Tuna Casserole Creamy Pasta

The kitchen was freezing that Tuesday evening, the old radiator clicking but barely putting out heat. I needed something that would warm us from the inside out, something that felt like a hug on a plate. This tuna casserole emerged from that desperate need, bubbling and golden from the oven, filling the entire apartment with the kind of smell that makes your stomach growl before you even realize you're hungry.

My roommate walked in mid-bake, dropping her bag by the door as the buttery breadcrumb scent wrapped around her. She stood there taking deep breaths before even saying hello, knowing that whatever was in the oven would be exactly what we both needed after a chaotic week of deadlines and cold commutes.

Ingredients

• Egg noodles or fusilli: The egg noodles catch the creamy sauce beautifully in their curves, though fusilli works wonderfully too if that is what you have in the pantry
• Frozen peas: These tiny jewels of sweetness brighten every bite and add that classic pop of color that makes casserole feel complete
• Onion and garlic: Sauteed until soft and fragrant, they build that aromatic foundation that makes the sauce taste like it simmered for hours
• Canned tuna in water: Drained well, it becomes tender and flaky, lending substance without overpowering the delicate cream sauce
• Butter and flour: This simple roux is the secret to velvety sauce that clings to every noodle rather than pooling at the bottom
• Milk and sour cream: The combination creates a sauce that is rich without being heavy, tangy enough to keep you coming back for another bite
• Dried thyme: Just a hint adds an earthy layer that makes the dish taste more complex than its humble ingredients suggest
• Shredded cheddar cheese: Melts into the sauce for that extra creamy factor and subtle sharpness that cuts through the richness
• Panko breadcrumbs: They create that irresistible golden crust that gives way to tender noodles underneath, providing crucial texture contrast
• Grated Parmesan cheese: Adds salty depth to the topping, ensuring those first few bites are packed with umami flavor

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and give your baking dish a quick butter rub, knowing this small step means no stuck edges later

Cook the pasta:

Boil those noodles until they are just barely al dente, remembering they will cook more in the oven, so do not let them get too soft now

Build the flavor base:

Melt butter in your skillet and cook onion and garlic until soft and translucent, about 3 minutes, filling your kitchen with that incredible aroma

Make the roux:

Sprinkle flour over the onions and stir constantly for one full minute, cooking out that raw flour taste

Create the creamy sauce:

Whisk in milk gradually and bring to a gentle simmer, stirring until thickened and smooth, about 3 to 4 minutes

Add the finishing touches:

Remove from heat and stir in sour cream, salt, pepper, thyme if using, and cheddar until melted and incorporated

Combine everything:

Gently fold in tuna, peas, and cooked pasta, taking care not to break up those tender flakes of fish too much

Transfer to your baking dish:

Spoon the mixture in and level it with the back of your spoon, creating an even surface for that perfect topping

Make the golden topping:

Mix panko, melted butter, and Parmesan in a small bowl until combined and evenly moistened

Top it off:

Sprinkle the breadcrumb mixture over the casserole, covering everything in an even layer for maximum crunch

Bake until golden:

Bake for 20 to 25 minutes until you see bubbling around the edges and the top is deep golden brown

Let it rest:

Wait 5 minutes before serving, giving the sauce time to set slightly so each scoop holds together perfectly

Save

That night we ate straight from the baking dish, sitting cross-legged on the living room floor while rain tapped against the windows. Something about this simple combination of noodles and sauce and that golden crust turned an ordinary Tuesday into a memory we still talk about years later.

Making It Your Own

Sometimes I add sautéed mushrooms when I want more earthiness, or swap the cheddar for Swiss when I am feeling something slightly more sophisticated. Greek yogurt works beautifully in place of sour cream if you prefer a tangier edge, and a handful of frozen corn adds sweetness that plays nicely with the peas.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness beautifully, while a chilled glass of Sauvignon Blanc brings out the subtle sweetness of the peas. This is the kind of dish that demands to be served family style, passed around the table while everyone laughs and talks and reaches for seconds.

Make Ahead Wisdom

You can assemble the entire casserole up to a day in advance, keeping it covered in the refrigerator until you are ready to bake. Add a few extra minutes to the baking time if it is coming straight from the fridge.

• The topping can be made ahead and stored separately, then sprinkled on just before baking
• Leftovers reheat surprisingly well, covered in foil at 160°C (325°F) until heated through
• This recipe doubles easily for Sunday supper or potluck gatherings

Save

There is something profoundly satisfying about a dish that transforms humble pantry ingredients into something that feels like a celebration on a plate.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire casserole up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time if baking cold from the refrigerator.

→ What type of pasta works best?

Egg noodles or fusilli work wonderfully as their shapes hold the creamy sauce well. Short pasta with nooks and crannies helps capture the flavorful sauce.

→ Can I freeze this casserole?

Absolutely. Assemble, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ How do I get the crispiest topping?

Make sure the butter is fully melted and coats the panko evenly. Bake uncovered during the final minutes and broil for 1-2 minutes for extra golden crunch.

→ What can I substitute for canned tuna?

Leftover cooked salmon or shredded rotisserie chicken work beautifully. For a vegetarian version, use white beans or chickpeas instead.