Creamy Tuna Casserole with Pasta

The smell of tuna casserole baking always transports me back to Tuesday nights at my grandmother apartment, where the windows would steam up from the oven heat and she would hum along to the radio while checking on the bubbling dish.

I started making this for my own family during our first winter in our new house, something about the bubbling cheese and toasty breadcrumbs just made the unfamiliar space feel like ours.

Ingredients

• 250 g (9 oz) egg noodles or fusilli: These pasta shapes catch the creamy sauce beautifully and hold up well during baking without turning mushy
• 1 cup frozen peas: They add sweetness and pops of bright green color throughout the dish
• 1 small onion, finely chopped: The foundation of flavor that mellows into sweetness as it cooks
• 2 cloves garlic, minced: Because every good casserole needs that aromatic backdrop
• 2 cans (each 170 g/6 oz) tuna in water, drained: Look for good quality tuna packed in water for the cleanest flavor
• 2 tablespoons unsalted butter: The base for our creamy sauce
• 2 tablespoons all-purpose flour: This thickens the milk into a velvety bechamel
• 1 1/2 cups (360 ml) milk: Whole milk gives the richest results
• 1/2 cup (120 ml) sour cream: Adds a tangy richness that makes the sauce special
• 1/2 teaspoon salt: Enhances all the flavors
• 1/4 teaspoon black pepper: For gentle warmth
• 1/2 teaspoon dried thyme (optional): A subtle herb note that pairs beautifully with tuna
• 1/2 cup (60 g) shredded cheddar cheese: Melts into the sauce for extra creaminess
• 1 cup (60 g) panko breadcrumbs: These create the most irresistible crispy topping
• 2 tablespoons unsalted butter, melted: Tossing panko with melted butter ensures they turn golden and crunchy
• 2 tablespoons grated Parmesan cheese: Adds salty depth to the crusty topping

Instructions

Get the oven ready:

Preheat to 190°C (375°F) and grease a 2-liter baking dish with butter or cooking spray

Cook the pasta:

Boil the noodles in salted water until al dente, then drain well and set aside

Build the flavor base:

Melt 2 tablespoons butter in a large skillet over medium heat and saute the onion and garlic for 3 minutes until soft and fragrant

Make the roux:

Sprinkle in the flour and cook for 1 minute, stirring constantly so it does not burn

Create the creamy sauce:

Whisk in the milk gradually and simmer for 3 to 4 minutes until thickened

Add the richness:

Remove from heat and stir in the sour cream, salt, pepper, thyme if using, and cheddar until smooth

Combine everything:

Gently fold in the tuna, peas, and cooked pasta until evenly coated

Assemble the casserole:

Spoon the mixture into your prepared baking dish

Make the crispy topping:

Mix the panko breadcrumbs with melted butter and Parmesan until combined

Add the golden crown:

Sprinkle the breadcrumb mixture evenly over the casserole

Bake until bubbly:

Bake for 20 to 25 minutes until the sauce bubbles and the top is golden brown

Let it rest:

Cool for 5 minutes before serving so the sauce sets slightly

Save

This recipe became our go-to when my sister came home from college exhausted, and somehow it always turned a stressful week into something warm and manageable.

Make It Your Own

I have learned that adding sauted mushrooms or swapping cheddar for Swiss cheese can transform this classic into something new while keeping that same comforting soul.

The Perfect Pairing

A crisp green salad with a bright vinaigrette cuts through the richness, and a chilled glass of Sauvignon Blanc makes the whole meal feel like a proper dinner party.

Storage and Leftovers

This casserole actually tastes better the next day as the flavors meld together, and it reheats beautifully in the microwave with a splash of milk to bring back the creaminess.

• Wrap leftovers tightly and refrigerate for up to 3 days
• Freeze individual portions for quick future dinners
• Add a little extra milk when reheating to restore the silky sauce

Save

There is something deeply satisfying about pulling this bubbling, golden dish from the oven and watching everyone gather around the table.

Recipe Help & Answers

→ Can I make tuna casserole ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add an extra 10-15 minutes to baking time if baking cold from the refrigerator.

→ What type of pasta works best?

Egg noodles or fusilli are ideal because their shapes hold the creamy sauce well. Rotini, penne, or macaroni also work beautifully in this dish.

→ Can I freeze leftovers?

Portion leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 180°C (350°F) until bubbly.

→ How do I know when it's done baking?

The casserole is ready when the sauce bubbles around the edges and the topping turns golden brown with crispy texture, typically 20-25 minutes.

→ What can I substitute for sour cream?

Greek yogurt, plain yogurt, or additional cheddar cheese make excellent alternatives while maintaining the creamy texture and tangy flavor profile.

→ Should I use tuna in water or oil?

Tuna packed in water is preferred as it creates a lighter, cleaner flavor. If using oil-packed tuna, reduce the butter slightly to balance richness.