Tuna Casserole Baked Pasta (Print Version)

Baked pasta with flaky tuna, peas, creamy sauce, and a crunchy breadcrumb topping.

# Needed Ingredients:

→ Pasta

01 - 9 oz egg noodles or fusilli

→ Vegetables

02 - 1 cup frozen peas
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Tuna

05 - 2 cans (6 oz each) tuna in water, drained

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 1/2 cups milk
09 - 1/2 cup sour cream
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme, optional
13 - 1/2 cup shredded cheddar cheese

→ Topping

14 - 1 cup panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons grated Parmesan cheese

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onion and garlic; sauté for 3 minutes until fragrant and softened.
04 - Sprinkle flour over the aromatics and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in milk, bringing mixture to a simmer until thickened, about 3 to 4 minutes.
06 - Remove from heat and stir in sour cream, salt, pepper, thyme if using, and cheddar cheese until smooth.
07 - Gently fold tuna, peas, and cooked pasta into the sauce until evenly combined.
08 - Transfer mixture to the prepared baking dish, spreading evenly.
09 - Mix panko breadcrumbs, melted butter, and Parmesan cheese; sprinkle evenly over the assembled dish.
10 - Bake uncovered for 20 to 25 minutes until bubbly and golden on top.
11 - Allow to cool for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It's genuinely foolproof—perfect for when you're cooking on autopilot but still want something homemade and satisfying.
  • The creamy sauce transforms humble canned tuna into something elegant enough to serve to guests, yet casual enough for a Tuesday night.
  • You'll have a golden-topped casserole ready in under an hour with ingredients you probably already have on hand.
02 -
  • Drain your tuna thoroughly—excess liquid will make the casserole watery and soggy, no matter how perfect the sauce is.
  • Don't skip the resting period; those 5 minutes make the difference between a casserole that holds together and one that falls apart on the plate.
  • If your sauce looks too thick before adding the pasta, whisk in a splash of milk to loosen it, because the pasta will absorb some liquid as it bakes.
03 -
  • If you prefer Greek yogurt over sour cream, use it straight—the tang is slightly different but equally delicious and adds a protein boost.
  • Toast your panko in a dry skillet for 2 minutes before mixing with butter and cheese for even deeper, nuttier flavor in the topping.
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