Tuna Casserole Creamy Pasta

My college roommate's mom used to mail her frozen tuna casserole portions, and I'd come home from late classes to find her warming one up. The smell would hit me in the hallway and suddenly studying didn't matter anymore. Years later, when I finally asked for the recipe, I realized it was the humble comfort I'd been craving but thought too sophisticated to make myself. Now it's my rainy day dinner, the one that makes the kitchen feel like a hug.

Last winter my neighbor came over during that terrible storm that knocked out power for hours. We huddled around my gas stove eating tuna casserole by candlelight while her kids played cards on the floor. Something about warm pasta and melty cheese makes emergencies feel less urgent. She still texts me about that dinner whenever the forecast looks grim.

Ingredients

• Egg noodles or fusilli: Egg noodles hold sauce beautifully but any short pasta works if that's what you have
• Frozen peas: They add sweetness and color without any prep work
• Onion and garlic: These build the aromatic foundation that makes it taste homemade
• Tuna in water: Water packed tuna gives you cleaner flavor to build upon
• Butter: Use unsalted so you can control the seasoning
• All purpose flour: This thickens your sauce into something velvety
• Milk: Whole milk creates the richest sauce but low fat works
• Sour cream: Adds tanginess that cuts through the richness
• Dried thyme: Optional but adds a lovely subtle herbiness
• Cheddar cheese: Sharp cheddar gives the best flavor impact
• Panko breadcrumbs: These create the crunchiest topping ever
• Parmesan cheese: Adds salty umami to the buttery crust

Instructions

Get your oven ready:

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

Cook the pasta:

Boil noodles in salted water until al dente then drain well

Build your flavor base:

Melt butter in a large skillet and cook onion and garlic until soft and fragrant

Make the roux:

Sprinkle flour over the vegetables and stir constantly for one minute

Create the sauce:

Whisk in milk gradually and simmer until thickened

Add the creamy elements:

Remove from heat and stir in sour cream seasonings thyme and cheddar until smooth

Combine everything:

Gently fold in tuna peas and cooked pasta until evenly distributed

Transfer to dish:

Spoon the mixture into your prepared baking dish

Make the crispy topping:

Mix panko melted butter and Parmesan in a small bowl

Add the crunch:

Sprinkle the breadcrumb mixture evenly over the casserole

Bake until golden:

Bake uncovered for 20 to 25 minutes until bubbling and beautifully browned

Let it rest:

Cool for 5 minutes before serving to let it set slightly

Save

My daughter called it grown up mac and cheese when she was little. Now she requests it for her birthday dinner every year. Some recipes become part of your family story without you even noticing.

Making It Your Own

I once added sautéed mushrooms because that's what I had in the fridge and it became the new standard. You can swap cheddar for Swiss or Gruyère if you want something more sophisticated. Sometimes I use Greek yogurt instead of sour cream just to switch things up.

Perfect Pairings

A crisp green salad with vinaigrette cuts through the richness beautifully. I love serving this with a chilled Sauvignon Blanc or even a light Pinot Grigio. My grandfather swore by a cold beer alongside his portion.

Make Ahead Wisdom

You can assemble everything up to a day in advance and keep it covered in the refrigerator. Add the topping right before baking or it might get soggy.

• If baking from cold add 10 minutes to the cooking time
• Leftovers reheat surprisingly well in the microwave
• The texture actually improves after a night in the fridge

Save

There's something deeply satisfying about a dish that costs so little but delivers such pure comfort. Save this one for days when you need a kitchen hug.

Recipe Help & Answers

→ Can I make this ahead of time?

Yes, assemble the entire casserole up to 24 hours ahead and refrigerate. Add the breadcrumb topping just before baking. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What type of tuna works best?

Canned tuna packed in water is ideal as it's lower in fat and allows the creamy sauce to shine. Drain thoroughly to prevent excess moisture. Chunk light tuna offers a milder flavor while solid albacore provides firmer texture.

→ Can I freeze this casserole?

Assemble without the breadcrumb topping, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, add fresh breadcrumbs, and bake as directed.

→ What pasta shapes work well?

Egg noodles are traditional, but fusilli, penne, or macaroni also work beautifully. Choose shapes with ridges or curves that hold the creamy sauce well.

→ How do I know when it's done?

The casserole is ready when the sauce bubbles around the edges and the breadcrumb topping turns golden brown, typically 20-25 minutes. Let it rest 5 minutes before serving to allow the sauce to set slightly.

→ Can I add other vegetables?

Sautéed mushrooms, diced bell peppers, or frozen corn make excellent additions. Add them when folding in the tuna and peas. Sauté firm vegetables like mushrooms with the onions first.