Tuna casserole baked pasta

There's something about tuna casserole that takes me right back to weeknight dinners when my mom wanted something hearty but didn't have hours to spend cooking. She'd pull out this exact dish on nights when we were all hungry and the fridge felt half-empty, and somehow it always felt like a proper meal, not a shortcut. The first time I made it myself, I was surprised by how the cream sauce turned simple pantry staples into something genuinely comforting. My kitchen filled with that buttery, savory smell while it baked, and I understood why this recipe has stayed in family rotation for generations.

I made this for my college roommate the first winter we lived together when she was homesick and mentioned missing her grandmother's cooking. Watching her face light up when she took that first bite told me everything about why this dish endures—it's pure comfort on a plate, the edible equivalent of someone saying they're glad you're here.

Ingredients

• Egg noodles or fusilli, 250 g (9 oz): Use egg noodles for that slight richness they bring, though fusilli works if you want something that holds sauce better in its curves.
• Frozen peas, 1 cup: No need to thaw them—they'll cook perfectly in the casserole and keep their bright color and gentle sweetness.
• Onion, 1 small, finely chopped: This becomes almost invisible in the cream sauce but gives the whole dish a subtle depth that people notice without knowing why.
• Garlic, 2 cloves, minced: Fresh garlic matters here because canned or jarred just doesn't carry the same liveliness through the baking.
• Tuna in water, 2 cans (170 g/6 oz each), drained: Drain it thoroughly or your casserole gets watery—a learned lesson that changed my approach forever.
• Unsalted butter, 2 tablespoons for sauce: This builds your roux base, and unsalted lets you control the salt level in the final dish.
• All-purpose flour, 2 tablespoons: This thickens the sauce without any lumps if you whisk it in gradually and keep stirring.
• Milk, 1½ cups (360 ml): Whole milk creates the best creamy texture, though two-percent works in a pinch.
• Sour cream, ½ cup (120 ml): This adds tanginess and richness that straight cream sauce never achieves—it's the secret that makes people ask for your recipe.
• Salt and black pepper to taste: Season as you go rather than all at once, especially since the tuna and cheese bring their own saltiness.
• Dried thyme, ½ teaspoon (optional): A small amount of this herb brightens the savory notes without overwhelming anything.
• Shredded cheddar cheese, ½ cup (60 g): A sharp cheddar melts beautifully and doesn't disappear into the sauce like milder varieties do.
• Panko breadcrumbs, 1 cup (60 g) for topping: Panko gives you that golden crunch that regular breadcrumbs can't match no matter how long you bake.
• Unsalted butter, melted, 2 tablespoons for topping: This makes the breadcrumbs crisp and golden rather than staying pale and dry.
• Grated Parmesan cheese, 2 tablespoons: The Parmesan on top adds a nutty, umami punch that keeps people reaching for seconds.

Instructions

Heat your oven and prepare:

Preheat to 375°F (190°C) and grease your 2-quart baking dish with butter or oil—this prevents any sticking drama later. Having everything ready before you start cooking makes the next steps flow smoothly.

Cook the pasta until just tender:

Bring a large pot of salted water to a rolling boil, add your noodles, and cook until al dente, which means it should have a tiny bit of resistance when you bite it. Drain it well and set it aside—slightly undercooked is actually better here because it'll soften more in the oven.

Build your flavor base:

Melt butter in a large skillet over medium heat, then add your chopped onion and garlic, stirring for about 3 minutes until everything softens and starts to smell incredible. This step is where the magic starts, even though it doesn't look like much yet.

Create your roux:

Sprinkle the flour over the butter and vegetables, stirring constantly for about a minute to cook out the raw flour taste. You're creating a paste that will thicken your sauce without any lumps forming.

Make the cream sauce:

Pour in the milk slowly while whisking, then keep stirring as it comes to a gentle simmer—this takes about 3 to 4 minutes and the sauce will thicken before your eyes. Watch for small bubbles breaking the surface, which tells you it's reached the right temperature.

Season and add richness:

Remove from heat and stir in the sour cream, salt, pepper, thyme if you're using it, and cheddar cheese until everything is smooth and creamy. Taste a tiny spoonful and adjust the seasoning—this is your moment to make it exactly how you like it.

Combine everything gently:

Fold in the drained tuna, frozen peas, and cooked pasta, stirring just enough to distribute everything evenly without breaking up the tuna into tiny pieces. You want flakes of tuna visible in the final dish, not shredded into oblivion.

Transfer to your baking dish:

Spoon the whole mixture into your prepared dish, using a spatula to spread it evenly. Don't worry about it looking perfect—casseroles are forgiving that way.

Make the topping:

In a small bowl, combine the panko breadcrumbs with melted butter and Parmesan cheese, mixing with a fork until the crumbs are evenly coated. This mixture is what gives you that golden, crunchy layer everyone loves.

Top and bake:

Sprinkle the breadcrumb mixture evenly over the casserole, then bake uncovered for 20 to 25 minutes until the edges are bubbling and the top turns golden brown. You'll know it's done when you see that color and smell that toasted breadcrumb aroma.

Let it rest before serving:

Pull it from the oven and let it cool for about 5 minutes—this lets everything set slightly so you can serve neat portions instead of a runny mess. This short rest makes a surprising difference.

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My neighbor brought this dish to a potluck years ago and it was gone before anything else on the table touched empty. What struck me wasn't just that it tasted good, but that people of all ages came back for seconds, and nobody apologized for having comfort food at a fancy gathering. That's when I realized this casserole isn't about being trendy or impressive—it's about feeding people something that makes them feel taken care of.

Timing and Make-Ahead Options

You can assemble this casserole completely up to 8 hours ahead and keep it covered in the refrigerator, then just add the breadcrumb topping and bake it fresh when you're ready to eat. If baking from cold, add 5 to 10 extra minutes to the baking time and cover loosely with foil if the top starts browning too fast. Leftovers keep for 3 days refrigerated and actually taste better the next day once the flavors have melded together.

Customizing Your Casserole

This recipe is a beautiful canvas for whatever you have on hand or prefer. Sautéed mushrooms add an earthy depth, sliced water chestnuts bring crunch, or a handful of spinach stirred in at the end adds nutrition without changing the comfort factor. You can swap the cheddar for Swiss cheese for something milder, use Greek yogurt instead of sour cream if you want something tangier, or even add a splash of white wine to the sauce for sophistication.

Serving Suggestions and Wine Pairings

Serve this alongside a crisp green salad dressed with a light vinaigrette to cut through the richness, and pour a chilled Sauvignon Blanc or crisp Pinot Grigio to complement both the fish and the creamy sauce. For a simpler meal, buttered steamed broccoli or roasted green beans on the side rounds everything out nicely without needing anything elaborate.

• A fresh lemon wedge on the side adds brightness if anyone wants it—totally optional but surprisingly nice.
• This dish freezes beautifully for up to 2 months if you want to make two and save one for a frantic weeknight later.
• Leftover casserole becomes excellent cold the next day or warmed gently in a 300°F oven for about 15 minutes.

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This casserole proves that the best meals don't need to be complicated or take all day. It's the kind of dish that fills your home with warmth while it bakes and brings people together at your table.

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 chicken or cooked salmon can be used for a different flavor and texture.

→ How do I achieve a crispy breadcrumb topping?

Mix panko breadcrumbs with melted butter and Parmesan, then sprinkle evenly before baking until golden.

→ Is it possible to make this dish ahead of time?

Yes, prepare the casserole and refrigerate before baking; add extra baking time if cooking from cold.

→ What are good side dishes to serve with this baked pasta?

A crisp green salad and chilled white wine, like Sauvignon Blanc, complement the dish nicely.