There’s something so comforting about a warm, cheesy tuna noodle casserole that just feels like a big kitchen hug. This Best Tuna Noodle Casserole Recipe strikes that perfect balance between creamy sauce, tender pasta, and a crunchy topping that keeps you coming back for more.

A round pan filled with creamy baked pasta, layered with small shell-shaped noodles in light yellow color mixed with green peas. The top layer is golden brown with crispy breadcrumbs sprinkled evenly, showing a slightly crunchy texture. Some green parsley bits are scattered over the top for color contrast. A wooden spoon lifts a portion of the cheesy pasta, revealing the creamy texture underneath the crunchy top. The pan is on a white marbled surface, with a small white bowl of green chopped herbs in the background. 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 Best Tuna Noodle Casserole Recipe
Top Tip
How to Serve Best Tuna Noodle Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best Tuna Noodle Casserole Recipe

Why You'll Love This Recipe

I’ve tried a lot of tuna noodle casseroles over the years, but this one truly feels like home. There’s just something in the way the creamy cheese sauce wraps around every noodle and pea while the golden panko topping brings that satisfying crunch. Honestly, it’s one of those recipes you’ll want to make again and again.

Simple Ingredients: No complicated sauces here, just everyday pantry staples that come together beautifully.
Creamy & Comforting: The sauce is velvety and cheesy without being heavy or gloopy.
Perfect Texture Contrast: Tender pasta and peas with a crispy, golden breadcrumb topping—you’ll love that crunch!
Customizable: Easily adjust veggies, cheese types, or add extra herbs to make it your own.

Ingredients & Why They Work

This recipe brings together a comforting mix of creamy, savory, and crunchy elements. Each ingredient plays a crucial role—from the tender pasta and fresh veggies to the melty cheddar and crisp panko topping that elevate this from everyday to special.

Flat lay of a small pile of golden panko breadcrumbs, a drizzle of olive oil in a small white bowl, a small mound of shredded parmesan cheese, a few sprigs of fresh flat leaf parsley, uncooked shell pasta scattered neatly, three pats of unsalted butter, diced celery pieces, diced shallots, one whole garlic clove, a small white bowl of flour, a small white bowl with smooth dijon mustard, a small white bowl filled with low sodium chicken broth, a small white bowl of warmed milk, a heap of shredded cheddar cheese, two whole uncracked brown eggs to represent tuna (since tuna is canned, omit eggs and instead depict two raw fresh tuna steaks), and a small pile of frozen green peas arranged symmetrically, all 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: Holds sauce better than spaghetti or fussier shapes, and bites are perfectly sized for this dish.
Butter: Adds richness and helps build the base for the roux sauce.
Celery: Contributes a subtle crunch and fresh flavor that balances the richness.
Shallots: Provide mild sweetness and depth without overpowering the tuna.
Garlic: Tiny bit of warmth and aroma that lifts the whole dish.
Flour: Thickens the sauce to creamy perfection when combined with butter.
Dijon mustard: Adds a hint of tang and complexity to keep the sauce interesting.
Chicken broth: Brings savory umami flavor and keeps the sauce light.
Milk: Creates that smooth, comforting texture we all crave.
Cheddar cheese: Sharp and melty, it gives this casserole its signature creamy cheesiness.
Tuna: The star ingredient—chunky, flaky, and packed with protein.
Frozen peas: Sweet bursts of color and freshness tucked in every bite.
Panko breadcrumbs: Crunchy topping that keeps the dish from becoming one-note—and browns so nicely.
Parmesan cheese: Adds nutty flavor and salty crispness to the topping.
Flat leaf parsley: Fresh garnish to brighten every forkful.

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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

One of the things I love about this Best Tuna Noodle Casserole Recipe is how flexible it is. Over time, I’ve swapped in different cheeses or even tossed in extra veggies to keep it fresh for family dinners. Feel free to experiment—you can make it as simple or as hearty as you want.

Variation: I sometimes add mushrooms or frozen corn for extra texture and sweetness—both worked well and gave the casserole a slightly different vibe.
Dairy-free version: Use a plant-based milk and vegan cheese, and swap butter for olive oil; it still turns out creamy and delicious.
Gluten-free option: Pick gluten-free pasta, and substitute all-purpose flour for a gluten-free blend to keep the sauce thick.

Step-by-Step: How I Make Best Tuna Noodle Casserole Recipe

A white bowl with a brown rim holds a layered pasta dish with shell-shaped pasta in light golden yellow, mixed with green peas and chunks of light brown chicken. The pasta is covered in a light creamy sauce and topped with a golden breadcrumb crust, garnished with scattered green herb leaves. A golden fork rests inside the bowl on the left side. In the background left, a small white bowl with chopped green herbs is visible, and in the upper right, a large white baking dish filled with more pasta topped with a breadcrumb crust can be seen. The setting is on a white marbled surface with a white cloth on the bottom right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your Topping and Pasta

Start by mixing panko, olive oil (or melted butter), and shredded parmesan in a small bowl. Set it aside because this will be our crunchy, golden topping. Next, bring a pot of salted water to boil and cook the shell pasta just shy of al dente—about 1 to 2 minutes less than package directions. This way, it won’t get mushy when baked.

Step 2: Sauté Your Veggies and Make the Sauce

In a large skillet, melt one tablespoon of butter over medium-high heat. Toss in the diced shallots, celery, garlic, plus a pinch of salt and pepper, and cook until veggies soften (about 2-3 minutes). Then add the remaining butter and sprinkle the flour evenly on top. Stir and cook until the flour is fully absorbed—this creates the roux for your creamy sauce.

Slowly whisk in the chicken broth and warmed milk, keeping the sauce smooth and lump-free. Once it starts to bubble gently, reduce heat, and stir in sharp cheddar until it melts into a silky sauce.

Step 3: Combine Tuna, Pasta & Peas

Fold in the cooked pasta, drained tuna, and frozen peas directly into the skillet. Stir gently to coat everything evenly with the rich cheese sauce.

Step 4: Assemble & Bake

Sprinkle the panko topping evenly over the casserole, then place the skillet in a preheated 350°F oven. Bake for about 25 minutes, or until bubbling and the topping turns a gorgeous golden brown. It’s best served hot, right from the oven.

Top Tip

This recipe took me a few tries to perfect the sauce’s thickness and timing so the pasta stayed just right. Once I nailed those, it became a family favorite for sure!

Cook pasta slightly less: Letting the pasta finish cooking in the oven prevents that mushy soggy texture and keeps a nice bite.
Whisk sauce constantly: To avoid lumps in the sauce, add broth and milk slowly while whisking nonstop—that smoothness makes all the difference.
Fresh veggies first: Don’t skip sautéing your shallots and celery—they build flavor instead of throwing raw veggies in last minute.
Golden panko topping: Use panko breadcrumbs and drizzle with olive oil or butter for that perfect crunchy crust everyone loves.

How to Serve Best Tuna Noodle Casserole Recipe

tuna noodle casserole - Serving Suggestion

Garnishes

I always sprinkle a little fresh flat leaf parsley over the top just before serving. It adds a pop of color and a nice fresh note to the rich casserole.

Side Dishes

On the side, I like a crisp green salad or simple roasted vegetables to balance the creamy casserole. Sometimes, I serve garlic bread if we’re in the mood for something extra comforting.

Creative Ways to Present

For special occasions, I’ve baked this in individual ramekins—perfect single servings that make dinner feel a bit more elegant and fun to serve guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover casserole in an airtight container in the fridge for up to four days. When I reheat, I usually add a splash of milk or broth to keep the sauce from drying out.

Freezing

This casserole freezes beautifully! I freeze individual portions wrapped tightly in foil or freezer-safe containers. Thaw overnight in the fridge before reheating for best results.

Reheating

I recommend reheating in the oven at 325°F, covered with foil at first to warm through, then uncovered for a few minutes to restore the crunchy topping. Microwave works too, but you’ll lose some of that crispness.

Frequently Asked Questions:

Can I use canned cream of mushroom soup instead of making the sauce?

You can, but making the sauce from scratch gives you better control over flavor and texture. Plus, it results in a fresher, less processed casserole that’s more flavorful.

What type of tuna is best for this recipe?

I prefer chunk light tuna packed in water because it flakes nicely without being too dry or fishy. Albacore works too if you want a milder flavor, just be sure to drain it well.

Can I make this gluten-free?

Absolutely! Use gluten-free pasta and swap regular flour for a gluten-free blend or cornstarch in the sauce. Make sure your breadcrumbs are gluten-free as well to keep that crunchy topping.

How do I prevent the casserole from becoming soggy?

Cooking the pasta slightly less than al dente, sautéing the vegetables well, and ensuring the sauce is thick enough before baking all help keep the casserole from getting overly soggy. Also, using panko breadcrumbs for the topping adds a crisp texture.

Final Thoughts

This Best Tuna Noodle Casserole Recipe is one of those heartwarming dishes that always brings family and friends to the table with smiles. It’s approachable, easy to customize, and downright delicious. I hope you enjoy making it as much as I do—nothing beats a homemade, cheesy casserole that feels like an old friend!