Tuna casserole baked pasta

There's something magical about the smell of butter and flour toasting in a skillet on a quiet weeknight, especially when you know a warm casserole is coming. My first attempt at tuna casserole was born from leftovers and a craving for something comforting that didn't require much thought. What started as a practical solution became the dish I'd return to again and again, watching my guests relax the moment the creamy, golden-topped bake hit the table.

I made this for a potluck once where I arrived late with the dish still warm, and it disappeared faster than anything else on the table. An older neighbor followed me to ask for the recipe, mentioning it reminded her of something her mother used to make. That moment changed how I saw this humble casserole, turning it from weeknight survival food into something worth celebrating.

Ingredients

• Egg noodles or fusilli (250 g): Choose egg noodles for extra richness, or fusilli if you like sauce clinging to every spiral. Cook just until al dente so the casserole doesn't turn mushy as it bakes.
• Frozen peas (1 cup): These add sweetness and color without any prep work. I've learned not to thaw them first, as they stay firmer when folded in cold.
• Onion (1 small, finely chopped): The foundation of flavor. Don't skip this, even if you're tempted to rush.
• Garlic (2 cloves, minced): Just enough to make the sauce feel like it's been simmered for hours.
• Canned tuna (2 cans, 170 g each, drained): Drain thoroughly to avoid a watery casserole. I always squeeze the last bit of moisture out.
• Unsalted butter (2 tablespoons for sauce, plus 2 tablespoons melted for topping): Real butter makes a difference in how the sauce feels on your tongue.
• All-purpose flour (2 tablespoons): This thickens the sauce into something luxurious and coating.
• Milk (1.5 cups): Whole milk gives the creamiest result. Bring it to room temperature if you have time, so it mixes smoothly.
• Sour cream (0.5 cup): The secret to a sauce that tastes homemade, not institutional. Add it off the heat to keep it silky.
• Salt, pepper, dried thyme (to taste): Season generously at each stage so flavors layer naturally.
• Shredded cheddar cheese (0.5 cup): The sharp edge of cheddar balances the richness. Don't use pre-shredded if you can avoid it.
• Panko breadcrumbs (1 cup): These stay crispy longer than regular breadcrumbs, creating a golden crown that won't turn soggy.
• Grated Parmesan cheese (2 tablespoons): A small amount amplifies the savory depth of the topping.

Instructions

Prepare and preheat:

Set your oven to 190°C (375°F) and grease a 2-liter baking dish with butter or oil. This small step prevents frustration later.

Cook the pasta:

Boil salted water and cook noodles until just al dente. They'll firm up in the oven, so slightly underdone is perfect here.

Build the aromatic base:

Melt butter in a large skillet and let it foam slightly before adding onion and garlic. Listen for the gentle sizzle and watch for the moment when garlic turns fragrant, about three minutes.

Toast the flour:

Sprinkle flour over the softened vegetables and stir constantly for one minute. This removes any raw flour taste and creates the foundation for a silky sauce.

Create the sauce:

Gradually whisk in milk while the mixture is still warm, pouring slowly to avoid lumps. Bring to a gentle simmer, stirring often, until the sauce coats the back of a spoon, usually three to four minutes.

Season and finish the sauce:

Remove from heat and stir in sour cream, salt, pepper, and thyme. Add cheese last, stirring until completely melted and smooth. Taste and adjust seasoning, knowing the tuna will add its own subtle saltiness.

Combine everything:

Gently fold in the drained tuna, peas, and cooked pasta using a rubber spatula. Mix until every noodle is coated but handle it tenderly so the tuna stays in flakes rather than breaking down to mush.

Assemble in the dish:

Spoon the entire mixture into your prepared baking dish and spread it evenly with the back of a spoon.

Make the topping:

Toss panko with melted butter and grated Parmesan in a small bowl until every crumb glistens. Sprinkle evenly over the casserole.

Bake until golden:

Bake uncovered for 20 to 25 minutes, until the edges bubble and the top turns a deep golden brown. You'll know it's done when you can't resist the aroma anymore.

Rest before serving:

Let it cool for five minutes so the sauce sets slightly and becomes easier to portion without falling apart.

Save

One winter evening, my partner came home exhausted from work, and this casserole was already sending up wisps of steam when they walked through the door. I watched their shoulders relax as they sat down to eat, and I realized comfort food is just love with a golden top.

Why This Dish Feels Like Home

Tuna casserole walks a beautiful line between humble and elegant. It's the kind of dish that tastes like someone spent all afternoon cooking, yet it asks for barely an hour of your time. There's something deeply satisfying about folding simple pantry ingredients into a creamy sauce and watching them transform. I've served it at casual family dinners and more formal gatherings, and it never fails to disappear from the table.

Making It Your Own

This recipe is a foundation, not a rulebook. Over the years, I've discovered that sautéed mushrooms add an earthy depth, and a swap from cheddar to Swiss cheese gives everything a nuttier edge. Some nights I'll add a pinch of paprika for warmth, or stir in fresh dill if I have it on hand. Greek yogurt works beautifully in place of sour cream if that's what you've got, lending a lighter tang.

Serving and Pairing

Serve this straight from the baking dish at the table so everyone can see the golden, bubbling casserole before you scoop. A crisp green salad cuts through the richness perfectly, and a chilled glass of Sauvignon Blanc or even a light lager makes the meal feel special without pretension. This is the kind of food that invites people to linger at the table, talking longer than they planned.

• Pair with a simple arugula salad dressed in lemon vinaigrette to balance the creamy sauce.
• Serve with crusty bread on the side for anyone who wants to wipe their plate clean.
• A cold white wine or even sparkling water with fresh lemon will refresh your palate between bites.

Save

This casserole is proof that the best meals don't require a long list of fancy ingredients or complicated techniques. They just need a little care and the willingness to feed someone something warm.

Recipe FAQs

→ What type of pasta works best for this dish?

Egg noodles or fusilli are ideal for absorbing the creamy sauce while retaining a tender texture after baking.

→ Can I substitute the sour cream or cheddar cheese?

Yes, Greek yogurt can replace sour cream for a tangier flavor, and Swiss or mozzarella cheese can be used instead of cheddar for a milder taste.

→ How do I ensure a crunchy breadcrumb topping?

Toss panko breadcrumbs with melted butter and Parmesan cheese before sprinkling over the pasta to achieve a golden, crispy finish during baking.

→ Is it possible to add vegetables to enhance flavor?

Sautéed mushrooms or additional veggies like carrots and bell peppers can be added to enrich both texture and taste.

→ How long should I bake the dish for optimal results?

Bake uncovered at 190°C (375°F) for 20-25 minutes until the sauce bubbles and the topping turns golden brown.