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The Ultimate Creamy and Crispy Homemade Tuna Noodle Casserole

A close-up slice of creamy tuna noodle casserole topped with golden brown breadcrumbs and parsley.
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Make this classic, comforting tuna noodle casserole using a homemade white sauce base. It is creamy, hearty, and topped with a satisfyingly crispy layer, perfect for a family-friendly weeknight dinner.

Ingredients

Scale
  • 12 ounces egg noodles
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup shredded sharp cheddar cheese, divided
  • 2 (5 ounce) cans tuna in water, drained well
  • 1 cup frozen peas
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the egg noodles according to package directions until al dente. Drain them and set aside.
  3. Make the homemade white sauce: In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for one minute, stirring constantly.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and 3/4 cup of the shredded cheddar cheese until the cheese melts completely into the sauce.
  6. In a large bowl, combine the cooked noodles, the cheese sauce, the drained tuna, and the frozen peas. Mix gently until everything is evenly coated.
  7. Pour the noodle mixture into your prepared baking dish. Sprinkle the remaining 1/4 cup of cheddar cheese over the top.
  8. Prepare the crispy topping: In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter until the crumbs are coated. Sprinkle this mixture evenly over the cheese layer.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
  10. Let the tuna noodle casserole rest for 5 minutes before you serve it.

Notes

  • For a richer flavor, you can substitute the milk with half-and-half.
  • If you prefer a different texture, replace the panko topping with crushed potato chips during the last 10 minutes of baking.
  • You can prepare this entire casserole, cover it, and refrigerate it for up to 24 hours before baking. Add 10 minutes to the baking time if cooking directly from the refrigerator.

Nutrition

Find it online: https://cookingbyjade.com/tuna-noodle-casserole-recipe-easy/