Creamy Tuna Casserole With Pasta

The smell of this casserole baking takes me back to rainy Tuesday evenings in my first apartment, when comfort food was the only thing that made sense after a long day at work. I had received the recipe from my coworker who swore it was the one dish her picky children would actually eat without complaint. That first attempt taught me that the simplest ingredients, when treated with care, create something far greater than the sum of their parts. Now whenever I see those familiar breadcrumbs turning golden in the oven, I know something deeply satisfying is about to emerge.

Last winter my sister dropped by unexpectedly when I had this bubbling away in the oven. She stood in the doorway, closed her eyes, and immediately asked if it was what she thought it was. We ended up eating it straight from the baking dish while standing at the counter, catching up on months of life in between forkfuls. Sometimes the best meals happen when you abandon the dining table entirely.

Ingredients

• 250 g (9 oz) egg noodles or fusilli: The curved shapes catch the sauce perfectly, and egg noodles add that extra tenderness that makes each bite feel like home
• 1 cup frozen peas: These little bursts of sweetness cut through the rich sauce, adding color and texture that keeps every forkful interesting
• 1 small onion, finely chopped: Taking the time to chop these finely means they melt into the sauce rather than staying in identifiable pieces
• 2 cloves garlic, minced: Fresh garlic makes all the difference here, adding that aromatic depth that lets people know something special is baking
• 2 cans (each 170 g/6 oz) tuna in water, drained: Water-packed tuna gives you cleaner flavor, and draining it thoroughly prevents the final dish from becoming watery
• 2 tablespoons unsalted butter: This creates the foundation for your roux, so use real butter rather than trying to substitute
• 2 tablespoons all-purpose flour: The key to getting that perfectly thickened sauce that coats everything without being gloppy
• 1 1/2 cups (360 ml) milk: Whole milk creates the richest sauce, though I have used 2 percent when that is what I had on hand
• 1/2 cup (120 ml) sour cream: This adds a tang that cuts through the richness and brings all the flavors together
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Season as you go, starting here and adjusting at the end
• 1/2 teaspoon dried thyme (optional): Even if you think you do not like thyme, try it once, it adds an earthy note that keeps the casserole from tasting one-dimensional
• 1/2 cup (60 g) shredded cheddar cheese: Sharp cheddar brings the flavor forward without needing to add excessive quantities
• 1 cup (60 g) panko breadcrumbs: These create that irresistible crunch that contrasts beautifully with the creamy pasta beneath
• 2 tablespoons unsalted butter, melted: Tossing the panko in melted butter ensures they turn golden rather than drying out in the oven
• 2 tablespoons grated Parmesan cheese: The salty finish on top makes the first bite unforgettable

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and grease a 2-liter baking dish with butter, paying attention to the corners where sticking often happens

Cook the pasta:

Boil the noodles in salted water until just al dente, since they will continue cooking in the oven, then drain well

Build the flavor base:

Melt 2 tablespoons butter in a large skillet over medium heat, cook the onion for 2 minutes until it starts to soften, then add garlic for 1 final minute until fragrant

Create the roux:

Sprinkle flour over the butter and vegetables, stirring constantly for 1 minute to cook out the raw flour taste

Make the sauce:

Whisk in the milk gradually, bring to a gentle simmer, and continue stirring for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon

Add the creamy elements:

Remove from heat and stir in sour cream, salt, pepper, thyme if using, and cheddar until the cheese melts and the sauce becomes velvety smooth

Combine everything:

Gently fold in the tuna, peas, and cooked pasta, taking care not to break up the tuna too much

Transfer to baking dish:

Spoon the mixture into your prepared dish, spreading it evenly so it bakes uniformly

Prepare the topping:

Mix panko, melted butter, and Parmesan in a small bowl until the crumbs are evenly coated

Add the crunch:

Sprinkle the breadcrumb mixture over the casserole, covering it completely for that golden crust

Bake to perfection:

Bake uncovered for 20 to 25 minutes until the sauce bubbles up around the edges and the top turns deep golden brown

Let it rest:

Wait 5 minutes before serving, which seems impossible but helps the casserole set slightly for easier scooping

Save

My neighbor texted me at midnight once because the smell from our apartment ventilation had made her crave this exact dish. I sent her the recipe, and now we compare notes on variations every time we run into each other in the hallway.

Making It Your Own

I have discovered that adding sautéed mushrooms to the onion mixture brings an earthy depth that makes the casserole feel almost elegant. Swiss cheese instead of cheddar creates a completely different experience that my family now requests for holidays. The recipe adapts beautifully to whatever you have in your refrigerator.

The Lighter Side

On weekdays when I want something less rich, Greek yogurt substitutes perfectly for the sour cream. The tangy note remains but with fewer calories and a bit more protein. The texture stays just as creamy, and honestly, most people cannot tell the difference.

Perfect Pairings

A crisp green salad with vinaigrette cuts through the richness and brings freshness to the plate. A chilled Sauvignon Blanc complements without overwhelming the subtle flavors.

• Consider a light white wine like Pinot Grigio if you prefer something more fruit-forward
• Crusty bread on the side is never a mistake for soaking up any extra sauce
• Roasted green beans make an excellent simple vegetable side that does not compete with the casserole

Save

There is something profoundly satisfying about serving a dish that brings such immediate comfort to everyone at the table. May your kitchen be filled with the same warmth that this recipe has brought to mine over the years.

Recipe FAQs

→ What type of pasta works best for tuna casserole?

Egg noodles or fusilli work exceptionally well because their sturdy shapes and textured surfaces hold onto the creamy sauce. Egg noodles are traditional, while fusilli's spirals capture the sauce in every bite.

→ Can I make this casserole ahead of time?

Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, add an extra 10-15 minutes to the cooking time since it will be cold. Add the breadcrumb topping just before baking.

→ What can I substitute for sour cream?

Greek yogurt makes an excellent substitute with similar tang and creaminess. For a dairy-free option, use full-fat coconut milk or a cashew cream alternative. The sauce consistency will remain rich and velvety.

→ How do I know when the casserole is done baking?

The casserole is ready when the sauce is bubbling around the edges and the breadcrumb topping has turned golden brown, typically after 20-25 minutes at 190°C (375°F). Let it rest for 5 minutes before serving to allow the sauce to set slightly.

→ Can I freeze tuna casserole?

Yes, freeze before baking for best results. Wrap the assembled dish tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding extra time if needed.