Creamy tuna casserole is the kind of comforting dinner that brings together tender egg noodles, flaky tuna, creamy sauce, and a golden, crunchy topping in one cozy baking dish. This version keeps the classic flavors familiar while using simple ingredients you can find at a typical U.S. grocery store. It’s an easy weeknight casserole, makes generous leftovers, and can be assembled ahead when dinner needs to be simple.

Creamy Tuna Casserole

Why You’ll Love This Recipe

• Classic comfort food: Tender noodles and creamy sauce make this a satisfying, old-fashioned-style dinner.
• Simple ingredients: Canned tuna, egg noodles, peas, mushrooms, and pantry staples keep the shopping list manageable.
• Creamy without being soupy: The sauce is thick enough to coat the noodles while staying soft and spoonable after baking.
• Crunchy topping: Panko breadcrumbs and Parmesan create a golden layer that contrasts with the creamy filling.
• Family-friendly: The mild flavors make this an approachable dinner for both adults and kids.
• Great leftovers: Portions reheat easily for lunch or another weeknight meal.

Ingredients

For about 6 servings, you’ll need:

• 12 ounces wide egg noodles
• 4 tablespoons unsalted butter, divided
• 8 ounces cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup low-sodium chicken or vegetable broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 cans tuna, 5 ounces each, drained and flaked
• 1 cup frozen peas
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese, divided
• 3/4 cup panko breadcrumbs

Ingredient Notes

Egg noodles: Wide egg noodles work particularly well because their shape holds onto the creamy sauce. Cook them just until al dente so they don’t become mushy during baking.

Tuna: Use canned tuna packed in water or oil. Drain it thoroughly and gently flake it into bite-size pieces rather than shredding it too finely.

Mushrooms: Cremini mushrooms provide a deeper savory flavor, but white button mushrooms are an easy substitute.

Milk: Whole milk gives the sauce a fuller texture. Lower-fat milk can work, although the finished sauce may be slightly less rich.

Cheddar and Parmesan: Sharp cheddar adds a noticeable cheesy flavor, while Parmesan contributes saltiness and a savory finish.

Panko: Panko gives the casserole a lighter, crunchier topping than standard breadcrumbs.

How to Make Classic Creamy Tuna Casserole

Cook the Egg Noodles

Preheat the oven to 375°F. Lightly butter a 9-by-13-inch baking dish.

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until they are al dente, usually about 1–2 minutes less than the package’s full cooking time.

Drain the noodles well and set them aside. Avoid overcooking them because they’ll continue cooking in the oven.

Sauté the Mushrooms, Onion, and Garlic

Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the sliced mushrooms and diced onion.

Cook for about 6–8 minutes, stirring occasionally, until the mushrooms have released their moisture and developed light golden-brown edges and the onion is tender.

Add the minced garlic and cook for about 30 seconds, just until fragrant.

Build the Creamy Sauce

Add the remaining 2 tablespoons butter to the skillet. Once melted, sprinkle in the flour and whisk continuously for about 1 minute to cook out the raw flour taste.

Gradually whisk in the milk and broth. Continue whisking until smooth, then stir in the Dijon mustard, salt, pepper, and dried thyme.

Bring the mixture to a gentle simmer over medium heat. Cook for about 4–6 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.

Remove the skillet from the heat.

Combine the Casserole Filling

Add the drained tuna, frozen peas, cooked egg noodles, shredded cheddar, and 1/4 cup Parmesan to the warm sauce.

Fold everything together gently until the noodles are evenly coated and the tuna is distributed throughout without being broken into tiny pieces.

Taste the mixture and adjust the seasoning if needed. The filling should be creamy and cohesive, not watery.

Assemble and Add the Crunchy Topping

Transfer the mixture to the prepared 9-by-13-inch baking dish and spread it into an even layer.

In a small bowl, combine the panko breadcrumbs with the remaining 1/4 cup Parmesan. Sprinkle the mixture evenly over the casserole.

For the best texture, cover the entire surface without packing the crumbs down.

Bake Until Golden and Bubbly

Bake the casserole uncovered at 375°F for 25–30 minutes, or until the edges are bubbling and the breadcrumb topping is golden brown.

If the top needs more color, place the casserole under the oven broiler for 1–2 minutes, watching closely so the breadcrumbs don’t burn.

Let the casserole rest for about 5–10 minutes before serving. This gives the creamy filling time to settle slightly while keeping the noodles moist.

Recipe Tips

• Don’t overcook the noodles. Al dente noodles hold their structure better after another 25–30 minutes in the oven.
• Cook the mushrooms until their moisture evaporates. Watery mushrooms can contribute excess liquid to the sauce.
• Whisk the milk in gradually. Adding it slowly helps create a smoother sauce with fewer lumps.
• Keep the tuna in visible flakes. Gently fold it into the filling rather than aggressively stirring it.
• Don’t skip the resting time. A short rest makes the casserole easier to serve and allows the sauce to settle.
• Watch the broiler carefully. Panko can go from golden to burnt quickly under high direct heat.

How to Prevent a Watery Tuna Casserole

A creamy tuna casserole should be moist and saucy, but it shouldn’t pool liquid around the edges.

The biggest factors are well-drained tuna, properly cooked mushrooms, al dente noodles, and a sauce that has thickened before the casserole goes into the oven.

Frozen peas can be added directly to the filling, but avoid adding additional liquid from the peas. If your sauce still looks thin after simmering, give it another minute or two over medium heat before combining it with the noodles.

Variations and Substitutions

Use peas and carrots: Replace some or all of the peas with a frozen mixed-vegetable blend.

Change the cheese: Monterey Jack or mild cheddar can replace sharp cheddar when you want a softer cheese flavor.

Try potato chips: For a nostalgic topping, replace the panko-Parmesan mixture with crushed plain potato chips. Add them toward the end of baking if you prefer a particularly crisp topping.

Use canned salmon: Drained canned salmon can replace the tuna, although the casserole will have a stronger seafood flavor.

Skip the mushrooms: If mushrooms aren’t your preference, leave them out and increase the onion slightly.

Make it gluten-free: Use certified gluten-free pasta and gluten-free all-purpose flour and breadcrumbs. Check individual packaged ingredients for gluten according to your dietary requirements.

What to Serve With Creamy Tuna Casserole

Because the casserole is rich and creamy, fresh or lightly cooked sides work especially well.

• Simple green salad with a light vinaigrette
• Steamed broccoli
• Roasted green beans
• Roasted asparagus
• Sliced tomatoes with a little olive oil and black pepper
• Warm dinner rolls for a heartier meal

Storage and Reheating

Refrigerator

Transfer cooled leftovers to an airtight container and refrigerate within 2 hours. Store for up to 3–4 days.

The noodles will absorb some of the sauce as they sit, so leftovers may be slightly thicker than the freshly baked casserole.

Freezer

For best quality, freeze the casserole before baking when possible. Assemble it in a freezer-safe baking dish, wrap it tightly, and freeze.

For already-baked leftovers, portion them into airtight freezer containers. The texture of the noodles may soften somewhat after freezing and thawing.

Reheating

For individual portions, microwave at medium power in short intervals, stirring or rotating when practical, until heated through.

For a larger portion, cover the casserole with foil and warm it in a 325°F oven until hot throughout. Remove the foil during the final few minutes if you want to restore some crispness to the topping.

COZY FAMILY DINNER

Classic Creamy Tuna Casserole

Tender egg noodles, flaky tuna, peas, mushrooms, creamy cheese sauce, and a golden Parmesan-panko topping come together in this comforting weeknight casserole.

Servings 6

Bake Time 25–30 min

Oven 375°F

Difficulty Easy

Why You’ll Love It

Classic Comfort Food

Tender noodles and creamy sauce make this a satisfying old-fashioned-style dinner.

Simple Ingredients

Tuna, egg noodles, peas, mushrooms, and pantry staples keep the shopping list manageable.

Creamy, Not Soupy

The thickened sauce coats the noodles while staying soft and spoonable after baking.

Crunchy Topping

Panko and Parmesan create a golden layer that contrasts beautifully with the creamy filling.

Family-Friendly

The mild, familiar flavors make this an approachable dinner for adults and kids.

Great Leftovers

Portions reheat easily for lunch or another simple weeknight meal.

Ingredients

For the Casserole

• 12 ounces wide egg noodles
• 4 tablespoons unsalted butter, divided
• 8 ounces cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup low-sodium chicken or vegetable broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 cans tuna, 5 ounces each, drained and flaked
• 1 cup frozen peas
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese, divided
• 3/4 cup panko breadcrumbs

Ingredient Notes

• Wide egg noodles hold onto the creamy sauce well. Cook them just until al dente.
• Use tuna packed in water or oil, drain thoroughly, and gently flake it.
• Cremini mushrooms can be replaced with white button mushrooms.
• Whole milk gives the sauce a fuller texture; lower-fat milk may produce a slightly less rich sauce.
• Sharp cheddar adds cheesy flavor while Parmesan brings savory depth and saltiness.
• Panko creates a lighter, crunchier topping than standard breadcrumbs.

Quick Instructions

1. 1
   Cook the Noodles

   Preheat oven to 375°F and butter a 9-by-13-inch baking dish. Cook egg noodles in salted water until al dente, about 1–2 minutes less than the package directions. Drain well.

2. 2
   Sauté the Vegetables

   Melt 2 tablespoons butter over medium heat. Cook mushrooms and onion for 6–8 minutes until tender and lightly golden. Add garlic and cook for about 30 seconds.

3. 3
   Make the Creamy Sauce

   Add the remaining butter, then whisk in flour for about 1 minute. Gradually whisk in milk and broth. Add Dijon, salt, pepper, and thyme.

4. 4
   Thicken the Sauce

   Bring the sauce to a gentle simmer and cook for 4–6 minutes, stirring often, until thick enough to coat the back of a spoon.

5. 5
   Combine the Filling

   Remove from heat. Gently fold in tuna, frozen peas, noodles, cheddar, and 1/4 cup Parmesan until evenly combined.

6. 6
   Add the Topping

   Transfer to the prepared baking dish. Mix panko with the remaining 1/4 cup Parmesan and sprinkle evenly over the surface.

7. 7
   Bake Until Golden

   Bake uncovered for 25–30 minutes until bubbling around the edges and golden on top. Broil for 1–2 minutes if additional color is needed.

8. 8
   Rest and Serve

   Let the casserole rest for 5–10 minutes before serving so the creamy filling can settle while the noodles remain moist.

BEST RECIPE TIP

Keep the Casserole Creamy, Not Watery

Drain the tuna thoroughly, cook the mushrooms until their moisture evaporates, keep the noodles al dente, and make sure the sauce has thickened before combining everything. These steps help prevent excess liquid from pooling around the casserole.

Variations

• Replace some or all of the peas with frozen mixed vegetables.
• Use Monterey Jack or mild cheddar instead of sharp cheddar.
• Replace panko and Parmesan with crushed plain potato chips.
• Use drained canned salmon instead of tuna.
• Skip mushrooms and increase the onion slightly.
• For gluten-free preparation, use certified gluten-free pasta, flour, and breadcrumbs and check packaged ingredients.

Serving Ideas

Because the casserole is rich and creamy, fresh or lightly cooked sides pair especially well.

• Simple green salad with light vinaigrette
• Steamed broccoli
• Roasted green beans
• Roasted asparagus
• Sliced tomatoes with olive oil and black pepper
• Warm dinner rolls

Storage & Reheating

Refrigerator: Refrigerate cooled leftovers within 2 hours and store for up to 3–4 days.

Freezer: For best quality, assemble the casserole in a freezer-safe dish, wrap tightly, and freeze before baking when possible.

Reheat: Microwave individual portions at medium power in short intervals. For larger portions, cover with foil and heat at 325°F until hot throughout.

Final Note

For the crispiest topping, uncover the casserole completely while baking and watch closely if using the broiler. Let it rest briefly before serving.