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This creamy, baked, family-friendly tuna noodle casserole brings together tender pasta, flaky tuna, and a crunchy topping in under an hour—your new go-to comfort food.
When I first tasted Classic Tuna Noodle Casserole as a newlywed, I never guessed I’d still be whipping it up decades later for potlucks, lazy weeknights, and chilly Sunday suppers. Back then, it was my mom’s secret weapon—an easy, hearty dinner that felt like a hug on a plate. What makes this recipe special is how effortlessly it balances creamy sauce with bright peas and a golden breadcrumb crust, plus a handful of wholesome tweaks (think extra veggies and Greek yogurt). Whether you’re craving a nostalgic taste of home or hunting for a no-fuss crowd-pleaser, you’ll find this casserole both comforting and surprisingly light. I love serving it straight from the oven, while its bubbling edges peek out, or reheated the next day when flavors have had time to mingle.
Why You’ll Love This Classic Tuna Noodle Casserole
• Ready in about 45 minutes—perfect for busy weeknights.
• Creamy sauce without heavy cream—thanks to Greek yogurt and low-fat milk.
• Uses pantry staples: canned tuna, egg noodles, frozen veggies.
• Baked until golden and crispy—every bite offers a satisfying crunch.
• Easily customizable with gluten-free pasta or dairy-free cheese.
• Family-friendly flavors—kids and grown-ups both ask for seconds.
• Hearty enough to fill hungry bellies, yet light enough for balanced meals.
• Great for make-ahead dinners or potluck gatherings.
• Nutrient boost from peas, carrots, and optional broccoli florets.
Ingredients
• 12 ounces egg noodles (substitute gluten-free or whole wheat; Barilla or DeLallo work well)
• 2 (5-ounce) cans tuna in water, drained and flaked (wild-caught if you can)
• 1 cup low-fat milk (or unsweetened almond milk)
• ½ cup plain Greek yogurt (for extra creaminess—Fage or Chobani are my go-tos)
• 2 cups frozen peas and carrots mix (thawed)
• 1 small onion, finely chopped (Vidalia adds a sweet note)
• 2 cloves garlic, minced
• 2 tablespoons butter (or olive oil)
• 3 tablespoons all-purpose flour (swap arrowroot starch for gluten-free)
• 1 teaspoon Dijon mustard
• ½ teaspoon dried thyme (fresh works, too)
• Salt and black pepper to taste
• ⅔ cup panko breadcrumbs (or crushed cornflakes for a toasty crunch)
• 2 tablespoons grated Parmesan cheese (optional, for topping)
Tips on choosing and prepping ingredients:
– Use a metal baking dish so the edges crisp up nicely.
– Make sure the milk and yogurt are at room temperature to prevent lumps in the sauce.
– Thaw frozen veggies under cold running water if you’re in a hurry.
Directions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish with a dab of butter or a quick swipe of spray.
2. Cook the egg noodles: Bring a large pot of salted water to a boil, then add noodles and stir occasionally until just al dente—about 6 minutes. Drain and set aside.
3. Sauté the aromatics: Melt butter in a skillet over medium heat. Toss in chopped onion and cook until softened, about 3 minutes, then add garlic and thyme, stirring until fragrant (30 seconds).
4. Whisk the sauce: Sprinkle flour over the onion mixture and whisk constantly for about 1 minute. Slowly pour in milk, stirring to avoid lumps. When the sauce thickens (think velvety coats the whisk), remove from heat.
5. Stir in Greek yogurt and Dijon mustard. Taste, then season with salt and pepper—start with a big pinch and adjust.
6. Combine casserole: In a large bowl, fold together noodles, tuna flakes, thawed peas and carrots, and the creamy sauce. Transfer everything to your prepared dish, spreading evenly.
7. Add the crunch: In a small bowl, mix panko breadcrumbs with Parmesan, a drizzle of olive oil, and a pinch of salt. Sprinkle this topping over the casserole.
8. Bake until bubbly: Slide the dish into the center rack and bake for 20–25 minutes, or until the top is golden brown and the sides are bubbling.
9. Rest and serve: Let the casserole stand for 5 minutes before spooning onto plates—this little pause helps it set.
Servings & Timing
Makes 6 generous servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: About 45 minutes from stove to table
Variations
• Swap in diced ham and bell peppers for a ham noodle casserole twist.
• Stir in cooked broccoli florets for extra green goodness.
• Use dairy-free yogurt and vegan cheese to make it plant-based.
• Add a teaspoon of smoked paprika into the sauce for a subtle smoky kick.
• Mix in chopped artichoke hearts and sun-dried tomatoes for a Mediterranean flair.
• Top with crushed buttery crackers instead of breadcrumbs for a retro feel.
Storage & Reheating
Store leftovers covered in the fridge for up to 3 days; you can freeze portions in airtight containers for up to 2 months. For best results, thaw frozen casserole overnight in the refrigerator before reheating. To reheat, bake at 350°F for 15–20 minutes, or microwave individual servings for 2–3 minutes until hot and bubbly. Make-ahead tip: Assemble the dish up to Step 6, cover, and refrigerate; add topping and bake just before dinner.
Notes
Here’s the thing—I’ve made this casserole dozens of times, and I learned that letting the sauce cool for a minute stops it from being too runny. Also, if you crave a deeper flavor, swap half the onion for shallots or stir in a splash of white wine as the sauce simmers. For extra color, sprinkle chopped parsley or chives on top before serving. This dish thrives on little tweaks: more seasoning, unique mix-ins, or a different breadcrumb—so don’t be shy about experimenting.
FAQs
Q: Can I use fresh tuna instead of canned?
A: Absolutely—just grill or pan-sear a tuna steak, flake it, and fold it in at the end.
Q: My sauce is lumpy; how do I fix it?
A: Whisk vigorously off heat, then strain if needed; next time, add milk slowly while whisking.
Q: Is this recipe freezer-friendly?
A: Yes, freeze before baking for 2 months; thaw in the fridge and then bake as directed.
Q: What’s the best way to make it gluten-free?
A: Use certified gluten-free pasta, arrowroot starch instead of flour, and gluten-free breadcrumbs.
Q: Can I add cheese inside the casserole?
A: Sure—stir in ½ cup shredded cheddar or Gruyère for extra gooeyness.
Q: How do I prevent the topping from burning?
A: Tent with foil halfway through baking, then remove for the last 5 minutes for even browning.
Q: Can I double the recipe for a crowd?
A: Yes, just use two 9×13 dishes or a larger 12×18 pan; bake time may extend by 5–10 minutes.
Q: What sides pair best with tuna casserole?
A: A crisp green salad, garlic bread, or roasted Brussels sprouts all balance the creaminess nicely.
Conclusion
There’s nothing quite like a Classic Tuna Noodle Casserole to bring comfort, convenience, and that home-cooked feeling to your table. With simple swaps, dietary tweaks, and plenty of room for your personal touch, this creamy, baked, hearty dish is sure to become a staple. Give it a try tonight, then pop back and let me know how yours turned out—or explore my other family-friendly casseroles for more inspiration!
Classic Tuna Noodle Casserole
Ingredients
- 12 ounces egg noodles substitute gluten-free or whole wheat; Barilla or DeLallo work well
- 2 5-ounce cans tuna in water drained and flaked (wild-caught if you can)
- 1 cup low-fat milk (or unsweetened almond milk)
- 1/2 cup plain Greek yogurt (for extra creaminess—Fage or Chobani are my go-tos)
- 2 cups frozen peas and carrots mix (thawed)
- 1 small onion finely chopped (Vidalia adds a sweet note)
- 2 cloves garlic minced
- 2 tablespoons butter (or olive oil)
- 3 tablespoons all-purpose flour (swap arrowroot starch for gluten-free)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme (fresh works, too)
- Salt and black pepper to taste
- 2/3 cup panko breadcrumbs (or crushed cornflakes for a toasty crunch)
- 2 tablespoons grated Parmesan cheese (optional, for topping)
Instructions
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish with a dab of butter or a quick swipe of spray.
- Bring a large pot of salted water to a boil, then add noodles and stir occasionally until just al dente—about 6 minutes. Drain and set aside.
- Melt butter in a skillet over medium heat. Toss in chopped onion and cook until softened, about 3 minutes, then add garlic and thyme, stirring until fragrant (30 seconds).
- Sprinkle flour over the onion mixture and whisk constantly for about 1 minute. Slowly pour in milk, stirring to avoid lumps. When the sauce thickens (think velvety coats the whisk), remove from heat.
- Taste, then season with salt and pepper—start with a big pinch and adjust.
- In a large bowl, fold together noodles, tuna flakes, thawed peas and carrots, and the creamy sauce. Transfer everything to your prepared dish, spreading evenly.
- In a small bowl, mix panko breadcrumbs with Parmesan, a drizzle of olive oil, and a pinch of salt. Sprinkle this topping over the casserole.
- Slide the dish into the center rack and bake for 20–25 minutes, or until the top is golden brown and the sides are bubbling.
- Let the casserole stand for 5 minutes before spooning onto plates—this little pause helps it set.
