Tuna Casserole with Noodles, Peas, and Crispy Breadcrumbs

This tuna casserole is a creamy baked dinner built around canned tuna, egg noodles, peas, mushrooms, celery, and a crisp breadcrumb topping. Instead of relying on condensed soup, the sauce is made in the pan with butter, flour, milk, broth, mustard, and a modest amount of cheese.

The result is familiar comfort food with a cleaner texture: tender noodles, visible flakes of tuna, vegetables that still have some bite, and enough sauce to stay creamy after baking. It is practical for a weeknight because the filling comes together while the noodles cook, then the oven finishes the dish.

If you want a lighter cold lunch instead of a baked meal, our classic tuna salad uses the same pantry staple in a completely different format. For more tuna ideas, browse our easy tuna recipes collection.

Why This Tuna Casserole Works

The biggest challenge with tuna casserole is balance. Too much sauce makes it loose, too little sauce makes the noodles dry, and too much cheese can cover the flavor of the tuna. This version starts with a simple white sauce that is thick enough to coat the noodles before baking but still loose enough to stay creamy in the oven.

Celery and mushrooms give the casserole savory depth and texture. Frozen peas add sweetness and color without adding prep time. Dijon mustard sharpens the sauce, while a small amount of cheddar adds richness without turning the dish into macaroni and cheese.

The breadcrumb topping matters too. It creates contrast against the creamy filling and protects the surface from drying. A little olive oil mixed into the crumbs helps them brown evenly without needing a heavy layer of butter.

Tuna Casserole Ingredients

• 8 ounces wide egg noodles
• 2 cans tuna, 5 ounces each, drained well
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 celery stalks, thinly sliced
• 8 ounces mushrooms, sliced
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup low-sodium vegetable or seafood broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 cup frozen peas
• 3/4 cup shredded mild cheddar
• 1/2 cup panko breadcrumbs
• 1 tablespoon chopped parsley, optional
• Salt, to taste

Drain the tuna thoroughly before it goes into the casserole. Excess liquid can thin the sauce and make the noodles feel watery. Chunk tuna works especially well because you can fold it in gently and keep some visible flakes.

How to Make Tuna Casserole

1. Cook the noodles just short of done

Heat the oven to 375°F. Cook the egg noodles in salted water for about 1 minute less than the package directions. They should be flexible but still slightly firm because they will continue cooking in the casserole. Drain well.

2. Soften the vegetables

Melt the butter with the olive oil in a large skillet over medium heat. Add the onion, celery, and mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables soften and the mushrooms release most of their moisture.

3. Build the creamy sauce

Sprinkle the flour over the vegetables and stir for about 1 minute. Slowly whisk in the milk, then the broth. Add Dijon mustard, garlic powder, and black pepper. Simmer gently for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.

4. Fold in the tuna, peas, and cheese

Reduce the heat to low. Stir in the peas and cheddar until the cheese melts. Add the drained noodles, then fold in the tuna gently so the flakes do not disappear into the sauce. Taste before adding salt because canned tuna and cheese both contribute seasoning.

5. Add the topping and bake

Transfer the mixture to a lightly oiled 9-by-13-inch or similar baking dish. Mix the panko with a drizzle of olive oil and scatter it evenly over the top. Bake for 18 to 22 minutes, until the filling is bubbling at the edges and the crumbs are golden.

Let the casserole rest for about 5 minutes before serving. That short rest gives the sauce time to settle around the noodles instead of running onto the plate.

How to Keep Tuna Casserole Creamy

First, do not fully cook the noodles before baking. Overcooked noodles absorb sauce quickly and become soft by the time the casserole is hot. Second, keep the sauce slightly looser in the skillet than you want it on the plate. The oven and noodles will both thicken it.

It also helps to avoid overbaking. The filling only needs to become hot and bubbly because the tuna is already cooked and the noodles are almost done. Once the topping is golden and the edges are bubbling, remove the casserole from the oven.

If the sauce becomes too thick before the casserole goes into the baking dish, stir in a small splash of milk. If it looks too loose, simmer it another minute before adding the noodles.

Easy Variations and Add-Ins

• Extra vegetables: add finely diced carrots or a handful of spinach.
• Different topping: use crushed whole-grain crackers mixed with olive oil instead of panko.
• Herb version: add chopped dill, parsley, or chives to the sauce before baking.
• Lemon finish: serve with lemon wedges and add a little zest to the breadcrumb topping.
• More tuna: use a third small can if you want a higher tuna-to-noodle ratio; add a little extra milk if needed.

For a handheld canned-tuna dinner rather than a casserole, try our tuna lettuce wraps. They use the same convenient ingredient but stay crisp and fresh instead of creamy and baked.

What to Serve with Tuna Casserole

Tuna casserole is already rich and filling, so the best sides are usually simple and fresh. A green salad with cucumber and tomato, steamed green beans, roasted broccoli, or lemony asparagus all balance the creamy noodles without making dinner heavier.

If you are serving a larger group, add a platter of crisp vegetables and a simple vinaigrette. Avoid pairing the casserole with another creamy side because the contrast is what makes the meal feel complete.

Storage and Reheating

Cool leftovers promptly, transfer them to a covered container, and refrigerate. For general seafood handling guidance, see the FDA seafood safety guidance.

Reheat individual portions gently in the microwave with a teaspoon or two of milk to loosen the sauce. For a larger portion, cover the baking dish and warm it in a moderate oven until hot, then uncover briefly if you want to refresh the topping.

Tuna Casserole with Noodles, Peas, and Crispy Breadcrumbs

A creamy tuna casserole with egg noodles, peas, mushrooms, celery, cheddar, and a crisp breadcrumb topping, made without condensed soup.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings 6 servings

Ingredients

  

• 8 oz wide egg noodles
• 2 5-oz cans tuna drained well
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion finely diced
• 2 celery stalks thinly sliced
• 8 oz mushrooms sliced
• 3 tbsp all-purpose flour
• 2 cups milk
• 1 cup low-sodium vegetable or seafood broth
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup frozen peas
• 3/4 cup mild cheddar shredded
• 1/2 cup panko breadcrumbs
• 1 tbsp chopped parsley optional
• salt to taste

Instructions

 

• Heat the oven to 375°F. Cook the egg noodles in salted water for about 1 minute less than the package directions, then drain well.
• Melt the butter with the olive oil in a large skillet over medium heat. Add onion, celery, and mushrooms and cook for 6 to 8 minutes until softened.
• Sprinkle in the flour and stir for 1 minute. Slowly whisk in the milk and broth. Add Dijon mustard, garlic powder, and black pepper and simmer 3 to 5 minutes until thickened.
• Reduce the heat to low. Stir in the peas and cheddar, then add the noodles and gently fold in the drained tuna. Taste before adding salt.
• Transfer to a lightly oiled baking dish. Mix the panko with a small drizzle of olive oil, scatter over the top, and bake for 18 to 22 minutes until bubbling and golden.
• Let the casserole rest for about 5 minutes before serving. Sprinkle with parsley if desired.

Notes

Cook the noodles about 1 minute shy of package directions so they finish in the oven without becoming soft. Refrigerate leftovers promptly and reheat gently with a splash of milk if needed.

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