Go Back
A close-up of a creamy baked Tuna Casserole in a white dish, topped with golden breadcrumbs and fresh parsley.

Ultimate Creamy Tuna Noodle Casserole with Crispy Topping

This is truly the best tuna casserole recipe, featuring tender egg noodles in a rich, cheesy sauce with flaky tuna and peas, all crowned with a golden, buttery Panko topping. A comforting classic elevated to perfection!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 12 oz medium egg noodles cooked al dente
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 stalks celery diced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 cup chicken or vegetable broth
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • to taste Salt
  • to taste Black pepper
  • 2 (5 oz) cans albacore tuna in water drained and flaked
  • 1 cup frozen green peas thawed
  • 1.5 cups shredded sharp cheddar cheese divided
  • 1/2 cup shredded Gruyere cheese (optional, or use more cheddar)
For the Topping
  • 1 cup Panko breadcrumbs
  • 3 tbsp unsalted butter melted
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp paprika

Equipment

  • 9x13 inch baking dish
  • Large Pot
  • Large saucepan or Dutch oven
  • Whisk
  • Small mixing bowl

Method
 

Prepare Oven & Noodles
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook the egg noodles according to package directions until they are al dente. Drain well and set aside.
Sauté Vegetables & Make Roux
  1. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes.
  2. Add 1/4 cup of unsalted butter to the saucepan and melt. Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
Create the Cheesy Sauce
  1. Gradually whisk in the whole milk and chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer, whisking frequently, until the sauce thickens to your desired consistency (this usually takes about 5-7 minutes).
  2. Remove the saucepan from the heat. Stir in the Dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Add 1 cup of the sharp cheddar cheese and all of the Gruyere cheese (if using); stir until completely melted and the sauce is smooth.
Combine & Bake
  1. Add the drained, flaked tuna, thawed green peas, and cooked egg noodles to the cheesy sauce. Gently fold until everything is well combined and coated.
  2. Pour the entire mixture into the prepared 9x13 inch baking dish, spreading it evenly.
Prepare and Add Topping
  1. In a small bowl, combine the Panko breadcrumbs, melted butter, grated Parmesan cheese, and paprika. Mix well.
  2. Evenly sprinkle the Panko topping over the casserole mixture in the baking dish.
Bake & Serve
  1. Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
  2. Let the casserole rest for 5-10 minutes before serving to allow the sauce to set slightly. Enjoy your ultimate tuna noodle casserole!

Notes

Storage: Leftover tuna casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
Tips for Success: For an even richer flavor, consider using tuna packed in olive oil instead of water (just be sure to drain it well). If you don't have Gruyere, simply use an extra 1/2 cup of sharp cheddar or Monterey Jack cheese. Don't overcook the noodles, as they will finish cooking in the oven.