Tuna Casserole with Creamy Sauce

The smell of bubbling cheese and buttery breadcrumbs still takes me back to tiny apartment kitchens where dinner needed to feed a crowd without breaking the bank. My roommate Sarah and I stumbled onto tuna casserole during one particularly lean month, and somehow what started as pantry cleanup became the dish everyone actually requested when they came over. Now whenever that golden crust emerges from the oven, Im transported back to those cramped but happy evenings, bottles of wine on the floor, laughter bouncing off walls, seconds being scooped before anyone had even finished their first serving.

I made this for my fathers birthday last winter, skeptical about whether something so homey could feel special enough for a celebration. But watching him take that first bite, eyes closing as the creamy sauce hit, reminded me that comfort food has its own kind of magic. He asked for the recipe before dessert even arrived, and now every time he texts me that hes making it for dinner, I know exactly what kind of evening is unfolding in his kitchen.

Ingredients

• 250 g (9 oz) egg noodles or fusilli: These noodles hold up beautifully without turning mushy, and their texture really carries the creamy sauce
• 1 cup frozen peas: They add bright pops of color and sweetness that cut through all that rich creaminess
• 1 small onion, finely chopped: Dont skip this, it builds that savory foundation that makes everything taste homemade
• 2 cloves garlic, minced: Fresh garlic makes such a difference here, aromatic and mellow once its cooked down
• 2 cans (170 g/6 oz each) tuna in water, drained: Water packed tuna gives you cleaner flavor that really shines through
• 2 tablespoons unsalted butter: The base for your roux, creating that velvety sauce texture
• 2 tablespoons all-purpose flour: Just enough to thicken everything into a proper creamy consistency
• 1 1/2 cups (360 ml) milk: Whole milk creates the richest sauce, though any milk will work in a pinch
• 1/2 cup (120 ml) sour cream: This is the secret ingredient that adds tang and makes the sauce feel luxurious
• 1/2 teaspoon salt: Enhances all the flavors without overwhelming
• 1/4 teaspoon black pepper: Adds just enough warmth to balance everything out
• 1/2 teaspoon dried thyme: Optional, but it adds such a lovely herbal layer that elevates the whole dish
• 1/2 cup (60 g) shredded cheddar cheese: Sharp cheddar brings depth and that perfect melted cheese pull
• 1 cup (60 g) panko breadcrumbs: Panko creates the most incredible crispy, airy topping
• 2 tablespoons unsalted butter, melted: Coats the breadcrumbs so they turn golden and crunchy
• 2 tablespoons grated Parmesan cheese: Adds salty, nutty richness to that already irresistible topping

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and grease a 2 liter baking dish with butter or cooking spray

Cook the pasta:

Boil those noodles in salted water until al dente, then drain immediately so they dont keep cooking

Build your flavor base:

Melt 2 tablespoons butter in a large skillet over medium heat, then sauté onion and garlic for about 3 minutes until theyre soft and fragrant

Make your roux:

Sprinkle in flour and stir constantly for 1 minute, it should look pasty and smell slightly toasted

Create the sauce:

Whisk in milk gradually, bring to a gentle simmer, and keep stirring for about 3 or 4 minutes until it thickens nicely

Add the creamy elements:

Remove from heat and stir in sour cream, salt, pepper, thyme if using, and cheddar until everything melts together

Combine everything:

Gently fold in tuna, peas, and cooked pasta until every piece is coated in that luscious sauce

Fill your baking dish:

Spoon the mixture into your prepared dish, spreading it evenly so it bakes uniformly

Make the magic topping:

Mix panko, melted butter, and Parmesan in a small bowl until all the crumbs are coated

Top and bake:

Sprinkle crumbs over the casserole and bake for 20 to 25 minutes until bubbling and beautifully golden

Let it rest:

Cool for 5 minutes before serving, this helps portions hold together better

Save

There was this rainy Tuesday when my neighbor knocked on my door with a bag of groceries and a look that said she needed comfort more than anything. We made this casserole together, her chopping onions while I manned the stove, and somehow standing in my kitchen with steam rising and that buttery aroma filling the air turned an awful day into something bearable. Food cant fix everything, but some dishes come pretty close.

Make It Your Own

Once youve got the basic technique down, this casserole welcomes all sorts of variations. I love adding sautéed mushrooms when I want something earthier, or swapping cheddar for Swiss when Im craving something nutty and sharp. Sometimes I toss in fresh spinach during the last few minutes of baking, just until it wilts, which adds color and makes me feel slightly virtuous.

Getting That Perfect Crust

The topping is absolutely non negotiable for me, its what transforms this from simple pasta into crave worthy comfort. Watch it closely during the last 5 minutes, ovens vary wildly and golden can turn to burned in seconds. If you want extra crunch, try broiling for just a minute or two at the very end, but stand right there, dont walk away even for a second.

Serving Suggestions

A crisp green salad with acidic vinaigrette cuts through all that richness beautifully. I love a chilled Sauvignon Blanc alongside, its bright citrus notes complement the creamy sauce perfectly. This is also one of those rare dishes that works just as well for a weeknight dinner as it does for casual entertaining, nobody needs to know how easy it came together.

• Let it rest those full 5 minutes, portions hold together much better
• Have extra Parmesan on hand, guests almost always want more
• This reheats beautifully, covered with foil at 160°C (325°F)

Save

Hope this brings your kitchen as much warmth and happiness as its brought to mine over the years. Happy cooking, friend.

Recipe FAQs

→ What type of pasta works best?

Egg noodles or fusilli both work beautifully. The curved shapes capture the creamy sauce and hold onto the tuna pieces. Short pasta with ridges or tubes provides the best texture.

→ Can I make this ahead of time?

Assemble the entire casserole, cover tightly, and refrigerate up to 24 hours before baking. Add an extra 10-15 minutes to the baking time since it will be cold. For best results, add the breadcrumb topping just before baking.

→ What can I use instead of canned tuna?

Fresh cooked tuna flakes work well if you have leftovers. Alternatively, canned salmon offers a similar texture and flavor profile. For a vegetarian version, try chickpeas or white beans.

→ How do I get the crispiest topping?

Mix the panko with melted butter thoroughly until evenly coated. Bake uncovered during the final minutes, and if needed, broil for 1-2 minutes watching carefully to prevent burning. The butter-to-breadcrumb ratio ensures golden crunch.

→ Can I freeze this casserole?

Yes, freeze before baking for up to 3 months. Thaw overnight in the refrigerator, then bake as directed. The texture remains excellent, though the breadcrumbs may be slightly less crispy.

→ What vegetables can I add?

Sautéed mushrooms, corn, or diced bell peppers complement the flavors well. Spinach or broccoli can be added for extra nutrition. Just cook vegetables before adding to prevent excess moisture.