Tuna Casserole Baked Pasta

My sister called me on a gray Tuesday evening, voice tired from three kids and an even longer workday. She needed something that would feed everyone without requiring twenty different pans or ingredients nobody keeps on hand. We talked through her pantry, and tuna casserole became the obvious answer. It is the kind of dinner that turns a chaotic evening into something that feels like a hug.

I made this for my nieces last month, and the youngest one actually asked if there would be leftovers for her lunch the next day. She sat at the counter while I mixed the sauce, watching the flour turn into this velvety base that would eventually hold everything together. The smell of thyme and bubbling cheese filled the whole kitchen, and suddenly nobody was rushing anymore.

Ingredients

• Pasta: Egg noodles catch the sauce beautifully in their curled edges, though fusilli works just as well if that is what you have
• Peas: Frozen peas sweeten slightly as they bake, adding little pops of bright freshness against all that richness
• Onion and garlic: Foundation flavors that melt into the sauce, providing depth without any harsh bite
• Tuna: Look for chunks packed in water, then drain it well so your casserole stays creamy rather than watery
• Butter and flour: This simple roux is what transforms milk into a silky sauce that coats every noodle evenly
• Milk: Whole milk creates the lushest texture, though whatever you keep in the fridge will work just fine
• Sour cream: Adds a subtle tang that cuts through the richness and makes the sauce feel restaurant-quality
• Thyme: Optional, but those tiny leaves bring an earthy warmth that makes the whole dish taste more thoughtful
• Cheddar cheese: Sharp cheddar melts into the sauce while still maintaining its distinct flavor
• Panko breadcrumbs: These Japanese-style crumbs stay lighter and crunchier than traditional breadcrumbs
• Parmesan: A salty, nutty finish that transforms the topping into something truly golden and irresistible

Instructions

Getting Started:

Preheat your oven to 190°C (375°F) and butter a 2-liter baking dish so nothing sticks later.

Cooking the Noodles:

Boil your pasta in salted water until al dente, then drain it immediately so it does not continue cooking in the hot water.

Building Flavor:

Melt butter in a large skillet over medium heat, cook the onion and garlic for about 3 minutes until they are soft and fragrant.

Creating the Base:

Sprinkle flour into the skillet and stir constantly for one minute to cook out the raw flour taste.

Making the Sauce:

Whisk in the milk gradually, keep stirring as the mixture simmers and thickens for about 3 to 4 minutes.

Adding Creaminess:

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

Combining Everything:

Gently fold in the tuna, peas, and cooked pasta until every component is evenly distributed through the sauce.

Assembling:

Spoon the mixture into your prepared baking dish, spreading it into an even layer.

The Golden Topping:

Mix panko crumbs with melted butter and Parmesan, then scatter this mixture over the entire surface.

Baking:

Bake uncovered for 20 to 25 minutes until you see the sauce bubbling around the edges and the top has turned golden brown.

The Hardest Part:

Let the casserole rest for 5 minutes before serving so the sauce sets slightly and makes scooping easier.

Save

This recipe became a Friday night tradition during my first year out of college, when money was tight but feeding people well still mattered. My roommate would hover by the oven, watching the breadcrumbs turn golden, and we would eat it straight from the dish while watching movies. Those simple evenings taught me that comfort food does not need to be complicated to feel special.

Making It Your Own

I have learned that sautéed mushrooms add a meaty depth that makes the casserole feel more substantial, especially if you are feeding a crowd. Swiss cheese creates a nuttier sweetness that pairs beautifully with the tuna, while a handful of spinach wilts into the sauce without anyone noticing they are eating something healthy.

Perfect Sides

A crisp green salad with a vinaigrette cuts through the richness, while chilled white wine like Sauvignon Blanc brightens every bite. Sometimes I serve roasted asparagus alongside when I want something that feels a little more elegant without adding much effort.

Storage and Reheating

The flavors actually deepen overnight, making this an excellent make-ahead option for busy weeks. Store it covered in the refrigerator for up to three days, then reheat individual portions with a splash of milk to restore the creamy consistency.

• Freeze unbaked casseroles for up to two months, then thaw overnight before baking
• Add extra milk when reheating since the pasta absorbs moisture as it sits
• The topping will recrisp under the broiler for just a couple of minutes

Save

There is something deeply satisfying about a dish that brings everyone to the table without any fuss. This casserole is comfort at its simplest, and sometimes that is exactly what we need.

Recipe Q&A

→ What type of pasta works best?

Egg noodles or fusilli are ideal for soaking up the creamy sauce while maintaining texture.

→ Can I use fresh tuna instead of canned?

Fresh tuna can be used but requires cooking separately before mixing to ensure proper texture and flavor.

→ How do I make the sauce creamy and smooth?

Start with a butter and flour roux, gradually whisk in milk, then add sour cream and cheese off heat for a smooth finish.

→ What is the purpose of the breadcrumb topping?

Breadcrumbs combined with melted butter and Parmesan create a golden, crunchy layer contrasting the creamy interior.

→ Can I prepare this dish ahead of time?

Yes, assemble the mixture and refrigerate before baking. Add extra baking time if baking directly from cold.