There’s something so comforting about a classic casserole that feels like a big warm hug on a plate. This Easy Tuna Noodle Casserole Recipe blends creamy cheese, tender pasta, and flaky tuna with a golden, crunchy topping that always hits the spot—perfect for family dinners or anytime you want simple but satisfying food.

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

This Easy Tuna Noodle Casserole Recipe is one of those dishes I keep coming back to because it’s straightforward, hearty, and uses staples you probably already have. Plus, it’s the kind of comfort food that tastes even better the next day, making it a real winner for busy weeknights.

Simple Ingredients: You don’t need anything fancy—just everyday pantry items combined beautifully.
Velvety Sauce: The creamy Dijon cheese sauce adds a tangy richness that’s anything but boring.
Textured Topping: Crispy panko breadcrumbs and Parmesan create a golden crust that contrasts perfectly with the soft casserole underneath.
Kid-Approved Comfort: Tuna and peas sneak in some nutrition while still appealing to picky eaters.

Ingredients & Why They Work

The beauty of this Easy Tuna Noodle Casserole Recipe lies in the harmony of its ingredients. Each one plays an important role: the pasta acts as the hearty base, the sauce brings creaminess and flavor, and the crunchy topping adds that crave-worthy finish. Whether you’re shopping or raiding your pantry, these ingredients come together with ease.

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: I love shells for this because they hold onto the sauce perfectly, but any small pasta shape works.
Unsalted butter: Gives depth without overpowering the flavors, plus controls the saltiness.
Celery: Adds a subtle crunch and a fresh contrast to the creamy sauce.
Shallots: These bring a mild, sweet onion flavor that’s less sharp—great in creamy casseroles.
Garlic: Just a bit to enhance the savory notes.
Flour: Thickens the sauce into that luscious coating you want around the noodles.
Dijon mustard: A little tang and complexity that makes the sauce stand out.
Low sodium chicken broth: Keeps the sauce flavorful without becoming too salty.
Milk: Warmed to help with a smooth sauce—cold milk can clump!
Cheddar cheese: Sharp and melty, it’s the heart of that creamy sauce.
Tuna in water: Drain it well to avoid watery casserole, and flake gently for good texture.
Frozen peas: Sweet pops of color and nutrition that blend in perfectly.
Panko breadcrumbs: For that irresistible crispy topping—don’t skip it!
Olive oil or melted butter: Mix into the panko for browning and flavor.
Parmesan cheese: Adds a salty kick and crunch on top of the panko.
Flat leaf parsley: Freshness and color for garnish that brightens the dish.

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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 making this Easy Tuna Noodle Casserole Recipe my own by switching up veggies or cheese depending on what I have. It’s a forgiving recipe that adapts well without losing that classic comfort flavor you want.

Variation: One of my favorite tweaks is adding sautéed mushrooms or diced bell peppers for extra depth—you’d never know you were eating such a simple dish.
Dairy-Free Option: I’ve used a plant-based milk and dairy-free cheese on occasion, and while it’s slightly different, it’s still tasty and creamy.
Spicy Kick: If you like heat, try stirring in a pinch of cayenne or smoked paprika with the cheese sauce.
Gluten-Free: Use gluten-free pasta and substitute the flour with cornstarch for thickening, and switching to gluten-free breadcrumbs keeps it safe for celiac diets.

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 Topping for Crispy Goldenness

Start by combining the panko breadcrumbs, olive oil or melted butter, and Parmesan cheese in a small bowl. I like to mix it well so every crumb gets coated—this helps it toast evenly in the oven and delivers that perfect crunchy finish. Set this aside for later.

Step 2: Cook the Pasta Just Right

Boil your shell pasta for about 1 to 2 minutes less than the package directions say for al dente—since the casserole will continue cooking in the oven, you don’t want mushy noodles. Once drained, set aside; this little extra care really pays off in texture.

Step 3: Sauté the Veggies for Flavor Base

Melt a tablespoon of butter in a 12-inch skillet over medium-high heat, then add the diced shallots, celery, garlic, and a pinch of salt and pepper. Cook for 2 to 3 minutes until everything softens and the aroma fills your kitchen. This step flavors the sauce beautifully.

Step 4: Make the Creamy Cheese Sauce

Add the remaining two tablespoons of butter, let it melt, and sprinkle the flour evenly on top. Stir constantly so the flour cooks without clumping—watch for when the flour disappears and you see no white streaks. Then mix in the Dijon mustard for a subtle tang.

Slowly whisk in the warm chicken broth and milk, pouring gradually to avoid lumps. Bring it up to a simmer and keep whisking until it thickens just enough to coat the back of a spoon. Lower the heat and stir in the shredded cheddar cheese until silky and melted.

Step 5: Combine the Casserole & Bake

Fold in the cooked pasta, drained tuna, and frozen peas gently into the sauce until everything is evenly coated. Spread the mixture in the skillet (or an oven-safe casserole dish if you prefer). Sprinkle the panko breadcrumb topping evenly across the surface.

Bake at 350°F for about 25 minutes until bubbling and the topping is toasted golden brown. Let it rest for a few minutes before serving—this makes slicing and serving easier.

Top Tip

From countless times making this casserole, I can tell you a few tricks that changed everything for me—simple tweaks that make your dish come out just right every time.

Don’t Overcook Pasta: Leaving your pasta slightly undercooked prevents the casserole from turning mushy as it bakes—trust me, I learned this the hard way once and almost ruined a whole batch!
Warm the Milk: Adding warm milk, not cold, helps keep your sauce smooth—lumps are a bummer, but this step saves you.
Drain Tuna Well: Excess water from canned tuna can water down your sauce; drain and press gently for the best texture.
Even Topping Spread: Spread the panko topping in a thin, even layer so it crisps uniformly instead of burning in spots.

How to Serve Easy Tuna Noodle Casserole Recipe

tuna noodle casserole - Serving Suggestion

Garnishes

I usually sprinkle some fresh flat-leaf parsley on top right before serving—it adds a bright color and lifts the flavors wonderfully. Sometimes, a little extra Parmesan dusted on after baking makes it feel extra special.

Side Dishes

My favorite sides here are simple—like a crisp green salad dressed with lemon vinaigrette or some roasted broccoli to balance the richness of the casserole with fresh, crunchy veggies.

Creative Ways to Present

For special occasions or casual dinners with friends, I love scooping this casserole into small ramekins or individual cast-iron skillets for a cozy, personalized touch. Adding a sprinkle of finely chopped chives or a small dollop of sour cream can turn this humble dish into a mini gourmet treat.

Make Ahead and Storage

Storing Leftovers

After leftovers cool to room temperature, I transfer the casserole to an airtight container and keep it in the fridge. It stays good up to 4 days, which is great for quick lunches or reheated dinners during a busy week.

Freezing

I’ve frozen this casserole successfully a few times—just be sure to let it cool completely, then cover tightly with foil or a freezer-safe lid. When you thaw and bake it later, it comes out almost as good as fresh, though the topping might lose a bit of crispness.

Reheating

To reheat, I prefer the oven because it keeps that crunchy top intact. Cover loosely with foil and warm at 350°F until heated through (about 15-20 minutes), then uncover near the end to let the topping crisp back up.

Frequently Asked Questions:

Can I use a different type of pasta for this casserole?

Absolutely! While shell pasta is great at holding the sauce, you can also use elbow macaroni, rotini, or even penne. Just be sure to cook the pasta slightly under al dente since it continues cooking in the oven.

How do I avoid a watery tuna noodle casserole?

The key is to drain the canned tuna very well and cook the pasta just shy of al dente. Also, simmer the sauce long enough to thicken before mixing in the tuna and pasta. These steps make sure your casserole isn’t watery.

Can I prepare this casserole ahead of time and bake it later?

Yes! You can prepare the casserole up to the point of adding the topping and baking. Cover it tightly and refrigerate for up to 24 hours before baking. Add the breadcrumb topping before popping it into the oven for best results.

What can I substitute for cheese if I have a dairy allergy?

You can try using dairy-free cheese alternatives and plant-based milk to make the sauce. Nutritional yeast is also a great option to add cheesy flavor if you’re avoiding dairy. The texture will be slightly different but still tasty!

Final Thoughts

This Easy Tuna Noodle Casserole Recipe holds a special place on my table—it’s like rediscovering a comforting hug every time I make it. It’s approachable, forgiving, and packed with familiar flavors that just make you feel good. I promise, once you try it, you’ll want to keep it in your weeknight rotation, too. Give it a go, and enjoy the warm smiles it brings around your dinner table!