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Creamy Tuna Noodle Casserole Recipe with Crispy Parmesan Topping Upgrade

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A quick and comforting tuna noodle casserole with a creamy sauce and a crispy Parmesan and panko breadcrumb topping that adds a delicious crunch.

Ingredients

Scale
  • 8 ounces (225 g) egg noodles, cooked al dente
  • 2 cans (5 oz / 142 g each) canned tuna, drained (preferably chunk light tuna in water)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups (480 ml) milk, whole or 2%
  • ½ cup (120 ml) heavy cream or half-and-half (optional but recommended)
  • 1 cup (150 g) frozen peas, thawed
  • ½ cup finely chopped onion (about half a small onion)
  • 2 cloves garlic, minced
  • 1 cup (100 g) shredded sharp cheddar cheese
  • ¾ cup (75 g) freshly grated Parmesan cheese
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 teaspoon lemon zest (optional)
  • ½ cup (50 g) panko breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
  2. Bring a large pot of salted water to a boil. Add egg noodles and cook until just al dente, about 7 minutes. Drain and set aside.
  3. In a medium saucepan, melt unsalted butter over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
  4. Whisk in all-purpose flour to the butter and onion mixture. Cook for 1-2 minutes, stirring constantly to remove raw flour taste. Slowly pour in milk while whisking to avoid lumps.
  5. Add heavy cream or half-and-half and continue whisking until sauce thickens and coats the back of a spoon, about 5-7 minutes. Season with dried thyme, salt, pepper, and lemon zest if using.
  6. Remove sauce from heat. Stir in shredded cheddar cheese until melted and smooth. Fold in drained tuna, cooked noodles, and thawed peas gently.
  7. Transfer mixture into prepared baking dish, spreading evenly.
  8. In a small bowl, mix grated Parmesan cheese with panko breadcrumbs. Sprinkle evenly over casserole.
  9. Bake uncovered for 20–25 minutes until the top is golden brown and crispy and casserole is bubbling around edges.
  10. Let casserole rest for about 5 minutes before serving to set and meld flavors.

Notes

Cook noodles just until al dente to avoid mushiness. Use freshly grated Parmesan for best crispy topping. Add lemon zest for brightness. Assemble ahead but add topping just before baking to keep it crisp. Reheat leftovers in oven to restore topping crunch.

Nutrition

Keywords: tuna noodle casserole, creamy tuna casserole, Parmesan topping, comfort food, quick dinner, casserole recipe

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