There’s something wonderfully nostalgic about a creamy, cheesy Tuna Noodle Casserole Bake Recipe that just feels like a warm hug on a plate. The perfect combination of tender pasta, rich sauce, and flaky tuna baked to perfection makes it a comforting classic worth revisiting any time.
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Why You'll Love This Recipe
I’ve made this Tuna Noodle Casserole Bake Recipe more times than I can count, and it never disappoints. It’s one of those dishes that’s both simple and satisfying — a perfect weeknight dinner that feels a bit special but won’t keep you in the kitchen forever.
- Classic Comfort: A timeless casserole that hits all the right notes with creamy cheese and tender tuna.
- Easy to Make: Uses pantry staples and requires minimal hands-on time, great for busy days.
- Customizable: You can easily adjust veggies or cheese to your liking, making it perfect for your taste buds.
- Great Leftovers: Reheats beautifully, keeping flavors intact for a quick lunch or dinner the next day.
Ingredients & Why They Work
The beauty of this Tuna Noodle Casserole Bake Recipe lies in how simple, everyday ingredients come together to create something greater. Each component plays a part, from the buttery shallots to the sharp cheddar, building layers of flavor and texture you'll want again and again.
- Shell pasta: The little nooks and crannies hold onto the creamy sauce perfectly, so don’t swap it out for long noodles unless you love sauce dripping everywhere!
- Unsalted butter: Gives you more control over salt levels and adds that rich, silky base for the sauce.
- Celery: Adds a subtle crunch and freshness, balancing creamy richness.
- Shallots: Milder than onions but bursting with flavor, they melt beautifully into the sauce.
- Garlic: Just a little gives the casserole a nice aromatic lift without overpowering.
- Flour: This is your thickening agent for the sauce, just enough to get that creamy coating.
- Dijon mustard: A secret weapon that brings depth and slight tang, elevating the whole dish.
- Chicken broth: Adds savory notes without heaviness—go low sodium to control seasoning.
- Milk: Makes the sauce creamy and smooth; warm it before adding to prevent lumps.
- Cheddar cheese: Sharp and melty, it infuses the casserole with that classic cheesy goodness.
- Tuna in water: Drained well to avoid sogginess, it’s the star protein—choose chunk light for tender bites.
- Frozen peas: Little bursts of sweetness and color that brighten each forkful.
- Panko breadcrumbs: These bring that perfect golden, crunchy topping when mixed with a bit of butter or olive oil.
- Parmesan cheese: Adds savory richness to the topping, giving it a nice umami boost.
- Flat leaf parsley: For freshness and a pop of color when serving.
Make It Your Way
I love tweaking this Tuna Noodle Casserole Bake Recipe based on what’s in my fridge or what flavors I’m craving. Don’t hesitate to make it your own — this is a flexible dish that invites creativity.
- Variation: Sometimes I swap peas for sautéed mushrooms or roasted broccoli — adds a nice earthiness and keeps it fresh.
- Dairy-Free: Use a dairy-free butter alternative and plant-based milk, then choose vegan cheese or nutritional yeast for that cheesy vibe.
- Spicy Kick: Stir in a pinch of cayenne or some chopped jalapeños if you like a little heat in your comforting bake.
- Crunch Upgrade: Mix crushed cornflakes with panko for an extra crispy topping that everyone raves about.
Step-by-Step: How I Make Tuna Noodle Casserole Bake Recipe
Step 1: Get that pasta perfectly tender
First things first—cook your shell pasta just shy of al dente, about 1-2 minutes less than the package suggests. This is key because the pasta will finish cooking in the oven, soaking up that luscious sauce, so getting this timing right keeps it from turning mushy.
Step 2: Build your flavorful base
While the pasta cooks, melt a tablespoon of butter in a large skillet over medium-high heat. Sauté the finely diced shallots, celery, and garlic with a pinch of salt and pepper until soft and fragrant—about 2-3 minutes. This step layers in a gentle sweetness and texture that really lifts the casserole.
Step 3: Whip up the creamy sauce
Add the rest of the butter and let it melt completely. Then sprinkle the flour over the veggies and butter, stirring constantly until the flour loses its raw whiteness—this takes about a minute. This roux thickens things up beautifully. Next, whisk in the dijon mustard, then slowly pour in the chicken broth and warmed milk, whisking nonstop to avoid lumps. Bring it to a gentle simmer until it thickens slightly.
Step 4: Cheese it up and combine
Lower the heat and stir in the shredded cheddar cheese until melted and silky. Then fold in the drained tuna, cooked pasta, and frozen peas, mixing gently to coat everything evenly without breaking up the tuna too much.
Step 5: Top and bake to golden perfection
Mix together your panko breadcrumbs, parmesan, and olive oil (or melted butter) in a small bowl. Sprinkle this topping evenly over the casserole, pop the skillet in a 350°F oven, and bake uncovered for about 25 minutes until the sauce bubbles and topping turns beautiful golden brown. Serve warm right from the oven for maximum comfort.
Top Tip
My experience with this Tuna Noodle Casserole Bake Recipe taught me that timing and texture are everything. Get these right, and you’re in for a winner every time.
- Don’t Overcook Pasta: Leaving the pasta slightly underdone before baking ensures it finishes perfectly in the oven without becoming mushy.
- Warm Your Milk: Adding warm milk instead of cold keeps the sauce smooth and helps avoid lumps in your creamy base.
- Even Topping Distribution: Spread the panko topping evenly so every bite has that delicious crunchy contrast.
- Don’t Skip the Mustard: That little bit of dijon brightens the whole dish, adding depth without overtaking the tuna flavor.
How to Serve Tuna Noodle Casserole Bake Recipe
Garnishes
I always sprinkle some fresh flat leaf parsley over the top right before serving. It adds a lovely color pop and a fresh herbal note that cuts through the richness, making every bite feel balanced.
Side Dishes
This casserole pairs beautifully with a crisp green salad tossed in lemon vinaigrette or a simple roasted vegetable medley—something light and fresh to contrast the cheesy creaminess.
Creative Ways to Present
For a family gathering, I’ve served this casserole in cute individual ramekins, topped with a sprinkle of paprika for color. It always feels extra special and is perfect for portion control and presentation.
Make Ahead and Storage
Storing Leftovers
After it cools, I transfer leftovers to an airtight container and keep them in the fridge for up to four days. The flavors meld beautifully overnight, making the next day’s meal even tastier.
Freezing
I’ve frozen this casserole a few times without issue—just let it cool fully before wrapping tightly in foil or freezer-safe containers. When ready, thaw overnight in the fridge for best texture.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil, until warmed through. This keeps the breading from drying out and maintains the creamy consistency pretty well.
Frequently Asked Questions:
You can, but shell pasta is ideal because it traps the sauce and makes each bite satisfying. If you use long pasta, it might not hold the sauce as well and could become mushy faster when baked.
Make sure to drain the tuna and pasta well and use the correct amount of flour and cheese to thicken the sauce. Also, avoid overcooking the pasta before baking, which helps it absorb the sauce without releasing excess water.
Absolutely! Fresh peas work wonderfully and can be added at the same step in the recipe. Just be mindful they will cook quickly, so add them at the last moment before mixing with the sauce.
If you don’t have Dijon mustard, you can substitute with yellow mustard or a small amount of dry mustard powder. The flavor won’t be quite as pungent or smooth, but it still adds depth to the sauce.
Final Thoughts
This Tuna Noodle Casserole Bake Recipe is close to my heart because it transforms humble ingredients into a dish that feels both homemade and special. When you make it, I hope you enjoy every creamy, crunchy bite and maybe start your own little tradition of comfort food on busy days. Once you try it, I bet you’ll keep coming back to this recipe — it’s just that good.
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Tuna Noodle Casserole Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A creamy, comforting Tuna Noodle Casserole featuring tender shell pasta, savory tuna, a cheesy sauce with peas, and a crispy golden panko breadcrumb topping. Perfect for a hearty weeknight dinner that reheats well.
Ingredients
Topping
- ⅓ cup panko breadcrumbs
- 1 tablespoon olive oil or melted butter
- ¼ cup shredded parmesan cheese
- Flat leaf parsley for garnish
Tuna Casserole
- 8 ounces shell pasta
- 3 tablespoons unsalted butter divided
- ½ cup diced celery
- ½ cup diced shallots
- 1 clove garlic grated or minced
- 3 tablespoons flour
- 1 tablespoon dijon mustard
- 2 cups low sodium chicken broth
- 1 cup milk warmed
- 1 ½ cups shredded cheddar cheese
- 2 (5 ounce) cans tuna in water, drained
- 1 cup frozen peas
Instructions
- Prepare the topping: Combine panko breadcrumbs, olive oil or melted butter, and shredded parmesan cheese in a small bowl. Set aside.
- Preheat the oven: Set oven to 350° F to warm while preparing the casserole.
- Cook the pasta: Boil the shell pasta and cook until 1-2 minutes less than al dente. Drain the pasta well as it will continue cooking in the oven.
- Sauté vegetables: In a 12-inch skillet, melt 1 tablespoon butter over medium-high heat. Add diced shallots, celery, garlic, salt, and pepper. Sauté for 2-3 minutes until softened.
- Make the roux: Add the remaining 2 tablespoons butter to the skillet and melt. Sprinkle the flour on top and stir until no white streaks remain.
- Build the sauce: Stir in the dijon mustard. Slowly whisk in chicken broth and warmed milk to avoid lumps. Bring to a simmer while whisking continuously until the sauce thickens slightly.
- Add cheese and ingredients: Turn heat to low, whisk in shredded cheddar cheese until melted and smooth. Add cooked pasta, drained tuna, and frozen peas. Stir gently until everything is combined and coated well.
- Top and bake: Sprinkle the prepared panko topping evenly over the casserole. Place the skillet in the preheated oven and bake for 25 minutes or until bubbly and the topping is golden brown.
- Garnish and serve: Remove from oven, garnish with flat leaf parsley, and serve immediately for best texture and flavor.
Notes
- The casserole can be stored in an airtight container in the refrigerator for up to 4 days and reheated.
- For a richer topping, substitute the olive oil with melted butter.
- Use low-fat cheese and milk for a lighter version of this casserole.
- You can substitute frozen peas with other vegetables like green beans or broccoli florets.
- Make sure not to overcook pasta initially as it continues cooking in the oven to prevent mushiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 65 mg

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