 5 minutes. Stir in the minced garlic and cook it for about 30 seconds just until fragrant being careful not to let it brown as that can add bitterness.

Build the creamy sauce:

Sprinkle the flour over the softened vegetables and cook, stirring constantly for 1 to 2 minutes. This cooks out any raw taste and begins to form a roux that thickens the sauce. Slowly pour in the chicken broth, whisking as you add it to prevent lumps. Follow with the halfandhalf cream, continuing to whisk so the sauce becomes smooth. Add the granulated vegetable bouillon powder, salt, freshly ground black pepper, dried thyme, and Dijon mustard. Bring the mixture to a gentle simmer, stirring frequently so it does not stick to the pan. Let it cook until it thickens slightly and feels creamy which should take about 5 to 7 minutes.

Finish the sauce with yogurt, tuna, peas, and cheese:

Remove the pan from the heat before stirring in the Greek yogurt to prevent curdling. Mix until completely smooth and blended. Gently fold in the drained tuna breaking it into bite size flakes along with the frozen green peas. Stir in 1 cup of shredded white cheddar cheese distributing it evenly so it begins to melt into the sauce. Add the drained noodles to the pan and toss gently until every strand is coated in the creamy sauce.

Assemble the casserole and topping:

Transfer the noodle mixture to your prepared baking dish and spread it out into an even layer for baking ease. In a small bowl, mix together the remaining ½ cup shredded cheddar cheese and melted unsalted butter until the cheese is coated. Sprinkle this cheesy butter mixture evenly on top of the casserole to create a golden crust as it bakes.

Bake until bubbly and serve:

Place the casserole in the preheated oven and bake for 20 to 25 minutes until the top is golden in spots and bubbling around the edges. When done, let the casserole rest on the countertop for about 10 minutes. This resting time helps the sauce thicken so when you serve it slices hold together nicely. Serve warm alongside a crisp green salad or steamed vegetables for a balanced meal.

I love using tuna packed in olive oil because it gives the casserole a richer flavor without any metallic aftertaste I sometimes find in waterpacked tuna. This recipe brings back memories of cozy family dinners when my parents used to make this dish on chilly nights and everyone gathered around the table enjoying the warm comfort of home cooking.

Storage tips

Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a 350 degree oven until heated through to maintain the crispy topping. You can also freeze the baked casserole for up to 2 months wrapped tightly with foil and plastic wrap. Thaw overnight in the fridge before reheating in the oven.

Ingredient substitutions

If you don’t have halfandhalf use whole milk with an extra tablespoon of butter added to the roux for richness. Greek yogurt can be swapped with full fat sour cream for similar creaminess and tang. Instead of cheddar topping, crushed plain potato chips can be sprinkled on top before baking for a salty crunchy crust.

Serving suggestions

This tuna noodle casserole pairs beautifully with a refreshing green salad dressed lightly with lemon vinaigrette. Simple steamed vegetables like broccoli or green beans also work well to balance the creamy richness. A slice of crusty bread on the side is perfect for soaking up any leftover sauce.

Let the casserole rest after baking for clean slices and thicker sauce. Serve warm and enjoy.

Your Recipe Questions Answered

→ What type of noodles work best?

Egg noodles are preferred for their tender texture and ability to hold the creamy sauce well.

→ Can I substitute the tuna?

Flaky, oil-packed tuna provides richness, but other firm white fish can be used if preferred.

→ How do I prevent the noodles from becoming mushy?

Cook noodles slightly under al dente and toss with olive oil before mixing to keep them separate during baking.

→ What alternatives are there for Greek yogurt?

Sour cream can be used for a similarly rich and tangy finish without compromising creaminess.

→ How can I make the topping crunchy?

Try substituting shredded cheddar and butter topping with crushed plain potato chips for a salty, crunchy crust.

→ Is it okay to use milk instead of half-and-half?

Yes, using whole milk plus extra butter in the roux keeps the sauce creamy but slightly lighter.