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Easy Tuna Noodle Casserole - Cozy, Budget-Friendly Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces egg noodles (wide or medium)
  • 2 cans (5 ounces each) solid white or light tuna in water, drained and flaked
  • 1 cup frozen peas (no need to thaw)
  • 1 small onion, finely chopped
  • 2 ribs celery, finely chopped (optional but nice)
  • 8 ounces mushrooms, sliced (optional)
  • 3 tablespoons unsalted butter (plus 2 tablespoons for topping)
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup milk (whole or 2%)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup shredded sharp cheddar or Monterey Jack (optional, for extra richness)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme or Italian seasoning
  • Salt and black pepper, to taste
  • 1 cup crushed butter crackers or panko breadcrumbs
  • Fresh parsley or chives, chopped (optional, for garnish)

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish or a similar casserole pan.
  2. Cook the noodles: Boil in well-salted water until just shy of al dente. Drain and set aside. They’ll finish in the oven, so don’t overcook.
  3. Sauté the aromatics: In a large skillet, melt 3 tablespoons butter over medium heat. Add onion and celery. Cook 4–5 minutes until softened. Add mushrooms if using and cook until they release moisture and brown slightly, about 5 more minutes. Season with a pinch of salt.
  4. Make the sauce base: Sprinkle flour over the veggies and stir for 1 minute to form a paste. Slowly whisk in the broth, then the milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened.
  5. Flavor it: Stir in Dijon, garlic powder, thyme, and a few grinds of black pepper. Taste and adjust salt. Off the heat, whisk in sour cream (and cheese if using) until smooth and glossy.
  6. Combine: In a large bowl, fold together the cooked noodles, drained tuna, peas, and the sauce. Mix gently so the tuna stays flaky and the noodles don’t break.
  7. Prepare the topping: Melt the remaining 2 tablespoons butter. Toss with crushed crackers or panko and a pinch of salt and pepper until coated.
  8. Assemble: Transfer the noodle mixture to the baking dish. Sprinkle the buttery crumbs evenly on top.
  9. Bake: Bake 18–22 minutes, until bubbly around the edges and the topping is golden. If you want extra color, broil for 1–2 minutes at the end—watch closely.
  10. Rest and serve: Let it sit 5–10 minutes. Garnish with parsley or chives. Serve warm with a simple green salad or steamed veggies.