Classic Tuna Noodle Casserole
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.
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.
Notes
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. 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.
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