Recipe
If you’re looking for a comforting dish that’s equal parts nostalgic and delicious, this tuna casserole is it. I’ve made this recipe countless times, and it’s always a crowd-pleaser—whether it’s for a cozy family dinner or a potluck where you want to impress.
What sets this version apart is the creamy, cheesy sauce combined with tender egg noodles, flaky tuna, and a crispy, golden topping that’s impossible to resist.
The secret? A splash of Dijon mustard and a hint of fresh herbs that elevate the flavors without overpowering them. It’s the kind of meal that fills your kitchen with warmth and your belly with satisfaction.
Trust me, once you try this, it’ll become a go-to in your recipe rotation.
Ingredients
The best tuna casserole balances creamy comfort with just the right amount of crunch—so ingredient quality matters. Skip the canned cream soups; a quick homemade sauce makes all the difference. Here’s what you’ll need:
For the Base:
- Egg noodles (12 oz) – Wide, curly ones hold the sauce better than spaghetti. *Substitute:* Shells or penne in a pinch.
- Canned tuna (12 oz, packed in water) – Drain well! Oil-packed tuna can make the dish greasy. *Pro tip:* For luxury, swap in high-quality jarred tuna in olive oil (just reduce added salt).
- Butter (4 tbsp) – Unsalted lets you control seasoning. *Non-negotiable:* It builds flavor in the roux.
For the Sauce:
- Heavy cream (1 cup) – Evaporated milk works but won’t be as rich. *Chef’s secret:* A splash of white wine in the sauce adds depth.
- Chicken broth (1 cup) – Low-sodium to avoid over-salting. *Substitute:* Vegetable broth or water + 1 tsp bouillon.
- Dijon mustard (1 tbsp) – Cuts through richness. *Skip yellow mustard—it’s too sharp.*
For the Crunch:
- Panko breadcrumbs (1 cup) – They stay crispier than regular crumbs. *Little win:* Toast them in butter with garlic powder before topping.
- Parmesan (½ cup, grated) – Freshly grated melts better than pre-shredded. *Non-negotiable:* The salty umami punch is key.
Extras That Elevate:
- Frozen peas (1 cup) – Thawed, so they don’t water down the sauce. *Substitute:* Diced sautéed mushrooms for earthiness.
- Fresh parsley – A handful chopped brightens everything. *Skip dried—it tastes like hay.*
How to Make the Best Classic Tuna Casserole Method
– Transfer to a greased baking dish – Use a 9×13-inch dish for even layers. Sprinkle reserved cheese on top for a gooey, golden crust.
*Flexibility:* Add breadcrumbs or crushed crackers for extra crunch if you like.
– Bake for 20-25 minutes – Look for bubbling edges and a lightly browned top.
Let it rest 5 minutes before serving—this helps the sauce set so it’s not runny.
*Visual cue:* The cheese should be melted but not burnt.
– Garnish and serve – Fresh parsley or a squeeze of lemon brightens up the dish.
*Time-saver:* Assemble ahead and refrigerate (add 10-15 minutes to bake time if cold).
*Pro tip:* For extra flavor, swap half the milk with chicken broth or add a teaspoon of Dijon mustard to the sauce.
Nutrition
This tuna casserole recipe provides essential nutrients, making it a balanced meal option.
Calories: 420
Protein: 28g
Carbohydrates: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 45mg
Sodium: 680mg
Fiber: 3g
Sugar: 5g
Chef Tips
When making tuna casserole, I always recommend using high-quality tuna packed in water for better texture and flavor. Don’t overcook the pasta—it should be al dente since it’ll bake more.
Stir in a splash of milk if the sauce thickens too much. For extra crunch, toast breadcrumbs with butter before topping.
Let it rest 5 minutes after baking for easier serving.
Frequently Asked Questions
Can I Make This Casserole Ahead of Time?
I can make it ahead of time! I’ll assemble the casserole, cover it tightly, and refrigerate overnight. Before baking, I’ll let it sit at room temperature for 15-20 minutes so it heats evenly.
How Do I Store Leftover Tuna Casserole?
I store leftover tuna casserole in an airtight container and refrigerate it for up to 3 days. If I don’t plan to eat it soon, I freeze it in portions for up to 2 months.
Can I Freeze Tuna Casserole?
Yes, I can freeze tuna casserole. I’d let it cool completely first, then portion it into airtight containers or freezer bags. It’ll keep for 2-3 months. When reheating, I’d thaw it overnight in the fridge for best results.
What Sides Pair Well With Tuna Casserole?
I’d serve tuna casserole with a crisp green salad or steamed veggies like broccoli. Garlic bread’s great for soaking up sauce, and pickles add a tangy crunch. A light fruit dessert keeps the meal balanced.
Can I Substitute Canned Tuna With Fresh Tuna?
I can substitute canned tuna with fresh tuna, but I’ll need to cook it first since fresh tuna isn’t pre-cooked like canned. I’d bake or pan-sear it, then flake it before adding it to the casserole.
