Classic Tuna Noodle Casserole: The Ultimate Comfort Food Recipe

There’s something truly special about a classic tuna noodle casserole that brings back memories of family dinners and cozy evenings. This retro recipe has stood the test of time for good reason – it’s creamy, comforting, and incredibly easy to make. Whether you’re feeding a hungry family, preparing for a potluck, or simply craving some nostalgic comfort food, this tuna noodle bake delivers every time.

What makes this version exceptional is the perfect balance of tender egg noodles, flaky tuna, sweet peas, and a rich, creamy sauce topped with a golden cheese crust. It’s the kind of meal that satisfies both kids and adults alike, and it comes together in under an hour from pantry staples you likely already have on hand.

Ingredients

• 8 ounces egg noodles
• 2 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup chicken or vegetable broth
• 2 cans (5 ounces each) tuna in water, drained
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Step-by-Step Instructions

Step 1: Cook the Noodles

Bring a large pot of salted water to boil. Cook the egg noodles according to package directions until al dente. Drain well and set aside.

Step 2: Prepare the Vegetables

While noodles cook, melt butter in a large skillet over medium heat. Add diced onion and celery, cooking until softened, about 5-7 minutes.

Step 3: Make the Cream Sauce

Sprinkle flour over the cooked vegetables and stir constantly for 1 minute. Gradually whisk in milk and broth until smooth. Cook, stirring frequently, until the sauce thickens, about 5-8 minutes.

Step 4: Combine Ingredients

Preheat oven to 375°F (190°C). In a large bowl, combine the cooked noodles, cream sauce, drained tuna, frozen peas, half of the shredded cheese, garlic powder, paprika, salt, and pepper. Mix gently until well combined.

Step 5: Assemble and Bake

Transfer the mixture to a greased 9×13 inch baking dish. Top with remaining cheese and breadcrumbs. Bake for 20-25 minutes until bubbly and golden brown on top.

Step 6: Serve and Enjoy

Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley and serve warm.

Expert Tips for the Perfect Tuna Casserole

• Don’t overcook the noodles: They’ll continue cooking in the oven, so aim for al dente to prevent mushiness.
• Use quality tuna: Solid white albacore tuna in water works best for texture and flavor.
• Customize your veggies: Add mushrooms, carrots, or corn for extra nutrition and flavor.
• Make it ahead: Assemble the casserole up to a day in advance and refrigerate until ready to bake.
• Freeze for later: This casserole freezes beautifully for up to 3 months.

Frequently Asked Questions

Can I use different pasta?

Yes! While egg noodles are traditional, you can substitute with fusilli, penne, or shells. Adjust cooking time accordingly.

How long does tuna casserole last?

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave.

Can I make this gluten-free?

Absolutely! Use gluten-free noodles and substitute the flour with cornstarch or gluten-free flour blend.

What can I use instead of peas?

Green beans, corn, or mixed vegetables work well as substitutes for peas.

This classic tuna noodle casserole is more than just a recipe – it’s a taste of home that brings families together around the dinner table. Simple, satisfying, and always delicious, it’s the comfort food you’ll turn to again and again.

Classic Tuna Noodle Casserole: The Ultimate Comfort Food Recipe

This classic tuna noodle casserole is a creamy, comforting dish that combines tender egg noodles, flaky tuna, sweet peas, and a rich sauce topped with a golden cheese crust. It’s an easy-to-make family favorite that comes together in under an hour using pantry staples.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

Ingredients

• 8 ounces egg noodles
• 2 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup chicken or vegetable broth
• 2 cans (5 ounces each) tuna in water, drained
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Method

 

Instructions

1. Bring a large pot of salted water to boil. Cook the egg noodles according to package directions until al dente. Drain well and set aside.
2. While noodles cook, melt butter in a large skillet over medium heat. Add diced onion and celery, cooking until softened, about 5-7 minutes.
3. Sprinkle flour over the cooked vegetables and stir constantly for 1 minute. Gradually whisk in milk and broth until smooth. Cook, stirring frequently, until the sauce thickens, about 5-8 minutes.
4. Preheat oven to 375°F (190°C). In a large bowl, combine the cooked noodles, cream sauce, drained tuna, frozen peas, half of the shredded cheese, garlic powder, paprika, salt, and pepper. Mix gently until well combined.
5. Transfer the mixture to a greased 9×13 inch baking dish. Top with remaining cheese and breadcrumbs. Bake for 20-25 minutes until bubbly and golden brown on top.
6. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

Don’t overcook the noodles – they’ll continue cooking in the oven. Use quality solid white albacore tuna for best texture. Can be made ahead and refrigerated or frozen for later use.