Tuna Noodle Casserole

When you need a cozy, no-fuss dinner that feels like home, Tuna Noodle Casserole is the answer. This creamy, baked pasta dish is packed with flavor, simple to make, and perfect for sharing with friends or family. It’s one of those classic comfort foods that always hits the spot—and it’s just right for dropping off to someone who could use a little extra love.

Print Recipe

Prep Time 30

Cook Time 29

Servings: 6

Course: Main Course

Ingredients Method Video

Ingredients

1 lb egg noodles
1 tbsp olive oil
4 tbsp butter, divided
1 medium yellow onion, diced small
2 celery ribs, chopped small
2 tbsp all-purpose flour
1 cup dry white wine
1 cup chicken broth
2 cups heavy cream
2 cans (about 6 ounces each) of solid light tuna packed in water, drained and flaked
1 cup frozen peas, thawed
1 cup bread crumbs
coarse salt and ground pepper to taste

Method

Boil Pasta

In a large pot of boiling salted water, cook pasta according to package instructions Drain.

Make the Creamy Tuna Sauce

In a large skillet, heat olive oil and 1 tablespoon of butter. Add the diced onion and celery and cook until soft. Stir in the flour to coat.

Add Broth, Wine and Cream

Pour in the white wine and let it cook down for a minute or two. Slowly whisk in the chicken broth. Reduce the heat and stir in the cream until smooth.

Combine Noodles, Tuna, and Peas

Gently stir in the noodles, tuna, and peas. Season with salt and pepper to taste.

Add the Breadcrumb Topping

Transfer everything to a 9×13 baking dish. In a small bowl, mix the bread crumbs with the remaining melted butter and sprinkle over the top.

Bake Until Golden Brown

Place under the broiler just until the breadcrumb topping is golden and crisp.