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Ultimate Classic Tuna Noodle Casserole Recipe – Creamy Comfort Food Bake

This classic tuna noodle casserole combines tender egg noodles, flaky tuna, sweet peas, and a creamy sauce that bakes to golden perfection. It's an easy comfort food dinner perfect for weeknights or potlucks that delivers maximum flavor with minimal effort.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 ounces egg noodles
  • 2 cans (5 ounces each) tuna packed in water, drained
  • 1 cup frozen peas
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • Salt and pepper to taste
  • 1 teaspoon paprika

Method
 

Instructions
  1. Bring a large pot of salted water to boil. Cook egg noodles according to package directions until al dente. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Sprinkle flour over the onion mixture and stir constantly for 2 minutes to cook the flour.
  3. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove from heat and stir in shredded cheddar cheese until melted.
  4. Add the cooked noodles, drained tuna, and frozen peas to the sauce. Season with salt, pepper, and paprika. Gently mix until everything is well combined.
  5. Transfer the mixture to a greased 9x13 inch baking dish. Combine breadcrumbs and Parmesan cheese, then sprinkle evenly over the top. Bake at 375°F for 25-30 minutes, or until bubbly and golden brown.

Notes

Use high-quality tuna packed in water rather than oil for cleaner flavor. Don't overcook the noodles as they'll continue cooking in the oven. For extra richness, substitute half the milk with cream. Recipe can be made ahead and refrigerated for up to 24 hours before baking.