Creamy Tuna Noodle Casserole with Crunchy Topping

Why You’ll Love This Recipe

• From-scratch creamy mushroom sauce delivers deep, savory flavor—no canned soup.
• Classic comfort with tender egg noodles, bright peas, and flaky tuna.
• Irresistibly crunchy topping—use buttery crackers or salty kettle chips.
• Balanced, family-friendly bake that reheats beautifully.

Grocery List

• Produce: Cremini mushrooms, yellow onion, celery, garlic, lemon, fresh parsley
• Dairy: Unsalted butter, whole milk, sour cream, sharp cheddar (optional), Parmesan
• Pantry: Egg noodles, high-quality tuna in olive oil, low-sodium broth, Dijon mustard, Worcestershire sauce, frozen peas, buttery crackers or kettle chips, all-purpose flour, olive oil, sweet paprika, kosher salt, black pepper

Full Ingredients

Noodles and Tuna

• 12 oz wide egg noodles
• 12 oz high-quality canned tuna in olive oil, drained

Creamy Mushroom Sauce

• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 8 oz cremini or button mushrooms, sliced
• 1 small yellow onion, diced (about 1 cup)
• 1 celery stalk, finely diced (about 1/2 cup)
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken or vegetable broth
• 1 1/2 cups whole milk
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tbsp fresh lemon juice, plus 1/2 tsp finely grated zest (divided)
• 1/2 cup sour cream
• 1 cup shredded sharp cheddar cheese (optional, for extra richness)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Vegetables to Fold In

• 1 cup frozen peas (no need to thaw)

Crunchy Topping

• 2 cups lightly crushed buttery crackers or kettle-cooked potato chips (about 4 oz)
• 1/4 cup finely grated Parmesan
• 2 tbsp unsalted butter, melted
• 1/2 tsp sweet paprika

To Finish

• 2 tbsp chopped fresh parsley
• Reserved 1/2 tsp lemon zest

Step-by-Step Instructions

Step 1: Heat the oven and prep the dish

Preheat the oven to 375°F (190°C) with a rack in the center. Grease a 9×13-inch baking dish with butter or nonstick spray. Bring a large pot (at least 4 quarts) of water to a boil and season with 1 tablespoon kosher salt.

Step 2: Parboil the noodles

Add the egg noodles and cook for 6 minutes, about 2 minutes shy of package timing, so they stay firm after baking. Drain well and set aside. If they will sit for more than a few minutes, toss with 1 teaspoon olive oil to prevent sticking.

Step 3: Brown the mushrooms and aromatics

In a large skillet or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons of the butter over medium-high. Add mushrooms and cook, undisturbed for 2 minutes, then stir and continue cooking until deeply browned and their liquid evaporates, 6–8 minutes. Add onion and celery; cook until softened, 4 minutes. Stir in garlic and cook 30 seconds until fragrant.

Step 4: Make the creamy sauce

Reduce heat to medium. Add the remaining 2 tablespoons butter. Sprinkle in the flour and stir constantly for 1 minute to form a roux. Slowly whisk in the broth, then the milk, whisking until smooth. Simmer, stirring often, until thick enough to coat a spoon, 4–5 minutes. Stir in Dijon, Worcestershire, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Remove from heat and stir in sour cream and cheddar until melted, then add 1 tablespoon lemon juice.

Step 5: Fold in peas, tuna, and noodles

Add the frozen peas and the drained tuna, breaking the tuna into large flakes. Gently fold in the cooked noodles until everything is evenly coated. Taste and adjust seasoning with salt or pepper as needed.

Step 6: Add the topping and bake

Transfer the mixture to the prepared baking dish and smooth the top. In a bowl, combine the crushed crackers or chips, Parmesan, melted butter, and paprika. Sprinkle evenly over the casserole. Bake uncovered until bubbling at the edges and the topping is golden, 20–25 minutes. For extra color, broil 1–2 minutes, watching closely.

Step 7: Rest, garnish, and serve

Let the casserole rest for 10 minutes to set. Finish with chopped parsley and the reserved 1/2 teaspoon lemon zest. Serve warm.

Pro Tips

• Undercook the noodles by about 2 minutes; they finish in the oven and stay pleasantly firm.
• For deeply flavored sauce, brown mushrooms well before adding onion and celery—avoid crowding the pan.
• Use good oil-packed tuna for richer flavor and tender flakes. Drain but do not rinse.
• Thickness check: the sauce should coat a spoon. If too thick, whisk in 2–3 tablespoons milk; if thin, simmer a minute or two more.
• Crush crackers or chips to pea-size pieces for a topping that stays crisp but not dusty.

Variations

• Lemon-Dill and Capers: Swap parsley for 2 tablespoons chopped dill and add 2 tablespoons drained capers; skip the cheddar for a lighter, brinier profile.
• Cheddar-Jalapeño: Add 1–2 finely chopped jalapeños with the onion and stir 1/2 teaspoon hot sauce into the sauce. Use extra-sharp cheddar.
• Gluten-Free: Use gluten-free egg noodles, gluten-free crackers or chips, and thicken the sauce with 2 tablespoons cornstarch whisked into the cold milk instead of flour.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days; reheat, covered, at 325°F until hot or microwave in short bursts. To make ahead, assemble through Step 5, transfer to the dish, cool, cover, and refrigerate up to 24 hours. Top just before baking and add 10–15 minutes to the bake time (cover with foil for the first 15 minutes, then uncover). To freeze, assemble through Step 5 in a freezer-safe dish, wrap well, and freeze up to 2 months. Thaw overnight in the refrigerator, add topping, and bake 30–35 minutes; or bake from frozen at 350°F for 55–65 minutes, covered for the first 35 minutes, then uncover to crisp.

Nutrition (per serving)

Approximate values (with cheddar, using buttery cracker topping): 680 calories; 31 g fat; 63 g carbohydrates; 25 g protein; 4 g fiber; 8 g sugar; 920 mg sodium. Actual nutrition will vary based on brands and topping choice.