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cheesy tuna casserole

Cheesy Tuna Casserole

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5 from 3 reviews

  • Author: Katherine | Love In My Oven
  • Total Time: 40 minutes
  • Yield: 4-5 servings 1x


This cozy homemade dish is made entirely from scratch! You and your family will love this cheesy tuna casserole with a crunchy breadcrumb topping.


  • 4 cups (6 oz) egg noodles*
  • 1/3 cup unsalted butter
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1/4 tsp paprika
  • 1/2 tsp ground mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 1/2 cups whole milk**
  • 1/2 cup full-fat sour cream
  • 1 cup frozen peas
  • 2 cans (6 oz each) light tuna, packed in water, drained
  • 1 cup grated cheddar cheese, plus more for sprinkling on top
  • optional: 1/4 cup diced green olives


  • 1 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted


  1. Preheat the oven to 350 F and lightly grease a 9″ x 13″ baking dish (3 quarts). Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 4 minutes, or as per package directions. Drain the noodles and then rinse with cool water. Set aside.
  2. Melt the butter over medium-high heat in a large saucepan on the stove. Once melted, add the onions and sauté for 3-4 minutes, or until translucent. Add the garlic and sauté for another minute. Add the flour, paprika, ground mustard, salt and pepper. Stir for 2 minutes or until the mixture thickens. Slowly pour in the milk, whisking continuously, until thick and bubbly, about 3 minutes. Add in the sour cream, and stir to combine. Remove the pan from heat.  Add the peas, tuna, cheddar cheese and diced olives, if using. Stir to combine. Remove the pan from heat.
  3. In a small bowl, combine together the Panko crumbs with the melted butter and stir to combine. Sprinkle extra cheddar cheese over the top of the casserole, followed by the Panko crumbs, covering the top completely. Bake the casserole in the oven, uncovered, until bubbly, about 25 minutes. During the last few minutes of baking, switch the oven to the broiling setting and broil for 2-3 minutes or until golden brown on top. Remove and serve immediately.

Leftover casserole can be stored in the fridge, in an airtight container, for 3-4 days. Whole, unbaked casseroles can be stored in the freezer for up 2 months. Bake from frozen for 45 minutes, covering the top with aluminum foil during the last half.


*If you’re not a fan of egg noodles you can substitute for rotini or other noodles you prefer!

** I use whole milk to ensure a rich and delicious casserole. You can substitute for light milk. I have not experimented with a dairy-free version but I would be careful that you don’t add a vanilla or coconut flavor!

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: dinner
  • Method: oven bake
  • Cuisine: american
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