Save Last winter my sister sent a text at 8 PM saying she needed comfort food and showed up at my door twenty minutes later with two bottles of wine and zero expectations. I raided the pantry and somehow elevated the tuna noodle casserole from our childhood into something we actually wanted to eat. The crispy panko topping made all the difference and we stood over the counter eating it straight from the baking dish while the snow fell outside.
My roommate walked in when I was testing this recipe and immediately asked if she could stay for dinner. The smell of mushrooms and garlic sautéing in butter will do that to people. We ended up eating on the floor with the back door open to the cool autumn air and she confessed she had never liked tuna casserole until that exact moment.
Ingredients
- Egg noodles: Their broad flat shape holds onto the creamy sauce better than spaghetti or other long pasta
- Solid white tuna: Chunking it by hand instead of mashing keeps the texture pleasant and visible throughout the dish
- Cremini mushrooms: They develop a deeper meatier flavor than white mushrooms when sautéed properly
- Yellow onion: Finely chopped so it melts into the sauce rather than leaving identifiable onion bits
- Sour cream: Adds a tang that cuts through the richness and makes the sauce feel indulgent without being heavy
- Panko breadcrumbs: Their delicate airy structure creates a lighter crispier topping than traditional crumbs
Instructions
- Get everything ready:
- Preheat your oven to 400°F and grease a 9x13 baking dish with butter. Cook the egg noodles in salted boiling water until just al dente since they will finish cooking in the oven.
- Build the flavor base:
- Melt butter in a large skillet and sauté the onion and celery for 3 minutes before adding mushrooms. Cook everything until soft then stir in garlic for just one minute so it does not burn.
- Make the creamy sauce:
- Sprinkle flour over the vegetables and stir constantly while slowly adding broth then milk. Let it simmer until thickened then remove from heat before stirring in sour cream Dijon mustard salt and pepper.
- Assemble and top:
- Fold tuna peas and noodles into the sauce then pour everything into your baking dish. Mix panko parmesan and melted butter then scatter it evenly across the top.
- Bake until golden:
- Bake for 20 to 25 minutes until the topping is deeply golden and the sauce is bubbling up around the edges. Let it rest for 5 minutes so the sauce sets slightly before serving.
Save The first time I made this for a potluck my friend Sarah asked for the recipe before she even finished her first bite. Something about the combination of hot bubbling casserole and that cold winter night made it feel like a proper hug in food form.
Make It Your Own
Sometimes I swap frozen corn for the peas or add shredded sharp cheddar to the sauce for extra richness. Greek yogurt works surprisingly well in place of sour cream if you want to lighten it up slightly without losing the tang.
The Secret To The Best Topping
Mixing the panko with melted butter before sprinkling it on top ensures every single crumb gets coated and browns evenly. I have made the mistake of drizzling butter over the crumbs and ended up with patchy soggy spots instead of uniform crunch.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness beautifully. Steamed broccoli or roasted green beans would also work well if you want something warm on the side.
- Open a chilled Sauvignon Blanc or Pinot Grigio
- Save some fresh parsley for garnish to add a pop of color
- This reheats exceptionally well for lunch the next day
Save This is the kind of recipe that turns a random Tuesday into something that feels like a proper occasion.
Your Questions Answered
- → Can I substitute the tuna with another protein?
Yes, canned salmon or cooked shredded chicken work well as alternatives and complement the creamy sauce and noodles.
- → Is it possible to make this dish vegetarian?
Omit the tuna and add extra mushrooms or a plant-based protein. Use vegetable broth to keep flavors rich without meat.
- → What type of pasta works best here?
Egg noodles are preferred for their texture and how well they absorb the creamy sauce, but other short pasta shapes like rotini or penne can be used.
- → How can I ensure a crispy topping?
Mix panko breadcrumbs with melted butter and parmesan, then spread evenly over the surface before baking to achieve a golden, crunchy crust.
- → Can I prepare this dish ahead of time?
Yes, assemble the casserole and refrigerate it for a few hours before baking. Add a few extra minutes to the baking time if chilled.
- → What can I serve alongside this dish?
A fresh green salad or steamed vegetables pair nicely, as does a crisp white wine like Sauvignon Blanc to brighten the meal.