There's something undeniably comforting about a creamy, cheesy dish bubbling hot from the oven, and this Easy Tuna Noodle Casserole Recipe hits that nostalgic note perfectly. It’s quick, satisfying, and the kind of meal you’ll want to make again and again—especially when you crave something familiar but fuss-free.

The image shows a dark skillet filled with creamy baked pasta. The dish has three main layers: the bottom layer is light yellow pasta shells coated in a smooth, creamy sauce; the middle layer includes green peas mixed into the pasta; the top layer is golden brown, crunchy breadcrumbs sprinkled evenly, with small green herb pieces scattered on top. A wooden spoon lifts a portion of the pasta from the skillet, revealing the creamy inside. A bowl with chopped green herbs sits in the background on a white marbled surface. 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 Easy Tuna Noodle Casserole Recipe
Top Tip
How to Serve Easy Tuna Noodle Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Tuna Noodle Casserole Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this recipe’s perfect balance of creamy sauce, tender pasta, and flaky tuna. Every time I make it, I’m reminded how little effort it takes to create a homemade casserole that tastes like a warm hug on a plate.

Simple Ingredients: You’re likely to have most of these kitchen staples already, which makes this dish a spontaneous dinner winner.
Comfort Food Classic: This recipe nails that creamy, cheesy texture everyone loves without being overly rich or heavy.
Flexible & Customizable: Whether you’re adding veggies or switching up the cheese, this casserole adapts perfectly to what you’ve got at home.
Perfect for Busy Days: Ready in under an hour, you'll appreciate how it comes together quickly but tastes like you spent all day on it.

Ingredients & Why They Work

Every ingredient in this Easy Tuna Noodle Casserole Recipe plays a special role. The creamy sauce blends cheese and broth for richness, while the peas add subtle sweetness and a pop of color. The panko topping gives just enough crunch to finish things beautifully.

Flat lay of a pile of uncooked shell pasta, a small mound of golden panko breadcrumbs in a white ceramic bowl, a few tablespoons of unsalted butter in a white bowl, diced celery pieces, diced shallots, a single peeled garlic clove, a small white bowl with smooth flour, a small white bowl with bright yellow dijon mustard, a white bowl filled with light golden chicken broth, a white bowl holding warm milk, a handful of shredded sharp cheddar cheese, two fresh whole tuna fish steaks, a small pile of vibrant frozen peas, a small white bowl with shredded parmesan cheese, a few sprigs of fresh flat leaf parsley, and a drizzle of golden olive oil in a white bowl, all arranged with perfect symmetry and balanced proportions 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

Shell pasta: Its shape holds the creamy sauce perfectly—plus, it’s a fun twist on classic egg noodles.
Unsalted butter: Gives you control over seasoning and helps create a silky sauce base.
Celery: Adds a light crunch and subtle earthiness that cuts through the richness.
Shallots: Milder than onions, their sweetness enhances the casserole without overpowering.
Garlic: A hint of garlic deepens flavor with very little effort.
Flour: Essential for thickening the sauce into that luscious, creamy coating.
Dijon mustard: Just a touch adds complexity and helps balance creaminess.
Chicken broth: Low sodium to keep control over saltiness while contributing savory depth.
Milk: Warmed so it blends smoothly with the broth and cheese, avoiding lumps.
Cheddar cheese: Sharp and melty, it’s the heart of that cozy, cheesy flavor.
Tuna in water: Drained well to keep the casserole moist without sogginess.
Frozen peas: A classic mix-in for a little color and texture.
Panko breadcrumbs: Tossed with olive oil or butter, they toast up crispy and golden for a perfect crunchy topping.
Parmesan cheese: Adds a salty, nutty kick to the crunchy topping.
Flat leaf parsley: Fresh garnish that livens up the finished dish both visually and in flavor.

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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 experimenting with this recipe to suit whatever mood I’m in or what I have on hand. It’s the kind of casserole where you can easily add extra veggies or swap cheese varieties without losing the magic.

Variation: Sometimes I swap peas for asparagus tips or green beans when they’re in season—adds freshness and crunch that’s delightful.
Dietary tweaks: Using gluten-free pasta and a gluten-free flour blend works well here for gluten sensitivity.
Cheese options: Colby Jack or Monterey Jack can replace cheddar for a milder, creamier finish.
Boost with herbs: Fresh dill or tarragon stirred in before baking brightens the casserole with a fresh herbal note.

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

A white bowl filled with three layers of food: the bottom layer is pasta shells in a light cream sauce, the middle layer has small green peas and bits of light brown cooked chicken, and the top layer is a golden brown crumb topping sprinkled evenly with green parsley bits. A silver fork is resting in the bowl. The bowl sits on a white marbled surface with a small white bowl of chopped green herbs nearby, a white napkin, and a partial view of another dish with similar pasta visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Crunchy Topping

Start by mixing your panko breadcrumbs, olive oil or melted butter, and shredded Parmesan cheese in a small bowl. I like to toss everything so the crumbs get nicely coated—this helps them brown evenly in the oven. Set this aside while you prep the casserole base.

Step 2: Cook Pasta Just Short of Al Dente

Boil your shell pasta but drain it a minute or two before it’s completely al dente—remember it will finish cooking in the oven. This step is key to avoid mushy noodles later. Rinse briefly with warm water to stop cooking, then drain well.

Step 3: Sauté Veggies and Build the Sauce

In a large skillet, melt a tablespoon of butter over medium-high heat and sauté the shallots, celery, and garlic with a pinch of salt and pepper. This only takes 2-3 minutes until the veggies soften and smell heavenly. Add the remaining butter, then sprinkle the flour on top. Stir constantly until the mixture thickens and looks smooth, which usually takes a minute or two.

Step 4: Whisk in Mustard, Broth, and Milk

Blend in the Dijon mustard, then slowly pour in the chicken broth and warmed milk while whisking continuously. This step takes a bit of patience to prevent lumps, but keep at it until the sauce simmers and thickens beautifully. Then lower the heat and stir in the shredded cheddar cheese until melted and silky.

Step 5: Combine Tuna, Pasta & Peas

Fold in the cooked pasta, drained tuna, and frozen peas directly into the skillet. Stir gently so everything is evenly coated in the cheesy sauce—you want every bite to be flavorful and creamy.

Step 6: Top & Bake Until Golden

Spread the panko mixture evenly over the top of the casserole, then pop the skillet into a 350°F oven. Bake for about 25 minutes or until it’s bubbly and the topping turns a gorgeous golden brown. I like to keep an eye on it the last few minutes to make sure it doesn’t burn—golden and crunchy is what you want.

Top Tip

Having made this Easy Tuna Noodle Casserole Recipe many times, I’ve found that mastering the sauce and topping really makes all the difference. These tips have saved me from common pitfalls and professional-looking results are just a bake away.

Warm Your Milk: Pouring warm milk into the roux-based sauce prevents lumps and guarantees a silky texture.
Don’t Overcook Pasta: Under-cooking by 1-2 minutes ensures noodles stay firm and don’t get mushy during baking.
Coat Panko Well: Toss your breadcrumbs thoroughly with butter or oil to get an even, golden crunch on top.
Drain Tuna Properly: Excess liquid can make the casserole soggy, so I always press the tuna with a spoon to remove as much water as possible.

How to Serve Easy Tuna Noodle Casserole Recipe

Tuna Noodle Casserole - Serving Suggestion

Garnishes

I usually finish the casserole with a sprinkle of fresh flat-leaf parsley. It brightens the plate and adds just a touch of herbal freshness that pairs beautifully with the rich, cheesy base.

Side Dishes

It’s lovely alongside simple green salads dressed with lemon vinaigrette or roasted seasonal vegetables like asparagus or broccoli. A crusty garlic bread also makes a perfect companion to soak up any extra sauce.

Creative Ways to Present

For a special occasion, I sometimes serve this casserole in individual ramekins topped with crispy prosciutto or a sprinkle of crushed red pepper flakes. It always impresses guests and adds a little extra flair to a humble classic.

Make Ahead and Storage

Storing Leftovers

Store any leftover casserole in an airtight container in the fridge for up to four days. I find reheating in a covered dish keeps it moist—otherwise, a brisk zap in the microwave covered with a damp paper towel does the trick.

Freezing

This tuna noodle casserole freezes well before baking. I assemble everything in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When I’m ready, I thaw it overnight in the fridge and bake as usual—sometimes adding a little extra cheese on top for freshness.

Reheating

Reheat leftovers at 350°F in the oven until warmed through and bubbly—usually about 15-20 minutes. This method helps maintain the crispy topping much better than the microwave.

Frequently Asked Questions:

Can I use canned tuna in oil instead of water?

Yes! You can swap canned tuna in oil for tuna in water, but if you use oil-packed tuna, you might want to reduce or skip adding extra butter or oil in your casserole to balance the richness.

What pasta works best for tuna noodle casserole?

Shell pasta is ideal because its shape traps the sauce, but classic egg noodles, elbow macaroni, or even penne work great depending on your pantry stocks.

Can I make this recipe dairy-free?

Yes! You can substitute the butter with a dairy-free spread, use a non-dairy milk like almond or oat milk, and replace cheddar with a dairy-free cheese alternative. Just note the flavor and texture will be slightly different, but still delicious.

How do I prevent the casserole from getting soggy?

Avoid overcooking the pasta before baking and make sure the tuna is well-drained. Also, letting the casserole rest for a few minutes after baking helps the sauce thicken, so it’s not watery when served.

Final Thoughts

This Easy Tuna Noodle Casserole Recipe has been one of those go-to dishes I've relied on over and over again when I want hearty comfort without fuss. It's like a cozy bowl of home, and I hope it becomes a kitchen staple for you too. Give it a try soon—you’ll be amazed how such simple ingredients can transform into something truly satisfying.