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Ultimate Classic Tuna Noodle Casserole

This retro comfort food features tender egg noodles, flaky tuna, sweet peas, and a rich creamy sauce topped with a golden cheese crust. Perfect for weeknight dinners or potluck gatherings, it's a satisfying family meal that combines nostalgic flavors with creamy texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz wide egg noodles
  • 2 cans (5 oz each) tuna in water, drained
  • 1 cup frozen peas
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup chicken or vegetable broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • Salt and black pepper to taste
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter (for topping)

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Cook egg noodles according to package directions until al dente. Drain and set aside.
  2. In a large skillet, melt 1/4 cup butter over medium heat. Add chopped onion and cook until softened (3-4 minutes). Add garlic and cook for another minute. Sprinkle in flour and whisk continuously for 1-2 minutes to create a roux.
  3. Gradually whisk in milk and broth until smooth. Bring to a simmer, stirring constantly until sauce thickens (5-7 minutes). Reduce heat to low and stir in cheddar cheese, Parmesan, thyme, paprika, salt, and pepper until cheese melts completely.
  4. Add drained tuna, frozen peas, and cooked noodles to the sauce. Gently fold everything together until well combined. Transfer mixture to a greased 9x13 inch baking dish.
  5. Mix breadcrumbs with 2 tbsp melted butter. Sprinkle evenly over the casserole. Bake for 25-30 minutes until bubbly and topping is golden brown. Let rest for 5 minutes before serving.

Notes

Choose quality solid white tuna packed in water and drain well. Cook noodles al dente as they continue cooking in oven. Sauce should coat back of a spoon - adjust thickness with milk if needed. Can be assembled ahead and refrigerated, add topping just before baking. Freezes well for up to 3 months.