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.

A round pan filled with creamy baked pasta, layered with small shell-shaped noodles in light yellow color mixed with green peas. The top layer is golden brown with crispy breadcrumbs sprinkled evenly, showing a slightly crunchy texture. Some green parsley bits are scattered over the top for color contrast. A wooden spoon lifts a portion of the cheesy pasta, revealing the creamy texture underneath the crunchy top. The pan is on a white marbled surface, with a small white bowl of green chopped herbs in the background. 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 Tuna Noodle Casserole Bake Recipe
Top Tip
How to Serve Tuna Noodle Casserole Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tuna Noodle Casserole Bake Recipe

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.

Flat lay of a small pile of golden panko breadcrumbs, a drizzle of olive oil in a small white bowl, a small mound of shredded parmesan cheese, a few sprigs of fresh flat leaf parsley, uncooked shell pasta scattered neatly, three pats of unsalted butter, diced celery pieces, diced shallots, one whole garlic clove, a small white bowl of flour, a small white bowl with smooth dijon mustard, a small white bowl filled with low sodium chicken broth, a small white bowl of warmed milk, a heap of shredded cheddar cheese, two whole uncracked brown eggs to represent tuna (since tuna is canned, omit eggs and instead depict two raw fresh tuna steaks), and a small pile of frozen green peas arranged symmetrically, all 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: 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.

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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 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

A white bowl with a brown rim holds a layered pasta dish with shell-shaped pasta in light golden yellow, mixed with green peas and chunks of light brown chicken. The pasta is covered in a light creamy sauce and topped with a golden breadcrumb crust, garnished with scattered green herb leaves. A golden fork rests inside the bowl on the left side. In the background left, a small white bowl with chopped green herbs is visible, and in the upper right, a large white baking dish filled with more pasta topped with a breadcrumb crust can be seen. The setting is on a white marbled surface with a white cloth on the bottom right. photo taken with an iphone --ar 2:3 --v 7

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

Tuna Noodle Casserole - Serving Suggestion

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:

Can I use a different type of pasta for the Tuna Noodle Casserole Bake Recipe?

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.

How do I prevent the casserole from becoming too watery?

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.

Can I substitute frozen peas with fresh?

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.

What can I do if I don’t have Dijon mustard?

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.