Homestyle Tuna Noodle Casserole Recipe

If you’re on the hunt for that perfect comforting meal that feels just like a warm hug from childhood, then you’ll absolutely adore this Homestyle Tuna Noodle Casserole Recipe. It’s creamy, cheesy, and loaded with tender noodles and tuna, all baked under a golden, crispy topping that will have you coming back for seconds (and thirds!). Trust me, once you try this, it’s going to be your go-to weeknight dinner for cozy nights in.

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Ingredients You’ll Need

All the ingredients in this Homestyle Tuna Noodle Casserole Recipe work beautifully together to create layers of flavor and texture. From tender egg noodles to creamy half-and-half and savory tuna, each component plays its part — and you don’t have to hunt for anything exotic, either!

• Wide egg noodles: I love wide noodles here because they hold onto the sauce much better than skinny pasta.
• Unsalted butter: Control your salt levels by starting with unsalted butter for the roux.
• Garlic: Freshly minced garlic gives that lovely aromatic kick.
• Shallots: These add a sweet, mild onion flavor that’s softer than regular onions.
• All-purpose flour: Used to thicken the sauce perfectly—no lumps, promised!
• Half and half: Creamy but not too heavy, helping keep the casserole velvety.
• Dijon mustard: Just a touch to brighten and add complexity to the sauce.
• Sharp white cheddar cheese: Melts beautifully and adds that classic tang.
• Canned tuna in water: Make sure it’s well drained — this is the heart of the dish.
• Frozen green peas: Add sweetness and a pop of color; rinse them off to avoid freezer taste.
• Kosher salt & black pepper: To taste, but don’t be shy; seasoning makes a huge difference.
• Fresh chives: For garnish, adding a mild onion flavor and freshness at the end.
• Panko breadcrumbs: This is key for that crunchy topping you’ll swoon over.
• Freshly grated Parmesan: Adds a nutty, sharp flavor to the topping.
• Lemon zest: Just a teaspoon or so gives a light brightness that cuts through the creaminess.
• Olive oil: Helps the Panko topping crisp up beautifully in the oven.

Variations

I love that this Homestyle Tuna Noodle Casserole Recipe is a flexible canvas — whether you’re adjusting for dietary preferences or just craving something a little different. Feel free to mix it up and make it your own!

• Protein swap: I’ve tried this with canned salmon instead of tuna, and it was just as good, if a tad richer.
• Dairy-free version: Use a dairy-free milk blend and vegan cheese, and swap butter for olive oil to keep it creamy without dairy.
• Vegetable boost: Sometimes I throw in mushrooms or spinach for extra veggies and earthiness.
• Crunchy topping tweaks: Mixing in crushed cornflakes or crushed Ritz crackers for a different texture is a fun twist.

How to Make Homestyle Tuna Noodle Casserole Recipe

Step 1: Cook the noodles just right

Bring a large pot of salted water to a boil and cook the wide egg noodles according to the package instructions until they’re al dente—meaning they still have a little bite. This helps them not turn to mush after baking. Then, drain them well and set aside so they don’t keep cooking in their own steam.

Step 2: Build that flavorful base

In a Dutch oven or large deep skillet, melt the butter over medium heat. Toss in the minced garlic and diced shallots, and cook, stirring often, until they’re soft and fragrant—about two minutes. This step is where the flavors really start to come alive.

Step 3: Make the creamy sauce

Sprinkle in the flour and whisk it into the butter and aromatics until the mixture turns a light golden brown, about a minute. This cooks out the raw flour taste. Slowly whisk in the half and half along with the Dijon mustard, then cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon—around 4 to 5 minutes.

Step 4: Cheese it up and mix it all together

Remove the pot from the heat before stirring in the sharp cheddar cheese until it melts smoothly into the sauce. Fold in the cooked noodles, drained tuna, and rinsed frozen peas, seasoning everything with salt and pepper to taste. You’ll notice how creamy and inviting the mixture looks—just waiting to be baked.

Step 5: Prep and bake your casserole

In a small bowl, combine the Panko breadcrumbs, grated Parmesan, lemon zest, and olive oil. Sprinkle this topping evenly over the casserole. Transfer the whole thing to a baking dish (or bake it right in that Dutch oven if oven-safe) and pop it into the oven preheated to 400°F. Bake for 25-30 minutes or until the top is beautifully golden and bubbly.

Step 6: Garnish and serve

Once it’s out of the oven, sprinkle with chopped fresh chives for a little pop of color and fresh flavor. Serve it hot, and watch everyone dig in—this dish disappears fast at our house!

How to Serve Homestyle Tuna Noodle Casserole Recipe

Garnishes

I always reach for fresh chopped chives to garnish this casserole — their mild oniony flavor lifts the heaviness a bit and the green color adds a fresh pop. Sometimes a squeeze of lemon just before serving also brightens the whole dish beautifully.

Side Dishes

We like pairing this hearty casserole with crisp green salads or simple roasted vegetables like asparagus or broccoli. It balances the richness and makes for a well-rounded meal. You can also try some crusty bread on the side to soak up any leftover sauce.

Creative Ways to Present

For holiday dinners or special occasions, I’ve layered this casserole in individual ramekins instead of one big dish. It makes a charming presentation and ideal portion control. Another fun idea is to top each portion with a little extra Parmesan and broil for a minute for an extra toasty top.

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed your meal, any leftovers can be stored in an airtight container in the fridge for up to 3 days. I find that letting it cool completely before refrigerating helps maintain the creaminess when reheated.

Freezing

This casserole freezes well! I usually cover it tightly with foil and freeze for up to 2 months. When you’re ready to eat it, thaw overnight in the fridge and then bake until heated through and bubbly again.

Reheating

I reheat leftovers in the oven at 350°F to keep that crispy topping intact. Cover loosely with foil for the first 10 minutes and then remove it to let the topping crisp up again. Microwave works in a pinch but doesn’t do justice to the texture.

FAQs

Final Thoughts

This Homestyle Tuna Noodle Casserole Recipe has a special place in my heart because it reminds me of those simple, satisfying dinners that bring family around the table with full bellies and happy smiles. It’s approachable, reliable, and so full of comforting flavors. I can’t recommend it enough—give it a try, and you might just find a new favorite in your dinner rotation, too!

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