When Emily was about 7, she went through this phase where she'd only eat what she called "cozy food" (her words, not mine!). This tuna noodle casserole became our go-to Tuesday night dinner because it hit all her cozy food requirements - warm, creamy, and ready in about 35 minutes.
I've made this tuna casserole with egg noodles at least a hundred times now, and honestly? It never gets old. There's something about that creamy sauce mixed with tender noodles and flaky tuna that just works. Plus, I almost always have the ingredients sitting in my pantry, which makes this a lifesaver on those nights when I forgot to plan dinner (which happens more than I'd like to admit).
This isn't your grandmother's heavy, cream-of-whatever-soup casserole. I make mine from scratch with half and half, real butter, and sharp white cheddar. The lemon zest in the breadcrumb topping? That was a happy accident one night when I had leftover zest from making old fashioned baked macaroni and cheese - now I won't make it without it!
The whole thing bakes up golden and bubbly in one skillet, and cleanup is so easy. It's comfort food at its best, and the kind of recipe I reach for when I need something reliable and tasty without spending an hour in the kitchen.
Jump to:
- Why You'll Love This Tuna Noodle Casserole
- Ingredients For Tuna Casserole With Egg Noodles
- How To Make Tuna Noodle Casserole
- Storage And Reheating Tips
- Tips And Variations For The Best Tuna Casserole
- Tuna Noodle Casserole FAQs
- Recipes You May Like
- Make This Easy Tuna Casserole Tonight
- Easy Tuna Casserole with Egg Noodles
Why You'll Love This Tuna Noodle Casserole
- Quick and easy - From start to finish, you're looking at about 35 minutes total. Most of that is hands-off baking time!
- Budget-friendly ingredients - Canned tuna, egg noodles, and pantry staples make this super affordable for feeding a family
- One skillet wonder - I use my cast iron skillet for everything from cooking the sauce to baking, which means way less cleanup
- Creamy from-scratch sauce - No canned soup here! The homemade cream sauce tastes SO much better and you can control exactly what goes in it
- Kid-approved comfort food - Emily requests this regularly, and her friends always ask for seconds when they're over for dinner
- Make-ahead friendly - You can prep this earlier in the day and just pop it in the oven when you're ready to eat
Ingredients For Tuna Casserole With Egg Noodles
For the casserole:
- Butter - I use unsalted, but salted works too (just reduce the added salt a bit)
- Minced onion - Fresh yellow onion adds the best flavor
- Minced garlic - Fresh garlic is my go-to, but jarred works in a pinch
- Flour - All-purpose flour thickens up that gorgeous cream sauce
- Half and half - This creates the perfect creamy consistency without being too heavy
- Egg noodles - Wide egg noodles are traditional and soak up the sauce beautifully
- Canned tuna - I love the Kirkland brand from Costco, but use whatever you prefer
- Frozen peas - These add a pop of color and sweetness
- Italian seasoning - A simple herb blend that adds depth
- Kosher salt and black pepper - For seasoning to taste
- White cheddar cheese - Sharp white cheddar is my choice, but any cheese you love works
For the topping:
- Panko breadcrumbs - These create that perfect crunchy top layer
- Melted butter - Helps the breadcrumbs get golden and crispy
- Lemon zest - Optional but SO good - it brightens up the whole dish
- Fresh chives or parsley - Just for garnish, but it makes it look restaurant-fancy
How To Make Tuna Noodle Casserole
Prep Your Oven And Noodles
- Preheat your oven to 425°F. I know this seems hot for a casserole, but trust me - it gets everything bubbly and golden in no time.
- Cook the egg noodles according to package directions. Bring a large pot of salted water to a boil, add your noodles, and cook until they're al dente (still have a slight bite to them). Drain them well - nobody wants a watery casserole!
Make The Creamy Sauce
- Melt 3 tablespoons of butter in your cast iron skillet (or any oven-safe skillet) over medium heat. Once it's melted and starting to foam, add the minced onion.
- Cook the onion for about 2 minutes until it starts to soften, then add the garlic. Let them cook together until the onion is translucent - you'll smell that amazing garlicky scent filling your kitchen.
- Whisk in the flour and cook for about a minute until it's lightly golden. This is called a roux, and it's what makes your sauce thick and silky. Don't skip this step!
- Slowly pour in the half and half while whisking constantly. This prevents lumps from forming. Let it simmer for 3-5 minutes until it thickens up nicely.
- Remove from heat and stir in the shredded cheese until it melts into the sauce completely. The sauce should be smooth and creamy at this point.
Assemble The Casserole
- Add your cooked noodles, drained tuna, frozen peas, Italian seasoning, salt, and pepper to the skillet. Stir everything together until it's well combined. The peas will thaw right in the hot mixture.
- In a small bowl, mix together the panko breadcrumbs, melted butter, and lemon zest (if you're using it - and you should!). This topping is what takes this casserole from good to amazing.
- Sprinkle the breadcrumb mixture evenly over the top of your casserole. Don't be shy - you want good coverage for that crispy topping.
Bake Until Golden
- Bake for 20 minutes or until the casserole is bubbling around the edges and the top is golden brown. If you want an extra-crispy top, move the skillet to the top rack or turn on the broiler for the last minute (but watch it closely - breadcrumbs can burn fast!).
- Let it cool for a few minutes before serving. Garnish with fresh chives or parsley if you want it to look pretty.
Storage And Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Honestly, this tuna casserole is one of those dishes that tastes even better the next day after all the flavors have had time to hang out together.
For reheating, I usually just microwave individual portions for about 2 minutes, stirring halfway through. If you want to reheat the whole thing, cover it with foil and warm it in a 350°F oven for about 20 minutes.
You can freeze this easy tuna casserole too! Just don't add the breadcrumb topping before freezing. Wrap it tightly in plastic wrap and then foil, and it'll keep for up to 3 months. Thaw it overnight in the fridge, add the topping, and bake as directed.
Tips And Variations For The Best Tuna Casserole
Want to switch things up? Here are some ways I've changed this recipe based on what I had on hand:
- Make it cheesier - Add an extra ½ cup of cheese to the sauce. Emily once caught me doing this and now she requests "extra cheese version" every time!
- Try different cheese - Sharp cheddar, pepper jack for some heat, or Swiss all work great
- Add more veggies - Throw in some chopped broccoli, diced carrots, or mixed frozen vegetables along with the peas
- Use fresh herbs - I love adding fresh thyme or parsley to the sauce when I have it growing on my windowsill
- Swap the pasta - Shells, rotini, or penne all work well if you don't have egg noodles
- Go gluten-free - Use your preferred gluten-free pasta and substitute cornstarch for the flour (use about 2 tablespoons)
- Extra protein - Use two cans of tuna instead of one if you want a heartier casserole
The great thing about this recipe is how forgiving it is. Can't find white cheddar? Use regular cheddar. No panko? Regular breadcrumbs work fine. Out of half and half? Mix equal parts whole milk and heavy cream.
Tuna Noodle Casserole FAQs
Yes! Prepare the casserole completely but don't add the breadcrumb topping. Cover and refrigerate for up to 24 hours. Add the topping and bake, adding 5-10 extra minutes to the cook time.
Yes, this freezes well for up to 3 months. Freeze before baking in an airtight container. Thaw overnight in the refrigerator before baking as directed.
You can use pasta shells, rotini, penne, or elbow macaroni. You can also use gluten-free pasta if needed. Just cook according to package directions.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or warm the whole dish covered in a 350°F oven.
Recipes You May Like
- Cheesy Chicken Broccoli Casserole - Another creamy casserole that's perfect for busy weeknights
- Green Bean Casserole - A classic side dish casserole that goes with everything
- Old Fashioned Baked Macaroni and Cheese - If you love this creamy casserole, you'll love this mac and cheese too
Make This Easy Tuna Casserole Tonight
This tuna noodle casserole has been on my regular dinner rotation for years now, and it's never let me down. It's the kind of recipe that reminds me why simple, home-cooked meals are the best - nothing fancy, just good food that brings people together around the table.
The creamy sauce, tender noodles, and that crispy lemon breadcrumb topping work together SO well. And the best part? You probably have most of these ingredients in your kitchen right now.
Give this recipe a try tonight! It's quick enough for a Tuesday but good enough that you could serve it to guests (not that I'm suggesting you need to impress anyone with a casserole, but you totally could).
Don't forget to save this to your Pinterest board so you can find it again when you need a reliable dinner idea!
Easy Tuna Casserole with Egg Noodles
Ingredients
Equipment
Method
- Preheat the oven to 425°F.
- In a large pot, bring salted water to a boil over medium-high heat. Add the egg noodles and cook according to the package instructions until al dente. Drain.
- Melt 3 Tablespoon butter in a large cast iron skillet (or oven safe skillet) over medium heat. Add 1 cup minced onions and cook for about 2 minutes and then add in 2 teaspoons minced garlic. Cook until translucent. Whisk 3 Tablespoons flour on top, until lightly golden.
- Slowly stir in 3 cups half and half and simmer until slightly thickened, about 3-5 minutes. Remove from heat and stir in ½ cup cheese. Stir until smooth.
- Stir in the cooked noodles, 1 can tuna, ¾ cup peas, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper until well combined.
- In a small bowl, mix 2-3 Tablespoons panko breadcrumbs, 1 Tablespoon melted butter and 2 teaspoons lemon zest. Sprinkle on top of the casserole.
- Bake 20 minutes, or until bubbly. Move to the top rack or broil the last minute if you want a golden top. Garnish with chives if desired.
Notes
- Feel free to make the sauce cheesier by adding ½ cup extra cheese to the sauce, if desired.
- Use whatever cheese you like, such as sharp cheddar, pepper jack or Swiss.
- I love to add fresh herbs to the sauce like thyme or parsley if I have it on hand.
