Tuna casserole baked pasta (Printable)

Hearty baked pasta combining flaky tuna, peas, and creamy sauce with a crisp breadcrumb topping.

# What You'll Need:

→ Pasta

01 - 9 oz egg noodles or fusilli

→ Vegetables

02 - 1 cup frozen peas
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Tuna

05 - 2 cans (6 oz each) tuna in water, drained

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 1/2 cups milk
09 - 1/2 cup sour cream
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme (optional)
13 - 1/2 cup shredded cheddar cheese

→ Topping

14 - 1 cup panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons grated Parmesan cheese

# How To:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish.
02 - Boil pasta in salted water until al dente, then drain and set aside.
03 - Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and garlic, cooking for 3 minutes until softened and fragrant.
04 - Sprinkle flour into skillet and cook for 1 minute, stirring constantly.
05 - Slowly whisk in milk and bring to a simmer, stirring until thickened, about 3 to 4 minutes.
06 - Remove from heat and stir in sour cream, salt, pepper, thyme if using, and cheddar cheese until smooth.
07 - Gently fold tuna, peas, and cooked pasta into the sauce until evenly combined.
08 - Transfer mixture to prepared baking dish.
09 - In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese. Evenly sprinkle over the casserole.
10 - Bake uncovered for 20 to 25 minutes until bubbling and golden brown on top.
11 - Allow to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • It comes together in under an hour, making weeknight dinners feel effortless and impressive.
  • The creamy sauce clings to every noodle while the breadcrumb topping stays crispy, giving you two textures in one bite.
  • Tuna from your pantry means no last-minute grocery trips, and it quietly transforms simple ingredients into something deeply satisfying.
02 -
  • The key to a creamy sauce is whisking the milk in gradually and keeping the heat at a simmer. Rushing this step or using high heat will create a lumpy mess that no amount of stirring can fix.
  • Don't skip draining the tuna thoroughly. I learned this the expensive way after one watery casserole. Squeeze it in your hands or press it against a fine-mesh sieve.
03 -
  • Make the casserole up to a day ahead, cover it loosely with foil, and bake when you're ready. The flavors actually deepen overnight, making it even better the next day.
  • If the topping browns too quickly before the center is bubbling, simply tent it with foil for the last few minutes of baking.
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