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A serving dish of baked tuna noodle casserole topped with breadcrumbs and garnished with parsley, presented on a wooden cutting board.

Tuna Noodle Casserole

Author: Mandy Applegate
This Tuna Noodle Casserole bakes tender egg noodles and canned tuna in a homemade cheddar sauce topped with crisp Panko, then reheats well for lunch.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Casserole, Main Course
Cuisine: American
Keyword: tuna noodle casserole
Servings: 4
Calories: 1003kcal

Equipment

Ingredients

  • 10 ounces egg noodles short
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 red onion diced
  • 3 tablespoons all-purpose flour
  • 4 cups milk
  • 2 cups Cheddar cheese
  • 4 cans tuna in water drained
  • Salt and pepper
  • Fresh parsley to serve

For the Panko topping:

  • ½ cup Panko
  • ¼ cup freshly grated Parmesan
  • 2 tablespoons melted butter
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Video

[adthrive-in-post-video-player video-id="2WbPZuq1" upload-date="2025-11-06T09:11:59+00:00" name="Creamy Tuna Noodle Casserole" description="A creamy, cheesy dinner that hits all the comfort food cravings." player-type="default" override-embed="default"]

Instructions

  • Cook pasta according to package instructions; drain.
    10 ounces egg noodles
  • Preheat the oven to 356°F (180ºC).
  • Heat a non-stick skillet and add the olive oil, once it’s hot, fold in the garlic and onion and cook until wilted about 7 minutes.
    2 tablespoons olive oil, 3 cloves garlic, 1 red onion
  • Add the flour, mix well, and cook until slightly thickened, then whisk in the milk until fully combined and continue cooking for a couple of minutes or until desired thickness is achieved.
    3 tablespoons all-purpose flour, 4 cups milk
  • Remove the mixture from heat, then stir in the shredded cheddar cheese until melted and well incorporated. Gently fold in the flaked tuna and season with salt and pepper to taste. Finally, add the cooked noodles and mix thoroughly until everything is evenly distributed.
    2 cups Cheddar cheese, 4 cans tuna in water, Salt and pepper
  • In a bowl, mix all the panko topping ingredients.
    ¼ cup freshly grated Parmesan, 2 tablespoons melted butter, ½ cup Panko
  • Grease a baking dish and pour the tuna mixture. Top with the panko mixture and bake for 15-20 minutes, or until golden brown.
  • Serve with fresh parsley and enjoy!
    Fresh parsley

Notes

  • Cook the egg noodles one minute under al dente; they finish cooking in the oven.
  • Drain the tuna well to keep the casserole from turning watery.
  • Melt the cheddar off the heat so the sauce stays smooth.
  • Fold vegetables like peas, corn, or sautéed mushrooms in with the tuna to stretch it further.
  • Swap the cheddar for mozzarella or Gouda, or the Panko for crushed potato chips or Ritz crackers.
  • For a gluten-free version, use gluten-free pasta and a gluten-free flour blend, and watch the pasta so it does not overcook.
  • Store leftovers in the fridge for 3 to 4 days, and reheat until they reach 165°F (74°C) in the center.

Nutrition

Calories: 1003kcal | Carbohydrates: 77g | Protein: 68g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 226mg | Sodium: 1051mg | Potassium: 959mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1327IU | Vitamin C: 3mg | Calcium: 856mg | Iron: 5mg
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