Creamy Tuna Noodle Casserole with Peas and Mushrooms

Why You’ll Love This Recipe

• Classic comfort, from-scratch sauce, no canned soups needed.
• Creamy inside with a seriously crunchy, potato chip–panko crust.
• Weeknight-friendly with pantry staples and straightforward steps.
• Balanced flavors: savory tuna, sweet peas, and earthy mushrooms.

Grocery List

• Produce: 10 oz cremini mushrooms, 1 small yellow onion, 2 garlic cloves, fresh parsley, optional lemon
• Dairy: Whole milk, sour cream, sharp cheddar, Parmesan, unsalted butter
• Pantry: Wide egg noodles, canned tuna, frozen peas, olive oil, all-purpose flour, low-sodium broth, Dijon mustard, Worcestershire sauce, dried thyme, kosher salt, black pepper, panko, ridged potato chips

Full Ingredients

Pasta and Tuna

• 12 oz wide egg noodles
• 2 cans (5 oz each) solid tuna in water, well drained and flaked
• 1 cup frozen peas, thawed
• 1 tbsp unsalted butter (for tossing cooked noodles)

Vegetables and Aromatics

• 10 oz cremini mushrooms, thinly sliced
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 garlic cloves, minced
• 1/2 tsp dried thyme (or 1 1/2 tsp finely chopped fresh thyme)
• 1 tbsp olive oil

Creamy Sauce

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup low-sodium chicken or vegetable broth
• 1/2 cup sour cream
• 2 tsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper
• Optional: 2 tbsp dry sherry for deglazing

Crunchy Potato Chip–Panko Topping

• 1 cup crushed ridged potato chips (from about 1 1/2 cups whole chips)
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 2 tbsp grated Parmesan (optional, for extra savoriness)
• 2 tbsp finely chopped fresh parsley

Garnish (Optional)

• Chopped fresh parsley
• Lemon wedges for serving (a squeeze brightens the richness)

Step-by-Step Instructions

Step 1: Preheat, prep pan, and set water to boil

Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish. Fill a large pot with 4 quarts of water, add 1 tablespoon kosher salt, and bring to a boil while you prep the vegetables.

Step 2: Cook the noodles just shy of al dente

Add the egg noodles to the boiling water and cook for 6 minutes (about 1 minute less than package al dente time). Drain well, return to the pot, and toss with 1 tablespoon butter to prevent sticking. Set aside.

Step 3: Sauté mushrooms and aromatics

In a large, deep skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the sliced mushrooms and cook, stirring only occasionally, until browned and their edges are caramelized, about 5 minutes. Add the chopped onion and cook until softened, 3 minutes. Stir in garlic and dried thyme; cook 30 seconds until fragrant. If using, splash in 2 tablespoons dry sherry and cook 30 seconds to reduce.

Step 4: Make the creamy sauce

Reduce heat to medium. Add 3 tablespoons butter to the skillet. Once melted, sprinkle in 1/4 cup flour and whisk for 1 minute to form a smooth paste. Slowly pour in the milk and broth, whisking constantly to avoid lumps. Simmer, stirring, until thick enough to coat the back of a spoon, about 3 to 4 minutes. Remove from heat and whisk in sour cream, Dijon, Worcestershire, cheddar, and Parmesan. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Step 5: Fold in tuna and peas

Gently fold the drained, flaked tuna and thawed peas into the hot sauce. The residual heat will warm them through without overcooking the peas.

Step 6: Combine with noodles and transfer to baking dish

Pour the sauce mixture over the buttered noodles and toss until evenly coated. Transfer everything to the prepared 9×13 inch dish and smooth the top.

Step 7: Mix and apply the crunchy topping

In a bowl, combine crushed ridged potato chips, panko, melted butter, parsley, and the optional 2 tablespoons Parmesan. Sprinkle evenly over the casserole, covering the surface edge to edge for maximum crunch.

Step 8: Bake, rest, and serve

Bake at 375°F for 22 minutes until the edges are bubbling and the topping is golden. For deeper color, broil for 1 minute, watching closely. Let the casserole rest for 10 minutes to set before serving. Garnish with extra parsley and a squeeze of lemon if you like.

Pro Tips

• Undercook the noodles by about 1 minute; they’ll finish in the oven and stay pleasantly firm.
• For deep mushroom flavor, brown them in a hot pan with minimal stirring before adding the onion.
• Drain the tuna very well and flake it gently so it distributes without shredding into paste.
• Taste and adjust the sauce before mixing with noodles. A squeeze of lemon brightens the rich, creamy base.
• Crush chips into pea-size bits for a topping that’s crunchy but not dusty.

Variations

• Gluten-Free: Use GF egg noodles, GF panko, and thicken the sauce with 2 tablespoons cornstarch whisked into the cold milk.
• Lighter: Swap sour cream for Greek yogurt and use part-skim mozzarella instead of cheddar for a leaner finish.
• Spicy: Add 1/2 teaspoon crushed red pepper to the mushrooms and mix 1 teaspoon hot sauce into the sauce.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat, covered with foil, at 350°F for 15 to 20 minutes; uncover for the last 5 minutes to re-crisp the topping. To make ahead, assemble up to the topping and refrigerate for up to 24 hours; top and bake, adding 10 extra minutes to the bake time. To freeze unbaked, wrap tightly and freeze up to 2 months; thaw overnight, then bake at 375°F until hot and bubbly (about 35 to 40 minutes), adding the topping just before baking. Cooked leftovers also freeze well for up to 2 months.

Nutrition (per serving)

Approximate: 655 calories; 33 g protein; 58 g carbohydrates; 29 g fat; 15 g saturated fat; 4 g fiber; 850 mg sodium.