There’s something so comforting about a bubbly, cheesy casserole straight from the oven – that’s exactly what this Tuna Noodle Casserole Recipe delivers. With tender pasta, savory tuna, and a golden breadcrumb topping, it’s a classic that feels like a warm, satisfying hug on your plate.

The image shows a dark skillet filled with creamy baked pasta. The dish has three main layers: the bottom layer is light yellow pasta shells coated in a smooth, creamy sauce; the middle layer includes green peas mixed into the pasta; the top layer is golden brown, crunchy breadcrumbs sprinkled evenly, with small green herb pieces scattered on top. A wooden spoon lifts a portion of the pasta from the skillet, revealing the creamy inside. A bowl with chopped green herbs sits in the background on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tuna Noodle Casserole Recipe
Top Tip
How to Serve Tuna Noodle Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tuna Noodle Casserole Recipe

Why You'll Love This Recipe

I’ve made this Tuna Noodle Casserole Recipe countless times, especially when I need quick comfort food that feels special without fuss. It’s one of those meals that’s both nostalgic and endlessly customizable, which keeps it fresh and exciting in my kitchen.

Easy to Prepare: This casserole comes together quickly with simple ingredients you likely already have on hand.
Comfort Food Classic: The creamy sauce paired with crunchy topping hits all the right cozy notes for any day of the year.
Family-Friendly: Even picky eaters tend to love this dish, making it perfect for weeknight dinners or casual gatherings.
Versatile and Adaptable: You can swap in veggies, use different cheeses, or try other noodles to suit your mood and pantry.

Ingredients & Why They Work

The harmony in this Tuna Noodle Casserole Recipe really comes from the balance of creamy sauce, tender noodles, fresh veggies, and the crispy topping. I always pay attention to ingredient quality because it makes all the difference in flavor and texture.

Flat lay of a pile of uncooked shell pasta, a small mound of golden panko breadcrumbs in a white ceramic bowl, a few tablespoons of unsalted butter in a white bowl, diced celery pieces, diced shallots, a single peeled garlic clove, a small white bowl with smooth flour, a small white bowl with bright yellow dijon mustard, a white bowl filled with light golden chicken broth, a white bowl holding warm milk, a handful of shredded sharp cheddar cheese, two fresh whole tuna fish steaks, a small pile of vibrant frozen peas, a small white bowl with shredded parmesan cheese, a few sprigs of fresh flat leaf parsley, and a drizzle of golden olive oil in a white bowl, all arranged with perfect symmetry and balanced proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Shell pasta: I love shell pasta here because the little cups hold onto the sauce perfectly, giving you a burst of flavor in every bite.
Unsalted butter: Using unsalted butter lets me control the salt levels, which is key for seasoning just right.
Celery: Adds a subtle crunch and freshness that balances the richness of the cheese sauce.
Shallots: Their mild sweetness enhances the savory depth without overpowering the dish.
Garlic: Just a touch – it brightens up the flavor without stealing the show.
Flour: This thickens the sauce to creamy perfection.
Dijon mustard: A secret weapon that lends a tangy kick to the sauce, keeping it from tasting bland.
Chicken broth: I use low sodium to keep sodium in check and add savory notes.
Milk: Warming the milk before adding prevents lumps and helps the sauce come together smoothly.
Cheddar cheese: Sharp, melty cheddar gives the sauce its irresistible cheesy character.
Canned tuna: Make sure to drain well for the best texture and flavor.
Frozen peas: They add a bright pop of color and a sweet bite that’s just lovely against the creamy backdrop.
Panko breadcrumbs: This topping crisps up beautifully in the oven, adding that much-needed crunch.
Parmesan cheese: Mixed with the breadcrumbs, it intensifies the golden crust’s flavor.
Flat leaf parsley: A fresh garnish to lift the whole dish with color and a light herbal note.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tweak this Tuna Noodle Casserole Recipe depending on what I have in my fridge. It’s a fantastic base for adding your favorite veggies or swapping cheeses to fit your taste.

Variation: Sometimes I swap peas for green beans or broccoli for a bit more texture – and it works great every time.
Dairy-Free: Use dairy-free milk and cheese alternatives to keep the creamy comfort without the dairy.
Protein Swap: Try canned salmon or cooked chicken instead of tuna if you want a twist.
Extra Crunch: Toss in some fried onions on top with the panko for an indulgent upgrade.

Step-by-Step: How I Make Tuna Noodle Casserole Recipe

A white bowl filled with three layers of food: the bottom layer is pasta shells in a light cream sauce, the middle layer has small green peas and bits of light brown cooked chicken, and the top layer is a golden brown crumb topping sprinkled evenly with green parsley bits. A silver fork is resting in the bowl. The bowl sits on a white marbled surface with a small white bowl of chopped green herbs nearby, a white napkin, and a partial view of another dish with similar pasta visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Pasta Just Right

Start by cooking your shell pasta, but here’s my trick — cook it just a minute or two shy of al dente. It’ll finish cooking in the oven, which keeps it from turning mushy. Drain well and set it aside while you make the sauce.

Step 2: Sauté Aromatics for Flavor

In a 12-inch skillet, melt a tablespoon of unsalted butter over medium-high heat. Toss in diced shallots, celery, and garlic, then season with salt and pepper. Give the veggies about 2-3 minutes until they’re softened but still have a bit of bite—that fresh flavor is crucial here. Then toss in the remaining butter.

Step 3: Thickening the Sauce Perfectly

Sprinkle the flour evenly over the melted butter and veggies, stirring continuously until the flour is no longer visible — this is your roux, the base of that velvety sauce. Then whisk in the Dijon mustard for a subtle tang. Gradually pour in the chicken broth and warmed milk, whisking non-stop to avoid lumps. Let the sauce simmer gently until it thickens slightly.

Step 4: Cheese, Tuna & Peas Join the Party

Turn the heat down low and whisk in the shredded cheddar until melted and smooth. Now fold in the drained tuna, frozen peas, and cooked pasta. Stir everything well so the noodles are fully coated in that luscious cheesy sauce.

Step 5: Topping and Baking to Golden Perfection

Mix panko breadcrumbs, olive oil or melted butter, and shredded Parmesan together in a small bowl. Sprinkle this mixture evenly over the top of your casserole. Slide the whole skillet into a preheated 350°F oven and bake for 25 minutes, or until you see bubbling sauce and that topping turns a beautiful golden brown.

Top Tip

When I first started making tuna noodle casserole, I struggled to get the sauce smooth without lumps and the topping perfectly crispy. These tips saved my bacon and I think they’ll help you nail it right away.

Warm the Milk: Adding warmed milk instead of cold keeps the sauce silky and prevents clumping.
Don’t Overcook Pasta Initially: Pasta gets soggy fast if you boil it too long — undercooking just a touch is key.
Even Breadcrumb Topping: Make sure your panko mixture is spread evenly; otherwise, some parts won’t get crispy and golden.
Use Freshly Grated Cheese: Pre-shredded cheese often doesn’t melt as well; taking the extra minute to grate your own makes a big difference.

How to Serve Tuna Noodle Casserole Recipe

Garnishes

I love sprinkling fresh flat leaf parsley on top just before serving — it adds a bright, fresh note that balances the richness beautifully. A squeeze of lemon can also be surprisingly delightful here if you’re feeling adventurous.

Side Dishes

Because this casserole is such a hearty dish, I usually keep sides simple: a crisp green salad with vinaigrette or steamed green beans work wonderfully. If you want more veggies, roasting some carrots or asparagus on the side is always a winner.

Creative Ways to Present

For a more festive occasion, I’ve served this casserole in individual ramekins topped with extra toasted panko and a sprinkle of fresh herbs. It always adds a nice personal touch when guests are around.

Make Ahead and Storage

Storing Leftovers

This Tuna Noodle Casserole Recipe refrigerates really well in an airtight container for up to 4 days. I usually cover it tightly with foil or a lid to keep the crumb topping from getting soggy.

Freezing

I’ve frozen portions of this casserole before and it still tastes fantastic. Just skip adding the breadcrumb topping until you’re ready to bake it fresh, then add the topping and bake straight from frozen with a little extra time.

Reheating

To reheat, pop leftovers in the oven at 350°F for about 15-20 minutes to revitalize the crumble topping and warm everything through evenly. It keeps the sauce creamy and the topping crisp, unlike a microwave.

Frequently Asked Questions:

Can I use a different type of pasta for this casserole?

Absolutely! While shell pasta is ideal for holding the sauce, you can use elbow macaroni, rotini, or even penne without issue. Just remember to cook the pasta slightly under al dente to prevent overcooking.

How do I prevent the casserole from being soggy?

Drain the tuna thoroughly and make sure to not overcook the pasta before baking. Also, using the breadcrumb and Parmesan topping adds a crispy layer that helps balance moisture. Baking it uncovered allows excess moisture to evaporate, leaving you with wonderful texture.

Can I make this recipe dairy-free?

Yes! Substitute the butter with olive oil or a dairy-free margarine, and use plant-based milk and vegan cheese alternatives. The Dijon mustard and broth still provide plenty of flavor, so your casserole will still feel indulgent.

What’s the best way to add extra vegetables?

You can mix in cooked or steamed vegetables such as broccoli florets, carrots, or green beans with the tuna and pasta before baking. Just make sure any added veggies aren’t overly watery to avoid making the casserole soggy.

Final Thoughts

This Tuna Noodle Casserole Recipe has been a go-to comfort meal in my kitchen for years — it’s reliable, delicious, and feels like it was made with care, no matter how busy life gets. I hope you enjoy making it and sharing it with the people you love as much as I do. Trust me, once you’ve made it, it’ll be a staple you keep coming back to.