Tuna Noodle Casserole 2.0 (Printable Version)

Creamy noodles and tuna with fresh vegetables, finished with a golden crispy topping.

# What You'll Need:

→ Pasta and Fish

01 - 12 oz egg noodles
02 - 2 cans (5 oz each) solid white tuna in water, drained

→ Vegetables

03 - 1 cup frozen peas, thawed
04 - 1 cup cremini or white mushrooms, sliced
05 - 1 small yellow onion, finely chopped
06 - 1 cup celery, diced
07 - 2 cloves garlic, minced

→ Sauce

08 - 3 tbsp unsalted butter
09 - 3 tbsp all-purpose flour
10 - 2 cups low-sodium chicken or vegetable broth
11 - 1 cup whole milk
12 - 1/2 cup sour cream
13 - 1/2 tsp kosher salt
14 - 1/2 tsp freshly ground black pepper
15 - 1/2 tsp Dijon mustard

→ Topping

16 - 3/4 cup panko breadcrumbs
17 - 1/2 cup grated parmesan cheese
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp chopped fresh parsley (optional)

# How To Make It:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Boil egg noodles in salted water until al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onion and celery; sauté for 3 minutes. Add mushrooms and cook an additional 4 minutes until softened. Stir in garlic and cook 1 minute more.
04 - Sprinkle flour over vegetables, stirring to coat. Gradually whisk in broth, then add milk and bring to simmer. Cook, stirring, until thickened, about 3–4 minutes.
05 - Remove skillet from heat. Stir in sour cream, Dijon mustard, salt, and pepper until combined.
06 - Fold tuna, peas, and cooked noodles into the sauce mixture until evenly combined.
07 - Transfer mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs, parmesan cheese, and melted butter. Sprinkle evenly over casserole.
09 - Bake for 20 to 25 minutes until the topping is golden and the casserole is bubbling.
10 - Allow casserole to rest for 5 minutes. Sprinkle with parsley before serving.

# Expert Advice:

01 -
  • It tastes like someone spent hours in the kitchen, but you'll have it on the table in less than an hour.
  • The contrast between the buttery panko topping and creamy filling feels fancy enough for guests but honest enough for a Tuesday night.
  • Fresh vegetables and real cream sauce turn the childhood classic into something your adult palate actually craves.
02 -
  • Don't skip the roux; it's what separates this from a watery soup, and there's no shortcut that works as well.
  • Add the sour cream after removing from heat or you'll end up with curdled cream instead of silky sauce—I learned this the hard way.
  • Fresh parmesan melts and browns differently than pre-grated, creating that beautiful golden crust that transforms the whole dish.
03 -
  • Keep the casserole from drying out by covering with foil for the first fifteen minutes of baking, then uncovering to brown the top.
  • Make the sauce and assemble the casserole ahead—refrigerate it covered for up to a day, then just add five minutes to the baking time straight from cold.
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