There’s something wonderfully nostalgic about a classic tuna casserole—it’s the kind of dish that brings families together around the dinner table with its creamy, comforting goodness. This easy tuna casserole recipe is perfect for busy weeknights when you need something delicious but don’t have hours to spend in the kitchen. With simple pantry staples and minimal prep work, you’ll have a satisfying meal ready in about an hour.
What makes this tuna casserole so special is how it combines tender egg noodles, flaky tuna, and a luscious creamy sauce into one harmonious dish. The beauty of this recipe is its versatility—you can customize it with your favorite vegetables, adjust the seasonings to your taste, and even make it ahead for those extra-busy days. Whether you’re cooking for a family of four or preparing a casserole for a potluck, this recipe scales beautifully.
I love serving this alongside a crisp green salad or fresh steamed vegetables to balance the richness of the sauce. If you’re looking for other comforting dishes, you might also enjoy making Best Chocolate Chip Cake Recipe for dessert, or check out Best Oatmeal Chocolate Chip Cookies for a sweet treat. For more classic comfort food inspiration, explore our collection of easy weeknight dinners.
The key to perfect tuna casserole is not overcooking the noodles before baking—they’ll continue to soften in the oven as they absorb the creamy sauce. I also recommend using good quality canned tuna packed in water for the best flavor and texture. You can find detailed baking tips and techniques on Serious Eats, which has wonderful resources for mastering classic comfort food recipes.
This dish is also perfect for meal prep! Make it the night before, store it in the refrigerator, and simply pop it in the oven when you’re ready to bake. It’s one of those reliable recipes that tastes even better the next day as all the flavors meld together beautifully. For additional guidance on casserole cooking techniques, New York Times Cooking offers excellent step-by-step instructions for similar dishes.
Ingredients
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna, packed in water, drained
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 1 cup frozen peas
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried dill (optional)
- 1/2 cup crushed potato chips or breadcrumbs, for topping (optional)
- 2 tablespoons melted butter, for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Add egg noodles and cook until just shy of al dente—about 2 minutes less than the package directions recommend, since they’ll continue cooking in the oven. Drain and set aside.
- In a large skillet or saucepan, melt 3 tablespoons of butter over medium heat.
- Add diced onion and celery to the melted butter, stirring occasionally until softened, about 3-4 minutes.
- Sprinkle the flour over the vegetables and butter, stirring constantly to create a roux. Cook for 1-2 minutes, stirring frequently to prevent lumps from forming.
- Slowly pour in the whole milk and broth, whisking continuously to incorporate smoothly and avoid any lumps in your sauce.
- Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon, approximately 5-7 minutes.
- Remove from heat and stir in the shredded cheddar cheese until completely melted and smooth.
- Add salt, black pepper, garlic powder, and dill (if using) to the cheese sauce, stirring well to combine.
- Gently fold in the drained tuna and frozen peas, being careful not to break up the tuna into too-small pieces.
- Add the cooked egg noodles to the tuna mixture and fold gently until everything is evenly coated with the creamy sauce.
- Pour the entire mixture into your prepared baking dish, spreading it into an even layer.
- If using a topping, combine the crushed potato chips or breadcrumbs with 2 tablespoons of melted butter and sprinkle evenly over the top of the casserole.
- Bake uncovered for 25-30 minutes until the casserole is heated through and bubbling around the edges. If using a topping, bake until it’s golden brown.
- Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set slightly.
- Serve hot and enjoy with your favorite side dishes!
Pro Tips
Freeze for later: This casserole freezes beautifully for up to 3 months. Assemble completely, wrap tightly with plastic wrap and foil, then thaw overnight in the refrigerator before baking.
Vegetable variations: Feel free to customize with your favorite vegetables such as diced carrots, sliced mushrooms, corn, green beans, or bell peppers. Add heartier vegetables in step 4 with the onions, and softer vegetables in step 8 with the tuna.
Cheese options: While cheddar is classic, try a combination of cheddar and Swiss cheese for extra flavor depth, or use sharp cheddar for a more pronounced taste.
Noodle alternatives: You can substitute egg noodles with elbow pasta, penne, or small shells. Any short pasta shape works well for this dish.
Topping ideas: Beyond potato chips, try crushed crackers, panko breadcrumbs mixed with herbs, or crispy fried onions for different textures and flavors.
Sauce consistency: If your sauce seems too thick, whisk in a little more milk. If too thin, let it simmer a bit longer or make a slurry with cornstarch and water to thicken.
Protein substitutions: This recipe works wonderfully with canned salmon, cooked chicken, or even cooked shrimp if you prefer alternatives to tuna.
Dairy-free version: Use butter and flour for the roux, then substitute milk with unsweetened almond or oat milk, and use dairy-free cheese alternative.
Serving suggestions: Pair with a simple green salad dressed with lemon vinaigrette, steamed broccoli, roasted asparagus, or fresh dinner rolls for a complete meal.