What other noodles can I use?

While wide egg noodles are traditional, elbow macaroni, penne, or rotini all work well. Just make sure they’re cooked al dente to prevent sogginess.

Can I freeze tuna casserole?

Absolutely. Bake it first, cool completely, then wrap tightly with foil and plastic wrap. Freeze for up to 3 months. Reheat covered at 350°F until hot throughout (about 45 minutes).

Can I make tuna casserole ahead of time?

Yes! You can assemble the entire casserole (excluding the topping), wrap it tightly in foil, and refrigerate for up to 24 hours. Add the topping just before baking to keep it crisp.

What ingredients for tuna bake?

A classic tuna bake (or casserole) usually includes cooked pasta or rice, tuna, a creamy sauce (milk or soup-based), vegetables, cheese, and a breadcrumb or chip topping for texture.

Do you put mayo in tuna casserole?

Mayo isn't typical in tuna casseroles. If added, it can make the sauce too heavy. Instead, we use a roux with milk and broth for that creamy texture without mayo.

What are the three ingredients in tuna noodle casserole?

Traditionally, the three core ingredients are tuna , noodles , and cream of mushroom (or similar) soup —plus cheese on top. Even though we elevate the dish, those three are still the backbone.

Tuna Casserole Recipe – Delicious Family Favorite

Name: Tuna Casserole Recipe: Why It’s the Best Comfort Dish
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 3/4 cup panko breadcrumbs; 1 1/4 teaspoons kosher salt, divided; 12 ounces dried wide egg noodles (about 9 cups); 1 medium yellow onion, diced; 2 medium carrots, peeled and diced; 1 medium stalk celery, diced; 3 cloves garlic, minced; 1 small bunch fresh parsley (1/2 cup chopped leaves); 2 (5- to 6-ounce) cans tuna, preferably oil-packed, drained and flaked; 1 ounce Parmesan cheese (1/2 cup freshly grated or 1/3 cup store-bought grated); 4 tablespoons (1/2 stick) unsalted butter; 1/2 teaspoon freshly ground black pepper; 1/4 cup all-purpose flour; 2 cups low-sodium chicken broth; 2 cups whole or 2% milk; 1 tablespoon Dijon mustard; 1 cup frozen peas (do not thaw)

Description

This classic tuna casserole recipe is a comforting and creamy bake featuring tender egg noodles, hearty vegetables, flaky tuna, and a crisp panko-Parmesan topping. It’s perfect for family dinners and easy to make with pantry staples.

Ingredients

Scale

2 tablespoons olive oil
3/4 cup panko breadcrumbs
1 1/4 teaspoons kosher salt, divided
12 ounces dried wide egg noodles (about 9 cups)
1 medium yellow onion, diced
2 medium carrots, peeled and diced
1 medium stalk celery, diced
3 cloves garlic, minced
1 small bunch fresh parsley (1/2 cup chopped leaves)
2 (5- to 6-ounce) cans tuna, preferably oil-packed, drained and flaked
1 ounce Parmesan cheese (1/2 cup freshly grated or 1/3 cup store-bought grated)
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
2 cups whole or 2% milk
1 tablespoon Dijon mustard
1 cup frozen peas (do not thaw)

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Instructions

Preheat oven to 375℉ and position a rack in the center.
Heat olive oil in a Dutch oven over medium heat. Add panko and 1/4 teaspoon salt. Stir until golden brown, 3–4 minutes. Transfer to a bowl and let cool.
Wipe out the Dutch oven, fill with salted water, and bring to a boil. Add noodles and cook 3 minutes less than package directs. Drain and rinse the pot.
Dice onion, carrots, and celery. Mince garlic. Chop parsley. Drain and flake tuna. Grate Parmesan and add to panko; mix.
Melt butter in Dutch oven over medium heat. Add onion, carrots, celery, remaining salt, and pepper. Cook until onion is translucent, about 5 minutes.
Add garlic; cook 30 seconds. Add flour and stir to coat vegetables; cook 1 minute.
Pour in chicken broth, milk, and Dijon mustard. Stir and scrape the bottom. Simmer until thickened, 5–7 minutes.
Remove from heat. Stir in parsley, tuna, and frozen peas. Mix in the noodles.
Transfer mixture to a 9×13-inch baking dish. Spread evenly and top with the panko-Parmesan mixture.
Bake 20–25 minutes, or until bubbling and golden brown on top.

Notes

Use oil-packed tuna for richer flavor.
Don’t thaw the peas beforehand—they’ll cook perfectly in the oven.
Substitute whole milk with 2% if desired.
Make ahead: Assemble and refrigerate for up to 1 day before baking.
Use fresh parsley for best flavor, but dried works in a pinch.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Casserole
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 420
Sugar: 6g
Sodium: 780mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 24g
Cholesterol: 50mg