Tuna casserole baked pasta

My mom made this tuna casserole on rainy weeknights when she wanted something that felt like a warm hug on a plate. There's something deeply comforting about the way the creamy sauce coats each noodle, how the tuna stays tender and flaky, and how that golden breadcrumb topping catches the light just before you dig in. It's the kind of dish that tastes homemade without demanding much of you, which is exactly why it's stuck around for generations. I've made it dozens of times now, and it never fails to remind me why simple, honest food is sometimes the best medicine.

I remember making this for my friend Sophie who'd just moved into her first apartment, feeling overwhelmed by empty cabinets and the weight of cooking for herself. She called asking if I could bring dinner, and I grabbed everything I needed in about five minutes. When it came out of the oven, the whole kitchen smelled like butter and cheese, and watching her face light up as she realized she could actually make this herself was worth more than any restaurant meal could have been.

Ingredients

• Egg noodles or fusilli (250 g / 9 oz): The wider egg noodles trap sauce better than thinner shapes, but fusilli works beautifully too—I've found that the slight ridges help hold that creamy goodness.
• Frozen peas (1 cup): Don't thaw them first; they'll cook through in the oven and keep that bright green color intact.
• Onion (1 small, finely chopped): The foundation of flavor—dice it small so it melts into the sauce rather than sitting in chunks.
• Garlic (2 cloves, minced): Fresh garlic makes all the difference; that sharp bite mellows beautifully once it hits the hot butter.
• Tuna (2 cans, 170 g each, drained): Drain it well and gently break it into pieces—you want flakes, not a mushy paste.
• Unsalted butter (2 tablespoons, plus 2 tablespoons melted for topping): Butter is non-negotiable here; it's the base of everything creamy and delicious.
• All-purpose flour (2 tablespoons): This is your thickener; whisk it in quickly so no lumps form.
• Milk (1 1/2 cups / 360 ml): Whole milk gives the best richness, though 2% works in a pinch.
• Sour cream (1/2 cup / 120 ml): This adds tang and body; don't skip it even if you have Greek yogurt in mind.
• Salt (1/2 teaspoon): Taste as you go; you might need a touch more depending on your tuna brand.
• Black pepper (1/4 teaspoon): Fresh cracked tastes leagues better than pre-ground.
• Dried thyme (1/2 teaspoon, optional): It whispers rather than shouts, adding an earthy note that makes people wonder what you did differently.
• Shredded cheddar cheese (1/2 cup / 60 g): Sharp cheddar adds character; mild cheddar is sweeter and gentler.
• Panko breadcrumbs (1 cup / 60 g): Panko stays crunchier than regular breadcrumbs, which is the whole point of a topping.
• Grated Parmesan cheese (2 tablespoons): This dries out under heat and becomes that golden, crispy layer everyone reaches for.

Instructions

Set the stage:

Preheat your oven to 190°C (375°F) and grease a 2-liter baking dish with a light hand—just enough so nothing sticks. This moment of prep work feels small but matters enormously once you're in the flow.

Cook the pasta:

Bring a large pot of salted water to a rolling boil and add your noodles, cooking until just tender to the bite. Drain and set aside, letting the steam gently escape—don't rinse it, as the starch helps the sauce cling.

Soften the aromatics:

In a large skillet, melt butter over medium heat until it foams, then add the finely chopped onion and minced garlic. Sauté for about three minutes, letting them turn soft and fragrant; this is when your kitchen starts smelling like dinner.

Make the roux:

Sprinkle in the flour and stir constantly for one minute—this cooks out the raw flour taste without burning. You'll feel the texture change under your spoon as it comes together.

Build the sauce:

Gradually whisk in the milk, starting slow so lumps don't form, then bring everything to a gentle simmer. Stir often for three to four minutes until the sauce thickens enough to coat the back of a spoon.

Add richness and depth:

Remove the skillet from heat and stir in the sour cream, salt, pepper, thyme if using, and cheddar cheese until everything is smooth and cohesive. Taste it here; this is your moment to adjust seasoning.

Bring it all together:

Gently fold in the drained tuna, frozen peas, and cooked pasta, stirring until everything is evenly coated and the peas begin to thaw. Work slowly so the tuna stays in nice flakes rather than breaking apart.

Transfer to the baking dish:

Spoon the entire mixture into your prepared dish, smoothing the top gently. The casserole should feel full and generous.

Create the crunchy topping:

In a small bowl, mix the panko breadcrumbs with melted butter and grated Parmesan until the crumbs are evenly coated and smell toasty. Sprinkle this over the casserole in an even layer.

Bake until golden:

Place in the preheated oven uncovered for 20 to 25 minutes, watching until the top turns golden brown and the edges start bubbling gently. You'll know it's ready when it smells like heaven.

Rest before serving:

Let it cool for five minutes out of the oven; this helps it set so it doesn't fall apart when you scoop it. Patience here pays dividends.

Save

There was an afternoon when my sister came home from college looking completely defeated, and I made this casserole while she sat at the kitchen counter telling me about a rough semester. By the time it came out of the oven, her shoulders had relaxed, and we ate straight from the dish while talking about better days ahead. Food can't fix everything, but somehow it makes space for conversation and comfort in a way almost nothing else does.

Variations Worth Trying

Once you've made the classic version a few times, you'll start seeing possibilities everywhere. Sautéed mushrooms add an earthy richness that tuna adores, or swap the cheddar for Swiss cheese if you want something milder and more sophisticated. Some people stir in a small can of peas with carrots instead of frozen, or add a teaspoon of Dijon mustard to the sauce for subtle tang.

Serving and Pairings

This casserole shines brightest when it's the star of a simple meal—a crisp green salad on the side cuts through the richness perfectly, and a chilled glass of Sauvignon Blanc or a light pilsner transforms dinner into something special. Crusty bread for soaking up any extra sauce is never unwelcome, and leftover casserole reheats beautifully in a low oven, though it's equally delicious at room temperature the next day if you're in a rush.

Storage and Make-Ahead Tips

This is a make-ahead dream—assemble everything in the baking dish, cover it tightly, and refrigerate for up to two days before baking. You might need to add five extra minutes in the oven since it'll start cold. Leftovers keep for three to four days covered in the fridge, and freezing works beautifully too; thaw overnight and reheat gently at 160°C until warmed through.

• Build the casserole ahead of time so you're just baking on busy nights.
• Double the recipe and freeze one unbaked for future emergencies.
• Reheat gently so the sauce stays creamy rather than separating.

Save

This casserole is the kind of dish that gets better every time you make it, as you learn what your oven does and what your palate craves. It's proof that the most satisfying meals often come from the simplest places.

Recipe FAQs

→ How do I ensure the pasta is perfectly cooked?

Cook the egg noodles until al dente in salted boiling water before mixing with other ingredients to maintain texture after baking.

→ Can I substitute the tuna with another protein?

While tuna is the classic choice, other flaky fish or canned chicken can work well to maintain similar texture and flavor balance.

→ What gives the sauce its creamy texture?

The sauce is thickened with butter and flour, then enriched with milk, sour cream, and cheddar cheese, providing a smooth, velvety coating.

→ How can I get a crispy breadcrumb topping?

Toss panko breadcrumbs with melted butter and Parmesan cheese before sprinkling over the dish to bake until golden and crunchy.

→ Are there flavor variations recommended?

Try adding sautéed mushrooms or swapping cheddar for Swiss cheese to add depth. Greek yogurt can replace sour cream for a slight tang.

→ How long should the dish rest after baking?

Allow the casserole to cool for about five minutes after baking so it sets and is easier to serve.