AI-generated serving inspiration; not a photograph of a tested recipe.
A homemade white sauce lets you choose how creamy and salty this familiar casserole becomes. Drain the tuna well and break it into generous flakes so it stays noticeable among the noodles.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Canned tuna keeps preparation simple.
A crisp top balances the creamy noodles.
Ingredient notes
Water-packed tuna keeps the sauce from becoming oily.
Frozen peas can go in without thawing.
Equipment you’ll need
2 1/2-quart baking dish
Saucepan
Pasta pot
Helpful cooking tips
Do not fully cook noodles before baking.
Fold tuna in gently to retain flakes.
Make it your own
Variations
Stir 1 tsp Dijon mustard into the sauce.
Substitutions
Use canned salmon with any skin and bones removed if preferred.
What to serve with it
Serve with cucumber slices or a crunchy green salad.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I omit the cheese?
Yes. The flour-thickened sauce will still hold together; taste it before mixing with the noodles.
Let’s get cooking
Tuna Noodle Casserole
A creamy noodle bake with canned tuna, peas, and a golden breadcrumb crust.
Prep time
20 min
Cook time
25 min
Total time
45 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
2 1/2-quart baking dish · Saucepan · Pasta pot
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oven to 375°F / 190°C. Grease a 2 1/2-quart baking dish. Cook noodles 2 minutes less than package timing and drain.
Melt 2 tbsp butter in a saucepan. Stir in flour for 1 minute, whisk in milk gradually, and simmer 4–5 minutes until slightly thickened.
Remove from heat and stir in cheddar, salt, and pepper. Fold sauce, tuna, and peas into noodles and transfer to dish.
Mix breadcrumbs with remaining melted butter and scatter over the casserole.
Bake about 25 minutes until golden, bubbling, and 165°F / 74°C in the center.
Cook’s notes
Do not fully cook noodles before baking.
Fold tuna in gently to retain flakes.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/tuna-noodle-casserole.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
