Tuna noodle casserole: Why It’s the Ultimate Comfort Food

Introduction

There are some dinners that don’t just fill your belly—they wrap around you like a well-worn quilt on a rainy Sunday afternoon. For me, that dish has always been tuna noodle casserole.

I still remember walking through the front door after a long school day, shaking off the cold, and being met with the warm, buttery aroma of something bubbling away in the oven. My mom would pull out that familiar baking dish, the top golden and crispy, little pockets of steam escaping from the creamy noodles underneath. It wasn’t fancy. It wasn’t complicated. But it was ours.

Tuna noodle casserole has a funny way of transcending its humble ingredient list. Canned tuna, egg noodles, a creamy sauce, and a crunchy topping—somehow, when they come together, they create something deeply satisfying. It’s quick enough for a hectic Tuesday (we’re talking 20 minutes of prep, friends) and beloved enough that even the pickiest eaters clear their plates.

If you loved our Creamy Chicken and Rice Bake, you’re going to adore this recipe. It shares that same cozy, stick-to-your-ribs quality but swaps in pantry staples you likely already have on hand. No special trips to the store. No fancy techniques. Just pure, unapologetic comfort.

So preheat that oven, and let’s make something wonderful together. Trust me—this is the tuna noodle casserole you’ve been craving.

What is Tuna Noodle Casserole?

Okay, let’s address the elephant in the kitchen. Why is it called tuna noodle casserole when it doesn’t have a single tuna noodle in sight? I mean, the noodles are egg noodles, the tuna is, well, tuna, and the casserole part makes sense—but where did this name even come from?

Here’s a fun tidbit: this dish wasn’t always called tuna noodle casserole. Back in 1930, when it first appeared in Sunset Magazine, it went by the much more formal “Noodles and Tuna Fish en Casserole” . En Casserole! Fancy, right? Somewhere along the way, we dropped the French flair and gave it the straightforward, no-nonsense name we know today.

I like to think the name stuck because it tells you exactly what you’re getting: tender noodles, flaky tuna, and that cozy baked finish. As they say, the way to a man’s heart is through his stomach—but honestly? The way to everyone’s heart is through a warm, creamy casserole they can scoop onto their fork without pretension.

So whether you call it a classic, a hot dish, or just “that tuna thing,” give this version a try. Your family will thank you.

Why You’ll Love This Tuna Noodle Casserole

Let me paint you a picture. You know that moment when you pull a baking dish out of the oven, the top is gloriously golden, and the sauce is still bubbling lazily around the edges? That’s the main character energy of this dish. The highlight here is the sauce. We’re skipping the can of condensed soup and making a rich, velvety béchamel from scratch . It sounds fancy, but it’s really just butter, flour, milk, and a little patience. The result? A sauce that actually tastes like mushrooms and cream, not just salt and preservatives.

Now, let’s talk money. I don’t know about you, but I love a recipe that lets me breathe a little easier at the grocery checkout. This tuna noodle casserole costs roughly $8.65 for the entire dish, which breaks down to about $1.44 per generous serving . That’s fast-food value with homemade flavor. Canned tuna is a budget superhero, and paired with affordable staples like egg noodles and frozen peas, you can feed a crowd without blinking at the receipt.

And the topping? Oh, the topping. This is where you get to play. The classic version uses buttery breadcrumbs mixed with Parmesan for a crisp, savory crust . But if you’re feeling rebellious, crushed potato chips create that nostalgic, diner-style crunch . Ritz crackers work beautifully too . It’s the same creamy, dreamy base, but that final layer of texture takes it from good to I need the recipe.

If you’re a fan of our Broccoli Cheese Rice Casserole, you’ll find a kindred spirit here. Both are creamy, cheesy (if you choose), and endlessly adaptable. But this tuna version holds a special place in my heart for its simplicity. No pre-cooking chicken, no chopping endless veggies. Just pure, streamlined comfort.

Ready to make it? Grab your favorite casserole dish!

How to Make Tuna Noodle Casserole

Quick Overview

This isn’t one of those recipes that demands your entire afternoon. From start to finish, you’re looking at about 50 minutes, with only 20 minutes of hands-on work . The magic lies in the homemade creamy mushroom sauce—it’s rich without being heavy, velvety without canned soup. We’ll sauté aromatics, build a quick roux, simmer until thickened, then toss with tender noodles, flaky tuna, and sweet peas. A buttery, crunchy topping finishes it off in the oven. Simple. Delicious. Comforting.

Key Ingredients for Tuna Noodle Casserole

For the Casserole Base:

8 oz wide egg noodles
2 (5 oz) cans chunk light tuna, drained (or solid white albacore for larger flakes)
1 medium yellow onion, finely diced
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
1 cup frozen peas (no need to thaw)
4 oz cream cheese, softened and cut into cubes

For the Creamy Sauce:

4 tbsp unsalted butter, divided
2 tbsp all-purpose flour
2 cups whole milk
1 cup low-sodium chicken or vegetable broth
1 tsp salt, divided
¼ tsp freshly cracked black pepper

For the Crunchy Topping:

2 tbsp breadcrumbs (panko preferred)
2 tbsp grated Parmesan cheese
1 tbsp melted butter
Optional swaps: crushed potato chips, crushed Ritz crackers, or French fried onions

Step-by-Step Instructions

Preheat and prep. Preheat your oven to 350°F. Bring a large pot of salted water to a boil for the noodles.
Sauté the aromatics. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook for 3–5 minutes until softened. Add the sliced mushrooms, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook for about 5 minutes until the mushrooms release their liquid and begin to brown. Add the minced garlic and cook for 1 minute more. Transfer the mixture to a bowl and set aside .
Build the roux. In the same skillet, add 2 tablespoons of butter and the flour. Whisk continuously over medium heat for 1–2 minutes. You’re looking for a bubbly, foamy paste that smells slightly nutty. This cooks out the raw flour taste .
Make the sauce. Gradually whisk in the milk and broth, pouring slowly to avoid lumps. Add the cubed cream cheese. Continue whisking over medium heat for about 5 minutes, until the cream cheese melts and the sauce thickens enough to coat the back of a spoon. Patience here—it will happen! .
Combine the filling. Stir the cooked mushrooms and onions back into the sauce. Add the frozen peas. Fold in the drained tuna. Season with the remaining ¾ teaspoon salt (or to taste). Remove from heat.
Cook the noodles. By now, your water should be boiling. Add the egg noodles and cook for 6–7 minutes, until just al dente. Remember: they’ll continue cooking in the oven! Drain well .
Make the topping. In a small bowl, combine the breadcrumbs, grated Parmesan, and 1 tablespoon melted butter. Stir until the crumbs are evenly coated .
Assemble the casserole. In a large bowl, gently combine the cooked noodles with the creamy tuna mixture. Transfer everything to a greased 9×9-inch (or similar 2-quart) baking dish. Sprinkle the breadcrumb topping evenly over the surface.
Bake to perfection. Bake uncovered for 25 minutes, until the casserole is bubbly around the edges and the top is golden brown. For extra crispiness, switch the oven to broil for the final 1–2 minutes—watch it closely! .
Rest and serve. Let the casserole rest for 5 minutes before serving. This allows the sauce to settle into the noodles and prevents runny portions.

What to Serve with Tuna Noodle Casserole

This casserole is rich, creamy, and undeniably cozy, which means it pairs beautifully with sides that bring freshness, brightness, or crunch.

Salads are my go-to. A crisp green salad with a tangy lemon vinaigrette cuts through the creaminess perfectly . For something heartier, try a Mediterranean Chickpea Salad or a Beet and Carrot Salad with dill dressing . The acidity and texture provide a lovely contrast.

Vegetable sides are always welcome. Roasted broccoli or asparagus (try the air fryer for speed!) develops caramelized edges that play well with the soft noodles . Garlic butter mushrooms or Italian peas and mushrooms are also fantastic options that echo the earthy notes in the casserole .

Don’t forget the bread. A slice of warm, crusty garlic bread or soft sweet dinner rolls is perfect for sopping up every last bit of creamy sauce from your plate .

And for a truly nostalgic experience, serve it with a tall glass of peach iced tea or a creamy whipped lemonade. It feels like summer meeting comfort food—and yes, it works .

Top Tips for Perfecting Tuna Noodle Casserole

Undercook your noodles. This is the golden rule of casserole-making. Boil your egg noodles for 1–2 minutes less than the package directs. They will finish cooking in the oven, absorbing some of that lovely sauce without turning into mush .
Don’t rush the roux. When you add flour to the melted butter, let it cook for at least a minute. You’re looking for a pale golden color. This step removes that raw, pasty flavor and ensures your sauce is silky, not lumpy .
Drain your tuna well. Excess liquid in canned tuna will water down your carefully crafted sauce. Press on the lid while draining, or gently flake the tuna onto paper towels to absorb moisture .
Be patient with the sauce. If your sauce isn’t thickening, it likely needs more time—not more flour. Heat activates the roux. Keep it at a gentle simmer, stirring frequently, and it will eventually coat that spoon .
Double the topping. I’m not kidding. The crunchy layer is often the favorite part, and a thin sprinkle just won’t satisfy. Make 1.5x or even 2x the breadcrumb mixture. Your future self will thank you .
Make it ahead (strategically). If you want to prep this dish in advance, assemble the casserole completely but stop before adding the topping. Cover and refrigerate. When ready to bake, add the topping fresh and bake as directed, adding 10–15 minutes to account for the cold start .

Storing and Reheating Tips

Refrigeration: Leftover tuna noodle casserole will keep in an airtight container in the refrigerator for 3–4 days. Be sure it has cooled completely before sealing to prevent excess condensation .

Freezing: Here’s the pro tip: freeze the casserole without the noodles, or freeze it fully prepared but unbaked for the best texture . If you freeze a fully baked casserole, the noodles can become soft upon reheating. For unbaked freezing, assemble everything in a disposable foil pan, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Add the crunchy topping fresh just before baking .

Reheating in the oven (best for large portions): Preheat to 350°F. Cover the casserole with foil to retain moisture and heat for 20–30 minutes until the internal temperature reaches 165°F. Uncover for the last 5 minutes if you want to re-crisp the topping .

Reheating on the stovetop (best for single servings): Place a portion in a small skillet with a splash of milk or broth. Cover and heat over low-medium for 5–10 minutes, stirring gently. This method adds moisture back into the dish .

Reheating in the microwave (fast but careful): Place a serving on a microwave-safe plate, cover with a damp paper towel, and heat in 45-second intervals at 50% power. Stir between intervals to distribute heat evenly. This minimizes rubbery noodles .

Reviving the crunch: No matter how you reheat, consider sprinkling a fresh layer of breadcrumbs, crushed chips, or fried onions over the top before your final heat cycle. It brings back that signature contrast and makes leftovers feel brand new .

There you have it, friends. The ultimate tuna noodle casserole, complete with its rich history, budget-friendly soul, and all the creamy, crunchy goodness you remember from childhood—but made even better. Whether you’re feeding your family on a busy weeknight or simply craving a hug in casserole form, this dish delivers. Now go preheat that oven. You’ve got a classic to bake.

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