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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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 9x13 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.