# Tuna Noodle Casserole > Boil 340 g egg noodles 2 minutes short of the package time. Soften onion, celery and 225 g mushrooms in 3 tbsp butter, stir in 40 g flour, then simmer with 250 ml broth and 600 ml milk until thick. Add 115 g cheddar, 2 cans tuna, 200 g peas and the noodles, top with buttered panko and parmesan, and bake at 190°C (375°F) for 20-25 minutes. Source: https://savourrecipes.com/recipe/tuna-noodle-casserole Author: Cookwithmrdots | Published: Nov 12, 2026 Categories: Easy Dinner Recipes, American Recipes Collections: Casserole Recipes, Pasta Recipes, Freezer Meals Tags: Casserole, Pasta, Seafood, High Protein, Comfort Food, Make Ahead, Freezer Friendly Tuna noodle casserole is usually built on a can of condensed soup. Here the sauce is made from scratch in about the time it takes to boil the noodles: onion, celery and mushrooms softened in butter, thickened with flour, simmered with broth and milk, then finished with sharp cheddar and a little mustard. Canned tuna, frozen peas and egg noodles go in, a buttery panko topping goes on, and 20-25 minutes in the oven turns it bubbling and golden. It serves 6 and can be assembled a day ahead. ## Key facts - Prep time: 15 mins - Cook time: 45 mins - Rest: 5 mins - Total time: 1 hr 5 mins - Yield: 6 servings - Difficulty: Easy - Cuisine: American - Method: Baking - Calories: 620 per serving ## Ingredients ### Noodles and filling - 340 g wide egg noodles, 12 oz - 2 cans tuna in water, 170 g (6 oz) each, drained, about 240 g drained - 200 g frozen peas, about 1 1/2 cups, no need to thaw ### Sauce - 45 g unsalted butter, 3 tbsp - 1 medium onion, finely chopped - 2 celery stalks, finely chopped - 225 g white or cremini mushrooms, 8 oz, sliced - 2 cloves garlic, minced - 40 g all-purpose (plain) flour, 1/3 cup - 250 ml low-sodium chicken broth, 1 cup; or vegetable broth - 600 ml whole milk, 2 1/2 cups - 1 tsp Dijon mustard - 1/2 tsp dried thyme - 1/2 tsp salt - 1/2 tsp black pepper - 115 g sharp cheddar, shredded, about 1 cup ### Topping - 60 g panko breadcrumbs, about 1 cup - 30 g unsalted butter, 2 tbsp, melted - 25 g parmesan, finely grated, about 1/4 cup - 2 tbsp fresh parsley, chopped (optional) - butter or oil, for greasing the dish ## Equipment - 2.5-3 litre (2 1/2-3 quart) baking dish, such as 23 x 33 cm (9 x 13 inch) - Large pot - Colander - Large deep skillet or Dutch oven - Whisk - Small bowl ## Instructions 1. **Boil the noodles.** Heat the oven to 190°C (375°F) and grease the baking dish. Bring a large pot of salted water to the boil and cook the noodles for 2 minutes less than the package says, so they are still slightly firm in the centre. Drain them well. 2. **Soften the vegetables.** While the water heats, melt the 45 g butter in a large deep skillet or Dutch oven over medium heat. Add the onion and celery and cook for 5 minutes, until soft. Add the mushrooms and cook for 6-8 minutes more, stirring now and then, until they have released their liquid and it has cooked away. Stir in the garlic for 30 seconds. 3. **Make the sauce.** Sprinkle in the flour and stir for 1-2 minutes. Whisk in the broth a little at a time until smooth, then whisk in the milk. Bring to a simmer and cook for 4-5 minutes, stirring often, until the sauce is thick enough to coat a spoon. Take the pan off the heat and stir in the mustard, thyme, salt, pepper and cheddar until the cheese melts. 4. **Fold in the tuna, peas and noodles.** Add the drained noodles, the tuna broken into large flakes and the frozen peas to the sauce and fold gently until everything is coated. The mixture should look a little saucy, since the noodles soak up more in the oven. Spread it in the baking dish. 5. **Add the topping.** Stir the panko, melted butter and parmesan together in a small bowl and scatter it evenly over the casserole. 6. **Bake.** Bake for 20-25 minutes, until the sauce bubbles at the edges and the topping is golden and crisp. Let it rest for 5 minutes, sprinkle with parsley, if using, and serve. ## Tips - Undercook the noodles. They keep absorbing sauce in the oven, and noodles that are fully cooked before baking turn soft. - Cook the mushrooms until their liquid has evaporated, or it will thin the sauce. - Canned tuna is already cooked, so it only needs to heat through. Keep the flakes large so they do not disappear into the sauce. Tuna packed in oil works too if you drain it well. - For a deeper casserole, as in a smaller round or square dish, bake for 5-10 minutes longer so the centre heats through. ## Variations - Chicken noodle casserole: replace the tuna with 300 g (2 cups) shredded cooked chicken. - Potato chip topping: replace the panko and melted butter with 60 g (2 cups) lightly crushed plain potato chips, mixed with the parmesan. - Broccoli instead of peas: add 200 g (2 cups) small broccoli florets to the noodle pot for the last 2 minutes of boiling. ## Storage - Fridge: Refrigerate leftovers in a covered container within 2 hours of baking for up to 3 days. - Freezer: Freeze cooled leftovers, or the assembled casserole without the topping, wrapped tightly, for up to 2 months. Thaw overnight in the fridge. Add a fresh topping to the unbaked casserole and bake it covered for 20 minutes, then uncovered for 15-20 minutes; reheat baked leftovers as below. Either way, heat it until hot to 74°C (165°F) in the centre. - Reheat: Reheat portions in the microwave with a splash of milk, stirring halfway, or covered with foil in a 175°C (350°F) oven for 20-25 minutes, until hot to 74°C (165°F) in the centre. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 620 | 33 g | 67 g | 24 g | ## Frequently asked questions ### Can I make tuna noodle casserole without canned soup? Yes. This recipe makes the sauce from butter, flour, broth and milk with onion, celery, mushrooms and cheddar. It takes about 20 minutes on the stove, roughly the time it takes to bring the water to the boil and cook the noodles. ### Can I make tuna noodle casserole ahead of time? Yes. Assemble it, cover and refrigerate it for up to 24 hours, keeping the topping in a separate container. Add the topping just before baking and allow 10-15 minutes more in the oven, until it bubbles and is hot to 74°C (165°F) in the centre. ### Do I need to cook canned tuna before adding it? No. Canned tuna is already cooked, so it only needs to heat through in the oven. Drain it well and break it into large flakes so it keeps some texture. ### Why is my tuna casserole dry? A dry tuna casserole usually comes from noodles that were fully cooked before baking and kept absorbing sauce, or from baking too long. Boil the noodles 2 minutes short, keep the mixture a little saucy when you fold it together, and bake only until it bubbles at the edges. ### Can you freeze tuna noodle casserole? Yes. Freeze it baked, or assembled and unbaked without the topping, for up to 2 months. Thaw it overnight in the fridge, add a fresh topping and bake until hot to 74°C (165°F) in the centre. ### What noodles are best for tuna casserole? Wide egg noodles are traditional because they hold the creamy sauce well. Short pasta such as rotini, penne or medium shells also works. Boil it 2 minutes short of the package time, the same as the noodles. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.