Classic Tuna Noodle Casserole with Crunchy Topping

Why You’ll Love This Recipe

• From-scratch creamy sauce—no canned soup—so it tastes bright, cozy, and clean.
• Golden, ultra-crunchy top with your choice of buttery panko or nostalgic potato chips.
• Well-balanced comfort: tender noodles, sweet peas, savory mushrooms, and flaky tuna.
• Pantry-friendly, weeknight-easy, and freezer-friendly for make-ahead dinners.

Grocery List

• Produce: Cremini mushrooms, yellow onion, garlic, lemon, fresh parsley
• Dairy: Unsalted butter, whole milk, sour cream, Parmesan cheese (if using)
• Pantry: Wide egg noodles, canned albacore tuna, low-sodium chicken broth, panko breadcrumbs or plain potato chips, all-purpose flour, Dijon mustard, Worcestershire sauce, kosher salt, black pepper

Full Ingredients

For the casserole

• 12 oz wide egg noodles
• 2 (5-oz) cans solid albacore tuna in water, drained well and flaked
• 4 tbsp unsalted butter
• 10 oz cremini mushrooms, thinly sliced (about 3 cups)
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 garlic cloves, minced
• 1/4 cup (30 g) all-purpose flour
• 1 1/2 cups (360 ml) low-sodium chicken broth
• 1 1/2 cups (360 ml) whole milk
• 1/2 cup (120 g) sour cream
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 tsp fresh lemon juice, plus extra wedges for serving (optional)
• 1 cup frozen peas (no need to thaw)
• 1 1/2 tsp kosher salt, divided, plus more for pasta water
• 1 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley, for garnish

For the crunchy topping (choose one)

• Buttered Panko-Parmesan Crumb: 1 cup panko breadcrumbs; 1/2 cup finely grated Parmesan; 3 tbsp unsalted butter, melted
• Potato-Chip Lid: 1 1/2 cups lightly crushed plain kettle-cooked potato chips; 1 tbsp melted butter (optional, for extra browning)

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Heat the oven to 375°F. Lightly butter a 9×13-inch baking dish (or similar 3-quart casserole) and set it aside. Place a large pot of well-salted water (about 1 tablespoon salt per 4 quarts water) over high heat to bring to a boil for the noodles.

Step 2: Parboil the noodles

Cook the egg noodles for 5 minutes—about 2 minutes less than package directions—so they remain slightly firm. Drain well and set aside. Slightly undercooking prevents mushy noodles after baking.

Step 3: Brown the mushrooms and aromatics

In a large, deep skillet or Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and turn deep golden brown, 6–8 minutes. Stir in the onion and 1/2 teaspoon salt; cook until softened, 3–4 minutes. Add the garlic and cook 30 seconds until fragrant.

Step 4: Make the creamy sauce

Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute to eliminate the raw flour taste. Gradually whisk in the chicken broth, then the milk, whisking constantly to prevent lumps. Bring to a gentle simmer and cook until thickened enough to coat the back of a spoon, 4–6 minutes. Off the heat, whisk in the sour cream, Dijon, Worcestershire, lemon juice, remaining 1 teaspoon salt, and the black pepper. Taste and adjust seasoning.

Step 5: Combine the filling

Fold the peas into the sauce. Add the drained tuna and the cooked noodles, gently folding to keep the tuna in generous flakes. Transfer the mixture to the prepared baking dish, spreading it into an even layer.

Step 6: Mix the topping

For the Buttered Panko-Parmesan Crumb, stir together the panko, Parmesan, and 3 tablespoons melted butter until evenly moistened; sprinkle evenly over the casserole. For the Potato-Chip Lid, lightly crush the chips and scatter them over the top; drizzle with 1 tablespoon melted butter if you like extra browning.

Step 7: Bake until bubbling and golden

Bake, uncovered, until the casserole is bubbling at the edges and the top is golden brown, 20–25 minutes. For an extra-crisp top, move the dish to the top rack for the last 3–5 minutes or briefly broil, watching closely.

Step 8: Rest and serve

Let the casserole rest for 10 minutes to set for cleaner slices. Garnish with chopped parsley and serve warm with lemon wedges, if desired.

Pro Tips

• Cook noodles 2 minutes under package time. They’ll finish in the oven and stay pleasantly springy.
• Drain tuna very well and flake gently so you get tender, meaty pieces throughout.
• Brown mushrooms deeply before adding onion; good color equals big flavor and prevents a watery sauce.
• Sauce checkpoint: It should slowly coat a spoon. Too thick? Whisk in a splash of milk. Too thin? Simmer 1–2 minutes more.
• For the crispiest top, bake on the upper third of the oven and avoid covering the dish.

Variations

• Cheddar-Broccoli: Swap peas for 2 cups small broccoli florets (blanch 2 minutes). Stir 1 1/2 cups shredded sharp cheddar into the sauce before adding noodles.
• Gluten-Free: Use GF egg noodles (or rotini), a 1:1 GF flour blend for the roux, and GF panko. Potato chips are naturally GF—use them for the topping.
• Spicy Jalapeño-Chip: Add 1 minced jalapeño with the onion, a pinch of red pepper flakes to the sauce, and finish with the potato-chip topping.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat, covered, at 350°F for 15–20 minutes or microwave in portions; broil briefly to re-crisp the top. To make ahead, assemble the casserole (hold the topping) up to 24 hours in advance; cover and refrigerate. Add the topping just before baking and add 5–10 extra minutes if baking from cold. To freeze unbaked, wrap tightly and freeze up to 2 months; thaw overnight, then bake at 375°F until hot and bubbly, 30–40 minutes. Baked leftovers also freeze well for up to 2 months; reheat covered at 350°F until warmed through.

Nutrition (per serving)

Approximate values (with panko topping): 575 calories; 30 g protein; 66 g carbohydrates; 23 g fat; 12 g saturated fat; 4 g fiber; 7 g sugars; ~980 mg sodium.