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Comforting Classic Tuna Noodle Casserole Recipe with Crispy Topping Made Easy

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A quick and easy tuna noodle casserole with creamy sauce and a crispy buttery breadcrumb topping, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 8 ounces (225 g) egg noodles, cooked al dente
  • 2 cans (5 oz / 142 g each) canned tuna, drained
  • 1 cup (150 g) frozen peas, thawed
  • 4 tablespoons (55 g) unsalted butter, divided
  • 3 tablespoons (24 g) all-purpose flour
  • 2 cups (480 ml) milk (whole or 2%)
  • 1 cup (100 g) sharp cheddar cheese, shredded
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup (90 g) plain breadcrumbs (preferably panko)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of egg noodles and cook according to package instructions until just al dente, about 6 to 7 minutes. Drain and set aside.
  2. In a medium saucepan, melt 2 tablespoons (28 g) of butter over medium heat. Whisk in 3 tablespoons (24 g) of all-purpose flour and cook for about 1 minute, stirring constantly, until it forms a smooth paste (roux) and smells slightly nutty.
  3. Slowly pour in 2 cups (480 ml) of milk while whisking continuously to prevent lumps. Cook the mixture, whisking often, until it thickens and coats the back of a spoon, about 5 to 7 minutes. Add a splash more milk if too thick.
  4. Stir in 1 teaspoon onion powder, 1/2 teaspoon garlic powder, salt, and freshly ground black pepper to taste. Add 1 cup (100 g) shredded sharp cheddar cheese and stir until melted and smooth. Adjust seasoning if needed.
  5. In a large mixing bowl, combine the cooked noodles, drained tuna, thawed peas, and creamy cheese sauce. Gently fold until well coated.
  6. Melt the remaining 2 tablespoons (28 g) butter in a small skillet over medium heat. Add 1 cup (90 g) breadcrumbs and stir to coat evenly. Cook for 3 to 4 minutes until golden and crispy, stirring frequently.
  7. Transfer the noodle mixture to a greased 9×13-inch (23×33 cm) baking dish. Evenly spread the buttery breadcrumbs on top.
  8. Preheat oven to 350°F (175°C). Bake the casserole uncovered for 25 to 30 minutes until the topping is golden brown and the casserole is bubbling around the edges.
  9. Remove from oven and let sit for 5 minutes before serving. Sprinkle with chopped fresh parsley if desired.

Notes

Toast breadcrumbs in butter before topping for extra crunch. Do not overcook noodles to avoid mushiness. Rest casserole 5 minutes before serving to set. Use freshly ground black pepper for best flavor. Can substitute gluten-free pasta and breadcrumbs for gluten-free version. Variations include adding mushrooms, different cheeses, or Dijon mustard for tang.

Nutrition

Keywords: tuna noodle casserole, comfort food, casserole recipe, crispy topping, easy dinner, weeknight meal, creamy tuna casserole

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