Classic Tuna Noodle Casserole With Peas
By Beth Kaminski ·
This classic tuna noodle casserole brings together tender egg noodles, flaky tuna, and sweet peas in a creamy cheddar sauce. A buttery breadcrumb topping adds crunch. The sauce comes together on the stovetop without condensed soup, using everyday pantry and refrigerator staples.
A Creamy Casserole With a Crisp Topping
The key to tuna noodle casserole is keeping the noodles tender without letting them turn soft in the oven. Slightly undercooked egg noodles absorb some sauce as the casserole bakes. A sauce that looks a little loose before baking is exactly what you want; it thickens around the pasta as everything heats through.
Drain the tuna well so the sauce stays creamy rather than watery. Fold it in gently to leave a few visible flakes. Frozen peas can go straight into the bowl without thawing, which keeps prep short and helps them hold their shape.
Ingredient Swaps That Work
- Tuna: Chunk light and solid white albacore both work. Water-packed tuna gives a lighter result, while well-drained oil-packed tuna adds richness.
- Noodles: Medium or wide egg noodles are traditional. You can substitute 8 ounces of rotini or small shells, cooking them slightly short of the package directions.
- Milk: Whole milk makes the fullest sauce, but 2% milk also works. Avoid sweetened or flavored milk alternatives.
- Cheese: Mild cheddar keeps the flavor familiar. Sharp cheddar adds a stronger cheese flavor without changing the method.
- Topping: Plain panko gives a light crunch. Regular dry breadcrumbs make a finer, more even crust.
Make-Ahead and Leftover Tips
Assemble the casserole without the breadcrumb topping, cover, and refrigerate for up to 24 hours. Store the topping separately in the refrigerator. Add it just before baking. Use a refrigerator-to-oven-safe baking dish and allow about 10 to 15 extra minutes for the cold casserole to reach 165°F in the center. Cover loosely with foil if the crumbs brown before the middle is hot.
Refrigerate leftovers in a covered container within two hours and use within 3 to 4 days. Reheat individual portions with a small splash of milk, loosely covered, in the microwave until they reach 165°F. The topping will soften during storage.
Frequently Asked Questions
Can I use canned peas?
Yes. Use about 1½ cups of well-drained canned peas. Fold them in gently because they are softer than frozen peas.
Can I freeze this casserole?
Freeze the baked, cooled casserole in airtight portions for up to two months. Thaw overnight in the refrigerator before reheating. The noodles may soften and the sauce may be slightly less smooth.
Why is my casserole dry?
Overbaking and using too many noodles are common causes. Measure the noodles by dry weight and remove the casserole once the center reaches 165°F.
What should I serve alongside it?
A green salad, sliced cucumbers, or steamed broccoli provides a fresh contrast. The casserole already includes pasta and protein, so a vegetable side is usually enough.
Recipe
Classic Tuna Noodle Casserole With Peas
By Beth Kaminski · American
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6
- Level
- Easy
Ingredients
- 8 oz wide egg noodles, dry
- 4 tbsp unsalted butter, divided, plus a little for greasing the dish
- 1 small yellow onion, finely diced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- ½ tsp garlic powder
- ½ tsp kosher salt, plus more for the pasta water
- ¼ tsp ground black pepper
- 1 cup shredded cheddar cheese
- 2 5-oz cans tuna packed in water, well drained
- 1½ cups frozen peas, unthawed
- ½ cup plain panko breadcrumbs
Method
- 1
Heat the oven to 375°F with a rack in the center. Lightly butter a 9-by-13-inch, 3-quart baking dish.
- 2
Cook the egg noodles in a large pot of boiling salted water for 2 minutes less than the package directs. Drain without rinsing and set aside in the pot, off the heat.
- 3
Melt 3 tablespoons of the butter in a large saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened but not browned.
- 4
Sprinkle the flour over the onion and cook, stirring constantly, for 1 minute, until no dry flour remains.
- 5
Gradually whisk in the milk and broth until smooth. Stir in the garlic powder, kosher salt, and pepper, then bring to a gentle simmer. Cook for 3 to 5 minutes, stirring frequently, until the sauce lightly coats the back of a spoon.
- 6
Remove the saucepan from the heat and stir in the cheddar until melted and smooth.
- 7
Pour the sauce over the drained noodles. Gently fold in the tuna and frozen peas until evenly combined, leaving some tuna in flakes.
- 8
Spread the noodle mixture evenly in the prepared baking dish.
- 9
Melt the remaining 1 tablespoon butter in a microwave-safe bowl, microwaving in 10-second intervals. Stir in the panko until evenly moistened.
- 10
Scatter the buttered panko evenly over the casserole.
- 11
Bake uncovered for 25 to 30 minutes, until the topping is golden, the sauce bubbles around the edges, and the center reaches 165°F on an instant-read thermometer. If the topping browns too quickly, loosely cover with foil.
- 12
Let the casserole rest for 5 minutes before serving.
Let the casserole rest briefly before scooping so the sauce settles around the noodles. Serve with a green salad or a favorite vegetable for a comforting family dinner.
