4.98 stars (45 ratings)
48 Comments »
Jump to Recipe Pin Recipe
This post may contain affiliate links. Please see our privacy policy for details.
Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!
Not all tuna casseroles were created equal. This one for example is extra creamy, wonderfully cheesy, and completely made from scratch (no canned soup here). Not to mention, the crispiest Panko topping, my favorite part about this recipe. Every bite has that creamy pasta goodness with that extra lemony Parmesan-Panko crunch right on top.
And this dinner comes together in a cinch with the help of canned tuna. I highly recommend using good quality albacore tuna in water with no salt added. It has a clean, fresh taste along with a nice, chewy texture and big big flakes.
If tuna is not your jam, leftover shredded rotisserie chicken is a great sub. Other veggies can be added such as mushrooms, carrots, and green beans. And as always, freshly grated cheese always melts a little better! Serve with a light salad and crusty bread for a complete speedy weeknight dinner.
TOOLS FOR THIS RECIPE
WHAT IS HALF AND HALF?
Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
WHAT IS PANKO?
Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. While both panko and breadcrumbs can be used as a coating for fried foods, panko is much more flakier and yields a crunchier, crispier texture.
WHAT IF I DON’T HAVE A DUTCH OVEN?
An oven-proof skillet, such as a large cast iron skillet, is a great option.
Tuna Noodle Casserole
Yield: 6 servings
Prep: 20 minutes minutes
Cook: 45 minutes minutes
Total: 1 hour hour 5 minutes minutes
Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!
5 stars (45 ratings)
Print Recipe Pin Recipe Leave a Review
Ingredients
- 10 ounces wide egg noodles, about 4 1/2 cups
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 large shallots, diced
- 2 tablespoons all-purpose flour
- 3 ½ cups half and half
- 2 teaspoons Dijon mustard
- 8 ounces shredded sharp white cheddar cheese, about 2 cups
- 3 (5-ounce) cans tuna in water, drained
- 1 cup frozen green peas, rinsed
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
For the panko mixture
- ⅓ cup Panko*
- ⅓ cup freshly grated Parmesan
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Preheat oven to 400 degrees F.
Melt butter in a Dutch oven over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
Whisk in flour until lightly browned, about 1 minute.
Stir in half and half and Dijon until slightly thickened, about 4-5 minutes.
Remove from heat. Stir in cheddar cheese until smooth, about 2 minutes.
Stir in pasta, tuna and green peas until well combined; season with salt and pepper, to taste; sprinkle with Panko mixture.
Place into oven and bake until golden brown and bubbly. about 25-30 minutes.
Serve immediately, garnished with chives, if desired.
for the panko mixture
In a small bowl, combine Panko, Parmesan, lemon zest and olive oil.
Notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Pin Recipe
posted on October 6, 2023under entree, pasta
48 CommentsLeave a Comment »
Want to Save this Recipe for Later?
Enter your email below and we'll send it straight to your inbox! Plus, you can sign up to receive quick and easy weeknight dinners every week.
Leave a Reply
48 comments -
Gail — April 23, 2024 @ 7:21 AM Reply
great recipe. Its a flexible recipe as I used a mix of cheese (gouda, cheddar, parmesan) and corn flakes crumbs instead of panko. The dijon and lemon zest add so much!
-
Kathy — March 24, 2024 @ 1:09 PM Reply
This Tuna Noodle Casserole is without a doubt the best I’ve had since my Mom’s and that was hard to beat. I followed the directions to a “T” and was very proud of myself…just want to let you know I will try some of your additional great looking recipes…very easy to follow recipes and directions!
Thanks
-
Amber M. — March 22, 2024 @ 3:40 PM Reply
Such a refined tuna casserole! My husband and nine year-old daughter loved it. I used Swiss and Gruyère cheese because that’s all I had and it was perfect. Will definitely make again!
-
Chadwick — March 13, 2024 @ 10:36 AM Reply
I just made this again for the second time this week,i put in 2 cans of good white solid tuna,2 cans of chunk crab meat and for the topoing i use ritz cheese sandwich crackers crushed in some olive oil….try ìt,its incredible!!!
-
Chadwick — March 12, 2024 @ 10:09 AM Reply
This was very good,i truly enjoyed this recioe,its probably the best tuna casserole ive had,and super easy to put together.
Instead of the panko topping i used those small ritz cheddar sandwich crackers crushed up with some olive oil…it turmed out wonderful.
-
Shelly Knight — February 25, 2024 @ 5:46 PM Reply
What is the nutrition info for this recipe?
-
Angie — February 25, 2024 @ 8:31 AM Reply
Can u use honey Dijon?
-
William — February 24, 2024 @ 8:49 AM Reply
Looks wonderful. Is it put in the oven with or without a lid?
Thanks.
-
Rita — February 16, 2024 @ 3:37 PM Reply
Not sure it will freeze.. Delicious!!!!!
-
Sally — February 13, 2024 @ 8:57 AM Reply
Looks great and I cannot wait to try it. Will this freeze well? Thank you!
-
Chadwick — March 12, 2024 @ 9:02 AM Reply
This would freeze well
-
Kristin A Anetsberger — February 3, 2024 @ 12:53 PM Reply
This was hands down, without a doubt the best tuna noodle recipe I’ve ever had. I’m 66 years old and grew up eating tuna noodle casseroles and have made them numerous times over the years for my family. This was so good!
-
Mare — January 23, 2024 @ 11:16 AM Reply
That was the best tuna noodle casserole I ever made, don’t tell my mom, way better! The only changes are fat-free half and half, sweet onion, white & black pepper, cayenne, and fresh lemon juice (I love lemon). Thank you for sharing this!! YUM
-
Nadine A Chuba — December 29, 2023 @ 7:31 AM Reply
Can I use fresh caught tuna? If so, how should I prepare the tuna first?
-
annika vannoord — January 22, 2024 @ 2:32 PM Reply
you should probably look up a video on how to do that! 🙂
-
Cĥad — March 4, 2024 @ 1:07 PM Reply
If using fresh id cook to well done in a frying pan,cool,flake and add to recipe
-
Mike — December 8, 2023 @ 12:41 PM Reply
Was looking for something easy and quick but still fit to eat. Found it! like it, better yet my wife really likes it. She wants to see this in a regular rotation: code for “frequently”. Thanks.
-
Julie — December 5, 2023 @ 4:50 PM Reply
So good! You have great recipes, I’ve never tried one I don’t like!
-
Summer — November 26, 2023 @ 10:07 AM Reply
I thought I didn’t like tuna casserole, but decided to try this because I had a few cans of tuna sitting in my pantry. This tuna noodle casserole pleasantly surprised me – the lemon brighten the dish and it’s creamy without being heavy. Loved it.
-
Sewage Pumps — November 23, 2023 @ 11:12 PM Reply
Your recipes are heaven. i’ll have to try this one
-
John M. — November 9, 2023 @ 2:32 PM Reply
This isn’t your mother’s tuna casserole. It’s way, WAY better! I made this one exactly as written with the exception of using a teaspoon of lemon zest instead of a tablespoon thanks to some earlier comments. I think I’ll go the full tablespoon next time, and there *will* be a next time. This is what I call a ‘forever recipe’ because it will be in my family that long. We all loved it!
Thanks very much, Chungah & team.
-
Tina Palmer — November 6, 2023 @ 5:26 AM Reply
We had this last night and it was SO good!! It’ll definitely be on the menu again soon. Thanks for sharing it!
-
Agen Tiens — November 1, 2023 @ 5:10 PM Reply
Wow… delliciouzz…
-
Farah — October 29, 2023 @ 6:09 AM Reply
I’m excited to make this recipe but could it be made the day before and then baked or baked and reheat?
-
Candyb — March 5, 2024 @ 12:35 PM Reply
You can make day ahead and bake next day – I’d bake a bit longer and maybe covered for first half of cooking since it’ll be cold from fridge.
-
Nicole — October 25, 2023 @ 7:53 AM Reply
Great recipe! Loved the panko/cheese topping as it gave the casserole incredible texture (and the lemon is a great addition — cuts the fishy taste of the tuna a bit).
-
Robin — October 24, 2023 @ 5:41 PM Reply
This this was so good! My picky kids loved it. I used chopped up rotisserie chicken instead of tuna, and served the peas on the side to please those who don’t like them, and it turned out great! Also left out the lemon zest because I didn’t have any. My cheese sauce broke though…not sure why? Even so I’ll definitely be making this again!
-
Carrie — October 19, 2023 @ 3:47 PM Reply
This was pretty good, but overall not quite as tasty as I thought it would be. Perhaps I need to add a little more salt & pepper. I also did not enjoy the lemon zest topping. The lemon overwhelmed it. I would prefer a more savory option to mix in the panko topping. Maybe I’ll give it another go!
-
Kimberly A Clark — October 20, 2023 @ 5:38 PM Reply
My Great-Grandma used to use a ritz/butter topping! Highly recommend!
-
Nikol T — October 24, 2023 @ 4:05 PM Reply
Or Kettle chips crunched up!
-
Sue — October 17, 2023 @ 10:43 AM Reply
YAY!! No mushrooms! I haven’t eaten tuna noodle casserole in decades because I hate mushrooms. But this is a tuna casserole recipe that I’m willing to try!
-
Heather Dean — October 16, 2023 @ 7:35 AM Reply
Hi there! My flour mixture never got thick. So my casserole was casserolish but not totally. I do not have a Dutch oven or a go in the oven skillet. I placed in a casserole dish and baked. Do you know why possibly the roux/flour mixture did not thicken?
Great recipe. Thank You.
-
Angela McNellage — October 11, 2023 @ 3:04 PM Reply
Love this recipe. Made it for my husband and myself. So we had meal prep for 4 days. Delicious and creamy.
-
Donna Ernst — October 11, 2023 @ 2:56 PM Reply
I made it, it was very good. I am celiac so used Gluten free noodles and GF Flour. I just probably will leave the lemon out next time.
-
Liette Rudy — October 11, 2023 @ 8:35 AM Reply
Can I use 1% milk instead of half and half??
-
Sidra Imran — October 11, 2023 @ 1:20 AM Reply
Lovely, I have tried this recipe nd I loved it thank you so much for sharing this amazing dish <3
-
Yunus — October 10, 2023 @ 1:35 AM Reply
It looks very delicious, thank you.
-
Dre — October 8, 2023 @ 10:17 AM Reply
First time making this “chicken noodle cassarole” (that’s what my kids think who won’t touch tuna with a 10 foot pole.) Guess what? They LOVED it and never new it was tuna. ha! I broke down the White Albacore to small peices which worked best in my situation. I loved that it didn’t use canned soup and I added a shake of Tobasco at the end. This recipe is a keeper – Thank you!
-
Carolyn — October 8, 2023 @ 5:43 AM Reply
I made this last night sndbitbwas delicious. I modified for what I (no shallots). No need for all that high fat half and half. Just yummy.
-
Ben — October 7, 2023 @ 10:22 AM Reply
This is the first tuna casserole I’ve made without a cream of ****** soup and it was incredible! I really liked the Panko topping but my wife thought it was too lemony. I’ll probably split the difference next time.
-
Marie — October 7, 2023 @ 9:14 AM Reply
Hi, can you use canned chicken instead of tuna?
-
Dre — October 8, 2023 @ 10:12 AM Reply
I think you can. My husband loves canned chicken, but I think it tastes just like tuna. Win-win!
-
Samantha — October 9, 2023 @ 12:28 PM Reply
What are my options if I don’t have a Dutch oven?
-
Marla — October 10, 2023 @ 2:40 PM Reply
Just make it in a pot or a big fry pan on the stove. You can even make it in the pot you boiled your noodles in. Transfer to a casserole dish and bake. I used an oven safe fry pan but now I need to transfer the leftovers to a dish.
-
Marla Garner — October 10, 2023 @ 2:33 PM Reply
Delicious! My husband doesn’t like tuna casserole…so more for me! He said he would try it because he had only had his mother’s years ago. Well, this isn’t your Mama’s tuna casserole from the 1950s! He liked it and said he would have it again. Good, because I’m going to substitute canned salmon and add some dill… 🙂
-
Gina — October 7, 2023 @ 9:04 AM Reply
I think there is an error in the statement regarding how long it takes to prepare this. 1 day 5 min seems like it takes an awfully long time.
-
Lynn — October 7, 2023 @ 8:59 AM Reply
Hi. Just noticed that your total prep and cook time should be 1 hour and 5 minutes. Not 1 day and 5 minutes. Lol. Just a small mistake.
-
Ben — October 7, 2023 @ 8:35 AM Reply
The estimated time is a little off on this one.
Gail — April 23, 2024 @ 7:21 AM Reply
great recipe. Its a flexible recipe as I used a mix of cheese (gouda, cheddar, parmesan) and corn flakes crumbs instead of panko. The dijon and lemon zest add so much!
Kathy — March 24, 2024 @ 1:09 PM Reply
This Tuna Noodle Casserole is without a doubt the best I’ve had since my Mom’s and that was hard to beat. I followed the directions to a “T” and was very proud of myself…just want to let you know I will try some of your additional great looking recipes…very easy to follow recipes and directions!
Thanks
Amber M. — March 22, 2024 @ 3:40 PM Reply
Such a refined tuna casserole! My husband and nine year-old daughter loved it. I used Swiss and Gruyère cheese because that’s all I had and it was perfect. Will definitely make again!
Chadwick — March 13, 2024 @ 10:36 AM Reply
I just made this again for the second time this week,i put in 2 cans of good white solid tuna,2 cans of chunk crab meat and for the topoing i use ritz cheese sandwich crackers crushed in some olive oil….try ìt,its incredible!!!
Chadwick — March 12, 2024 @ 10:09 AM Reply
This was very good,i truly enjoyed this recioe,its probably the best tuna casserole ive had,and super easy to put together.
Instead of the panko topping i used those small ritz cheddar sandwich crackers crushed up with some olive oil…it turmed out wonderful.
Shelly Knight — February 25, 2024 @ 5:46 PM Reply
What is the nutrition info for this recipe?
Angie — February 25, 2024 @ 8:31 AM Reply
Can u use honey Dijon?
William — February 24, 2024 @ 8:49 AM Reply
Looks wonderful. Is it put in the oven with or without a lid?
Thanks.
Rita — February 16, 2024 @ 3:37 PM Reply
Not sure it will freeze.. Delicious!!!!!
Sally — February 13, 2024 @ 8:57 AM Reply
Looks great and I cannot wait to try it. Will this freeze well? Thank you!
-
Chadwick — March 12, 2024 @ 9:02 AM Reply
This would freeze well
Kristin A Anetsberger — February 3, 2024 @ 12:53 PM Reply
This was hands down, without a doubt the best tuna noodle recipe I’ve ever had. I’m 66 years old and grew up eating tuna noodle casseroles and have made them numerous times over the years for my family. This was so good!
Mare — January 23, 2024 @ 11:16 AM Reply
That was the best tuna noodle casserole I ever made, don’t tell my mom, way better! The only changes are fat-free half and half, sweet onion, white & black pepper, cayenne, and fresh lemon juice (I love lemon). Thank you for sharing this!! YUM
Nadine A Chuba — December 29, 2023 @ 7:31 AM Reply
Can I use fresh caught tuna? If so, how should I prepare the tuna first?
-
annika vannoord — January 22, 2024 @ 2:32 PM Reply
you should probably look up a video on how to do that! 🙂
-
Cĥad — March 4, 2024 @ 1:07 PM Reply
If using fresh id cook to well done in a frying pan,cool,flake and add to recipe
-
Mike — December 8, 2023 @ 12:41 PM Reply
Was looking for something easy and quick but still fit to eat. Found it! like it, better yet my wife really likes it. She wants to see this in a regular rotation: code for “frequently”. Thanks.
Julie — December 5, 2023 @ 4:50 PM Reply
So good! You have great recipes, I’ve never tried one I don’t like!
Summer — November 26, 2023 @ 10:07 AM Reply
I thought I didn’t like tuna casserole, but decided to try this because I had a few cans of tuna sitting in my pantry. This tuna noodle casserole pleasantly surprised me – the lemon brighten the dish and it’s creamy without being heavy. Loved it.
Sewage Pumps — November 23, 2023 @ 11:12 PM Reply
Your recipes are heaven. i’ll have to try this one
John M. — November 9, 2023 @ 2:32 PM Reply
This isn’t your mother’s tuna casserole. It’s way, WAY better! I made this one exactly as written with the exception of using a teaspoon of lemon zest instead of a tablespoon thanks to some earlier comments. I think I’ll go the full tablespoon next time, and there *will* be a next time. This is what I call a ‘forever recipe’ because it will be in my family that long. We all loved it!
Thanks very much, Chungah & team.
Tina Palmer — November 6, 2023 @ 5:26 AM Reply
We had this last night and it was SO good!! It’ll definitely be on the menu again soon. Thanks for sharing it!
Agen Tiens — November 1, 2023 @ 5:10 PM Reply
Wow… delliciouzz…
Farah — October 29, 2023 @ 6:09 AM Reply
I’m excited to make this recipe but could it be made the day before and then baked or baked and reheat?
-
Candyb — March 5, 2024 @ 12:35 PM Reply
You can make day ahead and bake next day – I’d bake a bit longer and maybe covered for first half of cooking since it’ll be cold from fridge.
Nicole — October 25, 2023 @ 7:53 AM Reply
Great recipe! Loved the panko/cheese topping as it gave the casserole incredible texture (and the lemon is a great addition — cuts the fishy taste of the tuna a bit).
Robin — October 24, 2023 @ 5:41 PM Reply
This this was so good! My picky kids loved it. I used chopped up rotisserie chicken instead of tuna, and served the peas on the side to please those who don’t like them, and it turned out great! Also left out the lemon zest because I didn’t have any. My cheese sauce broke though…not sure why? Even so I’ll definitely be making this again!
Carrie — October 19, 2023 @ 3:47 PM Reply
This was pretty good, but overall not quite as tasty as I thought it would be. Perhaps I need to add a little more salt & pepper. I also did not enjoy the lemon zest topping. The lemon overwhelmed it. I would prefer a more savory option to mix in the panko topping. Maybe I’ll give it another go!
-
Kimberly A Clark — October 20, 2023 @ 5:38 PM Reply
My Great-Grandma used to use a ritz/butter topping! Highly recommend!
-
Nikol T — October 24, 2023 @ 4:05 PM Reply
Or Kettle chips crunched up!
-
Sue — October 17, 2023 @ 10:43 AM Reply
YAY!! No mushrooms! I haven’t eaten tuna noodle casserole in decades because I hate mushrooms. But this is a tuna casserole recipe that I’m willing to try!
Heather Dean — October 16, 2023 @ 7:35 AM Reply
Hi there! My flour mixture never got thick. So my casserole was casserolish but not totally. I do not have a Dutch oven or a go in the oven skillet. I placed in a casserole dish and baked. Do you know why possibly the roux/flour mixture did not thicken?
Great recipe. Thank You.
Angela McNellage — October 11, 2023 @ 3:04 PM Reply
Love this recipe. Made it for my husband and myself. So we had meal prep for 4 days. Delicious and creamy.
Donna Ernst — October 11, 2023 @ 2:56 PM Reply
I made it, it was very good. I am celiac so used Gluten free noodles and GF Flour. I just probably will leave the lemon out next time.
Liette Rudy — October 11, 2023 @ 8:35 AM Reply
Can I use 1% milk instead of half and half??
Sidra Imran — October 11, 2023 @ 1:20 AM Reply
Lovely, I have tried this recipe nd I loved it thank you so much for sharing this amazing dish <3
Yunus — October 10, 2023 @ 1:35 AM Reply
It looks very delicious, thank you.
Dre — October 8, 2023 @ 10:17 AM Reply
First time making this “chicken noodle cassarole” (that’s what my kids think who won’t touch tuna with a 10 foot pole.) Guess what? They LOVED it and never new it was tuna. ha! I broke down the White Albacore to small peices which worked best in my situation. I loved that it didn’t use canned soup and I added a shake of Tobasco at the end. This recipe is a keeper – Thank you!
Carolyn — October 8, 2023 @ 5:43 AM Reply
I made this last night sndbitbwas delicious. I modified for what I (no shallots). No need for all that high fat half and half. Just yummy.
Ben — October 7, 2023 @ 10:22 AM Reply
This is the first tuna casserole I’ve made without a cream of ****** soup and it was incredible! I really liked the Panko topping but my wife thought it was too lemony. I’ll probably split the difference next time.
Marie — October 7, 2023 @ 9:14 AM Reply
Hi, can you use canned chicken instead of tuna?
-
Dre — October 8, 2023 @ 10:12 AM Reply
I think you can. My husband loves canned chicken, but I think it tastes just like tuna. Win-win!
-
Samantha — October 9, 2023 @ 12:28 PM Reply
What are my options if I don’t have a Dutch oven?
-
Marla — October 10, 2023 @ 2:40 PM Reply
Just make it in a pot or a big fry pan on the stove. You can even make it in the pot you boiled your noodles in. Transfer to a casserole dish and bake. I used an oven safe fry pan but now I need to transfer the leftovers to a dish.
-
-
Marla Garner — October 10, 2023 @ 2:33 PM Reply
Delicious! My husband doesn’t like tuna casserole…so more for me! He said he would try it because he had only had his mother’s years ago. Well, this isn’t your Mama’s tuna casserole from the 1950s! He liked it and said he would have it again. Good, because I’m going to substitute canned salmon and add some dill… 🙂
Gina — October 7, 2023 @ 9:04 AM Reply
I think there is an error in the statement regarding how long it takes to prepare this. 1 day 5 min seems like it takes an awfully long time.
Lynn — October 7, 2023 @ 8:59 AM Reply
Hi. Just noticed that your total prep and cook time should be 1 hour and 5 minutes. Not 1 day and 5 minutes. Lol. Just a small mistake.
Ben — October 7, 2023 @ 8:35 AM Reply
The estimated time is a little off on this one.
