Tuna Noodle Casserole 2.0 (Printable)

Creamy tuna and noodles combined with fresh vegetables, topped with crispy panko and parmesan.

# What You'll Need:

→ Pasta and Fish

01 - 12 ounces egg noodles
02 - 2 cans (5 ounces each) solid white tuna in water, drained

→ Vegetables

03 - 1 cup frozen peas, thawed
04 - 1 cup cremini or white mushrooms, sliced
05 - 1 small yellow onion, finely chopped
06 - 1 cup celery, diced
07 - 2 cloves garlic, minced

→ Sauce

08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 2 cups low-sodium chicken or vegetable broth
11 - 1 cup whole milk
12 - ½ cup sour cream
13 - ½ teaspoon kosher salt
14 - ½ teaspoon freshly ground black pepper
15 - ½ teaspoon Dijon mustard

→ Topping

16 - ¾ cup panko breadcrumbs
17 - ½ cup grated parmesan cheese
18 - 2 tablespoons unsalted butter, melted
19 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Boil egg noodles in salted water until just al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Sauté onion and celery for 3 minutes. Add mushrooms and cook for 4 minutes until softened. Stir in garlic and cook for 1 minute.
04 - Sprinkle flour over vegetables and stir to coat. Gradually pour in broth, stirring constantly. Add milk and bring to a simmer, cooking until thickened, about 3 to 4 minutes.
05 - Remove from heat and stir in sour cream, Dijon mustard, salt, and pepper.
06 - Fold in tuna, peas, and cooked noodles until evenly combined.
07 - Transfer mixture to the prepared baking dish.
08 - Mix panko, parmesan cheese, and melted butter in a small bowl. Sprinkle evenly over the casserole.
09 - Bake for 20 to 25 minutes until the topping is golden and the casserole bubbles.
10 - Let stand for 5 minutes, then sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • It tastes homemade in the best way, with real vegetables and a sauce that actually coats the noodles instead of pooling at the bottom.
  • You can have dinner on the table in under an hour, which means a weeknight win without compromising on comfort.
  • The crispy panko-parmesan topping adds enough textural contrast that even skeptics of casseroles will ask for seconds.
02 -
  • Don't fully cook the noodles or they'll turn to mush in the oven; they should bend slightly but still have a tiny bit of resistance when you bite into one.
  • Stir the sour cream in off the heat—I learned this the hard way when mine curdled and the sauce looked grainy and separated.
  • The pan size matters because a shallower casserole bakes faster and gets a crispier top-to-filling ratio than a deeper one.
03 -
  • If your sauce looks thin after you've added the milk, let it simmer a bit longer—the flour needs time to fully gelatinize and thicken.
  • Brown the panko-parmesan topping in a dry skillet over medium heat for 2 minutes before mixing it with the butter; this boosts the toasted flavor and keeps it crispier longer.
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