Creamy Tuna Casserole

The smell of butter melting in a skillet takes me back to rainy Tuesday evenings when my mother would pull out that familiar blue casserole dish. She never measured anything precisely, yet somehow it always came out perfectly creamy and comforting. Now I understand why tuna casserole has earned its permanent spot in the weeknight dinner rotation. Its humble, satisfying, and somehow tastes even better as leftovers the next day.

I once made this for a friend who claimed to hate tuna casserole from childhood cafeteria memories. Watching them take that first hesitant bite, then immediately ask for seconds, reminded me how the homemade version bears no resemblance to those institutional servings. Now they request it whenever they come over for dinner.

Ingredients

• Pasta: Egg noodles catch the sauce beautifully in their curves, though fusilli works if thats what you have in the pantry
• Frozen peas: They add sweetness and color without any prep work, brightening up the creamy base
• Onion and garlic: These aromatics build the flavor foundation, so take the time to cook them until properly soft
• Tuna: Water packed tuna keeps the sauce from becoming too oily, though you can drain oil packed ones well if you prefer the richness
• Butter and flour: This classic roux creates the silky base that holds everything together
• Milk: Whole milk gives the best body, but whatever you have in the fridge will still work
• Sour cream: Adds a subtle tang that cuts through the richness and makes the sauce feel special
• Cheddar cheese: Sharp cheddar brings depth, though Gruyere or Swiss would be lovely variations
• Panko breadcrumbs: They stay lighter and crunchier than traditional breadcrumbs, creating that irresistible golden crust
• Grated Parmesan: A salty finish that makes the topping sing

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and butter a 2 liter baking dish so nothing sticks later

Cook the pasta:

Boil the noodles in salted water until just shy of done, since they will finish cooking in the oven

Build the flavor base:

Melt butter in a large skillet and cook the onion and garlic for 3 minutes until soft and fragrant

Make the roux:

Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out any raw taste

Create the sauce:

Whisk in milk gradually and simmer for 3 to 4 minutes until it thickens enough to coat the back of a spoon

Add the creamy elements:

Remove from heat and stir in sour cream, seasonings, and cheddar until the sauce is smooth and velvety

Combine everything:

Fold in tuna, peas, and cooked pasta gently so the flakes dont break down too much

Assemble the casserole:

Transfer the mixture to your prepared baking dish and spread it evenly

Make the topping:

Mix panko, melted butter, and Parmesan until combined and sprinkle it generously over the surface

Bake until golden:

Bake for 20 to 25 minutes until the sauce bubbles around the edges and the top turns deep golden brown

Let it rest:

Wait 5 minutes before serving so the sauce has time to set slightly and make serving easier

Pin It

My grandmother always said casseroles taste better when made with love, but I think they are actually better when made ahead and reheated. The flavors have time to mingle and the sauce gets even creamier.

Making It Your Own

Sautéed mushrooms add an earthy note that pairs surprisingly well with the tuna, and Swiss cheese brings a nutty depth if you want to change up the profile. Sometimes I add a handful of frozen corn for extra sweetness and color.

What To Serve With It

A crisp green salad with an acidic vinaigrette cuts through the richness perfectly. Steamed broccoli or roasted green beans would also welcome alongside.

Leftover Wisdom

This casserole actually improves overnight as the flavors meld together. Store it covered in the refrigerator for up to three days.

• Reheat individual portions in the microwave with a splash of milk to refresh the sauce
• For the whole dish, cover with foil and warm at 160°C (325°F) until heated through
• The topping might lose its crunch, but you can run it under the broiler for a few minutes to restore it

Pin It

There is something deeply satisfying about a dish that brings everyone to the table without any fuss. Simple food, well made, is often what we remember most fondly.

Recipe FAQs

→ Can I use fresh tuna instead of canned?

While canned tuna works best for this classic casserole, you can use cooked fresh tuna. Grilled or baked tuna steaks, flaked into bite-sized pieces, will add a more pronounced flavor. Avoid using raw tuna as it won't cook properly in the casserole.

→ What pasta shapes work well?

Egg noodles are traditional, but fusilli, penne, or macaroni also work beautifully. The key is choosing pasta with nooks and crannies to hold the creamy sauce. Avoid delicate shapes like angel hair that may become mushy during baking.

→ Can I make this ahead of time?

Yes! Assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking cold from the refrigerator. For best results, add the breadcrumb topping just before baking.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or covered with foil in a 350°F (175°C) oven until heated through. The casserole also freezes well for up to 3 months.

→ Can I make this gluten-free?

Yes! Use gluten-free pasta and substitute the all-purpose flour with a 1:1 gluten-free flour blend in the sauce. Ensure your breadcrumbs are certified gluten-free, or crush gluten-free crackers as an alternative topping.

→ What vegetables can I add?

Beyond peas, try adding sauteed mushrooms, diced bell peppers, or corn. For extra nutrition, stir in spinach or kale during the last few minutes of sauce preparation. Just keep total vegetables to about 2 cups to maintain the creamy consistency.