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A close-up serving of creamy Tuna Noodle Casserole with peas and a golden breadcrumb topping in a white bowl.

Classic Creamy Tuna Casserole with Crunchy Topping

This comforting classic tuna casserole features tender egg noodles coated in a rich, homemade cheese sauce with flaky tuna, sweet peas, and crisp celery, all baked to golden perfection under a crunchy panko breadcrumb topping. It's a satisfying family dinner ready in under an hour.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles
  • 8 oz wide egg noodles
  • 1 pinch Salt for boiling water
For the Creamy Sauce
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth or vegetable broth
  • 1 tsp Dijon mustard
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt or to taste
  • 2 cups shredded sharp cheddar cheese
For the Casserole Mix-ins
  • 2 5 oz cans tuna in water drained very well
  • 1 cup frozen peas thawed
  • 1 cup celery finely chopped
For the Crunchy Topping
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted

Equipment

  • Large Pot
  • Large Skillet or Saucepan
  • 9x13 inch baking dish
  • Whisk
  • Mixing Spoons

Method
 

Prepare the Base
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook the wide egg noodles according to package directions in a large pot of salted boiling water until al dente. Drain thoroughly and set aside.
Make the Creamy Sauce
  1. In a large skillet or saucepan, melt 3 tablespoons of unsalted butter over medium heat. Whisk in the 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  2. Gradually whisk in the 2 cups whole milk and 1 cup chicken broth until the mixture is smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens (this usually takes about 3-5 minutes). Remove the skillet from the heat.
  3. Stir in the 1 teaspoon Dijon mustard, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Add the 2 cups shredded sharp cheddar cheese, stirring until it is completely melted and the sauce is smooth and creamy.
Assemble the Casserole
  1. To the cheese sauce, add the well-drained tuna, thawed frozen peas, and finely chopped celery. Gently add the cooked egg noodles. Stir everything together until all ingredients are evenly coated in the creamy sauce.
  2. Pour the tuna casserole mixture into the prepared 9x13 inch baking dish, spreading it evenly.
Prepare and Bake Topping
  1. In a small bowl, combine the 1 cup panko breadcrumbs with the 2 tablespoons melted unsalted butter. Sprinkle this mixture evenly over the top of the casserole.
  2. Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly around the edges and the panko topping is golden brown and crisp.
Serve
  1. Remove from the oven and let the casserole stand for 5 minutes before serving. This allows the sauce to set slightly.

Notes

For an extra layer of flavor, you can sauté a finely diced small onion with the celery before adding them to the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.