Tuna Casserole Baked Pasta

There's something about a casserole that feels like a warm hug on a busy weeknight. Years ago, I was rushing to put dinner on the table after a hectic day at work, and I found myself reaching for a can of tuna, some pasta, and whatever cream-based sauce I could cobble together. What emerged from the oven was golden, bubbling, and somehow exactly what we all needed. That humble accident became a kitchen staple that has fed countless hungry faces at my table, each time reminding me that the best comfort food doesn't need to be complicated.

I remember making this for my neighbor who had just brought home a new baby, and watching her eyes light up when she realized it was something she could reheat without thinking. The sour cream swirled through the sauce made it richer than she expected, and the crispy breadcrumb topping stayed crunchy even after it cooled down. It became her go-to dish when she needed to feed her family without fuss, and now her kids ask for it by name.

Ingredients

• Egg noodles or fusilli (250 g): These tender, quick-cooking pastas are forgiving and hold the creamy sauce beautifully without turning mushy, even if you accidentally overcook them slightly.
• Frozen peas (1 cup): Don't thaw them—they add bright color, a pop of sweetness, and cook perfectly in the residual heat of the casserole.
• Onion and garlic: Even a small amount transforms the sauce from bland to savory, so don't skip this aromatics step.
• Canned tuna in water (2 cans, 170 g each): Drain it well but don't squeeze it dry; you want the tuna to stay tender and flaky.
• Unsalted butter (2 tablespoons): This is the foundation for your roux, so use real butter rather than a substitute for the best flavor and texture.
• All-purpose flour (2 tablespoons): This thickens the sauce perfectly when whisked into the warm butter, creating a silky base for the milk.
• Milk (1½ cups): Whole milk gives the best creamy texture; low-fat versions can make the sauce feel thin and watery.
• Sour cream (½ cup): This is the secret ingredient that adds tang and richness that cream alone can't achieve.
• Cheddar cheese (½ cup, shredded): Melts smoothly into the sauce and adds a familiar, comforting flavor that everyone loves.
• Panko breadcrumbs (1 cup): Panko stays crunchier than regular breadcrumbs, even after baking, so the topping remains golden and textured.
• Parmesan cheese (2 tablespoons, grated): Adds a subtle nuttiness to the topping that keeps people reaching for a second spoonful.

Instructions

Preheat and prepare:

Set your oven to 190°C (375°F) and grease your baking dish lightly with butter so the edges don't stick. This small step saves frustration when you're ready to serve.

Cook the pasta:

Get your pasta to al dente—slightly firm to the bite—because it will soften more as the casserole bakes. Drain it well and set it aside.

Build your aromatic base:

Melt butter in a skillet over medium heat, then add your onion and garlic. Let them soften and become fragrant, about 3 minutes, filling your kitchen with that irresistible savory smell that makes everyone wonder what's cooking.

Create your roux:

Sprinkle in the flour and stir constantly for about a minute to cook out the raw flour taste. This creates the paste that will thicken your sauce.

Build the creamy sauce:

Slowly whisk in the milk while stirring to avoid lumps, then let it simmer gently until it thickens, about 3 to 4 minutes. You'll feel the difference when the sauce coats the back of a spoon.

Finish the sauce:

Remove from heat and stir in the sour cream, salt, pepper, optional thyme, and cheddar cheese until everything is smooth and silky. Taste it now and adjust seasoning if needed.

Combine everything:

Gently fold in the drained tuna, frozen peas, and cooked pasta. Mix until evenly combined without overmixing, which could break the tuna into tiny pieces.

Assemble the casserole:

Spoon the mixture into your prepared baking dish, spreading it evenly.

Make the topping:

Mix panko, melted butter, and Parmesan in a small bowl, then sprinkle it evenly over the top. The butter helps the breadcrumbs toast to a deep golden color.

Bake until golden:

Bake uncovered for 20 to 25 minutes until you see gentle bubbling around the edges and the top has turned a rich golden brown. If it's browning too quickly, you can tent it loosely with foil.

Rest and serve:

Let it cool for 5 minutes before serving so the casserole sets slightly and becomes easier to portion.

Save

One winter evening, my daughter came home from school stressed about a presentation, and I had this casserole bubbling in the oven before she even put down her backpack. There's something about the ritual of setting a warm, golden dish on the table that settles everyone's nerves. That night, it wasn't just dinner—it was comfort, reliability, and the quiet message that someone was taking care of things.

How to Make It Your Own

This recipe is a beautiful canvas for your own creativity. Add sautéed mushrooms for an earthy depth, swap cheddar for Swiss cheese if you want something milder, or stir in a handful of fresh spinach after the sauce thickens. Some friends have told me they've added sun-dried tomatoes for brightness or a pinch of cayenne pepper for subtle heat. The structure is forgiving enough that you can make it yours without worrying about ruining it.

Pairing and Serving Ideas

Serve this alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness, or pair it with roasted vegetables like broccoli or asparagus. A chilled glass of Sauvignon Blanc is the perfect match if you're in the mood for wine. Some evenings, I just add a crusty piece of garlic bread and call it dinner, and no one seems to mind.

Storage and Reheating

This casserole reheats beautifully, which is part of why it's become my secret weapon for meal prep and last-minute company. Cover leftovers and refrigerate for up to 3 days, then warm gently in a 160°C oven until heated through, or reheat individual portions in the microwave. If it seems dry when reheating, add a splash of milk to restore creaminess.

• Freeze the unbaked casserole for up to 3 months—just add 10 extra minutes to the baking time if cooking from frozen.
• Double the recipe easily if you're feeding a crowd; just use a larger baking dish and bake for an extra 5 to 10 minutes.
• Make it the night before and bake it the next day for stress-free entertaining.

Save

This casserole has shown up on my table through job changes, moves, and seasons of life where I needed something reliable and delicious. It asks very little of you and gives back so much more than comfort—it gives you time with the people you're feeding.

Recipe FAQs

→ What type of pasta works best with this dish?

Egg noodles or fusilli are ideal as they hold the creamy sauce well and provide a pleasant texture contrast.

→ Can I use fresh peas instead of frozen?

Yes, fresh peas can be substituted; just ensure they’re tender before folding them into the dish.

→ How can I make the topping extra crunchy?

Mix the breadcrumbs with melted butter and Parmesan cheese evenly before sprinkling to achieve a golden, crisp finish.

→ Is there a way to add more depth of flavor?

Sautéed mushrooms or swapping cheddar for Swiss cheese adds more complexity and richness to the sauce.

→ What’s a good side pairing for this baked pasta?

A crisp green salad and a chilled Sauvignon Blanc complement the creamy and savory elements perfectly.