Mom’s Best Tuna Noodle Casserole Recipe

I’m sharing my mom and grandma’s Classic Tuna Noodle Casserole, a from-scratch, quick and budget-friendly family recipe made with egg noodles, green peas, flaked tuna, cheese and a breadcrumb topping, no canned soups.

My mom’s Best Tuna Noodle Casserole always makes me hesitate before I even scoop a bite. It’s not precious, its simple but somehow tastes like a splurge.

I stick with egg noodles and lots of sharp cheddar cheese so every forkful is stretchy and rich. People call it a Quick Tuna Noodle Casserole when dinner needs to happen fast, and honestly it pulls that off.

There’s a small trick I learned from my grandma that flips the whole thing from meh to memorable and you’ll probably want to try it the minute you read this.

Ingredients

• Egg noodles: Carb rich comfort base, fills you up fast, not much fiber but real satisfying.
• Canned tuna: Lean protein punch, omega 3s, helps build muscle and keeps meal light.
• Sharp cheddar: Gives tang and creaminess, adds protein and fat, makes it rich and cozy.
• Peas: Bright little bites, add fiber and sweetness, they freshen the whole dish.
• Breadcrumbs or panko: Crunchy topping for texture, mostly carbs salt and crunch, brings contrast.
• Yellow onion: Sauteed onion adds savory depth, little sweetness, makes sauce taste homemade.
• Whole milk: Creamy base helps thicken sauce, adds calories and smooth mouthfeel, worth the richness.
• Dijon mustard: Small zing and depth, balances cream and tuna, you barely notice but it’s there.

Ingredient Quantities

• 12 ounces egg noodles (about 3 cups dried)
• 4 tablespoons unsalted butter, divided
• 3 tablespoons all purpose flour
• 2 cups whole milk
• 1 cup low sodium chicken broth
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 1 garlic clove, minced (optional)
• 10 to 12 ounces canned tuna in water, drained and flaked (two 5 oz cans or one 12 oz)
• 1 cup frozen peas, thawed
• 1 1/2 cups sharp cheddar cheese, shredded, divided
• 3/4 cup plain breadcrumbs or panko
• 1/4 cup grated Parmesan cheese (optional)
• 1 tablespoon fresh lemon juice (optional)

How to Make this

1. Preheat oven to 375°F and lightly butter a 9×13 inch baking dish with about 1 tablespoon of the butter.

2. Bring a large pot of salted water to a boil and cook the egg noodles until just al dente, about 6 to 7 minutes; drain, reserve about 1/2 cup of the pasta water and set noodles aside.

3. While the pasta cooks, finely chop the onion and mince the garlic if using, drain and flake the tuna, and thaw the peas; shred the cheddar if not pre-shredded.

4. In a large skillet over medium heat, melt 2 tablespoons butter and sauté the chopped onion until soft and translucent, 4 to 5 minutes; add the garlic for the last 30 seconds if using, don’t burn it.

5. Push the onion to the side, add the remaining 1 tablespoon butter, then stir in the 3 tablespoons flour to make a roux; cook 1 to 2 minutes until it smells slightly toasty, whisking so it doesn’t clump.

6. Gradually whisk in the 2 cups whole milk and 1 cup chicken broth until smooth, bring to a gentle simmer and cook until thickened, about 3 to 5 minutes; stir in 1 teaspoon Dijon, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 tablespoon lemon juice if using, taste and adjust seasoning.

7. Remove sauce from heat and stir in 1 cup of the shredded sharp cheddar until melted, then fold in the drained flaked tuna, 1 cup thawed peas, and the cooked noodles; if sauce seems too thick add a splash of the reserved pasta water or more milk, if too thin simmer a bit longer.

8. Pour the mixture into the prepared baking dish and level it out. In a small bowl combine the 3/4 cup breadcrumbs, remaining 1/2 cup cheddar, 1 tablespoon melted butter (use part of the reserved butter), and the 1/4 cup grated Parmesan if using; sprinkle evenly over the casserole.

9. Bake until bubbly and the topping is golden, about 18 to 25 minutes; let rest 5 to 10 minutes before serving so it sets up. If you want extra crisp, broil 1 to 2 minutes but watch it closely.

Equipment Needed

1. 9×13 inch baking dish (glass or ceramic), lightly buttered
2. Large pot for boiling the egg noodles
3. Colander to drain the pasta
4. Large skillet for the sauce and sautéing the onion
5. Wooden spoon or heatproof spatula for stirring
6. Whisk for the roux and sauce
7. Measuring cups and spoons
8. Cutting board and chef knife for chopping the onion and garlic
9. Cheese grater for shredding cheddar
10. Mixing bowls, one large for combining the casserole and one small for the breadcrumb topping

FAQ

Mom’s Best Tuna Noodle Casserole Recipe Substitutions and Variations

• Egg noodles: swap for elbow macaroni, rotini or small shells — cook same weight (about 12 oz) till al dente and drain. works just as cozy.
• Unsalted butter: use olive oil, ghee or salted butter, just cut back on added salt if you use salted butter.
• Canned tuna: swap with canned salmon, shredded rotisserie chicken, or drained canned white beans for a vegetarian version (beans add creaminess).
• Plain breadcrumbs or panko: use crushed Ritz or saltines, crushed cornflakes, or extra shredded cheddar mixed with toasted panko for a cheesy crunchy top.

Pro Tips

1) Salt the pasta water well and stop the noodles a little early, they should be just al dente. Don’t rinse them, that starch helps the sauce stick. Keep about 1/2 cup of that pasta water handy, if the sauce gets too thick add a splash not milk at first it helps everything bind.

2) When making the roux, cook the flour just long enough to lose the raw taste, but dont let it brown or you’ll get a nutty flavor that fights the tuna. Whisk in the milk slowly to avoid lumps, and remove the pan from the heat before you add the cheddar so the sauce stays silky and not grainy. Taste and adjust salt at the end since canned tuna and cheese can be salty.

3) Dry the tuna well with paper towels before folding it in, too much water makes the casserole watery. Flake it into small pieces so you get a bit of tuna in every bite, and if you want more flavor try a can in oil instead of water or stir in a teaspoon more Dijon or a squeeze of lemon at the end.

4) For a crunchy topping use panko and toast it briefly in a little butter first, then mix with the cheese before sprinkling. That gives much better texture than dumping cold crumbs on top. If you like extra crisp, broil 1 to 2 minutes at the end but stand there and watch it so it doesn’t burn.

5) Make ahead and reheating tips: you can assemble a day in advance and bake straight from the fridge (add 5 to 10 extra minutes), or freeze the unbaked casserole for up to 2 months. Reheat leftovers in the oven with a splash of milk to revive the sauce, not the microwave if you want to keep texture.