Tuna Noodle Casserole

Beth Pierce


Classic Tuna Noodle Casserole never tasted so good with an easy to make luscious cheesy cream sauce and a simple four ingredient crunchy breadcrumb topping. This is one of my husband’s favorite casseroles and one the whole family enjoys. I like to add some frozen baby peas and I use the tuna that is packed in the pouches because it seems to be a lot less dry than canned tuna. It really is a whole meal in itself but if you want to step it up a notch serve with Easy Sweet Maple Dinner Rolls or Garlic Knots.


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10 Min
30 Min



  • 8 oz
    wide egg noodles
  • 5 Tbsp
    butter (unsalted)
  • 5 Tbsp
  • 2 1/2 c
    milk (2%)
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    sea salt
  • 1/2 tsp
    fresh ground black pepper
  • 1 tsp
    dried parsley
  • 1 c
    shredded sharp cheddar
  • 1 c
    shredded white cheddar
  • 2
    pouches tuna in water
  • 1 c
    frozen baby peas

  • 1/2 c
    panko breadcrumbs
  • 2 Tbsp
    butter melted
  • 2 Tbsp
    grated parmesan
  • 1/2 tsp
    dried parsley

How to Make Tuna Noodle Casserole


  1. Preheat oven to 350 degrees. Grease 9 x 9 inch casserole dish.
  2. Cook noodles al dente according to package instructions; drain well. In a large skillet melt the butter. Sprinkle the flour over the melted butter. Cook over medium low heat for 2-3 minutes whisking constantly. Slowly whisk in the milk until smooth and combined. Next whisk in the onion powder, garlic powder, salt, fresh ground black pepper and parsley. Simmer for about 5 minutes or until ever so slightly thickened.
  3. Remove from the heat and whisk in the sharp cheddar, white cheddar, tuna and peas. Place the drained noodles in a greased casserole dish. Cover with the cheesy tuna mixture and stir to coat.
  4. In a small combine the breadcrumbs, butter, Parmesan cheese and parsley. Stir with a fork to coat. Then evenly sprinkle over the casserole dish. Bake for 15-20 minutes or until the casserole is heated through and lightly browned on the top.

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