Tuna casserole baked pasta

The smell of bubbling cheese and buttery breadcrumbs takes me back to rainy Tuesday evenings when my dad would take over kitchen duties. His version came from a faded cookbook with splattered pages, but the real secret was how he hummed while he made the white sauce. I have carried that small ritual forward, finding something deeply soothing about the rhythm of whisking milk into flour until it thickens just so.

Last winter, my neighbor Sarah dropped by unexpectedly while this was in the oven. She stayed for dinner, and we ended up sitting at the counter picking at the crispy corners long after the dishes should have been done. That is the kind of food this is, the kind that pulls people in and keeps them there.

Ingredients

• Egg noodles or fusilli: The ridges catch the sauce beautifully, and egg noodles have that perfect tender bite that holds up without getting mushy
• Frozen peas: They add little bursts of sweetness that cut through the richness, plus they turn bright green and pretty in the cream sauce
• Onion and garlic: Finely chopped so they melt into the background, building flavor without any harsh chunks
• Tuna in water: Two cans give you substantial protein without the oiliness of packed-in-oil versions
• Butter and flour: This classic roux is what makes the sauce velvety rather than watery
• Milk: Whole milk creates the lushest texture, though 2% works in a pinch
• Sour cream: Adds a subtle tang that keeps the casserole from feeling too heavy or one-note
• Panko breadcrumbs: These Japanese breadcrumbs stay lighter and crunchier than traditional crumbs, creating that irresistible golden crust

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and grease a 2-liter baking dish with butter, getting into all the corners

Cook the pasta:

Boil those noodles until just al dente, since they will cook more in the oven, then drain well

Build the flavor base:

Melt 2 tablespoons butter in a large skillet and sauté the onion and garlic for about 3 minutes until soft and fragrant

Make the roux:

Sprinkle the flour over the onions, stirring constantly for 1 minute to cook out the raw flour taste

Create the sauce:

Whisk in the milk gradually and simmer for 3 to 4 minutes, watching it thicken into something silky

Add the creaminess:

Remove from heat and stir in the sour cream, salt, pepper, thyme, and cheddar until everything melts together

Combine it all:

Gently fold in the tuna, peas, and cooked pasta until every noodle is coated in that gorgeous sauce

Assemble:

Spoon the mixture into your prepared baking dish, spreading it evenly

Make the topping:

Mix the panko, melted butter, and Parmesan in a small bowl until the crumbs are evenly coated

Top and bake:

Sprinkle the crumb mixture over the casserole and bake for 20 to 25 minutes until bubbling and golden

Let it rest:

Cool for 5 minutes before serving, which helps the sauce set slightly so it does not run everywhere

Save

This casserole has become my go-to when friends welcome new babies or need a comforting meal during tough weeks. Something about bubbling pasta tells people you care without you having to say a word.

Make It Your Own

Sautéed mushrooms add an earthy depth that makes the dish feel more sophisticated, though my kids prefer it without. Swiss cheese brings a nutty sweetness that pairs surprisingly well with the tuna, while Greek yogurt works beautifully if you want to bump up the protein slightly.

Perfect Sides

A crisp green salad with a vinaigrette cuts through the richness beautifully. chilled Sauvignon Blanc or even a light Pinot Grigio complements the creamy flavors without overwhelming them.

Storage and reheating

This keeps well in the refrigerator for up to 3 days and actually develops more flavor as it sits. Reheat individual portions in the microwave with a splash of milk to restore the creamy texture.

• Cover the dish with foil while reheating in the oven to prevent the topping from burning
• Freeze unbaked casseroles for up to 2 months, then thaw before baking
• Add extra breadcrumbs if reheating leftovers to revive that crunch

Save

There is something profoundly good about a dish that can come together in under an hour but tastes like it simmered all day. Hope this brings comfort to your table too.

Recipe FAQs

→ What type of pasta works best for this dish?

Egg noodles or fusilli hold sauce well and provide a tender, satisfying bite, making them ideal choices.

→ Can I substitute sour cream in the sauce?

Yes, Greek yogurt is a great alternative that adds creaminess with a slight tang.

→ How do I achieve a crispy breadcrumb topping?

Mixing panko breadcrumbs with melted butter and grated Parmesan before sprinkling helps create a golden, crunchy finish during baking.

→ Is it possible to add more vegetables to this dish?

Absolutely. Sautéed mushrooms or additional frozen peas complement the flavors and textures nicely.

→ How long should the pasta be cooked before adding to the sauce?

Cook pasta until al dente to ensure it remains firm after baking and doesn't become mushy.