Classic Tuna Noodle Casserole

1 h | intermediate

Baked tuna noodle casserole in a clear glass baking dish, topped with melted cheddar and crunchy crumbs; a wooden spoon lifts a serving showing egg noodles, tuna flakes, and green peas on a marble counter beside a blue cloth.

Updated Nov 25, 2025

Prep Time	Cook Time	Total Time
25 min	35 min	1 h

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Introduction

This classic tuna noodle casserole is creamy, cozy, and loaded with tender egg noodles, flaky tuna, peas, and cheddar cheese.

It is perfect for busy weeknights, potlucks, or whenever you want an easy, from scratch comfort meal the whole family loves.

Close-up of a fork lifting a creamy bite of tuna noodle casserole—egg noodles, flaky tuna, and green peas in a cheesy sauce—with browned melted cheese visible on the dish below.

How to Make Classic Tuna Noodle Casserole

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Boil the egg noodles and heat the oven

Preheat your oven to 375 F and butter or spray a 9x13 inch baking dish.
Bring a large pot of salted water to a boil over medium high heat.
Cook the egg noodles until just shy of al dente, about 1 to 2 minutes under package time.
Drain well, toss with a drizzle of olive oil, and set aside while you make the sauce.
Saute the aromatics

In a large skillet or wide pot, melt the salted butter over medium heat.
Add the diced onion and shallot and cook until soft and translucent, about 5 minutes, stirring occasionally.
Stir in the minced garlic and cook until fragrant, about 30 seconds, so it does not brown.

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Build the creamy sauce

Sprinkle the flour over the vegetables and cook, stirring, for 1 to 2 minutes to form a roux.
Slowly whisk in the chicken broth and half and half, breaking up any floury lumps as you go.
Stir in the vegetable bouillon powder, salt, black pepper, dried thyme, and Dijon mustard.
Let the mixture simmer, stirring often, until slightly thickened and creamy, about 5 to 7 minutes.
Finish the sauce with yogurt, tuna, peas, and cheese

Take the pan off the heat and stir in the Greek yogurt until smooth and fully combined.
Fold in the drained tuna, breaking it into bite sized flakes, along with the frozen peas.
Stir in 1 cup shredded white cheddar until it is evenly distributed and starting to melt into the sauce.
Add the drained noodles to the pan and gently toss until everything is well coated.
Assemble the casserole and topping

Transfer the noodle mixture to the prepared baking dish and spread it into an even layer.
In a small bowl, toss the remaining 1/2 cup shredded cheddar with the melted unsalted butter.
Sprinkle this cheesy mixture evenly over the top of the casserole.

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Bake until bubbly and serve

Bake the casserole for 20 to 25 minutes, until the top is golden in spots and bubbling around the edges.
Let it rest for 10 minutes before serving so the sauce can thicken slightly.
Serve warm, with a green salad or steamed vegetables if you like.

Close-up of baked tuna noodle casserole in a clear glass baking dish, with egg noodles, peas, and tuna in a creamy sauce under a golden, cheesy breadcrumb topping; a wooden spoon scoops out a serving.

Substitutions

Replace half and half with whole milk and a little extra butter: Use whole milk and add an extra tablespoon of butter to the roux. The sauce will be slightly lighter but still creamy and comforting.
Replace Greek yogurt with sour cream: Full fat sour cream gives a tangy, rich flavor very similar to Greek yogurt in this casserole. The texture stays thick and velvety, with a tiny bit more tang.
Replace cheddar topping with crushed potato chips: Use lightly crushed plain potato chips instead of the extra cheese and butter on top. You get a salty, crunchy crust that feels playful and very diner style.

Close-up of a fork lifting a bite of tuna noodle casserole—egg noodles, flaky tuna, and green peas coated in creamy cheese sauce—over a small serving on a white plate, with the baked casserole dish blurred in the background.

Tips

Undercook the noodles slightly: Pull the noodles from the water while still a bit firm so they do not turn mushy while baking.
Use tuna in olive oil if possible: Tuna packed in olive oil tastes richer and less metallic, which gives the casserole deeper, more appealing flavor.
Warm the dairy gently: Make sure the sauce is off the heat before you stir in the yogurt to avoid curdling.
Season the sauce to taste: Taste the sauce before adding noodles and tuna, then adjust salt, pepper, or mustard so flavors stay bright.
Let the casserole rest before serving: That short rest time helps the noodles absorb some sauce and makes cleaner slices for serving.

Nutrition Facts ^*

Energy	316	kcal
Protein	21	g
Total Fat	16	g
Carbohydrates	22	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I keep my tuna noodle casserole from drying out?: Do not overbake it, and pull it from the oven once the edges are bubbling. Keeping the noodles slightly undercooked and resting the casserole covered for a few minutes also helps.
Can I make this casserole ahead of time?: Yes, assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the baking time since it will be starting cold.
What kind of noodles work best if I cannot find egg noodles?: Short, curly pasta shapes like rotini, cavatappi, or fusilli hold the sauce well and bake nicely. Cook them to just under al dente so they keep some bite after baking.
Can I freeze leftover tuna noodle casserole?: Yes, cool it completely, then wrap portions tightly and freeze for up to 2 months. Reheat covered in the oven with a splash of broth or milk so it stays moist.

Serving Suggestions

This cozy casserole makes a lovely Sunday dinner or an easy meal prep main.

Try stirring in a handful of chopped fresh parsley or dill for brightness, or add hot sauce at the table.

Pair it with a simple green salad and lemony vinaigrette to keep dinner feeling fresh and balanced.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Karyn Brown: I made this the other night and everyone really liked it. I thought it was a little too rich with all the cheese and cream. Next time I'd probably cut back a little on the cheese and increase the amount of noodles in the recipe. I also used light Greek yogurt. — 4 ★

Eunice: Glad it went over well. Cutting back the cheese and adding noodles sounds like a good balance, and light Greek yogurt works too.
Angela, Jersey City: So creamy, cheesy — 5 ★

Eunice: Happy it hit the spot, Angela!