Tuna Casserole Baked Pasta (Printable version)

Baked pasta with flaky tuna, peas, creamy sauce, and crunchy golden breadcrumbs.

# What You’ll Need:

→ 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 a large pot of salted water, cook egg noodles until al dente. Drain and keep aside.
03 - Melt 2 tablespoons butter in a large skillet over medium heat. Add finely chopped onion and minced garlic; sauté for 3 minutes until fragrant and softened.
04 - Sprinkle in all-purpose flour and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in milk, bring to a simmer while stirring until sauce thickens, about 3 to 4 minutes.
06 - Remove from heat, stir in sour cream, salt, black pepper, dried thyme if using, and shredded cheddar cheese until smooth.
07 - Fold in drained tuna, frozen peas, and cooked pasta until everything is evenly combined.
08 - Transfer mixture into the prepared baking dish.
09 - Mix panko breadcrumbs with melted butter and grated Parmesan cheese; sprinkle evenly over the top.
10 - Bake uncovered for 20 to 25 minutes until bubbling and topping is golden brown.
11 - Allow to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • It comes together in under an hour, and most of that time is the oven doing the work while you pour a glass of wine.
  • The creamy sauce with just enough thyme keeps it from feeling heavy, while the crispy topping gives you something to look forward to with each bite.
  • It stretches to feed four people generously, or leaves you lovely leftovers that taste even better the next day.
02 -
  • Don't skip draining the tuna thoroughly—I learned this the hard way when a watery casserole turned into something that looked sad on the plate.
  • The roux must cook for a full minute before you add milk, otherwise you risk lumps; whisk slowly and patiently, and you'll get something luxurious instead.
  • Pull it out when the top is golden but the edges still bubble—it will continue to set as it cools, and overcooked casserole turns grainy.
03 -
  • Cook your pasta just under al dente; it will finish cooking in the oven and won't turn mushy by the time you eat it.
  • Whisking the milk in gradually while the roux is still on gentle heat prevents lumps and gives you a sauce that feels like silk on the tongue.
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