Seafood

Serving

Seafood Kid-friendly

Classic Tuna Noodle Casserole

Name: Classic Tuna Noodle Casserole
Total time: 40 min
Yield: 6 servings
Cuisine: Seafood
Ingredients: 8 oz egg noodles; 2 cans (5 oz each) tuna, drained; 1 cup frozen peas; 3 tbsp unsalted butter, divided; 3 tbsp all-purpose flour; 2 cups milk; 1 cup shredded cheddar cheese; 1/2 cup chopped onion; 1 cup sliced mushrooms; 1/2 cup panko breadcrumbs; salt and black pepper to taste

A comforting baked casserole of egg noodles, canned tuna, peas, and a creamy sauce topped with crunchy breadcrumbs.

40 minutes

Serves 6

Dinner

14 min prep

22 min cook

Contains common allergens

Egg Fish Dairy Seafood Wheat

In the app, Listahan checks these against your household automatically.

Instructions

9 steps

1
Preheat oven to 375°F and grease a 9x13-inch baking dish.
2
Cook egg noodles in salted boiling water until al dente; drain.
3
Melt 2 tbsp butter in a saucepan over medium heat and cook onion and mushrooms until softened, about 5 minutes.
4
Stir in flour and cook 1 minute, then gradually whisk in milk until smooth.
5
Simmer, stirring, until thickened, then stir in cheddar cheese until melted.
6
Fold in noodles, tuna, and peas, then season with salt and pepper.
7
Transfer to the prepared baking dish.
8
Melt remaining butter and toss with panko, then sprinkle over the casserole.
9
Bake 20-25 minutes until bubbling and golden on top.

Classic Tuna Noodle Casserole — plated and served — Serving moment. How Classic Tuna Noodle Casserole looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

63/100

Works for many families

Allergen-friendly 50

Kid-friendly 85

Weeknight-easy 59

Budget-friendly 62

Great leftovers 71

Pantry-friendly 50

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

380

Calories

15 g

Protein

42 g

Carbs

17 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Tuna noodle casserole rose to popularity in mid-century North American kitchens alongside the boom of canned tuna and condensed soup, becoming a budget-friendly, kid-approved weeknight staple that is still a comfort-food fixture today.

Listahan note

This version builds the cheese sauce from scratch instead of relying on canned soup, so the dish tastes noticeably fresher without losing any of the nostalgic comfort.

Technique cues

Cook the noodles just shy of al dente since they will continue softening in the oven; fully cooked noodles turn mushy by the time the casserole is done baking.
Whisk the flour into the butter before adding milk, and add the milk gradually, to avoid a lumpy sauce.
Toss the panko topping with melted butter before sprinkling it on so it browns instead of just drying out in the oven.

Kitchen flow

Parallel prep: Boil the noodles while the sauce comes together on the stovetop, then combine and bake.
Make-ahead: Assemble the full casserole up to a day ahead, cover, and refrigerate; add the panko topping just before baking.
Leftover move: Reheat leftovers in the oven with a fresh sprinkle of panko to bring back some crunch on top.
Cleanup rhythm: One pot for the sauce, one pot for the noodles, and one baking dish — an easy sequence with minimal overlap.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Canned tuna

Main protein

Purpose: Its convenience and mild flavor are what make this dish such an easy, budget-friendly weeknight staple.

Handling: Drain thoroughly before folding in so it does not water down the sauce.

Adaptation: Canned salmon works well as a substitute for a slightly richer flavor.

Egg noodles

Base

Purpose: Their wide, ribbon shape holds the creamy sauce better than a thinner pasta.

Handling: Cook just shy of al dente since they finish cooking in the oven.

Adaptation: Rotini or penne work if egg noodles are not on hand, though the texture differs slightly.

Cheddar cheese and milk

Sauce base

Purpose: Together with the flour roux, they build a homemade cheese sauce that replaces the traditional canned soup.

Handling: Melt the cheese in gradually over low heat so the sauce stays smooth rather than turning grainy.

Adaptation: A sharp white cheddar or Gruyere both work well for a more grown-up flavor.

Mushrooms and onion

Vegetables

Purpose: They add savory depth and texture that keeps the casserole from tasting one-note.

Handling: Cook until softened before building the sauce so they do not release extra water into the finished dish.

Adaptation: Frozen peas alone, without mushrooms, make a simpler, kid-friendly version.

Technique notes

Season the cheese sauce more assertively than feels necessary — the noodles and tuna dilute the flavor once everything is combined.
Do not skip draining the tuna well; excess liquid thins the sauce and makes the casserole watery.
Bake until the edges are visibly bubbling, not just until the top is golden, to ensure the whole dish is heated through.

Ingredient swaps

Fish-free direction: Swap the tuna for shredded rotisserie chicken for a fish-free version of the same comforting casserole.
Gluten-free direction: Use gluten-free egg noodles and a gluten-free flour blend for the sauce.
Lighter direction: Use low-fat milk and reduce the cheese slightly, adding a pinch more mustard powder to keep the flavor sharp.

Serve alongside

Simple green salad
Steamed peas or green beans
Garlic bread
Chilled Chardonnay
Iced tea
Sparkling water with lemon

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate leftovers in a sealed container for up to 3 days.
Reheat individual portions in the microwave, or the whole dish covered in a 350 F oven until warmed through.
Freeze the assembled, unbaked casserole for up to 2 months; thaw overnight in the fridge before baking.

Equipment

9x13-inch baking dish
Large pot for noodles
Saucepan for the sauce

Make this household-aware

Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.

Get the app