Tuna Casserole Baked Pasta

Rain was tapping against the kitchen window last Tuesday when I decided this casserole needed to happen. Something about that gray, damp afternoon just cried out for bubbling cheese and golden breadcrumbs. I caught myself standing by the oven, just watching the top turn that perfect shade of brown through the glass door. The smell of thyme and melting butter filled the whole house, and suddenly the dreary weather outside did not matter one bit.

My daughter used to turn her nose up at anything with the word casserole in it. Then she walked in while I was folding the tuna into that velvety sauce, and the look on her face changed everything. Now she requests this on days when she needs serious comfort food. I have learned that food preferences can shift in an instant when something smells this good coming out of the oven.

Ingredients

• 250 g (9 oz) egg noodles or fusilli: These sturdy pasta shapes hold up beautifully in the creamy sauce without turning mushy
• 1 cup frozen peas: Sweet little pops of brightness that balance the richness perfectly
• 1 small onion, finely chopped: The aromatic foundation that builds depth as it sautés in butter
• 2 cloves garlic, minced: Because everything tastes better with garlic, plain and simple
• 2 cans (each 170 g/6 oz) tuna in water, drained: Go for chunk light tuna packed in water for the cleanest flavor
• 2 tablespoons unsalted butter: Creates the roux base that makes the sauce velvety smooth
• 2 tablespoons all-purpose flour: The thickening agent that transforms milk into a luscious cream sauce
• 1 1/2 cups (360 ml) milk: Whole milk gives the richest results, though 2% works in a pinch
• 1/2 cup (120 ml) sour cream: Adds a subtle tang that cuts through all that creamy richness
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets all the flavors shine
• 1/2 teaspoon dried thyme (optional): Earthy and fragrant, this little herb makes the kitchen smell amazing
• 1/2 cup (60 g) shredded cheddar cheese: Sharp cheddar brings that perfect melt and tangy kick
• 1 cup (60 g) panko breadcrumbs: Japanese breadcrumbs create the lightest, crunchiest topping imaginable
• 2 tablespoons unsalted butter, melted: Tossed with the crumbs, this guarantees golden perfection
• 2 tablespoons grated Parmesan cheese: Salty, nutty, and absolutely essential on top

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and grease a 2-liter baking dish with butter or cooking spray

Boil the pasta:

Cook noodles in salted water until al dente, then drain well and set aside

Sauté the aromatics:

Melt 2 tablespoons butter in a large skillet over medium heat, cook onion and garlic for 3 minutes until soft and fragrant

Build the roux:

Sprinkle flour into the skillet and stir constantly for 1 minute to cook out the raw flour taste

Create the cream sauce:

Whisk in milk gradually, simmer for 3-4 minutes while stirring until thickened and smooth

Add the finishing touches:

Remove from heat, stir in sour cream, salt, pepper, thyme if using, and cheddar cheese until melted

Combine everything:

Gently fold in drained tuna, peas, and cooked pasta until evenly coated

Fill the baking dish:

Spoon the mixture into your prepared baking dish and spread evenly

Make the crunchy topping:

Mix panko crumbs, melted butter, and Parmesan in a small bowl until combined

Bake until golden:

Sprinkle crumbs evenly over the casserole and bake uncovered for 20-25 minutes until bubbling and browned

Let it rest:

Cool for 5 minutes before serving so the sauce has time to set slightly

Save to Pinterest

Last winter, my neighbor texted me at 7 PM asking what smelled so incredible. Ten minutes later, she showed up with a salad and we ended up eating this straight from the baking dish on my living room floor while watching movies. Some meals are meant to be shared that way, no pretense required.

Making It Your Own

Sautéed mushrooms add an earthy depth that makes this feel extra fancy without any extra work. Swiss cheese swaps in beautifully if you want something funkier than cheddar. Sometimes I throw in a handful of frozen corn with the peas for color and sweetness.

Lighten It Up

Greek yogurt works surprisingly well in place of sour cream, adding protein while cutting the fat. Whole wheat pasta holds up nicely and adds fiber without compromising texture. A little extra milk in the sauce keeps everything creamy despite the healthy swaps.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness beautifully. Sauvignon Blanc or Pinot Grigio pair perfectly, but even ice water with lemon feels right. Garlic bread might seem like overkill, but nobody will complain.

• Leftovers reheat beautifully in the microwave with a splash of milk
• The casserole can be assembled a day ahead and baked when needed
• Freeze unbaked portions for up to three months, thaw before baking

Save to Pinterest

There is something profoundly satisfying about a dish that feeds people so completely and asks so little in return. This casserole has earned its permanent place in my weeknight rotation, and I suspect it will find its way into yours too.

Recipe FAQs

→ What type of pasta works best for this dish?

Egg noodles or fusilli are ideal as they hold the creamy sauce well and bake evenly.

→ Can I substitute the tuna with another protein?

Yes, canned salmon or cooked shredded chicken can be used as alternatives for similar texture and flavor.

→ How do I achieve a crispy breadcrumb topping?

Mix panko breadcrumbs with melted butter and Parmesan cheese before sprinkling on top, then bake until golden brown.

→ Is frozen peas acceptable in this dish?

Frozen peas work perfectly and add a sweet burst of freshness that complements the creamy sauce.

→ Can I make this dish ahead of time?

Yes, assemble the pasta mixture and topping in the baking dish, cover, and refrigerate. Bake when ready to serve, adding a few extra minutes if chilled.