Tuna Noodle Casserole That Slaps: Creamy, Crispy, Weeknight Win

If your dinner plan is “panic and reheat,” this casserole is your exit ramp. It’s fast, it’s creamy, it’s crunchy on top, and it doesn’t ask for a cooking degree—or a trust fund grocery list. One pan, big flavors, real comfort.

You’ll feed the table, stash leftovers, and feel like you gamed the system. Bonus: it tastes like childhood nostalgia got a glow-up.

What Makes This Special

This Tuna Noodle Casserole avoids the soggy stereotype by balancing texture: silky sauce, tender noodles, and a shattering, buttery topping.

The flavor gets layered with garlic, Dijon, and a hit of lemon—so it’s not just “cream of something + noodles.” We use two kinds of cheese for richness without heaviness.

And because it’s built from pantry staples, it’s the weeknight hero that actually shows up on time.

Tuna Noodle Casserole That Slaps: Creamy, Crispy, Weeknight Win

Recipe by Wendy CarterCourse: Beef, Dinner, High-Protein

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

480

kcal

Ingredients

• 12 oz egg noodles (wide)

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 1 small yellow onion, finely diced

• 2 celery stalks, finely diced

• 2 garlic cloves, minced

• 3 tbsp all-purpose flour

• 2 cups low-sodium chicken or vegetable broth

• 1 cup whole milk (or 2%)

• 1/2 cup sour cream or Greek yogurt

• 2 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 cup frozen peas, thawed

• 1 cup sliced mushrooms (optional but delicious)

• 2 (5-oz) cans solid white tuna in water, drained and flaked

• 1 cup shredded sharp cheddar

• 1/2 cup grated Parmesan

• 1 tbsp lemon juice + zest of 1/2 lemon

• 1/2 tsp kosher salt, more to taste

• 1/2 tsp black pepper

• 1/4 tsp paprika

• For the topping: 1 cup crushed buttery crackers or panko, 2 tbsp melted butter, pinch of salt, pinch of paprika

• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

• Boil the noodles. Cook egg noodles in salted water until just shy of al dente (about 1 minute less than package). Drain and set aside. Lightly toss with a drizzle of olive oil to prevent sticking.
• Sauté the veggies. In a large skillet or pot, heat butter and oil over medium. Add onion, celery, and mushrooms; cook 5–6 minutes until softened. Stir in garlic for 30 seconds until fragrant.
• Build the roux. Sprinkle in flour, stirring for 1 minute to coat veggies. Slowly whisk in broth, then milk, until smooth. Simmer 3–4 minutes until slightly thickened.
• Flavor boost. Stir in sour cream, Dijon, Worcestershire, paprika, salt, and pepper. Taste and adjust—this is your flavor baseline.
• Add the good stuff. Fold in peas, cheddar, Parmesan, lemon zest, and juice. Stir until cheese melts. Gently fold in flaked tuna and cooked noodles.
• Pan it up. Transfer mixture to a greased 9×13-inch baking dish. Smooth the top.
• Topping time. Combine crushed crackers or panko with melted butter, a pinch of salt, and paprika. Sprinkle evenly over the casserole.
• Bake. Bake at 375ºF (190ºC) for 18–22 minutes, until bubbling at the edges and topping is golden.
• Finish and serve. Rest 5 minutes. Garnish with parsley. Serve with a green salad or roasted broccoli, if you’re feeling virtuous.

Storage Instructions

• Refrigerate: Cool completely, cover, and store up to 4 days.
• Reheat: 325°F covered for 15–20 minutes, or microwave in short bursts.
  

  Add a splash of milk if needed to loosen.

• Freeze: Assemble but don’t bake; wrap tightly and freeze up to 2 months. Bake from frozen at 350°F covered for 35–45 minutes, then uncover to crisp 10 minutes.
• Make-ahead: Assemble in the morning, refrigerate, and bake at dinner. Add 5 extra minutes if baking straight from the fridge.

Why You’ll Feel Good Eating This

Tuna brings lean protein and omega-3s without the price tag of salmon.

Peas and celery add fiber and vitamins, so you’re not just eating a cream bath (promise). The sauce uses broth, milk, and Greek yogurt or sour cream for balance—rich but not a brick. It’s comfort food that respects your energy and your wallet.

IMO, that’s a win-win.

Nutrition Stats

• Calories: ~480 per serving
• Protein: ~28g
• Carbs: ~46g
• Fat: ~20g (with yogurt) or ~23g (with sour cream)
• Fiber: ~4g
• Sodium:</-strong> ~720mg, depending on broth and crackers

Numbers will vary by brand. If you’re watching sodium, choose low-sodium broth, rinse the tuna, and use unsalted butter and panko.

Mistakes That Ruin the Recipe

• Overcooking the noodles. They keep cooking in the oven—start slightly underdone.
• Skipping the roux time. Raw flour taste is not the secret ingredient. Cook it a full minute.
• Dry tuna chunks. Don’t overmix or you’ll shred it to sawdust.
  

  Fold gently at the end.

• Bland sauce. Taste before baking. Salt, pepper, lemon, and Dijon are the knobs—turn them.
• Soggy topping. Use enough butter and bake uncovered at the end for crunch. Foil traps steam—use it sparingly.

Recipe Variations

• Lighten it up: Use Greek yogurt instead of sour cream, and part-skim mozzarella in place of cheddar.
• Mushroom lover’s: Double mushrooms, add a splash of dry sherry after sautéing, and a pinch of thyme.
• Gluten-free: Use GF egg noodles, a GF flour blend for the roux, and GF panko.
• Extra veg: Stir in spinach, chopped kale, or diced red bell pepper for color and crunch.
• Spicy kick: Add 1/2 tsp red pepper flakes or a few dashes of hot sauce to the sauce.
• Ultra-crispy top: Mix panko with grated Parmesan and a handful of crushed kettle chips.
  

  Because texture.

• No-oven hack: Skip baking; toast panko separately in a skillet with butter and sprinkle on bowls of the stovetop mixture.

FAQ

Can I use canned cream soup instead of making the sauce?

Yes, use one 10.5-oz can cream of mushroom plus 3/4 cup milk or broth. The scratch sauce tastes fresher and brighter, but if it’s Tuesday chaos, the shortcut works.

What type of tuna is best?

Solid white albacore in water gives firm chunks and cleaner flavor. Chunk light tuna is softer and slightly stronger tasting but budget-friendly.

Drain well either way.

Can I make it dairy-free?

Use olive oil for the roux, oat milk or unsweetened almond milk for dairy, and dairy-free cheeses or skip cheese and add 2 tbsp nutritional yeast. Use DF butter for the topping.

How do I prevent it from drying out?

Don’t overbake, keep noodles slightly underdone, and ensure your sauce is a bit looser than you think before it goes in the oven. A quick foil cover during the last minutes helps if it’s browning too fast.

Is it safe for meal prep?

Absolutely.

It reheats well for 3–4 days. For best texture, store topping separately and re-crisp in a skillet or air fryer, then sprinkle on top. FYI, the flavors deepen on day two.

Can I substitute the noodles?

Sure.

Rotini, penne, or shell pasta work. For a fun twist, use spaetzle or even cooked brown rice; just adjust baking time until heated through and bubbly.

Final Thoughts

This Tuna Noodle Casserole hits the sweet spot: cheap ingredients, fast process, premium comfort. It’s nostalgic without being boring, rich without being heavy, and it feeds a crowd without stress.

Keep the pantry stocked, and you’ve always got a safety-net dinner that tastes like a plan. Now go make the crunchy-topped masterpiece your week deserves.