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Creamy Tuna Noodle Casserole with cheese and peas in a baking dish

Ultimate Creamy Tuna Noodle Casserole

This ultimate tuna noodle casserole delivers profound comfort with a creamy, savory filling and a golden, buttery cracker topping. Built on a simple roux for a velvety sauce, it's a reliable and deeply satisfying weeknight meal. Thoughtful touches like undercooking the noodles and letting it rest ensure perfect texture in every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz wide egg noodles
  • 4 tablespoons unsalted butter, divided plus extra for greasing
  • 1 medium yellow onion, finely diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken or vegetable broth
  • 1 1/2 cups whole milk
  • 12-15 oz canned solid white albacore tuna in water, well drained
  • 1 cup frozen peas
  • 1 1/2 cups shredded sharp cheddar cheese
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 cups buttery crackers like Ritz
  • 1 tablespoon melted butter for topping
  • 1/4 teaspoon paprika for topping

Equipment

  • Large pot
  • Colander
  • 9x13 inch baking dish
  • Large Dutch oven or deep skillet
  • Whisk
  • Mixing Spoon
  • Measuring cups and spoons
  • Grater (for cheese)
  • Can opener

Method
 

  1. Preheat oven to 375°F (190°C). Generously butter a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook egg noodles until al dente according to package directions. Drain, toss with a small amount of butter to prevent sticking, and set aside.
  3. In a large Dutch oven or deep skillet, melt 4 tablespoons of butter over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
  4. Sprinkle the flour over the onions and butter. Stir constantly and cook for 2 full minutes to toast the flour.
  5. Slowly pour in the broth and milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring often, until it thickens noticeably, about 3-4 minutes.
  6. Remove the sauce from heat. Season generously with salt and pepper. The sauce should taste a little bold.
  7. Stir the drained tuna, frozen peas, shredded cheddar cheese, and cooked noodles into the sauce. Fold gently until everything is evenly coated and the cheese is melted.
  8. Pour the mixture into the prepared baking dish, spreading it into an even layer.
  9. In a small bowl, mix the crushed crackers or panko with 1 tablespoon of melted butter. Sprinkle this topping evenly over the casserole. Dust lightly with paprika.
  10. Bake, uncovered, for 25-30 minutes, or until the filling is bubbling vigorously at the edges and the topping is a deep golden brown.
  11. Remove from oven and let the casserole rest for 10 minutes before serving to allow it to set.

Notes

Drain the tuna very well to prevent a watery casserole. Undercook the noodles slightly as they will finish cooking in the oven. Taste and season the sauce well before adding the other ingredients. For variations: add sautéed mushrooms with the onion, stir in a tablespoon of Dijon mustard or lemon juice into the sauce, use a layer of cheese in the middle and on top, or top with crispy tater tots instead of crackers. Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat in the oven or microwave.