Tuna casserole baked pasta (Print Version)

Comfortable baked pasta with flaky tuna, sweet peas, creamy sauce, and crunchy golden topping.

# Ingredient List:

→ Pasta

01 - 9 oz egg noodles or fusilli

→ Vegetables

02 - 1 cup frozen peas
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Tuna

05 - 2 cans (6 oz each) tuna in water, drained

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 1/2 cups milk
09 - 1/2 cup sour cream
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme (optional)
13 - 1/2 cup shredded cheddar cheese

→ Topping

14 - 1 cup panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons grated Parmesan cheese

# How to Make:

01 - Preheat the oven to 375°F. Grease a 2-quart baking dish.
02 - Boil salted water in a large pot and cook noodles until al dente. Drain and set aside.
03 - In a large skillet, melt 2 tablespoons butter over medium heat. Add onion and garlic and sauté for 3 minutes until soft and fragrant.
04 - Sprinkle flour into the skillet and cook for 1 minute, stirring constantly.
05 - Gradually whisk in milk and bring to a simmer, stirring until thickened, about 3 to 4 minutes.
06 - Remove from heat. Stir in sour cream, salt, pepper, thyme if using, and cheddar until smooth.
07 - Fold tuna, peas, and cooked pasta gently into the sauce until evenly mixed.
08 - Transfer mixture to prepared baking dish.
09 - Combine breadcrumbs, melted butter, and Parmesan cheese in a small bowl. Sprinkle evenly over the casserole.
10 - Bake uncovered for 20 to 25 minutes until bubbling and the topping is golden brown.
11 - Allow to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • It comes together in under an hour with ingredients you probably already have hiding in your pantry and freezer.
  • The golden breadcrumb topping gives you that satisfying crunch against creamy noodles, which sounds simple but changes everything.
  • This is genuinely the kind of dish that tastes even better the next day, so leftovers are actually a win.
02 -
  • Drain your canned tuna very thoroughly or the casserole becomes soupy and the texture suffers—I learned this the hard way by adding extra sauce to compensate.
  • Don't skip the resting time after baking because the structure needs those 5 minutes to firm up enough to hold together when you scoop it.
03 -
  • Keep your sauce on the slightly thinner side because the pasta continues absorbing liquid as everything sits, and you don't want a dried-out casserole by serving time.
  • Toast your breadcrumb topping in a dry skillet for a minute before mixing with butter—this deepens the flavor and ensures a crispier finish.
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