Save I was halfway through a Tuesday night when my sister called asking what I was making for dinner, and I found myself describing a tuna noodle casserole my mom used to pull from the oven on nights when we needed something that tasted like comfort and didn't require much thinking. That childhood version was fine, sure, but somewhere between then and now I realized it could be so much better—creamier, fresher, with vegetables that actually tasted like themselves instead of disappearing into mush. This is that updated version, the one I've been making ever since I figured out that crispy panko top makes all the difference.
My neighbor brought a bottle of wine over last month and mentioned she hadn't made casserole since college, like it was something to be embarrassed about. I made her help me assemble this one, and watching her face light up when she pulled it out of the oven and saw that golden, bubbling top reminded me why comfort food matters—it's not about being fancy, it's about knowing someone cared enough to feed you something that makes you feel taken care of.
Ingredients
- Egg noodles (12 oz): Use the regular kind, cook them just shy of tender so they don't fall apart when you fold everything together.
- Solid white tuna (two 5 oz cans): Drain it well, press it gently between paper towels if you're feeling thorough, this keeps the casserole from being watery.
- Frozen peas (1 cup): Thaw them first so they stay bright green and don't add extra moisture to the dish.
- Cremini or white mushrooms (1 cup sliced): These add an earthy depth that makes the whole thing taste more sophisticated than tuna casserole has any right to.
- Yellow onion and celery (1 small onion, 1 cup celery): The aromatic base, chopped small so they cook into the sauce and create flavor you taste but don't necessarily see.
- Garlic (2 cloves minced): A minute in the pan is all it takes to make the whole kitchen smell like you know what you're doing.
- Butter and flour for the roux (3 tbsp each): This is your thickening base, whisk it smooth before adding liquid or you'll end up with lumps.
- Chicken or vegetable broth (2 cups): Low sodium so you control the salt, gradually stir it in to avoid lumps forming.
- Whole milk and sour cream (1 cup and 1/2 cup): Milk makes it creamy, sour cream adds tang and richness without being heavy.
- Dijon mustard (1/2 tsp): A small amount that you won't taste directly but that makes everything taste better and more interesting.
- Panko breadcrumbs and parmesan (3/4 cup and 1/2 cup): Toss these with melted butter for a topping that gets genuinely crispy and golden, not just dry.
Instructions
- Heat your oven and prep the dish:
- Set the oven to 400°F and grease your 9x13-inch baking dish lightly so the casserole releases cleanly later. This is also when you fill a large pot with salted water and bring it to a boil.
- Cook the noodles:
- Drop the noodles in boiling water and cook until just al dente, still with a tiny bit of firmness in the center. They'll continue cooking in the oven, so don't cook them all the way.
- Build the sauce base:
- Melt butter in a large skillet over medium heat and add your chopped onion and celery, cooking for three minutes until they start to soften. Add the sliced mushrooms and let them cook four minutes more, stirring occasionally, until everything is tender and releasing its moisture.
- Add aromatics and thicken:
- Stir in the minced garlic and cook for one minute until fragrant. Sprinkle the flour over everything and stir constantly for about a minute to coat all the vegetables, this prevents lumps from forming.
- Combine the liquids:
- Pour in your broth slowly while stirring constantly, then add the milk and bring the whole thing to a gentle simmer. Keep stirring for three to four minutes until the sauce thickens noticeably and coats the back of a spoon.
- Season the sauce:
- Remove from heat and stir in the sour cream, Dijon mustard, salt, and pepper. The sour cream can break if it gets too hot, so let the sauce cool just slightly first.
- Combine everything:
- Gently fold the drained tuna, thawed peas, and cooked noodles into the sauce until everything is evenly coated and combined. Be gentle so you don't break up the noodles too much.
- Transfer to the baking dish:
- Pour the entire mixture into your prepared baking dish and spread it out evenly with a spatula.
- Make the topping:
- In a small bowl, mix the panko breadcrumbs, grated parmesan, and melted butter until it looks like wet sand. Sprinkle this evenly over the casserole, making sure to reach the corners.
- Bake until golden:
- Put it in the oven for twenty to twenty-five minutes until the topping is deep golden brown and the edges are bubbling up. You'll know it's ready when it smells amazing and the top has color.
- Rest and finish:
- Let the casserole sit for five minutes so the sauce can set slightly. Sprinkle with fresh parsley if you're using it and serve hot.
Save I made this for a friend who was going through a rough week, and I remember her saying that it was the first meal in days that made her feel like someone understood what she needed without her having to ask. That's what casserole is for, I think—it's an edible form of paying attention to someone.
Why This Is Better Than the Original
The classic version I grew up with was often heavy and one-note, a baked noodle situation that filled you up without delighting you. This one breathes a little more because the vegetables stay distinct, the sour cream makes the sauce silky instead of gluey, and that crispy panko top gives you texture that matters. Fresh garlic instead of nothing, Dijon mustard in the background adding sophistication, mushrooms bringing umami—these aren't fancy additions, they're just small choices that add up to making the whole thing taste like you put thought into it.
Make It Your Own
I like to add a handful of sharp cheddar or gruyère cheese stirred into the sauce right before folding in the noodles, which gives the whole thing a cheese-forward depth that plays beautifully with the tuna. If you want something lighter, swap the sour cream for Greek yogurt, which gives you similar tang with less fat. The parsley at the end is optional but it adds a brightness that cuts through the richness, especially if you use a generous handful.
- A splash of dry white wine (two tablespoons) deglazes the pan beautifully and adds subtle complexity.
- If you have fresh herbs like dill or tarragon, chop them and add them with the parsley for a different flavor profile.
- You can assemble this in the morning and bake it when you get home—just add five minutes to the baking time if it goes in cold.
What to Serve Alongside
A simple green salad with a sharp vinaigrette cuts through the richness perfectly, and a crisp white wine like Sauvignon Blanc complements it without competing. I've also served this with roasted asparagus or a quick slaw, anything that brings bright acidity and crunch to balance the creamy casserole. The beauty of this dish is that it stands alone as a complete dinner, so you don't need much, just something to make the plate feel whole.
Save This casserole tastes even better the next day when the flavors have settled into each other, so don't hesitate to make it ahead and reheat it gently in the oven. There's something deeply satisfying about knowing you have a warm, nourishing dinner waiting in the fridge whenever you need it.
Recipe Guide
- → What type of noodles work best?
Egg noodles hold the creamy sauce well and maintain a tender texture during baking.
- → Can I substitute the tuna?
Solid white tuna in water is preferred for its mild flavor and texture, but lightly cooked flaky fish can also be used.
- → How do I get the topping crispy?
The combination of panko breadcrumbs, grated parmesan, and melted butter creates a golden crunchy crust when baked at a high temperature.
- → Is it possible to make this dish vegetarian?
Omitting tuna and using vegetable broth instead of chicken broth can create a pescatarian-friendly version; adding mushrooms helps add umami.
- → What can I serve with this dish?
A crisp white wine like Sauvignon Blanc or a fresh green salad balances the richness of the casserole.