Easy Creamy Tuna Noodle Casserole, one of the most delicious casseroles you will eat. Full of tuna, a creamy sauce and peas. Or substitute with broccoli or mushrooms, or you choose. This delicious recipe was also featured on Tasty!
This Tuna Casserole will always remain creamy and Yummy. A couple of our favourite creamy Casseroles are Broccoli Cheese Bake or this delicious Simple Scalloped Potatoes.
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 1966. Eating comfort food was suppose to increase positive feelings and help lift depression. Personally I think it works.
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!
Or you can make it in advance, refrigerate it and then bake it when time is limited, like during the week.
- Egg noodles
- Homemade white sauce
- Milk – whole or 2%
- Freshly grated parmesan cheese
- Frozen peas or you can substitute with broccoli, cauliflower or even mushrooms
- Tuna – canned in water or oil drain well
How to make a Tuna Casserole
Pre-heat the oven. Lightly grease a medium baking dish.
In a small bowl with a fork combine the melted butter and bread crumbs, set aside.
In a large pot of boiling water cook the peas just until tender, remove with a slotted spoon to a clean bowl. Add some salt to the boiling water and then add the noodles, cook until al dente, drain.
In a medium/large pot over low to medium heat melt 1/4 cup butter, whisk in the flour, basil, oregano, thyme and salt.
Slowly whisk in the milk and stir constantly until sauce thickens.
Remove from heat and add the parmesan cheese and stir to combine. Fold in the drained noodles, peas and tuna.
Pour into the baking dish and sprinkle with topping.
Bake 20 minutes, let sit 5 minutes and serve.
Do you bake it Covered?
I bake my Tuna Casserole uncovered because of the breadcrumb topping. I like it to bake nice and crunchy. Because the noodles are pre boiled it doesn’t take long to bake, therefore no worry of it burning.
What Vegetables can I use in a Tuna Casserole?
I like to use peas only because we love peas in our house, but my Mom always made this with broccoli. Or how about cauliflower, green beans or mushrooms or even mixed peas and carrots.
What type of noodles can I use?
I like to use egg noodles in this but if you prefer you could use a dry pasta noodle such as spirals or rigatoni.
How to Store it
The Casserole should be stored tightly wrapped in plastic or in an airtight container in the refrigerator. It will last approximately 2-3 days in the fridge.
Can the Tuna Noodle Casserole be Frozen?
You can freeze this Casserole either baked or unbaked. If it is unbaked then be sure to cover it tightly or with plastic wrap (make sure pan is oven and freezer safe). When you decide to bake it make sure to thaw it overnight in the fridge.
It should be completely thawed before baking to make sure that it cooks completely through.
If you are freezing the baked casserole, be sure to let it cool completely before tightly wrapping with plastic wrap. The casserole whether baked or unbaked will last up to 6 months in the freezer.
This Creamy Tuna Noodle Casserole is full of everything you need, it is a meal in itself. If you want, serve it with your favourite tossed salad and dinner is ready. Buon Appetito!
More Delicious Casserole Recipes:
- Italian Green Bean Casserole
- Creamy Broccoli Bacon Pasta Casserole
- Italian Sausage and Vegetable Rice Casserole
Easy Creamy Tuna Noodle Casserole
FOR THE TOPPING
- ⅓ cup bread crumbs
- 2 tablespoons butter melted
- 1 cup frozen peas*
- 7 ounces dried egg noodles (3 – 3 1/2 cups cooked)
- ¼ cup butter
- ¼ cup flour
- ¾ teaspoon oregano
- 3/4 teaspoon basil
- 1 dash thyme
- ¼ teaspoon salt
- 3½ cups milk (2% or whole milk)
- ½ cup freshly grated parmesan cheese
- 2 cans tuna (2 x 6 1/2 ounce / 2 x 184 grams, drained and flaked)
*You can substitute with broccoli, cauliflower, mushrooms.
- Pre-heat oven to 350F (180C). Lightly grease a 10 x 8 x 2 inch (27 x 21 x 6 cm) baking dish.
FOR THE TOPPING
- In a small bowl with a fork combine melted butter and bread crumbs, set aside.
- In a large pot of boiling water cook the peas until tender, remove with a slotted spoon, add the egg noodles and cook until al dente, remove and drain well.
- In a medium pot over low to medium heat melt the butter, whisk in flour, basil, oregano, thyme and salt. Slowly whisk in the milk and stir constantly until sauce thickens**
- Remove from heat and add the parmesan cheese stir to combine.
- Fold in the drained noodles, peas and tuna.
- Pour into the baking dish and sprinkle with topping. Bake 20 minutes, let sit 5 minutes and serve. Enjoy!
**Make sure the sauce starts to boil, then once it starts to boil lower the heat to simmer it whisking constantly until thickened.
Updated from February 10, 2015.
CAN THIS BE MADE WITH NO CHEESE?
Hi Christine, yes you can leave out the cheese. Hope you like it. Take care.
Lynne Conway says
Do you think this recipe could be simply halved and baked in an 8 inch or 9 inch square dish? It’s a lot for 2 people.
Hi Lynne, sure you could half the recipe. I hope you like it. Take care and have a great weekend.
This was quick and tasty. I have to admit that I used some poached chicken breasts, leftovers from stock making, instead of the tuna. But I followed the recipe as given except for that substitution and the results were very good. I will definitely make this again. Thank you, Rosemary!
Hi Bonnie, thanks so much, and I am sure it was just as good with the chicken. Take care!
Dave th Foodie in Parksville says
Great recipe…yet again.
Where I live in Parksville, we have a Quality food market the sells single portion tuna steaks, reasonably priced. I sprinkle them with large chunked salt & fresh ground pepper then sear them in a very hot oiled cast pan usually raw in middle. I will break one up to add to this recipe with one can of water packed tuna, just cuz. Cheers Girl. Love yr mail. keep them coming pls. BTWay…You may not be hearing from me again. I have terminal bone cancer and on my end stage, but yet I still get in the kitchen! Thank-you all for entertaining me all these years…Cook On! Dave the Foodie in Parksville.
Hi Dave, thanks so much, I love the idea of adding fresh tuna to the recipe and exactly why not?! I am so sorry to hear about the bone cancer, I am so glad I could provide you with some entertainment in the past years. You are in my thoughts. Take care!
I’ve made this over and over again, and I’ve given the recipe to friends! A huge hit with my 2 and 3 year old boys, they always ask for seconds!
Hi Heidi, thanks so much, so glad you and your boys love it. Take care.
Elyse B says
This is so good. When I love something I make, I say “It is good enough for company”. I added celery, onions and carrots and Panko bread crumbs. I used a lot more of them and butter than the recipe. Will be making this for Company.
Hi Elyse, thanks so much, so glad you enjoyed it and I hope your company does too. Take care.
Can the leftovers be frozen?
Hi Donald yes it can be frozen, let cool then wrap in plastic then place in a freezer safe bag or container. It will keep for up to 3 months in the freezer.
I gave this a try because I didn’t have any condensed soup but wanted tuna noodle, and everyone liked this better! 🙂 Thanks for sharing, I’ll be making it this way from now on!
Hi Monica, thanks so much, so glad everyone enjoyed it. Have a great weekend.
Looks so yummy
Thanks Patricia it really is. Have a great week.
Rachel Putzig says
Not a big tuna fish fan but it was really good.
Hi Rachel, thanks so much, so glad you enjoyed them. Take care.
Can you use Alf and half to make richer and creamer?
Hi Kim, you could, but maybe you should use half milk and half half and half just to start and see how it goes. Let me know.