Mom’s Best Tuna Noodle Casserole Recipe

I stumbled upon my mom and grandma’s legendary tuna noodle casserole and I promise the creamy, cheesy sauce, flaky tuna, bright peas and buttery breadcrumb crown will make you wonder why this never graced your weekly menu.

I grew up obsessed with my mom’s tuna noodle casserole, and I still am. It’s the kind of dish that makes me reach for seconds without thinking.

Creamy, cheesy sauce clings to pillowy egg noodles and sea-salty flakes, while bright green pops add a flash against the savory backdrop. The crunchy breadcrumb top gives the whole thing that irresistible contrast I crave.

But what really gets me is the sharp cheddar cheese pulling everything together, bold and tangy under a buttery crust. I don’t romanticize it.

I want a skillet sized portion right now. Bring it on tonight, please, seriously

Ingredients

• Egg noodles — comforting starch, soft and cozy under the cheesy top.
• Unsalted butter — adds richness and helps everything taste homey.
• Yellow onion — sweet bite, gives the casserole some honest flavor.
• Garlic — little punch of savory that wakes the whole dish up.
• All purpose flour — thickens the sauce so it’s creamy, not runny.
• Whole milk — creamy base that keeps it smooth and cozy.
• Heavy cream — makes the sauce luxuriously rich and silky.
• Chicken broth — adds savory depth without being overpowering.
• Solid white tuna — main protein, flaky and satisfying in every forkful.
• Frozen green peas — bright little bursts of freshness and color.
• Sharp cheddar — melty, tangy cheese that gives character and gooey pull.
• Parmesan cheese — salty, nutty finish that perks up the top.
• Panko breadcrumbs — crunchy topping, adds contrast to the creamy inside.
• Melted butter for topping — makes the crumbs golden and extra crisp.
• Kosher salt — brings out all the other flavors, simple but crucial.
• Black pepper — little heat and earthiness, keeps it balanced.
• Dried or fresh thyme — herbal hint, cozy and slightly floral.
• Dijon mustard — tangy kick, ties the cream and cheese together.

Ingredient Quantities

• 12 oz egg noodles
• 4 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 1 clove garlic, minced
• 1/4 cup all purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 cup low sodium chicken broth
• 2 (5 oz) cans solid white tuna, drained (or 1 can about 12 oz)
• 1 cup frozen green peas, thawed
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 3 tbsp melted butter (for topping)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard (optional, but i always use it)

How to Make this

1. Preheat oven to 350 F and butter a 9×13 inch baking dish or spray with nonstick spray.

2. Cook 12 oz egg noodles in salted boiling water until just al dente, drain and set aside; don’t overcook em or they’ll get mushy in the oven.

3. In a large skillet or saucepan, melt 4 tbsp unsalted butter over medium heat; add 1 small finely chopped yellow onion and cook until soft and translucent about 5 minutes, then add 1 clove minced garlic and cook 30 seconds.

4. Sprinkle in 1/4 cup all purpose flour and stir constantly for 1 to 2 minutes to make a roux, cook out the raw flour taste but dont let it brown.

5. Gradually whisk in 2 cups whole milk, 1/2 cup heavy cream and 1 cup low sodium chicken broth until smooth; bring to a gentle simmer so it thickens, about 3 to 5 minutes.

6. Stir in 1 tsp Dijon mustard (optional but recommended), 1/2 tsp dried thyme or 1 tsp fresh thyme leaves, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, then add 2 cups sharp cheddar cheese and 1/2 cup grated Parmesan cheese and stir until melted into a creamy sauce.

7. Fold the drained noodles, 2 (5 oz) cans solid white tuna (drained and flaked) and 1 cup thawed frozen peas into the sauce so everything is evenly coated; taste and adjust seasoning if needed.

8. Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle a little extra cheddar if you want it cheesier.

9. In a small bowl mix 1 cup panko breadcrumbs with 3 tbsp melted butter and a sprinkle of the reserved Parmesan if you like, then evenly sprinkle the buttery breadcrumbs over the casserole.

10. Bake at 350 F until bubbling and the topping is golden brown about 20 to 25 minutes; let rest 5 minutes before serving so it sets up. Enjoy.

Equipment Needed

1. Oven (set to 350 F)
2. 9×13 inch baking dish, buttered or sprayed
3. Large pot for boiling noodles
4. Colander to drain the noodles
5. Large skillet or medium saucepan for the sauce
6. Whisk and a wooden spoon or spatula for stirring and folding
7. Measuring cups and spoons (for milk, flour, butter, etc)
8. Cheese grater for the cheddar and Parmesan
9. Small bowl for mixing panko with melted butter

Note: you might also want oven mitts and a timer so you dont burn the topping.

FAQ

Mom’s Best Tuna Noodle Casserole Recipe Substitutions and Variations

• 12 oz egg noodles: swap for rotini, shells, or wide macaroni, any short pasta holds the sauce well and wont fall apart
• 4 tbsp unsalted butter: use salted butter, ghee, or 3 tbsp olive oil, if using salted butter cut back on the added salt
• 2 (5 oz) cans solid white tuna: try canned salmon, canned chicken, or 12 oz shredded cooked chicken, all give a similar texture and protein
• 1 cup panko breadcrumbs: substitute crushed Ritz crackers, plain potato chips, or plain breadcrumbs mixed with a little melted butter, they add crunch and brown up nicely

Pro Tips

1. Don’t overcook the noodles. Cook them a touch less than you think, drain well and let them sit uncovered for a minute so steam escapes. They’ll finish cooking in the oven and you avoid a mushy casserole.

2. Dry the tuna. Flake it, then press it between paper towels or a clean dish towel to remove extra liquid. Too much moisture makes the sauce thin and the topping soggy.

3. Watch the roux. Stir constantly and keep the heat medium to medium low so the flour cooks without browning. If it starts to color, lower the heat and add the milk slowly so you get a silky, lump free sauce.

4. Brighten and crisp. Stir a squeeze of lemon or a splash of white wine into the finished sauce to cut the richness, and toast the panko topping in the oven or in a skillet with the butter for extra crunch before sprinkling it on. Let the bake rest 5 minutes so it sets up before serving.