Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz wide egg noodles
- 2 tbsp unsalted butter
- 1 small yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 cup low-sodium chicken broth
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp kosher salt, plus more for pasta water
- 1/4 tsp black pepper
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup finely grated Parmesan cheese (divided)
- 2 cans tuna in water (5–6 oz each), drained and flaked
- 1 1/2 cups frozen peas (no need to thaw)
- 1 cup panko breadcrumbs (or 30 buttery crackers, crushed)
- 3 tbsp unsalted butter, melted (for topping)
Do This
- 1. Heat oven to 375°F. Grease a 9×13-inch baking dish.
- 2. Boil noodles in salted water until just shy of al dente; drain.
- 3. Make sauce: sauté onion in butter, add garlic, whisk in flour, then whisk in milk and broth; simmer until thick.
- 4. Stir in Dijon, Worcestershire, cheddar, and half the Parmesan. Fold in tuna, peas, and noodles.
- 5. Spread into dish. Mix panko (or crackers) with melted butter and remaining Parmesan; sprinkle on top.
- 6. Bake 20–25 minutes until bubbling; broil 1–2 minutes to brown. Rest 10 minutes before serving.
Why You’ll Love This Recipe
- Classic comfort, upgraded: a creamy, cheesy sauce that still tastes bright and savory.
- Reliable crunch: a buttery breadcrumb (or cracker) topping that bakes up crisp every time.
- Weeknight-friendly: pantry tuna, frozen peas, and simple ingredients come together fast.
- Great leftovers: it reheats beautifully for lunches and easy dinners.
Grocery List
- Produce: 1 small yellow onion, 2 garlic cloves, optional parsley, optional lemon
- Dairy: unsalted butter, whole milk, sharp cheddar cheese, Parmesan cheese
- Pantry: egg noodles, all-purpose flour, tuna in water, low-sodium chicken broth, Dijon mustard, Worcestershire sauce, panko breadcrumbs (or buttery crackers), kosher salt, black pepper
Full Ingredients
Pasta
- 12 oz wide egg noodles
- 1 tbsp kosher salt (for pasta water)
Creamy Sauce
- 2 tbsp unsalted butter
- 1 small yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 cup low-sodium chicken broth
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp kosher salt
- 1/4 tsp black pepper
- Optional: 1/4 tsp smoked paprika (nice with tuna)
Mix-Ins
- 1 1/2 cups shredded sharp cheddar cheese (about 6 oz)
- 1/2 cup finely grated Parmesan cheese, divided
- 2 cans tuna in water (5–6 oz each), drained and gently flaked (about 10 oz drained tuna)
- 1 1/2 cups frozen peas (no need to thaw)
- Optional: 2 tbsp chopped fresh parsley
Crunchy Topping
- 1 cup panko breadcrumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp of the grated Parmesan (taken from the 1/2 cup above)
- 1/8 tsp black pepper
- Cracker option: substitute 30 buttery crackers (about 1 sleeve/4–5 oz), crushed, for the panko
Step-by-Step Instructions
Step 1: Preheat and prep the baking dish
Arrange a rack in the center of the oven and preheat to 375°F. Lightly grease a 9×13-inch baking dish with butter or nonstick spray and set it aside.
Step 2: Cook the egg noodles just shy of al dente
Bring a large pot of water to a boil. Add 1 tbsp kosher salt, then add the 12 oz egg noodles. Cook for 1 minute less than the package directions (they will finish cooking in the oven).
Drain well. If your noodles tend to stick, toss them with a small splash of milk or broth (or a teaspoon of butter) while you make the sauce.
Step 3: Sauté the aromatics for a savory base
In a large Dutch oven or deep skillet over medium heat, melt 2 tbsp butter. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 30 seconds, just until fragrant (avoid browning the garlic).
Step 4: Build the creamy sauce (no canned soup needed)
Sprinkle in the 1/4 cup flour and stir constantly for 1 minute to cook off the raw flour taste. Slowly whisk in the 2 1/2 cups milk, then whisk in the 1/2 cup chicken broth.
Bring to a gentle simmer, whisking often, and cook for 3–5 minutes until the sauce thickens enough to lightly coat the back of a spoon.
Whisk in the Dijon, Worcestershire, 1 tsp kosher salt, 1/4 tsp black pepper, and (if using) 1/4 tsp smoked paprika.
Step 5: Add cheese, then fold in tuna, peas, and noodles
Turn the heat to low. Stir in the cheddar and 1/4 cup of the Parmesan (save the remaining Parmesan for the topping). Stir until melted and smooth.
Gently fold in the drained, flaked tuna and the frozen peas. Add the drained noodles and fold until everything is evenly coated in the creamy sauce.
Taste and adjust seasoning if needed (tuna brands vary in saltiness). If the mixture seems very thick, splash in an extra tablespoon or two of milk.
Step 6: Assemble the casserole
Spoon the tuna noodle mixture into the prepared baking dish and spread into an even layer, nudging it into the corners so it bakes evenly.
Step 7: Make the crunchy topping and bake
In a small bowl, combine the panko (or crushed crackers), 3 tbsp melted butter, the remaining 1/4 cup Parmesan, and 1/8 tsp black pepper. Mix until the crumbs look evenly moistened.
Sprinkle the topping evenly over the casserole. Bake uncovered at 375°F for 20–25 minutes, until the edges are bubbling and the center is hot.
For extra browning, switch the oven to broil and broil for 1–2 minutes, watching closely so the topping doesn’t burn.
Step 8: Rest briefly, then serve
Let the casserole rest for 10 minutes before serving. This helps the sauce set up so it scoops neatly.
If you like, finish with chopped parsley (and a tiny bit of lemon zest for freshness).
Pro Tips
- Undercook the noodles slightly: stopping 1 minute early keeps them from turning mushy after baking.
- Drain tuna well: excess water can thin the sauce and make the casserole soupy.
- Keep the sauce at a gentle simmer: a hard boil can make dairy sauces scorch or turn grainy.
- Even crunch: mix the topping thoroughly so the butter coats the crumbs; dry patches won’t brown as nicely.
- Broil carefully: the difference between golden and burnt can be seconds, so stay close.
Variations
- Mushroom add-in: sauté 8 oz sliced mushrooms with the onion (you may need an extra tablespoon of butter).
- Extra-cheesy: add 1/2 cup shredded mozzarella along with the cheddar for a stretchier finish.
- Cracker-crust classic: use 30 crushed buttery crackers instead of panko for an old-school, ultra-crunchy topping.
Storage & Make-Ahead
Refrigerate: Cool completely, cover tightly, and refrigerate for up to 4 days.
Reheat: For best texture, reheat in a 350°F oven, covered with foil, for 20–25 minutes (remove foil for the last 5 minutes to re-crisp the top). Microwave reheating works too; add a splash of milk if it looks dry.
Make-ahead: Assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. Let it sit at room temperature for 20 minutes while the oven preheats, then bake at 375°F for 30–35 minutes until bubbling, and broil briefly if desired.
Freeze: Freeze baked or unbaked, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before baking/reheating. If the topping softens, add a small handful of fresh panko mixed with a teaspoon of melted butter before reheating.
Nutrition (per serving)
Approximate, based on 8 servings: 520 calories; 32 g protein; 49 g carbohydrates; 22 g fat; 10 g saturated fat; 3 g fiber; 520 mg sodium.
