There’s something incredibly comforting about a bubbling Tuna Noodle Casserole Recipe fresh from the oven. The creamy sauce, tender pasta, and crispy topping combine for a dish that feels like a warm hug—and it's surprisingly easy to whip up on a busy night.

A round pan filled with creamy baked pasta, layered with small shell-shaped noodles in light yellow color mixed with green peas. The top layer is golden brown with crispy breadcrumbs sprinkled evenly, showing a slightly crunchy texture. Some green parsley bits are scattered over the top for color contrast. A wooden spoon lifts a portion of the cheesy pasta, revealing the creamy texture underneath the crunchy top. The pan is on a white marbled surface, with a small white bowl of green chopped herbs in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tuna Noodle Casserole Recipe
Top Tip
How to Serve Tuna Noodle Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tuna Noodle Casserole Recipe

Why You'll Love This Recipe

This Tuna Noodle Casserole Recipe brings back all the nostalgia from my childhood kitchen, but with a fresh, cozy twist that makes it irresistible anytime. It’s the kind of meal that gets better after a few bites and leaves you licking your plate.

Effortlessly Creamy: The velvety cheese sauce is rich without being heavy, making every forkful heavenly.
Perfect Crunch: That golden panko and parmesan topping adds the best texture contrast—crisp, yet light.
Quick and Simple: You can have this on the table in under an hour, perfect for weeknight dinners.
Family-Friendly: My kids adore this casserole, and it’s a great way to sneak in veggies without complaints.

Ingredients & Why They Work

Every component in this Tuna Noodle Casserole Recipe plays a vital role—from the tender shell pasta that holds sauce beautifully to the sharp cheddar that adds delicious tang. Here’s a quick rundown to help you pick the best ingredients for a foolproof bake.

Flat lay of a small pile of golden panko breadcrumbs, a drizzle of olive oil in a small white bowl, a small mound of shredded parmesan cheese, a few sprigs of fresh flat leaf parsley, uncooked shell pasta scattered neatly, three pats of unsalted butter, diced celery pieces, diced shallots, one whole garlic clove, a small white bowl of flour, a small white bowl with smooth dijon mustard, a small white bowl filled with low sodium chicken broth, a small white bowl of warmed milk, a heap of shredded cheddar cheese, two whole uncracked brown eggs to represent tuna (since tuna is canned, omit eggs and instead depict two raw fresh tuna steaks), and a small pile of frozen green peas arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pasta Shells: Their shape is perfect for catching sauce, making every bite flavorful.
Unsalted Butter: Gives you control of seasoning and creates a rich base for the sauce.
Celery: Adds a subtle crunch and fresh earthiness; don’t skip this classic.
Shallots: Milder than onions but packed with delicate flavor, they melt into the sauce beautifully.
Garlic: Just a touch for depth without overpowering the tuna.
Flour: The thickening agent for that luscious creamy sauce—rinse and stir carefully!
Dijon Mustard: A small punch of tang that balances the richness perfectly.
Chicken Broth: Adds savory notes and keeps the sauce light.
Milk: Warming it before adding avoids lumps and keeps sauce smooth.
Cheddar Cheese: Sharp and melty, essential for that comforting cheesy flavor.
Tuna in Water: Drained well, it layers in protein without extra oiliness.
Frozen Peas: Sweet little bursts of green goodness that brighten the dish.
Panko Breadcrumbs: For that irresistible, crunchy topping that contrasts the creamy interior.
Parmesan Cheese: Mixed with panko, it adds a salty, nutty crispness.
Olive Oil or Melted Butter: Helps the topping brown beautifully in the oven.
Flat Leaf Parsley: Fresh sprinkle just before serving adds color and a hint of brightness.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with my Tuna Noodle Casserole Recipe depending on what’s in the fridge or who I’m feeding. It’s a really forgiving recipe that welcomes your own spin.

Variation: When I want a little extra green, I toss in fresh spinach right before baking; it wilts beautifully and adds nutrients without changing the flavor much.
Dietary Swap: For a lighter version, I sometimes replace half the butter with olive oil and use part-skim cheddar—it still feels indulgent but cuts the fat.
Seasonal Shift: Swap frozen peas for fresh asparagus or chopped broccoli in the spring and summer—it brightens the dish and adds a fresh crunch.

Step-by-Step: How I Make Tuna Noodle Casserole Recipe

A white bowl with a brown rim holds a layered pasta dish with shell-shaped pasta in light golden yellow, mixed with green peas and chunks of light brown chicken. The pasta is covered in a light creamy sauce and topped with a golden breadcrumb crust, garnished with scattered green herb leaves. A golden fork rests inside the bowl on the left side. In the background left, a small white bowl with chopped green herbs is visible, and in the upper right, a large white baking dish filled with more pasta topped with a breadcrumb crust can be seen. The setting is on a white marbled surface with a white cloth on the bottom right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Crispy Topping

Start by tossing together panko breadcrumbs, parmesan cheese, and olive oil (or melted butter) in a small bowl. This little combo is the magic behind the crunchy gold crust that makes the whole dish sing. Set it aside while you work on the rest—then you’ll sprinkle it on top right before baking.

Step 2: Cook the Pasta Just Right

Boil the shell pasta until it’s almost al dente—just 1 or 2 minutes shy—since it’ll continue cooking in the oven. This prevents mushy noodles and keeps that perfect chewy bite we all crave. Then drain and set aside.

Step 3: Build the Creamy Sauce Base

In a large skillet, melt one tablespoon of butter over medium-high heat. Toss in the diced shallots, celery, grated garlic, and a pinch of salt and pepper. Cook for 2-3 minutes until the veggies soften and smell amazing. Next, add the remaining butter, let it melt, then sprinkle in the flour. Stir constantly so it forms a smooth paste—no white patches should remain.

Whisk in the Dijon mustard, then slowly pour in warm chicken broth and milk, whisking continuously to keep your sauce lump-free. Bring it to a gentle simmer and watch it thicken—this step is crucial for that silky texture you want.

Step 4: Cheese and Tuna Join the Party

Turn the heat down to low and whisk in the shredded cheddar until it melts into a smooth, dreamy sauce. Then fold in the cooked pasta, drained tuna, and frozen peas—all that goodness should be coated evenly. The peas add just the right pop of sweetness here.

Step 5: Bake to Perfection

Sprinkle your crunchy panko topping evenly over the casserole. Pop the skillet in a preheated 350°F oven and bake for about 25 minutes. Look for bubbly sides and a golden crispy topping. I usually keep an eye near the end to make sure it doesn’t brown too fast—if you need to, loosely cover with foil to finish baking gently.

Top Tip

I’ve made this Tuna Noodle Casserole Recipe dozens of times, and these tips always make my life easier and the casserole better. A few small tweaks can elevate your dish from good to unforgettable.

Warm the Milk: Heating the milk before adding to the roux prevents lumps and keeps the sauce silky smooth.
Don’t Overcook Pasta: I learned early that undercooking by a minute or two saves the noodles from turning mushy once baked.
Fresh Shallots: Using fresh shallots instead of regular onions adds a subtle sweetness that really lifts the sauce.
Watch the Topping: Keep an eye on the breadcrumb topping toward the end of baking so it turns golden without burning.

How to Serve Tuna Noodle Casserole Recipe

tuna noodle casserole - Serving Suggestion

Garnishes

I always finish my Tuna Noodle Casserole Recipe with a sprinkle of chopped flat leaf parsley. It adds a fresh, vibrant touch of color, plus a subtle herbaceous note that cuts through the richness. Sometimes I grate a little extra parmesan on top for good measure—because why not?

Side Dishes

Simple sides work best here—I often serve this casserole with a crisp green salad tossed with lemon vinaigrette or roasted seasonal vegetables. Garlic bread or a crusty baguette rounds out the meal perfectly if you’re looking for something heartier.

Creative Ways to Present

For a casual dinner party, I’ve baked this in individual ramekins topped with extra panko for impressive single servings. On cozy family nights, serving straight from the skillet adds to the homey vibe and keeps everyone cozy and connected around the table.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers into an airtight container and refrigerate. They’ll keep well for up to 4 days, and the flavors meld wonderfully overnight, making for quick lunches or dinners the next few days.

Freezing

This casserole freezes beautifully too! I recommend freezing before baking in a tightly sealed container. When ready to enjoy, thaw in the fridge overnight, then bake until warmed through and bubbling. The topping may be less crispy, but still delicious.

Reheating

I reheat leftovers gently in the oven at 325°F, covered with foil to keep moisture in. If I want the topping to crisp up again, I remove the foil in the final 5 minutes. Reheating in the microwave works too, just keep an eye on it to avoid drying.

Frequently Asked Questions:

Can I use tuna packed in oil instead of water?

Yes, you can use tuna packed in oil, but be aware it will add extra richness and slightly change the flavor profile. If you prefer a lighter casserole, draining the oil well or using tuna in water is best.

Can I substitute the celery and shallots with regular onions?

Absolutely! Regular onions work fine if that's what you have. Just use them sparingly and cook until soft to avoid overpowering the delicate flavors in the casserole.

Is there a vegetarian version of this Tuna Noodle Casserole Recipe?

While tuna is central to this recipe, you can create a vegetarian version by omitting the tuna and adding extra peas, mushrooms, or even chickpeas for protein. Use vegetable broth in place of chicken broth and follow the rest of the recipe similarly.

Can I make this gluten-free?

Yes, swap the shell pasta for a gluten-free variety and use gluten-free all-purpose flour or a cornstarch slurry to thicken the sauce. Also, ensure your breadcrumbs are gluten-free or substitute with crushed gluten-free crackers for the topping.

Final Thoughts

Tuna Noodle Casserole Recipe will always hold a special place in my heart for its comforting flavors and simplicity. Whether a quick weeknight dinner or a nostalgic dish to share, it’s easy to love. I hope you enjoy making it as much as I do—once you master this recipe, you’ll have a go-to that feels like a warm, cheesy hug every time.