Tuna Noodle Casserole
Egg noodles, tuna, mushrooms and peas in a creamy homemade cheddar sauce with a bright hit of lemon, finished with a crunchy parmesan panko topping.
By Priya Hollis, Head of Shop & Product
Published October 13, 2025
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Servings
- 6
- Level
- Easy
Tuna noodle casserole is pure nostalgia, and this version is the one you will actually crave. We skip the canned soup and make a quick, velvety cheddar sauce with sauteed mushrooms, onion and celery, then add a spoonful of Dijon and a little lemon zest to keep it bright.
Good tuna makes a big difference here. Oil-packed tuna is richer and more tender, but water-packed works well too. Leave it in generous flakes so you get meaty bites throughout.
The buttery parmesan panko topping bakes up golden and crunchy, the perfect contrast to the creamy noodles below. Serve with a simple green salad or steamed broccoli for an easy weeknight dinner.
- No canned soup needed
- Crunchy parmesan panko top
- Easy weeknight comfort
Ingredients
Directions
Heat the oven to 375 degrees F and butter a 9x13-inch baking dish.
Cook the noodles in well-salted boiling water for 2 minutes less than the package directions. Drain and rinse briefly under cool water to stop the cooking.
Melt 4 tbsp of the butter in a large pot over medium-high heat. Add the mushrooms and cook until browned, 5 to 6 minutes.
Add the onion and celery with a pinch of salt and cook until softened, 5 minutes. Stir in the garlic for 30 seconds.
Sprinkle in the flour and stir for 1 minute, then gradually whisk in the milk and broth.
Simmer, stirring often, until the sauce thickens, 4 to 5 minutes. Remove from the heat and stir in the Dijon and cheddar until smooth. Season with salt and pepper.
Fold in the noodles, tuna in large flakes, peas and lemon zest. Spread in the baking dish.
Melt the remaining 2 tbsp butter and toss with the panko and parmesan. Scatter evenly over the casserole.
Bake until bubbling and the topping is golden brown, 25 to 30 minutes.
Let rest 5 minutes, sprinkle with parsley and serve.
Test-kitchen tips
- Assemble without the topping and refrigerate up to a day. Add the panko just before baking and bake 10 minutes longer.
- Slightly undercook the noodles, since they keep absorbing sauce in the oven. Fully cooked noodles turn soft and the casserole gets dry.
- Swap the tuna for shredded rotisserie chicken or canned salmon, and try Gruyere or Swiss in place of some of the cheddar.
