Tuna casserole baked pasta (Printable)

Baked pasta featuring tuna, peas, creamy sauce, and crunchy golden topping for a comforting meal.

# Required Ingredients:

→ Pasta

01 - 9 oz egg noodles or fusilli

→ Vegetables

02 - 1 cup frozen peas
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Tuna

05 - 2 cans (6 oz each) tuna in water, drained

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 1/2 cups milk
09 - 1/2 cup sour cream
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme (optional)
13 - 1/2 cup shredded cheddar cheese

→ Topping

14 - 1 cup panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons grated Parmesan cheese

# Directions:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onion and garlic; cook until soft and fragrant, about 3 minutes.
04 - Sprinkle flour over the aromatics and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in milk and simmer until thickened, about 3 to 4 minutes.
06 - Remove from heat. Stir in sour cream, salt, pepper, thyme if using, and cheddar cheese until smooth.
07 - Fold in tuna, peas, and cooked pasta until evenly incorporated.
08 - Transfer mixture into the prepared baking dish.
09 - Mix breadcrumbs, melted butter, and Parmesan cheese in a small bowl. Sprinkle evenly over the casserole.
10 - Bake uncovered for 20 to 25 minutes until bubbling and golden on top.
11 - Allow to cool for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means weeknight dinners stop feeling like a negotiation.
  • The creamy sauce clings to every noodle, and that crispy breadcrumb topping is genuinely addictive.
  • Tuna is affordable and honest—this isn't pretentious cooking, it's real food that tastes like home.
02 -
  • Drain your tuna thoroughly but gently—excess water dilutes the sauce and makes it watery and sad.
  • Don't skip the resting time; five minutes makes the difference between a casserole you can serve and a casserole that collapses on the plate.
03 -
  • If your sauce seems too thick before you add the pasta, thin it with a splash of milk rather than panicking—you can always add more cheese if it's too loose.
  • The casserole can be assembled a few hours ahead, covered, and refrigerated before baking; just add 5-10 minutes to the baking time if it goes in cold.
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