Name: Easy Tuna Noodle Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1/3 cup panko breadcrumbs; 1 tablespoon olive oil (or melted butter); 1/4 cup shredded parmesan cheese; Flat leaf parsley for garnish; 8 ounces shell pasta; 3 tablespoons unsalted butter (divided); 1/2 cup diced celery; 1/2 cup diced shallots; 1 clove garlic (grated or minced); 3 tablespoons flour; 1 tablespoon dijon mustard; 2 cups low sodium chicken broth; 1 cup milk (warmed); 1 1/2 cups shredded cheddar cheese; 2 (5 ounce) cans tuna in water, drained; 1 cup frozen peas

If you’re craving a comforting, cheesy dish that comes together in a snap, you’re going to love this Easy Tuna Noodle Casserole Recipe. It’s a classic done right—with flaky tuna, tender shell pasta, peas for a pop of color, and a creamy sauce that’s made from scratch (no canned soup here!). Plus, that crispy panko topping adds the perfect crunch. When I first tried this, my family went crazy for it, and I bet yours will too. Stick with me—I’ll show you exactly how to make this fan-freaking-tastic casserole a go-to in your kitchen.

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Why You’ll Love This Recipe

Scratch-Made Sauce: No cans of soup here—just a rich, creamy sauce that tastes homemade and fresh.
Quick & Easy: Ready in under an hour, perfect for busy weeknights when you want comfort food fast.
Family Favorite: My kids and guests always ask for seconds and sometimes thirds!
Crunchy Topping: The golden panko breadcrumbs add a delicious contrast in texture every time.

The image shows a close-up of a pasta dish with three main layers. The bottom layer consists of small pasta shells mixed with light green peas and small pieces of celery, all coated in a creamy white sauce. On top of this sits a layer of golden-brown crispy breadcrumbs that cover the pasta evenly, giving it a crunchy texture with some toasted spots. Small green herb pieces are scattered throughout the dish, adding a touch of color. A wooden spoon lifts a portion of the pasta, clearly showing the creamy and crunchy mix. The whole dish is set against a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Easy Tuna Noodle Casserole, tuna noodle casserole, cheesy tuna casserole, homemade tuna casserole, quick tuna casserole

Ingredients You’ll Need

These ingredients come together to create the perfect balance of creamy, cheesy, and crunchy with fresh veggies and classic flavor. Look for good-quality canned tuna and fresh shell pasta for the best results.

Flat lay of a small mound of light golden panko breadcrumbs in a simple white ceramic bowl, a small white bowl of golden olive oil, a small white bowl of finely shredded parmesan cheese, a few bright green flat leaf parsley sprigs laid delicately, a small pile of uncooked shell pasta, three shiny pieces of unsalted butter stacked neatly, a small white bowl filled with diced pale green celery, a small white bowl with diced light purple shallots, a single white garlic clove resting next to finely grated garlic pieces, a small white bowl of all-purpose flour, a small white bowl containing smooth yellow dijon mustard, a small white bowl of clear golden low sodium chicken broth, a small white bowl of warm white milk, a small white bowl heaped with shredded bright orange cheddar cheese, two neat piles of flaky pale pink canned tuna chunks without packaging, and a small white bowl of fresh bright green peas, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Tuna Noodle Casserole, tuna noodle casserole, cheesy tuna casserole, homemade tuna casserole, quick tuna casserole

Panko breadcrumbs: This gives the casserole that gorgeous crunchy topping I can’t resist.
Olive oil or melted butter: To toast the panko until golden and flavorful.
Parmesan cheese: Adds a sharp, savory note to the breadcrumb topping.
Flat leaf parsley: Fresh garnish that brightens up the plate and adds a pop of color.
Shell pasta: I love shells here because their shape catches all that yummy sauce.
Unsalted butter: Used to sauté veggies and build the creamy sauce.
Diced celery: Adds subtle crunch and flavor depth.
Diced shallots: I find shallots give a milder, sweeter onion flavor than regular onions.
Garlic: Just a little bit gives the whole casserole a nice savory boost.
Flour: Used to thicken the sauce into a dreamy, velvety base.
Dijon mustard: A splash perks up the sauce with a little tang and complexity.
Low sodium chicken broth: Keeps the sauce flavorful without being too salty.
Milk (warmed): Warming helps avoid lumps when making the sauce.
Shredded cheddar cheese: The star for that melty, comforting cheese sauce.
Canned tuna in water: Make sure to drain it well for the best texture.
Frozen peas: For sweetness and a pop of bright green color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Easy Tuna Noodle Casserole Recipe is a blank canvas—you can easily tailor it to your family’s tastes or dietary needs. Here are some twists I’ve played with that you might want to try:

Use Greek yogurt in place of some butter: I swapped in Greek yogurt once to lighten it up and loved the tang it added.
Swap cheddar for Gruyère: For a nuttier, more sophisticated cheese flavor.
Add mushrooms or spinach: Easy way to sneak in extra veggies my family doesn’t always eat.
Make it gluten-free: Use gluten-free pasta and breadcrumbs, and swap flour for cornstarch or a gluten-free mix in the sauce.

How to Make Easy Tuna Noodle Casserole Recipe

Step 1: Prep the Crunchy Topping

Start by tossing the panko breadcrumbs with olive oil (or melted butter) and Parmesan cheese in a small bowl. Set this aside—it’s going to add that perfect golden crunch on top. You can even pre-toast the panko lightly if you want an extra nutty flavor, but I usually skip that for extra simplicity.

Step 2: Cook Pasta Just Right

Cook your shell pasta until just shy of al dente—about 1-2 minutes less than the package says. This is crucial because the pasta will finish cooking in the oven, soaking up all that delicious sauce without turning mushy. Once done, drain it and set aside.

Step 3: Sauté Veggies & Build the Sauce

In a large 12-inch skillet over medium-high heat, melt 1 tablespoon of butter. Toss in the diced shallots, celery, garlic, and a pinch of salt and pepper. Cook for 2-3 minutes until the veggies soften and smell amazing. Then add the remaining 2 tablespoons of butter. Once melted, sprinkle the flour over the veggies and butter, stirring constantly so you don’t see any dry flour streaks. This roux is your base for that creamy sauce.

Step 4: Whisk in Liquids and Cheese

Next up, stir in the Dijon mustard. Slowly pour in the chicken broth and warmed milk while whisking to keep the sauce silky smooth without lumps. Bring the sauce to a gentle simmer; you’ll notice it thickens slightly, and that’s exactly what you want. Lower the heat and whisk in the cheddar cheese until melted and creamy.

Step 5: Combine and Bake

Now, stir in the cooked pasta, tuna, and frozen peas until everything is evenly coated with that luscious cheese sauce. Transfer the skillet (if oven safe) or pour everything into a casserole dish. Sprinkle the panko topping evenly over the casserole. Pop it into a 350°F oven and bake for about 25 minutes until bubbly and the panko topping turns a gorgeous golden brown.

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Pro Tips for Making Easy Tuna Noodle Casserole Recipe

Cooking Pasta: Slightly undercook your pasta so the oven baking finishes it without turning mushy.
Warm Your Milk: Warming the milk before adding it to the roux prevents lumps and creates a smooth sauce.
Evenly Coat the Tuna: Gently fold the tuna in last to keep it flaky and avoid breaking it up too much.
Watch the Topping: Keep an eye on those breadcrumbs during baking so they brown beautifully, but don’t burn.

How to Serve Easy Tuna Noodle Casserole Recipe

The image shows a white bowl filled with a creamy pasta dish made of large round pasta shells mixed with shredded cooked chicken and scattered bright green peas. The pasta is coated in a light beige sauce and topped with a layer of golden brown crispy bread crumbs. Small green herb leaves are sprinkled evenly on top, adding a fresh touch. A golden fork rests on the left side of the bowl, partially inside the pasta. The bowl sits on a grey textured surface, with a plate of more pasta in a white dish partly visible at the top right corner. photo taken with an iphone --ar 2:3 --v 7 - Easy Tuna Noodle Casserole, tuna noodle casserole, cheesy tuna casserole, homemade tuna casserole, quick tuna casserole

Garnishes

I always sprinkle chopped flat leaf parsley on top right before serving—it brightens up the flavors and makes the dish look fresh and inviting. Sometimes I add an extra dusting of Parmesan too for cheesier goodness.

Side Dishes

Since this casserole is rich and filling, I like pairing it with a crisp green salad dressed with a simple lemon vinaigrette or some roasted seasonal veggies to keep the meal balanced and fresh.

Creative Ways to Present

For a family gathering, I serve the casserole in individual ramekins topped with a sprig of parsley and a lemon wedge on the side—it feels fancy but is totally doable. It also looks great scooped into cute little mini casserole dishes for potlucks!

Make Ahead and Storage

Storing Leftovers

After it cools, I transfer leftovers into an airtight container and store them in the fridge for up to 3 days. The flavors actually meld together nicely overnight, making for some awesome next-day lunches.

Freezing

I’ve frozen this casserole a couple of times with good results—just cool completely, wrap tightly in foil or freezer-safe bags, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

To reheat without drying it out, I cover the casserole with foil and warm it in a 350°F oven for about 15-20 minutes. If you’re in a rush, microwave it on medium power in short bursts, stirring in between, and adding a splash of milk to keep it creamy.

FAQs

Can I use fresh tuna instead of canned tuna?

You certainly can, but fresh tuna will change the texture and cooking time of this casserole. Canned tuna is cooked and flaky, blending perfectly into the creamy sauce. If you want to use fresh, sear it and flake it before folding in, but keep an eye on the bake time to avoid overcooking.
What can I substitute for celery if I don’t like it?

If celery isn’t your thing, try using diced bell peppers or extra shallots. Both add a lovely mild sweetness and crunch to the casserole without overpowering the other flavors.
Can I make this casserole dairy-free?

Yes! Swap the butter for a dairy-free alternative like margarine or coconut oil, use a plant-based milk (unsweetened almond or oat milk work well), and substitute the cheddar and parmesan with dairy-free cheese options. Just keep in mind the sauce texture may be slightly different.
Why is it important to undercook the pasta?

Undercooking the pasta means it’s firm enough to hold up during baking. If pasta is fully cooked before baking, it can become mushy and overdone by the time the casserole finishes in the oven.

Final Thoughts

This Easy Tuna Noodle Casserole Recipe has become one of my go-to comfort dishes because it’s simple, satisfying, and loved by everyone at the table. I used to struggle to find a version that wasn’t too heavy or soggy, but this lightened-up approach—with a homemade sauce and crispy topping—is just right every time. I hope you give it a try soon and watch it become a family favorite in your home, just like mine.