Ultimate Tuna Noodle Casserole
This classic comfort food combines tender egg noodles, flaky tuna, sweet peas, and sharp cheddar in a creamy sauce, all topped with a golden, buttery panko crunch. The secret is sautéing aromatics first for deep savory flavor in every bite.
Equipment
- Large 9x13 inch baking dish
- Large pot for boiling pasta
- Medium skillet for sautéing aromatics
- Large mixing bowl
- Small mixing bowl - For breadcrumb topping
- Colander or strainer
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Dry and liquid measuring cups
- Measuring spoons
- Box grater or food processor - For shredding cheese
Ingredients
- 8 oz wide egg noodles - 225g, cooked 1-2 minutes less than al dente
- 2 cans solid white albacore canned tuna in water - 5 oz/140g each, well drained
- 1 can condensed cream of mushroom soup - 10.5 oz/298g
- 1 cup whole milk - 240ml
- 1/2 cup sour cream - 120ml
- 1 1/2 cups sharp cheddar cheese - 170g, shredded and divided (1 cup for filling, 1/2 cup for topping)
- 1 cup frozen peas - 150g, no need to thaw
- 2 stalks celery - finely diced
- 1/2 medium yellow onion - finely diced
- 2 tablespoons unsalted butter - for sautéing
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt - plus more for pasta water
- 2 tablespoons fresh parsley - chopped (optional, for garnish)
For the Breadcrumb Topping
- 3/4 cup panko breadcrumbs - 45g
- 2 tablespoons unsalted butter - melted
- 1/4 cup grated Parmesan cheese - 25g
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- Cook egg noodles in heavily salted boiling water for 1-2 minutes less than package directions. Drain and rinse briefly with cold water to stop cooking.
- In a medium skillet over medium heat, melt 2 tablespoons butter. Sauté celery and onion until softened and translucent, about 5-7 minutes.
- In a large bowl, combine cream of mushroom soup, milk, and sour cream. Whisk until smooth. Add garlic powder, onion powder, pepper, and salt.
- Drain tuna thoroughly, flake into the bowl, and stir in 1 cup shredded cheddar, frozen peas, and sautéed celery and onion. Fold in cooked noodles gently.
- Transfer mixture to baking dish and spread evenly. Sprinkle remaining 1/2 cup cheddar cheese over the top.
- In a small bowl, combine panko, melted butter, and Parmesan. Mix until crumbs are evenly moistened and scatter over the casserole.
- Bake for 20-25 minutes until bubbly and topping is golden brown. Broil for 1-2 minutes if needed, watching carefully. Rest 5 minutes before serving.
Notes
- Undercook noodles: Pulling them 1-2 minutes early is crucial for avoiding a mushy final texture. They absorb the creamy sauce as they finish baking.
- Drain tuna well: Press firmly with a fork or can lid to remove as much liquid as possible. Excess water will thin your sauce and affect texture.
- Shred your own cheese: Pre-shredded cheddar has anti-caking agents that prevent smooth melting. Freshly grated cheese creates a creamier sauce.
- Don't skip sautéing: Soft, golden celery and onion add a savory backbone that raw vegetables simply cannot provide.
- Make ahead: Assemble the casserole (without topping), cover, and refrigerate up to 24 hours. Add breadcrumb topping just before baking.
- Freezing instructions: Freeze unbaked casserole without topping for up to 2 months. Bake from frozen at 375°F covered for 45 minutes, then uncovered for 20-25 minutes.
- Reheating: Reheat leftovers in a 350°F oven for 15-20 minutes to refresh the crispy topping. Microwave softens the crunch but works in a pinch.
- Variation ideas: Swap panko for crushed Ritz crackers, use cream of celery soup, add sautéed mushrooms, or stir in 1-2 teaspoons Dijon mustard for tang.
- Gluten-free option: Use gluten-free egg noodles, cream of mushroom soup, and panko breadcrumbs to easily adapt this recipe.
- Extra cheesy: Stir 1/2 cup softened cream cheese into the filling for an even richer, more indulgent casserole.