Easy Creamy Tuna Noodle Casserole, one of the most delicious casseroles you will eat. Full of tuna, peas or substitute with broccoli or mushrooms whatever vegetable you want, but this Tuna Casserole will always remain creamy and Yummy.
What is the weather like in your corner of the world? All I can say it is pretty darn cold here in Italy. What a big difference from last year.
Last year it was warm and sunny and in the South they were even enjoying days at the Sea, swimming and sunbathing, but not this year.
The weather was amazing for people last year but not so great for the olive trees. Unfortunately we had no olives to pick due to an infestation of fly eggs. So this year it’s looking good for the olives which makes the Italian happy.
With the fall of the thermometer and basically only a couple more months left for this winter season, I thought no time like the present then to make and enjoy the last few Comfort Dishes for this winter season.
Nothing like comfort food to make you feel all warm and cozy even when you aren’t quite feeling it. From Creamy to Cheesy.
Apparently the term comfort food was first used in 1977. Eating comfort food was suppose to increase positive feelings and help lift depression. Personally I think it works.
So with that in mind I thought this would be the perfect time to share one of my family’s all-time-favourite-casseroles, Creamy Tuna Noodle Casserole.
I love baked Pasta and Casserole dishes. The Creamier the better. I find the weekend is the best time to make these since most of them need a little more time.
And Sunday leftovers can be Monday night’s dinner, nothing better than that!
If you like to multi task, and three pots going at once is ok with you, you could have this casserole done and on the table in 35 minutes. Not bad for one of the tastiest casseroles in my opinion you will eat.
Tuna Noodle Casserole
If you don’t like peas, no problem, you could substitute with broccoli or cauliflower or even mushrooms if you please.
Actually my Mom always made it with broccoli, but we are a pea-loving-family so I use peas.
This amazing Creamy Tuna Noodle Casserole is full of everything you need, it is a meal in itself. Buon Appetito!
Be sure to watch the video!
A creamy delicious tuna casserole, the perfect comfort food.
- 7 ounces dried egg noodles / (3 - 3 1/2 cups cooked)
- FOR THE WHITE SAUCE
- 1/4 cup butter
- 1/4 cup flour
- 3/4 teaspoon oregano
- 3/4 teaspoon basil
- dash of thyme
- 1/4 teaspoon salt
- 3 1/2 cups milk (I use 2%)
- EXTRAS
- 1/2 cup freshly grated parmesan cheese
- 1 cup frozen peas 150 grams, you can substitute for broccoli or cauliflower
- 2 ounces cans tuna 2 x 6 1/2 / 2 x 184 grams, drained and flaked
- FOR THE TOPPING
- 1/3 cup bread crumbs
- 2 tablespoons butter melted
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Pre-heat oven to 350° (180° celsius). Lightly grease a 10 x 8 x 2 inch (27 x 21 x 6 centimeter) baking dish.
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In a small bowl with a fork combine melted butter and bread crumbs, set aside.
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In a large pot of boiling salted water cook the egg noodles al dente and drain.
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In a small pot of boiling water cook the peas till just tender.
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In a medium pot over low to medium heat melt 1/4 cup butter, whisk in flour, basil, oregano, thyme and salt. Slowly whisk in the milk and stir constantly until sauce thickens**
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Remove from heat and add the parmesan cheese stir to combine.
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Fold in the drained noodles, peas and tuna.
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Pour into the baking dish and sprinkle with topping. Bake 20 minutes, let sit 5 minutes and serve. Enjoy!
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**make sure the sauce starts to boil, then once it starts to boil lower the heat to simmer it whisking constantly until thickened.
Looking for other delicious recipes? I think you will enjoy these also!
Tina says
Tried this tonight and it’s delicious! It has a nice creamy,flavorful sauce. I had some leftover Mac and cheese and used that with the other ingredients. I think the sauce flavors will lend themselves nicely with chicken and will make with that next time! Thank you!
Rosemary says
Hi Tina, thanks so glad you enjoyed it and yes I am sure it will taste good with chicken. 🙂
Dianne says
Backed off on the milk (3 cups, not 3 1/2), added sauteed onions and a splash of Sherry. I hate peas; used steamed broccoli. Delish!!
Rosemary says
Hi Diane, sounds great, so glad you enjoyed it.
Sandra Donovan says
This recipe was delishious,is a keeper. Sandy
Rosemary says
Hi Sandra, thanks so much, so glad you like it. 🙂
ERica says
COULD you’ve make this a day ahead and refrigerate for 24 hours?
Rosemary says
Hi Erica yes that should work, make it and then bake it. Rosemary
Tonjmarie says
This looks heavenly! My husband is out of town for the week and I think my girls and I will be having this for dinner tonight! I love me some leftovers ?
Rosemary says
Hi Tonjmarie, hope you and your girls enjoyed it.
Helen says
I all so try it and I use chicken it was great ?
Rosemary says
Hi Helen, chicken is a good idea, so glad you liked it. 🙂
Jessica says
I tried this tonight and stirred the white sauce a good 10 minutes with no sign of thickening…I read the comment saying it would thicken in the oven so I went ahead and put it in. I cooked an extra 10 minutes and the top did thicken but as soon as I cut into it, it was very milky all inside of it. Any idea why that would be?
Rosemary says
Hi Jessica, I am thinking that the heat wasn’t high enough, because it should start to boil in order to thicken. Once it starts to boil lower the heat to simmer it, but it definitely does thicken. Hope that helps.
Jen says
I don’t have fresh Parmesan on hand. Would it ruin it if I didn’t use fresh cheese?
Rosemary says
Hi Jen, I don’t think it would ruin it. Try it, it’s baked so it should be ok, let me know.
Brandy says
Thank you for the recipe. So far so good. We haven’t taken a bit, but I cannot wait! Looks perfectly bubbly, plenty of sauce and flavor. (We did add a little hot sauce to the rue).
Thank you.
Rosemary says
Hi Brandy, I hope you liked it! Haha my husband adds hot pepper flakes to everything! Have a great week.
Courtney says
Does it matter whether I use the dried egg noodles or if I just use regular noodles?
Rosemary says
Hi Courtney, I’m regular noodles would work also, just make sure to cook them just until al dente. Let me know how you like it. 🙂
Amber says
I’m frantically looking at recipes for my children and I for dinner tonight (haven’t had a chance to go grocery shopping yet) luckily I have every ingredient needed for this recipe. Thanks for sharing, will be making this tonight.
Rosemary says
Hi Amber, hope you all enjoyed it! Happy Sunday.
Morgan says
How long does it usually take for the sauce to thicken up?
Rosemary says
Hi Morgan, well the sauce thickens in the oven with the noodles and tuna. Don’t over cook it or the sauce will dry up. Hope that helps.
Dena says
My family loves this recipe! Thank you! I’d love to add this to my freezer meal prep for when baby #2 arrives….would this freeze well??
Rosemary says
Thanks Dena, glad they enjoy it. I don’t know if you could freeze it, I never have, I always say try it and then you will know. Maybe make a small batch to try. And congrats on baby #2.
Laura @MotherWouldKnow says
What a wonderful version of an old favorite! Yours looks so continental and charming – a far cry from the tuna noodle casseroles of my youth. And oh so much more delicious I’ll bet.
Rosemary says
Thanks Laura, it really is a delicious casserole, hope you enjoy it.
Miranda says
Can’t wait to make this tomorrow! Sounds like something my family would adore.
Rosemary says
Hi Miranda, I am pretty sure they will enjoy it. Let me know. Have a great day.
Tamara says
Does it matter whether I use tuna packed in oil or water?
Rosemary says
Hi Tamara, no it doesn’t, to tell the truth I always use tuna packed in water (I know what am I doing, living in Italy when tuna is packed in olive oil, oh well old habits die hard!), if you use oil just drain it really well. Hope you enjoy it. 🙂
Jenny says
This turned out the best Tuna bake I’ve ever made! Tweaked it a bit for a daughter on a specific allergy elimination/challenge diet. Added some saute’d leek & garlic and grated carrot & zucchini, but omitted peas. Also added a little Vegetta seasoning & Herbamere, and a bit extra cheese (combined Colby, cheddar & Parmesin). Also mixed some of the shredded cheese mix through the breadcrumb mix for topping! AWESOME! 🙂
Rosemary says
Hi Jenny, so glad you enjoyed it, sounds delicious. 🙂
Stephanie @ The Cozy Cook says
This looks INCREDIBLE!!! Definitely pinning this one STAT!!! YUMMMM….
Rosemary says
Hi Stephanie, thanks very much, hope you enjoy it.
downcakerylane says
I’m in Florida too 🙂 It’s chilly today and I’m not a fan, lol. I’m picky when it comes to tuna and pasta together. Some people get it right, and others don’t. Yours looks AMAZING…everything you cook looks so good and definitely comforting! I wish you were my neighbor, lol!
Rose says
Hi Veronica, thanks, haha I wish I was your neighbour too, I’ll do dinner you do dessert! Have a great weekend.
Marisa Franca @ All Our Way says
Boy it’s chilly here in Florida but NOT as bad as it is back home in the Midwest. I can survive 65 degree days. And I love comfort food! Soups do that to me — minestra. I sure miss my mamma’s cooking. Your tuna casserole is perfect for a family. I used to make a variation of yours when my kidlets were home. I may just try to cut the recipe down enough for two. Grazie e buona sera ( I figure it is afternoon where you are 🙂 )
Rose says
Hi Marisa, thanks, I love soups too! Actually anything with pasta. Have a great day.