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Tuna Noodle Casserole

Homemade Tuna Casserole is a staple in the midwest. We do love our casseroles!

Course dinner
Cuisine American
Keyword Tuna Noodle Casserole
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Amanda Rettke


  • 7 ounces dried egg noodles
  • 1 cup (150 g) frozen peas,
  • 2 cans (5 oz each) tuna packed in water, drained and flaked
  • 1/2 cup freshly grated parmesan cheese


  • 1/4 cup salted butter
  • 1/4 cup flour
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • dash of thyme
  • 1/2 teaspoon salt
  • 3 1/2 cups whole milk


  • 1/3 cup bread crumbs
  • 2 tablespoons butter melted


  1. Pre-heat oven to 350° F.

  2. In a small bowl combine melted butter and bread crumbs, set aside.

  3. In a large pot of boiling salted water cook the egg noodles al dente and drain, set aside. (3-5 minutes)

  4. In a small pot of boiling water cook the peas until tender.

  5. In a medium pot over medium heat melt butter, whisk in flour, basil, oregano, thyme and salt and whisk constantly for one minute. 

  6. Slowly whisk in the milk and stir constantly.

  7. When sauce starts to boil, lower the heat to simmer and whisk constantly until thickened.

  8. Remove from heat and add the parmesan cheese stir to combine.
  9. Fold in the drained noodles, peas and tuna.
  10. Pour into the skillet or 10x8 baking dish and sprinkle with topping. Bake 20 minutes, let sit 5 minutes and serve. 

Recipe Video

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