Tuna baked pasta dish (Printable Version)

Baked pasta combining tender tuna, peas, and a creamy sauce finished with crunchy golden topping.

# What You 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

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish.
02 - Cook noodles in a large pot of salted boiling water until al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onion and garlic, sauté for 3 minutes until softened and fragrant.
04 - Sprinkle flour over aromatics and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in milk, bringing to a simmer while stirring 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 - Gently fold tuna, peas, and cooked pasta into the sauce until evenly incorporated.
08 - Transfer mixture into the prepared baking dish.
09 - In a small bowl, mix panko breadcrumbs with melted butter and grated Parmesan cheese. Sprinkle evenly over the casserole.
10 - Bake uncovered for 20 to 25 minutes until bubbling and the topping is golden brown.
11 - Allow casserole to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It comes together in under an hour, and most of that time the oven does the work for you.
  • One baking dish means minimal cleanup, which feels like a small miracle on busy weeknights.
  • The breadcrumb topping stays crispy even after sitting, so leftovers don't disappoint.
02 -
  • The breadcrumb topping will brown faster than the casserole will heat through, so if it's getting too dark before the center is bubbling, cover it loosely with foil for the last 5 to 10 minutes.
  • Don't skip draining the tuna thoroughly, otherwise the casserole becomes watery instead of creamy.
03 -
  • Brown the breadcrumb topping in a separate skillet with the butter and Parmesan before adding it to the casserole, this ensures it stays crispy even after sitting.
  • Taste the sauce before adding the tuna and pasta so you can adjust the seasoning when everything is hot, because salt behavior changes once you add cold ingredients.
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