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Close up of tuna noodle casserole in white dish

Mom's Best Tuna Noodle Casserole

This tuna noodle casserole is the absolute best with no canned soup, just a creamy sauce, egg noodles, green peas, and flake tuna, all topped with melty cheesy and buttery breadcrumbs.
Course Main Course
Cuisine American
Keyword easy dinner, family-friendly, seafood
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 532kcal


  • 2.5-quart Baking Dish
  • medium saucepan


  • 1 5-ounce can chunk light tuna drained and flaked
  • 8 ounces egg noodles see Notes for gluten free
  • 6 tablespoons butter divided
  • 5 tablespoons flour See Notes for gluten free
  • 2 ½ cups whole milk
  • ½ teaspoon salt plus extra to taste
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon dried parsley optional
  • 1 ½ cups shredded cheddar cheese divided
  • ¾ cup frozen peas
  • 2 tablespoons breadcrumbs see Notes for gluten free
  • fresh parsley chopped, for garnish, optional


  • Preheat oven to 350º Fahrenheit.

For the Noodles

  • Cook according to package directions in heavily salted water, for shortest amount of time recommended.
  • Drain and transfer to baking dish. Set aside.

For the Sauce

  • Melt 5 tablespoons butter in heavy medium saucepan over low heat. Add flour. Stir until smooth.
  • Cook 1 minute, stirring constantly until mixture bubbles and turns golden. Slowly add milk, whisking constantly. Cook over medium heat, whisking constantly, until thickened and bubbly.
  • Stir in salt, pepper, garlic powder, and dried parsley. Remove from heat. Add 1 cup shredded cheese, stirring until melted

For the Casserole

  • Pour sauce over drained noodles in baking dish. Add tuna and green peas and stir to combine. Bake in oven 15 minutes.
  • While casserole is baking, melt remaining tablespoon butter in small bowl. Stir in breadcrumbs and large pinch of salt.
  • After casserole bakes 15 minutes, sprinkle remaining ½ cup shredded cheese on top, then sprinkle buttery breadcrumbs over cheese.
  • Return to oven and bake 5 minutes or until bubbly. Garnish with chopped parsley, if desired.
    Close up of tuna noodle casserole in white dish



  • Make it Gluten Free: Substitute egg noodles with equal weight gluten free noodles. Use equal parts gluten free flour instead of regular flour. Use gluten free bread crumbs, make some out of gluten free bread, or omit.
Recipe yields approximately 8 servings. Nutritional values shown reflect information for one serving. Macros may vary slightly based on specific brands and types of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food sauce is in) by 8. Result will be the weight of one serving.


Serving: 1serving | Calories: 532kcal | Carbohydrates: 29g | Protein: 25g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 404mg | Potassium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin A: 607IU | Vitamin C: 5mg | Calcium: 514mg | Iron: 2mg | Net Carbs: 27g