Tuna casserole baked pasta (Print Version)

Baked pasta featuring tuna, peas, creamy sauce, and a crunchy breadcrumb topping.

# Ingredients List:

→ Pasta

01 - 9 oz egg noodles or fusilli

→ Vegetables

02 - 1 cup frozen peas
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Tuna

05 - 2 cans (6 oz each) tuna in water, drained

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 1/2 cups milk
09 - 1/2 cup sour cream
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme (optional)
13 - 1/2 cup shredded cheddar cheese

→ Topping

14 - 1 cup panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons grated Parmesan cheese

# Directions:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish.
02 - Boil pasta in salted water until al dente, then drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onion and garlic, sauté for 3 minutes until soft and fragrant.
04 - Sprinkle flour into skillet, stirring constantly for 1 minute to form a roux.
05 - Gradually whisk in milk, simmering and stirring until thickened, about 3 to 4 minutes.
06 - Remove from heat. Stir in sour cream, salt, pepper, thyme if using, and cheddar cheese until smooth.
07 - Gently fold tuna, peas, and cooked pasta into the sauce until evenly mixed.
08 - Transfer mixture to prepared baking dish.
09 - Mix breadcrumbs with melted butter and Parmesan cheese; sprinkle evenly over the casserole.
10 - Bake uncovered for 20 to 25 minutes until bubbly and top is golden brown.
11 - Allow to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • It transforms pantry staples into something that feels like a hug on a plate
  • The crunchy golden topping gives way to the creamiest interior you can imagine
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Do not overcook the pasta initially, or it will turn mushy during baking
  • Whisk the sauce constantly once you add the milk to prevent any lumps from forming
  • Let the white sauce cool slightly before adding the sour cream to prevent curdling
03 -
  • Grate your own cheese rather than using pre-shredded, which contains anti-caking agents that can make sauce grainy
  • Warm your milk slightly before adding it to the roux for faster, smoother incorporation
Go Back