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Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!
Why You’ll Love This Tuna Noodle Casserole Recipe
- Quintessential comfort food (and a childhood favorite)
- Speedy comfort food using pantry staples like canned tuna
- Amazingly creamy, cheesy and completely made from scratch (no canned soup here)
- The crispiest lemony Parmesan-Panko topping
- Freezer-friendly goodness, great for meal prep, convenience, quick meals or gifting to new parents
Tips for the Best Tuna Noodle Casserole Every Time
- Use egg noodles. Egg noodles are typically a top choice as they are flat and wide, becoming very tender and fluffy, easily absorbing the sauce and soaking in all the flavors. For the best tuna noodle casserole recipe, undercook noodles by 1–2 minutes before baking so they don’t get mushy.
- Good quality tuna goes a long way. Use canned albacore tuna for big flakes and flavor. For a budget-friendly swap, light tuna also works in tuna noodle casserole recipes.
- Mix it up. Use leftover shredded rotisserie chicken instead of tuna, add other vegetables such as mushrooms, carrots or green beans, or swap out the Panko for crushed Ritz crackers or potato chips.
- Freeze before baking. Tuna noodle casserole is a freezer-friendly meal prep option. Assemble ahead, freeze up to 3 months, and bake when needed.
How to Store and Freeze Tuna Noodle Casserole
Prep
To make ahead, cover the casserole tightly with plastic wrap, holding off on the Panko mixture; refrigerate up to 24 hours. To bake, let the casserole sit at room temperature for 15-30 minutes. Remove plastic wrap, sprinkle with Panko mixture and bake as directed, adding a few more minutes of cook time as needed.
Storage
Leftovers can be stored in an airtight container in the fridge for 1-2 days.
Reheating
Reheat in the oven at 350°F, covered in aluminum foil until warmed through, adding a splash of milk or half and half as needed.
Freeze before baking
Cover the casserole tightly with plastic wrap, then aluminum foil, holding off on the Panko mixture. Label, date and freeze up to 3 months. To reheat, thaw overnight in the fridge, remove the plastic wrap and bake as directed, sprinkling with Panko mixture and adding a few more minutes of cook time as needed.
Freeze after baking
Let the casserole cool completely; cover tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 3 months. To reheat, thaw overnight in the fridge and reheat in the oven at 350°F, covered in aluminum foil until warmed through.
Best Sides to Serve with Tuna Noodle Casserole
Tools You’ll Need for Tuna Noodle Casserole
Dutch oven
Tuna Noodle Casserole: Tuna Noodle Casserole FAQs
An oven-proof skillet, such as a large cast iron skillet, is a great option.
Egg noodles are a favorited choice for tuna noodle casserole but elbow macaroni or medium shells will also work well here.
Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. While both Panko and breadcrumbs can be used as a coating for fried foods, Panko is much more flakier and yields a crunchier, crispier texture.
Yes! For the best results, we recommend assembling, freezing, then baking to help prevent any sogginess. But if you’ve already baked your casserole, no worries at all – it can still be frozen!
Tuna Noodle Casserole
Equipment
Ingredients
- 10 ounces wide egg noodles about 4 1/2 cups
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 large shallots diced
- 2 tablespoons all-purpose flour
- 3 ½ cups half and half
- 2 teaspoons Dijon mustard
- 8 ounces shredded sharp white cheddar cheese about 2 cups
- 3 (5-ounce) cans tuna in water drained
- 1 cup frozen green peas rinsed
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh chives
For the panko mixture
- ⅓ cup Panko
- ⅓ cup freshly grated Parmesan
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
Instructions
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In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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Preheat oven to 400 degrees F.
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Melt butter in a Dutch oven over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
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Whisk in flour until lightly browned, about 1 minute.
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Stir in half and half and Dijon until slightly thickened, about 4-5 minutes.
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Remove from heat. Stir in cheddar cheese until smooth, about 2 minutes.
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Stir in pasta, tuna and green peas until well combined; season with salt and pepper, to taste; sprinkle with Panko mixture.
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Place into oven and bake until golden brown and bubbly. about 25-30 minutes.
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Serve immediately, garnished with chives, if desired.
for the panko mixture
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In a small bowl, combine Panko, Parmesan, lemon zest and olive oil.
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