Tuna casserole baked pasta (Print View)

Baked pasta with tender noodles, flaky tuna, peas, and creamy sauce topped with golden breadcrumbs.

# What You’ll Need:

→ 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 It:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onion and garlic; cook for 3 minutes until softened and fragrant.
04 - Add flour to skillet; cook, stirring constantly, for 1 minute.
05 - Gradually whisk in milk and simmer until thickened, about 3 to 4 minutes.
06 - Remove from heat; stir in sour cream, salt, pepper, thyme if used, and cheddar until smooth.
07 - Fold in tuna, peas, and cooked pasta evenly into the sauce.
08 - Transfer mixture to prepared baking dish.
09 - Mix breadcrumbs, melted butter, and Parmesan; sprinkle over casserole.
10 - Bake uncovered for 20 to 25 minutes until bubbly and golden on top.
11 - Let rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means weeknight dinner stress actually goes away.
  • The creamy sauce keeps everything tender while the breadcrumb top gives you that textural contrast that makes each bite interesting.
  • This is the kind of dish that tastes even better as leftovers, so you're really making two meals.
02 -
  • Drain your canned tuna thoroughly or your casserole becomes a watery mess—this mistake taught me a lesson I won't forget.
  • Don't skip the five-minute rest at the end; it lets everything set just enough to serve neatly without being cold.
03 -
  • Don't skimp on the breadcrumb topping—that golden, crunchy layer is what elevates this from ordinary to memorable.
  • If your sauce seems too thick after you add the sour cream, whisk in a splash more milk. It should coat the noodles evenly, not glue them together.
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