If you’ve ever felt intimidated by tuna noodle casseroles or thought they were just bland leftovers, I’m here to change your mind. This Easy Tuna Noodle Casserole with Cheesy Sauce Recipe is a total game-changer — it’s creamy, cheesy, and topped with a golden, crunchy panko crust that I absolutely love. When I first made this, my family went crazy for it (even my picky eaters!), and I’m pretty sure it’ll become your go-to comfort meal too.

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Why You’ll Love This Recipe

Homemade Cheesy Sauce: No canned soup here — just a rich, creamy sauce that’s packed with real flavor.
Perfect Texture: Tender shell pasta, flaky tuna, and sweet peas create the ideal bite every time.
Easy to Customize: Swap veggies or cheese to suit your taste or what’s in your fridge.
Quick & Comforting: From start to finish, it’s a cozy dinner you can whip up any day of the week.

A round black cast iron skillet filled with a baked pasta dish. The dish has a golden brown crunchy breadcrumb topping covering creamy, light yellow pasta tubes mixed with small green peas spread evenly throughout. The pasta appears well-coated in a rich, cheesy sauce, with some browned spots peeking through the breadcrumb layer. The skillet is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Easy Tuna Noodle Casserole with Cheesy Sauce Recipe plays a starring role. From the nutty richness of Parmesan in the topping to the mild sweetness of frozen peas, these flavors blend beautifully. When shopping, look for fresh shallots and quality canned tuna in water for the best result.

Panko breadcrumbs: These give the casserole that irresistible crunch without weighing it down.
Olive oil or melted butter: Adds rich flavor and helps the panko brown just right.
Parmesan cheese: For a salty, nutty kick in the topping.
Flat leaf parsley: Fresh garnish that brightens the dish and adds color.
Shell pasta: Its shape holds onto the cheesy sauce perfectly.
Unsalted butter: Used in the sauce and sautéing veggies—look for high quality for great flavor.
Celery: Adds a subtle crunch and freshness.
Shallots: Milder than onions and sweeter, they give a lovely depth.
Garlic: Just a touch to enhance the savory notes.
Flour: To thicken that cheesy sauce without lumps—pro tip: sprinkle evenly!
Dijon mustard: A little surprise tang that lifts the whole sauce.
Low sodium chicken broth: Keeps the sauce flavorful without excess salt.
Milk (warmed): Using warmed milk helps make the sauce silky smooth.
Shredded cheddar cheese: Sharp and melty—it’s the cheesy heart of the dish.
Canned tuna in water: Make sure to drain well so the casserole isn’t soggy.
Frozen peas: Sweet bursts of green that balance the richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Easy Tuna Noodle Casserole with Cheesy Sauce Recipe is. Over time, I’ve played around with ingredients to keep it fresh and exciting, and you should too — there’s no one “right” way!

Veggie Boost: I toss in some sautéed mushrooms or spinach for extra color and nutrition, and my family barely notices—they just love the extra flavor.
Dairy-Free: Swap out the milk and cheese for plant-based alternatives to keep it creamy without dairy.
Spicy Kick: Add a pinch of smoked paprika or red pepper flakes to the sauce for a subtle heat that wakes up the dish.
Gluten-Free: Use gluten-free pasta and a gluten-free flour blend for the roux, and panko alternatives for the topping.

How to Make Easy Tuna Noodle Casserole with Cheesy Sauce Recipe

Step 1: Prepare the Crunchy Topping

Start by mixing the panko breadcrumbs, olive oil (or melted butter), and shredded Parmesan in a small bowl. Set that aside because this topping is going to give your casserole an irresistible golden crunch. Preheat your oven to 350°F while you work on the rest.

Step 2: Cook the Pasta Just Right

Cook your shell pasta according to package instructions—but here’s my secret: set your timer for a minute or two less than al dente. Trust me, the pasta will finish softening in the oven, soaking up all that delicious sauce without turning mushy.

Step 3: Sauté the Aromatics and Make the Sauce

While the pasta cooks, melt 1 tablespoon of butter in a large 12-inch skillet over medium-high heat. Toss in the diced shallots, celery, garlic, a pinch of salt, and pepper; sauté for 2–3 minutes until everything softens beautifully. Then, add the remaining 2 tablespoons of butter and sprinkle the flour over the veggies. Stir constantly until the flour loses its whiteness—this is important for avoiding lumps!

Next, stir in the Dijon mustard, then slowly whisk in the chicken broth and warmed milk. Keep whisking as the sauce comes to a gentle simmer; it’ll thicken nicely in just a few minutes. Lower the heat and whisk in the shredded cheddar cheese until the sauce is silky and gooey in the best way.

Step 4: Combine Pasta, Tuna, and Peas

Gently fold in the pasta, drained tuna, and frozen peas right into your sauce-filled skillet—mix until everything’s evenly coated. This step gets your casserole ready to be perfectly bubbly and cheesy once baked.

Step 5: Bake to Perfection

Sprinkle your panko topping all over the casserole, then pop the skillet into the preheated oven. Bake for about 25 minutes, or until the topping turns that gorgeous golden brown and the sauce bubbles up along the edges. Remove from the oven and serve immediately for the ultimate comfort food experience.

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Pro Tips for Making Easy Tuna Noodle Casserole with Cheesy Sauce Recipe

Don’t Overcook the Pasta: It’s tempting to cook fully, but undercooking by a couple minutes keeps the texture perfect after baking.
Warm Your Milk: Adding warmed milk to the roux prevents lumps and results in a silky smooth sauce every time.
Drain Tuna Thoroughly: This avoids sogginess and keeps the casserole from becoming watery.
Use a Skillet That Goes in the Oven: Like a cast iron or ovenproof nonstick pan to save time and dishes.

How to Serve Easy Tuna Noodle Casserole with Cheesy Sauce Recipe

A white bowl filled with three layers: the bottom layer has round pasta shells cooked al dente with a light yellow sauce, the middle layer has shredded light brown chicken pieces mixed evenly, and the top layer is sprinkled with golden, crispy breadcrumbs and bright green peas, garnished with small green herb leaves; a brass fork rests inside the bowl on the left side, partly lifted as if ready to scoop; the bowl is set on a white marbled surface, with a small bowl of chopped green herbs nearby and part of a white cloth visible on the right side, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I typically garnish with fresh flat leaf parsley—it adds the perfect pop of color and a bright, herbaceous note that cuts through the creaminess. Sometimes a sprinkle of extra Parmesan on top right after baking ups the cheesy factor and makes it feel a little extra special.

Side Dishes

To keep things balanced, I like serving this casserole with a crisp green salad dressed lightly with lemon vinaigrette. Roasted asparagus or steamed broccoli are also great—something green and fresh to complement all that cheesy comfort.

Creative Ways to Present

For family dinners or casual gatherings, try serving individual casserole portions in small ramekins topped with fresh herbs and a pinch of smoked paprika. It’s a cute presentation that makes the meal feel homemade but elevated at the same time.

Make Ahead and Storage

Storing Leftovers

After the casserole cools completely, I transfer leftovers to an airtight container and refrigerate. It stays delicious for 3 to 4 days—just keep that topping separate if you want to maintain its crunch.

Freezing

I’ve found this casserole freezes well. Simply assemble without baking, cover tightly with foil, and freeze. When you want it, bake straight from frozen, adding extra baking time. This trick has saved me on busy weeknights more times than I can count.

Reheating

To reheat, warm leftovers in the oven at 350°F covered with foil for about 15-20 minutes. If you prefer the topping crispier, remove the foil for the last 5 minutes. I avoid microwaving because the sauce can separate and the topping gets soggy.

FAQs

Can I use different types of pasta for this casserole?

Absolutely! While shell pasta works great because it holds onto the sauce nicely, you can substitute with elbow macaroni, rotini, or even penne. Just make sure to cook it slightly less than al dente since it will keep cooking in the oven.
Can I make this casserole ahead of time?

Yes! You can assemble the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. When ready, bake as directed, adding a bit more time if it’s cold from the fridge.
Is there a way to lighten up this tuna noodle casserole?

Definitely—use low-fat milk, reduce the butter slightly, or swap some cheese for part-skim versions. You can also add extra veggies like spinach or zucchini to boost nutrition without losing creaminess.
What’s the best way to avoid a soggy casserole?

Drain the tuna very well and be sure not to overcook the pasta. Also, don’t skip the crispy panko topping—that crunch keeps the casserole texturally exciting and prevents it from feeling heavy.

Final Thoughts

This Easy Tuna Noodle Casserole with Cheesy Sauce Recipe is close to my heart because it’s a true comfort food that feels homemade without fuss. It’s perfect for weeknights, leftovers, or feeding a hungry crowd. I hope you give it a try—you might just find yourself making it again and again, just like I do!