There’s something deeply comforting about digging into a warm, cheesy casserole that feels like a hug on a plate. This Creamy Tuna Noodle Casserole Recipe is exactly that—rich, flavorful, and so simple to make. Trust me, once you try it, it’ll find a permanent spot in your weeknight dinner lineup.

A round pan filled with creamy baked pasta, layered with small shell-shaped noodles in light yellow color mixed with green peas. The top layer is golden brown with crispy breadcrumbs sprinkled evenly, showing a slightly crunchy texture. Some green parsley bits are scattered over the top for color contrast. A wooden spoon lifts a portion of the cheesy pasta, revealing the creamy texture underneath the crunchy top. The pan is on a white marbled surface, with a small white bowl of green chopped herbs in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tuna Noodle Casserole Recipe
Top Tip
How to Serve Creamy Tuna Noodle Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tuna Noodle Casserole Recipe

Why You'll Love This Recipe

I’ve made countless casseroles over the years, but this Creamy Tuna Noodle Casserole Recipe stands out because it’s both nostalgic and foolproof. It’s the kind of meal that gives you a little love with every bite, and it’s wildly versatile too.

Ultimate Creaminess: The mix of cheddar cheese and a smooth homemade sauce creates an irresistibly creamy texture that isn't overpowering.
Quick & Easy Prep: You can have this casserole prepped in under 20 minutes—perfect for busy evenings.
Perfect Tuna Balance: The tuna blends beautifully without being fishy, thanks to the mustard and veggies in the sauce.
Crispy Golden Topping: The parmesan-panko crust adds that satisfying crunch that takes this comforting dish to the next level.

Ingredients & Why They Work

Every ingredient in this Creamy Tuna Noodle Casserole Recipe plays a role in balancing flavor and texture. The combination of shell pasta, tender veggies, cheesy sauce, and flaky tuna makes for a crowd-pleaser. Here are some little tips about the key ingredients to keep in mind before you start shopping.

Flat lay of a small pile of golden panko breadcrumbs, a drizzle of olive oil in a small white bowl, a small mound of shredded parmesan cheese, a few sprigs of fresh flat leaf parsley, uncooked shell pasta scattered neatly, three pats of unsalted butter, diced celery pieces, diced shallots, one whole garlic clove, a small white bowl of flour, a small white bowl with smooth dijon mustard, a small white bowl filled with low sodium chicken broth, a small white bowl of warmed milk, a heap of shredded cheddar cheese, two whole uncracked brown eggs to represent tuna (since tuna is canned, omit eggs and instead depict two raw fresh tuna steaks), and a small pile of frozen green peas arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Shell pasta: The little pockets of shell pasta catch the cheese sauce perfectly, so no bite is left dry.
Celery and shallots: These add subtle sweetness and crunch, giving the casserole more depth than just creamy and cheesy.
Garlic: A small amount adds just the right hint of savory warmth.
Dijon mustard: This might surprise you, but it adds a gentle tang that brightens the dish and cuts through richness.
Chicken broth & milk: Combined, they create a luscious sauce that’s not too thick or heavy.
Cheddar cheese: Sharp enough to add flavor without overwhelming, it melts beautifully for that creamy consistency.
Tuna (canned in water): Drained well, it provides protein while keeping the casserole moist and tender.
Frozen peas: They bring a pop of color and gentle sweetness that complements the savory elements.
Panko, parmesan, and olive oil/butter topping: This gives you that golden, crispy finish I think every great casserole needs.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Creamy Tuna Noodle Casserole Recipe is. It’s tailored easily to your preferences or what you have on hand around the kitchen. Feel free to mix things up a bit and make it your own—after all, that’s part of the fun!

Variation: I sometimes swap cheddar for gruyere or mozzarella for a milder, creamier finish—both work wonderfully, so try whichever cheese you prefer or have in the fridge.
Greens swap: Frozen peas are my go-to, but frozen spinach or green beans are great substitutes if you want to sneak in extra veggies.
Gluten-free option: Use gluten-free pasta and gluten-free flour for the sauce, and check your panko or sub with crushed gluten-free crackers for that crisp topping.

Step-by-Step: How I Make Creamy Tuna Noodle Casserole Recipe

A white bowl with a brown rim holds a layered pasta dish with shell-shaped pasta in light golden yellow, mixed with green peas and chunks of light brown chicken. The pasta is covered in a light creamy sauce and topped with a golden breadcrumb crust, garnished with scattered green herb leaves. A golden fork rests inside the bowl on the left side. In the background left, a small white bowl with chopped green herbs is visible, and in the upper right, a large white baking dish filled with more pasta topped with a breadcrumb crust can be seen. The setting is on a white marbled surface with a white cloth on the bottom right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get your pasta just shy of al dente

Start by boiling the shell pasta for about 1-2 minutes less than the package recommends for al dente. This little timing trick helps the pasta finish cooking in the oven without becoming mushy. After straining, set it aside while you work on the sauce—no need to rinse here, the starch helps thicken the casserole.

Step 2: Sauté the aromatics

In a large skillet over medium-high heat, melt 1 tablespoon of butter. Sauté the diced shallots, celery, and garlic with a pinch of salt and pepper until soft and fragrant, about 2-3 minutes. This builds a flavorful base for the sauce, so don’t rush. I love how the aroma fills the kitchen at this stage!

Step 3: Build the creamy sauce

Add the remaining 2 tablespoons of butter to the skillet and let it melt completely. Then sprinkle the flour over the veggies and stir constantly until the flour is fully absorbed and no white streaks remain—this is your roux that thickens the sauce. Stir in the dijon mustard, then slowly whisk in the warm chicken broth and milk. Keep whisking to prevent lumps. Bring it up to a gentle simmer until the sauce thickens enough to coat the back of a spoon.

Step 4: Add cheese, tuna, peas, and pasta

Lower the heat and whisk in the shredded cheddar cheese until melted and smooth. Then fold in the pasta, drained tuna, and frozen peas. Make sure everything is gently but thoroughly combined so every bite has that creamy, cheesy goodness.

Step 5: Top and bake to golden perfection

Mix the panko breadcrumbs, parmesan, and olive oil or melted butter in a small bowl for that irresistible crispy topping. Sprinkle it evenly over the casserole in the skillet, then pop it into a 350°F oven. Bake for about 25 minutes, until the casserole is bubbling and the crust turns a gorgeous golden brown. Serve it immediately for the best texture and flavor.

Top Tip

One thing that took me a while to nail with this recipe was the balance between a creamy interior and a crispy topping. After a few trials, these tips saved the day every time:

Dry Your Tuna Well: I always press the tuna with paper towels to remove excess moisture, which keeps the casserole from becoming watery.
Use Warm Milk and Broth: Adding cold milk can cause lumps, so warming them slightly helps create a silkier sauce.
Don’t Skip the Dijon Mustard: This little ingredient adds brightness that balances the richness perfectly—trust me, it makes a difference!
Watch the Baking Time: Overbaking dries out the casserole, so keep an eye after 20 minutes to get that bubbly finish without drying.

How to Serve Creamy Tuna Noodle Casserole Recipe

creamy tuna casserole - Serving Suggestion

Garnishes

I usually finish mine with a sprinkle of fresh flat-leaf parsley—the color pop just makes the dish look as inviting as it tastes. A light dusting of extra parmesan on top before serving adds a nice salty bite too.

Side Dishes

For sides, something crisp and fresh works best to balance the richness—think a simple green salad with lemon vinaigrette or roasted asparagus with a squeeze of lemon juice. Sometimes, I serve it with garlic bread for a comforting, all-out meal.

Creative Ways to Present

For family dinners or potlucks, I’ve baked this casserole in pretty ceramic bakeware and served it straight from the dish to keep it cozy and homey. Another favorite is individual ramekins for a cute, portion-controlled presentation that feels a little special.

Make Ahead and Storage

Storing Leftovers

After it’s cooled, I cover the casserole tightly with foil or transfer leftovers to an airtight container and refrigerate. It keeps well for up to 4 days, making it an ideal leftover for quick lunches or second dinners.

Freezing

I’ve frozen this casserole successfully by wrapping it tightly in plastic wrap and foil, then storing it in the freezer for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently for best results.

Reheating

To reheat, I prefer the oven at 325°F covered with foil to prevent drying. About 20 minutes gets it warmed through and bubbly again. The crispy topping softens a bit, so if you want it extra crunchy, remove the foil for the last 5 minutes.

Frequently Asked Questions:

Can I use fresh tuna instead of canned tuna?

While this recipe is crafted for canned tuna due to its texture and convenience, you can use cooked fresh tuna if you like. Just make sure it's flaked and drained well to avoid excess moisture that can make the casserole soggy.

What pasta can I substitute for shell pasta?

Shell pasta is perfect because it traps the sauce, but other short pastas like elbow macaroni, rotini, or penne will work well too. Just cook them similarly—slightly less than al dente to finish baking in the casserole.

Can I make this casserole ahead of time and freeze it?

Yes! This casserole freezes beautifully. Assemble it completely, then cover tightly and freeze. Thaw overnight in the refrigerator before baking, and you might need to add an extra 5-10 minutes to the baking time.

How do I avoid the casserole becoming watery?

To prevent watery casserole, drain your tuna very well and avoid overcooking the pasta before baking. Also, make sure your sauce thickens properly and that you use warm milk and chicken broth to help it emulsify smoothly.

Final Thoughts

This Creamy Tuna Noodle Casserole Recipe feels like a cozy kitchen secret I love sharing with friends. It reminds me of home dinners growing up, simple but full of comfort. You’ll enjoy how effortlessly it comes together and how satisfying it tastes. Honestly, making this casserole might just become your new go-to when you want a meal that’s both nourishing and downright delicious with minimal fuss. I can’t wait for you to try it!