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–+ servings
Merry

Creamy Tuna Noodle Casserole Bake

Creamy, cheesy, and packed with flavor, this Tuna Noodle Casserole from Scratch takes comfort food to the next level. Made with a rich béchamel sauce, tender egg noodles, hearty tuna, and a golden breadcrumb topping, this dish is a family favorite you’ll love serving for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ¼ cup minced shallots or onion
  • 2 bay leaves
  • 2 ½ cups cold milk whole or 2% milkfat
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly grated nutmeg
  • ½ pound egg noodles
  • 10 ounces canned tuna in oil or water drained (2 cans)
  • 2 cups grated provolone cheese or other white melty cheese such as mozzarella, fontina, gruyere, Monterey Jack, or Italian blend
  • 1 cup frozen peas thawed
  • 1 cup sliced green olives with pimentos drained
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup panko bread crumbs
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon finely chopped parsley

Method
 

Prepare the Béchamel Cream Sauce:
  1. Melt the butter in a medium saucepan or skillet over medium heat.
  2. Stir in the flour and cook for 4–5 minutes, whisking constantly, until golden and fragrant.
  3. Add the minced shallots or onion and bay leaves. Cook for about 3 minutes, until the onion softens.
  4. Slowly whisk in the cold milk. Bring to a simmer and whisk continuously for 10–15 minutes, until thickened.
  5. Season with kosher salt and freshly grated nutmeg. Remove the bay leaves and set aside.
Cook the Noodles:
  1. Preheat your oven to 375°F.
  2. Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, about 2 minutes less than package instructions.
  3. Reserve 1 cup of pasta water, then drain the noodles.
Assemble the Casserole Base:
  1. In a large mixing bowl, combine the cooked noodles with the béchamel sauce.
  2. Add the drained tuna, grated provolone cheese, thawed peas, and sliced green olives.
  3. Season with kosher salt and freshly ground black pepper. Gently fold the mixture together, adding 1–2 tablespoons of reserved pasta water if needed to thin the mixture.
Prepare the Baking Dish:
  1. Butter a 2-quart baking dish.
  2. Pour the noodle mixture into the prepared dish, spreading it evenly.
Add the Topping:
  1. In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, and chopped parsley.
  2. Sprinkle the topping evenly over the casserole.
Bake the Casserole:
  1. Cover the dish with foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 10 minutes, or until the topping is golden brown and the casserole is bubbly.
Cool and Serve:
  1. Let the casserole stand for a few minutes before serving. Enjoy warm and savor every creamy, cheesy bite!

Notes

  • Make It Ahead: Assemble the casserole without the breadcrumb topping and refrigerate for up to 24 hours. Add the topping before baking.
  • Freezer-Friendly: Freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
  • Cheese Substitutes: Cheddar, mozzarella, or Monterey Jack can replace provolone for different flavor profiles.
  • Vegetable Additions: Incorporate sautéed mushrooms, diced carrots, or baby spinach for extra nutrients.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for best results.

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