I love how quick and simple this recipe is to prepare, especially on busy days. It reminds me of classic comfort food from childhood, but with a fresh homemade touch. I also like how the creamy sauce coats every bite, while the melted cheese on top adds a satisfying finish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1x 2x 3x
▢9 ounces noodles, fettuccine, tagliatelle, or linguini
▢2 tablespoons butter ▢½ yellow onion diced ▢2 cloves garlic minced ▢4 ounces button or cremini mushrooms sliced ▢2 tablespoons flour ▢1⅔ cup whole milk, substitute full-fat canned coconut milk for dairy free ▢½ cup chicken broth ▢1 teaspoon salt ▢½ teaspoon black pepper ▢1 cup frozen peas ▢4, 5- ounce cans tuna, drained ▢1 cup mozzarella cheese, for topping ▢Fresh chopped parsley, for garnish
Directions
I preheat the oven to 350°F.
I bring a large pot of water to a boil and cook the noodles according to the package instructions, then drain them and set them aside.
While the noodles cook, I melt the butter in a large heavy-bottomed pan or cast-iron pan. Once melted, I add the diced onion, minced garlic, and sliced mushrooms. I sauté everything for about 4–5 minutes until the vegetables begin to brown and soften.
I add the flour to the pan and toss it with the vegetables to coat evenly. Then I slowly whisk in the milk and chicken broth, making sure there are no lumps. I keep whisking until the mixture becomes smooth.
Next, I stir in the salt, black pepper, frozen peas, and drained tuna. I let the mixture come to a gentle bubble, then I add the cooked noodles and toss everything together until well coated.
I transfer the mixture to a 3-quart casserole dish, sprinkle the mozzarella cheese over the top, and bake it at 350°F for about 20 minutes until it is hot and bubbling.
I remove it from the oven, garnish with fresh chopped parsley, and serve.
I sometimes swap the mozzarella for cheddar or a blend of cheeses for a sharper flavor. When I want to add more vegetables, I include spinach or steamed broccoli. For a dairy-free version, I use full-fat canned coconut milk instead of regular milk. I also like adding a crunchy topping like breadcrumbs for extra texture.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I use the microwave for convenience or warm it in the oven at a low temperature until heated through. If it seems a bit dry, I add a splash of milk before reheating to bring back the creaminess.
FAQs
Can I use a different type of pasta?
Yes, I can use any similar pasta shape if I do not have fettuccine, tagliatelle, or linguini.
Can I make this casserole ahead of time?
Yes, I assemble everything ahead and store it in the refrigerator, then bake it when I am ready.
Can I freeze tuna noodle casserole?
Yes, I freeze it in a tightly sealed container and thaw it before reheating.
What can I use instead of mushrooms?
I skip the mushrooms or replace them with another vegetable like zucchini if I prefer.
How do I make it dairy-free?
I substitute the milk with full-fat canned coconut milk and use a dairy-free cheese alternative.
Can I use fresh tuna instead of canned?
Yes, I cook and flake fresh tuna before adding it to the mixture.
How do I keep the casserole from drying out?
I make sure not to overbake it and add a little extra milk when reheating if needed.
Can I add more cheese?
Yes, I add extra cheese on top or mix some into the casserole for a richer result.
What herbs can I use for garnish?
I like using parsley, but I can also use chives or dill.
Is this recipe kid-friendly?
Yes, I find it mild, creamy, and comforting, which makes it great for kids.
Conclusion
This tuna noodle casserole is a simple, comforting dish that I like to make when I want something warm and satisfying. With its creamy sauce, tender noodles, and cheesy topping, it is a reliable recipe that I enjoy serving for both quick weeknight meals and cozy family dinners.
A creamy and comforting tuna noodle casserole with tender pasta, savory tuna, and a rich homemade sauce, topped with melted cheese and baked until bubbly.
Ingredients
9 ounces noodles (fettuccine, tagliatelle, or linguini)
2 tablespoons butter
1/2 yellow onion, diced
2 cloves garlic, minced
4 ounces button or cremini mushrooms, sliced
2 tablespoons flour
1 2/3 cup whole milk
1/2 cup chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen peas
4 (5-ounce) cans tuna, drained
1 cup mozzarella cheese, for topping
Fresh chopped parsley, for garnish
Instructions
Preheat the oven to 350°F.
Cook the noodles in a large pot of boiling water according to package instructions. Drain and set aside.
In a large pan, melt the butter over medium heat. Add diced onion, garlic, and mushrooms, and sauté for 4–5 minutes until softened and lightly browned.
Sprinkle in the flour and stir to coat the vegetables evenly.
Gradually whisk in the milk and chicken broth, stirring continuously until smooth and slightly thickened.
Add salt, black pepper, peas, and drained tuna. Stir and let the mixture gently bubble.
Add the cooked noodles and toss until everything is well coated.
Transfer the mixture to a 3-quart casserole dish and sprinkle mozzarella cheese evenly over the top.
Bake for about 20 minutes until hot and bubbly.
Remove from oven, garnish with fresh parsley, and serve.
Notes
Swap mozzarella with cheddar or a cheese blend for a sharper flavor.
Add spinach or steamed broccoli for extra vegetables.
Use full-fat canned coconut milk and dairy-free cheese for a dairy-free version.
Top with breadcrumbs for a crunchy texture.
Store leftovers in the refrigerator for up to 4 days and reheat with a splash of milk if needed.
