Homestyle Tuna Noodle Casserole Recipe

If you’re craving a comforting, classic dinner that feels like a warm hug, you have to try this Homestyle Tuna Noodle Casserole Recipe. It’s rich, creamy, and packed with simple ingredients you probably already have in your kitchen. Trust me, once you make this, you’ll get why it’s a longtime family favorite – it’s everything you want in a cozy casserole but without any fuss.

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Ingredients You’ll Need

Each ingredient in this Homestyle Tuna Noodle Casserole Recipe plays a role, whether it’s comforting creaminess, a little punch of flavor, or that irresistible crispy topping. Here’s what you need and why it works perfectly together.

• Wide Egg Noodles: These broad noodles hold onto the sauce better than skinny pastas, giving you every bite coated in that creamy goodness.
• Unsalted Butter: Using unsalted butter lets you control the saltiness of the dish.
• Garlic: Minced garlic adds depth and a familiar savory aroma.
• Shallots: Diced shallots bring a mild onion flavor that’s sweeter than regular onions.
• All-Purpose Flour: This helps thicken the sauce perfectly without lumps.
• Half and Half: Provides creaminess while keeping the sauce light enough to not feel heavy.
• Dijon Mustard: Just a touch amps up the flavor, balancing the richness of the cheese.
• Sharp White Cheddar Cheese: I love sharp cheddar because it melts smoothly and adds a bold cheesy tang.
• Canned Tuna in Water: Drained well to keep the casserole from getting watery but still packed with tender, flaky tuna.
• Frozen Green Peas: Rinsed to defrost quickly, they add a sweet pop of freshness and color.
• Kosher Salt and Freshly Ground Black Pepper: Essential for seasoning to taste at the end.
• Fresh Chives: Chopped and sprinkled on top for a mild oniony brightness and fresh color.
• Panko: Mixed with Parmesan and a bit of olive oil, it makes the ultra-crispy, golden topping that I look forward to the most.
• Parmesan Cheese: Adds a salty, nutty flavor to the crispy crust.
• Lemon Zest: A subtle zing that cuts through the richness and wakes up the flavors.
• Olive Oil: Helps toast the Panko topping perfectly.

Variations

I encourage you to make this Homestyle Tuna Noodle Casserole Recipe your own. I’ve tried a few tweaks over the years, and you might enjoy customizing it based on what you have or what your family prefers.

• Make it Gluten-Free: I swapped regular flour and Panko for gluten-free versions, and it worked like a charm — just be sure to watch the sauce consistency closely.
• Add Mushrooms: I once tossed in sliced mushrooms with the shallots for an earthier flavor; it was a hit for a cozier, autumnal vibe.
• Use Greek Yogurt: For a tangier twist, swapping half the half and half with a spoonful of Greek yogurt adds creaminess and brightens the dish.
• Extra Veggies: Sometimes I add cooked broccoli or carrots along with the peas to sneak in more veggies — the creamy sauce hides them beautifully.

How to Make Homestyle Tuna Noodle Casserole Recipe

Step 1: Cook Your Noodles to Perfect Tenderness

Start by boiling salted water and cooking your wide egg noodles according to package directions until just tender — you want them al dente because they’ll soften more in the sauce and baking process. After draining, give them a quick shake to remove excess water but don’t rinse; the starch helps the sauce cling.

Step 2: Sauté Your Aromatics and Build the Sauce

In a Dutch oven or large skillet over medium heat, melt the butter and add minced garlic and diced shallots. Stir frequently until fragrant and softened, about 2 minutes — be careful not to burn the garlic! Next, whisk in the flour and cook for about a minute to form a roux; this step is key to thickening your sauce without lumps. Slowly pour in the half and half while whisking constantly, then stir in Dijon mustard. Let the sauce gently thicken for 4 to 5 minutes, then remove from heat and stir in the sharp cheddar until melted and smooth.

Step 3: Combine Everything and Season

Gently fold the cooked noodles, drained tuna, and peas into your cheesy sauce until everything’s coated evenly. Season with kosher salt and freshly ground black pepper to your taste. This is where you can really make it yours — taste and adjust the seasoning carefully to balance the flavors before baking.

Step 4: Prep and Bake the Crispy Topping

Mix your Panko, freshly grated Parmesan, lemon zest, and olive oil together in a small bowl — this combo turns into a golden, crispy crust. Sprinkle it evenly over the casserole. Bake in the preheated 400°F oven for about 25 to 30 minutes, or until the topping is golden brown and bubbling around the edges. There’s just something about that contrast between creamy inside and crunchy topping that makes this dish irresistible!

Step 5: Garnish and Serve

Once out of the oven, sprinkle chopped fresh chives over the hot casserole for a little fresh pop of color and mild onion flavor. Serve immediately—this is best enjoyed warm and bubbly right from the oven.

How to Serve Homestyle Tuna Noodle Casserole Recipe

Garnishes

I’m a big fan of fresh chives because they add a subtle onion brightness and a beautiful pop of green. Sometimes, I toss on a little extra lemon zest right before serving for a zingy lift that cuts through the richness flawlessly.

Side Dishes

This casserole pairs wonderfully with a crisp green salad with a tangy vinaigrette to brighten the meal or some simple roasted vegetables like asparagus or Brussels sprouts. For something heartier, garlic bread is always a winner in my book.

Creative Ways to Present

For a holiday or special occasion, I’ve baked individual portions in ramekins topped with fresh herbs and extra Parmesan for a little wow-factor. It makes serving easier and looks so inviting on the table when guests have their own personal casserole.

Make Ahead and Storage

Storing Leftovers

I usually let the casserole cool completely, then cover it tightly with foil or transfer to an airtight container and refrigerate. It keeps well for about 3 to 4 days. Just know the topping loses a bit of its crunch but the flavor stays amazing.

Freezing

I’ve frozen this casserole successfully a few times — just assemble everything and freeze before baking. When you’re ready to eat, bake it from frozen, adding a bit more time, and add fresh Panko on top halfway through baking to revive some crunch.

Reheating

My favorite way to reheat leftovers is in the oven at 350°F, covered loosely with foil, to warm evenly without drying out—about 15-20 minutes. If you want to crisp up the topping again, remove the foil for the last few minutes.

FAQs

Final Thoughts

I absolutely love how this Homestyle Tuna Noodle Casserole Recipe turns out every time—creamy, cheesy, and topped with that perfect golden crust. When I first tried making it myself, I was nervous it would taste like the “cheap school cafeteria” version, but this recipe proved my fears wrong. It’s cozy and indulgent in all the best ways but still easy enough for a weeknight family meal. Give it a try—you’ll see why it’s become a kitchen staple in my home, and I’m betting it’ll be in yours too!

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