There’s something so comforting about a warm, cheesy dish bubbling fresh from the oven—and that’s exactly why this Easy Tuna Noodle Casserole Recipe has earned a special spot on my weekly menu. It’s deliciously creamy, nostalgic, and comes together without any fuss, making it a total winner for busy weeknights or cozy weekends.

The image shows a dark skillet filled with creamy baked pasta. The dish has three main layers: the bottom layer is light yellow pasta shells coated in a smooth, creamy sauce; the middle layer includes green peas mixed into the pasta; the top layer is golden brown, crunchy breadcrumbs sprinkled evenly, with small green herb pieces scattered on top. A wooden spoon lifts a portion of the pasta from the skillet, revealing the creamy inside. A bowl with chopped green herbs sits in the background on a white marbled surface. 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 Easy Tuna Noodle Casserole Recipe
Top Tip
How to Serve Easy Tuna Noodle Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Tuna Noodle Casserole Recipe

Why You'll Love This Recipe

I honestly love this casserole because it hits all the right notes—creamy, cheesy, with little bursts of sweet peas and tender tuna. Plus, it’s a one-dish wonder that’s both comforting and quick to whip up. You’ll find yourself coming back to it again and again.

Simple ingredients: You probably already have most of these staples in your kitchen, so no extra grocery trips needed.
Creamy, cheesy sauce: The blend of sharp cheddar and dijon mustard gives the sauce a tangy richness that’s incredibly satisfying.
Crunchy topping: The panko and parmesan combo adds that golden, crispy texture on top that transforms this casserole from everyday to special.
Flexible and forgiving: It's easy to customize with whatever vegetables or cheese you have on hand, making it a stress-free go-to.

Ingredients & Why They Work

The magic of this Easy Tuna Noodle Casserole Recipe comes from combining simple ingredients that complement each other beautifully—creamy sauce, tender pasta, savory tuna, and that popping crunch on top. Here's why each ingredient earns its place:

Flat lay of a pile of uncooked shell pasta, a small mound of golden panko breadcrumbs in a white ceramic bowl, a few tablespoons of unsalted butter in a white bowl, diced celery pieces, diced shallots, a single peeled garlic clove, a small white bowl with smooth flour, a small white bowl with bright yellow dijon mustard, a white bowl filled with light golden chicken broth, a white bowl holding warm milk, a handful of shredded sharp cheddar cheese, two fresh whole tuna fish steaks, a small pile of vibrant frozen peas, a small white bowl with shredded parmesan cheese, a few sprigs of fresh flat leaf parsley, and a drizzle of golden olive oil in a white bowl, all arranged with perfect symmetry and balanced proportions 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: Its little pockets are perfect for holding onto the sauce, so every bite is flavorful.
Unsalted butter: Used in two stages to sauté veggies and create a luscious roux for the sauce.
Celery and shallots: These add a subtle crunch and sweetness that elevate the dish beyond basic.
Garlic: Just a touch brings a warm, savory depth to the sauce.
Flour: Thickens the sauce right in the pan and helps everything cling nicely to the noodles.
Dijon mustard: A secret weapon—it adds a gentle tanginess that cuts through the richness.
Low sodium chicken broth: Builds flavor with a light savory base without overpowering the dish.
Milk: Warming it before adding ensures a smooth, lump-free sauce.
Cheddar cheese: Sharp and melty, it’s key to that iconic tuna noodle casserole creaminess.
Tuna in water: Drained and flaked, it provides protein without heaviness.
Frozen peas: I love their subtle sweetness and pop of color.
Panko breadcrumbs: For that irresistible crispy topping that keeps things interesting.
Parmesan cheese: Adds a salty, nutty flavor that crisps up beautifully in the oven.
Flat leaf parsley: Freshness and color to brighten every serving.

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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

I love making this Easy Tuna Noodle Casserole Recipe my own by switching up veggies or cheeses depending on the season or what’s in my fridge. It’s such a forgiving recipe that lets you get creative or keep it classic.

Variation: Sometimes I swap frozen peas for roasted mushrooms or green beans for a heartier texture—both taste fantastic!
Dairy-Free: Use a plant-based milk and dairy-free cheese to make this casserole friendly for lactose-intolerant guests.
Extra Protein: Add cooked chicken or shrimp for an even more filling meal.
Gluten-Free: Pick a gluten-free pasta and substitute the flour with a gluten-free blend or cornstarch for thickening.

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

A white bowl filled with three layers of food: the bottom layer is pasta shells in a light cream sauce, the middle layer has small green peas and bits of light brown cooked chicken, and the top layer is a golden brown crumb topping sprinkled evenly with green parsley bits. A silver fork is resting in the bowl. The bowl sits on a white marbled surface with a small white bowl of chopped green herbs nearby, a white napkin, and a partial view of another dish with similar pasta visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your topping and preheat the oven

Start by mixing panko breadcrumbs, olive oil (or melted butter), and parmesan cheese in a small bowl. This combo is what gives the casserole that perfect crunchy, golden top layer. Once combined, set it aside. Meanwhile, preheat your oven to 350°F so it’s ready to finish baking once your casserole comes together.

Step 2: Cook pasta just shy of al dente

Cook the shell pasta for 1 to 2 minutes less than the package’s al dente time. This ensures the noodles don’t get mushy while baking later. Drain well and set aside—this little trick makes a huge difference in texture.

Step 3: Build the flavorful sauce base

In a large skillet over medium-high heat, melt 1 tablespoon butter. Add your diced shallots, celery, grated garlic, and a pinch of salt and pepper. Sauté for 2 to 3 minutes until vegetables soften and become fragrant—this aroma always makes me smile!

Next, melt the remaining 2 tablespoons of butter right in the same skillet. Sprinkle the flour over the veggies and butter, stirring constantly until the raw flour disappears and the mixture forms a roux. This step thickens your sauce perfectly without lumps.

Step 4: Whisk in the liquids for a silky sauce

Add the dijon mustard to the roux and stir to combine. Then, slowly pour in the warm chicken broth and milk, whisking the whole time to keep the sauce smooth. Bring it to a gentle simmer; you’ll see it start to thicken beautifully—patience here really pays off!

Step 5: Melt cheese and combine main ingredients

Turn the heat down to low and whisk in shredded cheddar until melted and silky. Then fold in the cooked pasta, drained tuna, and frozen peas, mixing thoroughly to coat everything in that luscious sauce. It’s already tempting at this point.

Step 6: Add topping and bake to bubbly perfection

Sprinkle the panko topping evenly over the casserole. Pop the entire skillet into your preheated oven and bake for 25 minutes, until the edges bubble and the topping glows a gorgeous golden brown. It’s so rewarding to see that crunchy crust come alive!

Top Tip

After making this Easy Tuna Noodle Casserole Recipe countless times, I’ve figured out a few tweaks that really help it shine and avoid common pitfalls—these little touches always impress my family and friends.

Don’t overcook the pasta: Leaving it slightly underdone before baking keeps the noodles from turning mushy later.
Warm the milk: This small step prevents lumps and helps create a perfectly creamy sauce.
Use fresh parmesan in the topping: It crisps faster and adds a richer, nuttier flavor than pre-shredded varieties.
Drain tuna thoroughly: Too much liquid can make the casserole soggy—pat it dry with paper towels if needed.

How to Serve Easy Tuna Noodle Casserole Recipe

Tuna Noodle Casserole - Serving Suggestion

Garnishes

I love sprinkling freshly chopped flat leaf parsley over the casserole just before serving. It adds a pop of color and a fresh, herbal lift that balances the creamy richness. A squeeze of lemon on the side is also a delightful touch if you want a bit more brightness.

Side Dishes

Since this casserole is loaded with flavor, I keep sides simple: a crisp green salad with vinaigrette or some roasted seasonal veggies like asparagus or Brussels sprouts complement it beautifully without overwhelming your palate.

Creative Ways to Present

For dinner parties or special occasions, try baking portions in individual ramekins topped with extra parmesan and fresh herbs. It looks elegant, plus everyone gets their own perfectly crisp crust—instant wow factor!

Make Ahead and Storage

Storing Leftovers

Store leftover casserole in an airtight container in the fridge for up to 4 days. I usually reheat single servings covered in the microwave to keep moisture in, adding a few drops of water if it feels a bit dry.

Freezing

This recipe freezes surprisingly well! After baking, cool completely, then portion into freezer-safe containers. It keeps for up to 3 months—just thaw overnight in the fridge before reheating, and you’ll almost forget it wasn’t fresh-made.

Reheating

I recommend reheating leftovers covered in the oven at 350°F for about 15-20 minutes until warm and bubbly, or in the microwave with a splash of milk to retain creamy texture. The crispy topping may soften but the flavor stays just as delightful.

Frequently Asked Questions:

Can I use canned tuna in oil instead of water?

Absolutely! If you prefer tuna packed in oil, drain it well and proceed as usual. The oil adds extra richness, but be mindful as it might alter the overall flavor and fat content slightly.

What pasta can I substitute if I don’t have shell pasta?

Shell pasta is great because of its shape, but you can easily substitute with elbow macaroni, rotini, or penne. Just ensure the pasta cooks slightly less than al dente to avoid mushiness when baked.

How do I prevent the casserole from being too watery?

The key is draining the pasta well and especially the tuna thoroughly before mixing. Also, don’t skip thickening the sauce with the roux and make sure to simmer it until it thickens before combining all ingredients.

Can I make this recipe ahead and bake it later?

Yes! You can prepare everything except the topping and assemble it in your baking dish. Cover tightly and refrigerate for up to 24 hours. Just add the topping and bake as directed when ready.

Final Thoughts

This Easy Tuna Noodle Casserole Recipe holds a special place in my heart because it feels like a warm hug from my childhood, but with grown-up flavors and textures. It’s perfect when you want the familiar comfort of a classic casserole but don’t want to spend hours in the kitchen. I hope you enjoy making it as much as I do—don’t be afraid to tailor it to your tastes, and most importantly, savor every cheesy, crunchy bite!