32 Delicious Tuna Noodle Casserole Variations

Remember those cozy weeknight dinners when a steaming tuna noodle casserole hit the spot? We’ve gathered 32 mouthwatering twists on this classic comfort dish—from quick fixes to gourmet upgrades. Whether you’re craving something creamy, cheesy, or packed with veggies, there’s a variation here to delight your family. Ready to find your new favorite? Dive into these delicious recipes and bring back the comfort!

Classic Tuna Noodle Casserole with Crispy Topping

Humble tuna noodle casserole is the ultimate comfort food. This version delivers creamy interior with a crispy, golden topping. It comes together quickly for a satisfying weeknight dinner.

Ingredients

For the casserole base:

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 10.5 oz cream of mushroom soup
• 12 oz canned tuna, drained
• 1 cup frozen peas
• 1 tsp kosher salt
• ½ tsp black pepper

For the crispy topping:

• 1 cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tbsp melted butter
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F.
2. Cook egg noodles in salted boiling water for 6 minutes until al dente.
3. Drain noodles immediately to prevent overcooking.
4. Melt 2 tbsp butter in a large skillet over medium heat.
5. Sauté onion and celery for 5 minutes until softened.
6. Sprinkle flour over vegetables and cook for 1 minute while stirring.
7. Gradually whisk in milk until no lumps remain.
8. Add chicken broth and cream of mushroom soup, whisking to combine.
9. Bring sauce to a simmer and cook for 3 minutes until thickened.
10. Remove skillet from heat and stir in drained tuna, peas, salt, and pepper.
11. Fold in cooked noodles until evenly coated.
12. Transfer mixture to a 9×13-inch baking dish.
13. Combine panko, Parmesan, 2 tbsp melted butter, and parsley in a small bowl.
14. Sprinkle topping mixture evenly over casserole.
15. Bake at 375°F for 25 minutes until bubbling around edges.
16. Switch oven to broil and cook for 2-3 minutes until topping is golden brown.

Nothing beats the contrast between the creamy tuna filling and crunchy panko crust. The savory mushroom sauce binds everything together without becoming gloppy. Serve it straight from the oven with a simple green salad for a complete comfort meal.

Cheesy Tuna Noodle Casserole with Broccoli

You know those nights when you need something comforting, fast, and packed with flavor? This cheesy tuna noodle casserole with broccoli delivers exactly that. Your family will ask for seconds.

Ingredients

– For the pasta and vegetables: 8 oz egg noodles, 2 cups broccoli florets
– For the sauce: 2 tbsp unsalted butter, 1/4 cup all-purpose flour, 2 cups whole milk, 1 cup shredded sharp cheddar cheese, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp salt
– For assembly: 2 (5 oz) cans tuna in water (drained), 1/2 cup panko breadcrumbs, 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add 8 oz egg noodles and cook for 6 minutes.
4. Add 2 cups broccoli florets to the boiling noodles and cook for 2 more minutes.
5. Drain the noodles and broccoli thoroughly in a colander.
6. Melt 2 tbsp unsalted butter in a saucepan over medium heat.
7. Whisk in 1/4 cup all-purpose flour and cook for 1 minute until golden.
8. Gradually whisk in 2 cups whole milk until smooth.
9. Cook the sauce, stirring constantly, for 5 minutes until thickened.
10. Remove the saucepan from heat and stir in 1 cup shredded sharp cheddar cheese until melted.
11. Stir in 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt.
12. Combine the drained noodles, broccoli, sauce, and 2 drained cans of tuna in a 9×13-inch baking dish.
13. Mix 1/2 cup panko breadcrumbs with 1 tbsp olive oil in a small bowl.
14. Sprinkle the breadcrumb mixture evenly over the casserole.
15. Bake at 375°F for 20 minutes until the top is golden brown and the edges are bubbly.
16. Let the casserole rest for 5 minutes before serving.

Dive into this creamy, cheesy comfort food that’s perfectly balanced with tender broccoli. The crispy panko topping adds a satisfying crunch against the soft noodles. Try serving it with a simple green salad for a complete weeknight meal that feels special.

Spicy Tuna Noodle Bake with Jalapeños

Whip up this spicy tuna noodle bake when you need a comforting meal with serious kick. Jalapeños add fresh heat while creamy sauce balances the spice. It comes together in under an hour for maximum flavor with minimal effort.

Ingredients

For the noodles and tuna:
– 8 oz egg noodles
– 2 (5 oz) cans tuna, drained
– 2 jalapeños, sliced

For the sauce:
– 2 tbsp olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1/2 tsp salt
– 1/4 tsp black pepper

For the topping:
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F.
2. Cook egg noodles according to package directions until al dente.
3. Drain noodles thoroughly and set aside.
4. Heat olive oil in a large skillet over medium heat.
5. Sauté diced onion for 5 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Pour in heavy cream and bring to a simmer.
8. Stir in shredded cheddar cheese until melted and smooth.
9. Season sauce with salt and black pepper.
10. Fold in drained tuna and sliced jalapeños.
11. Combine sauce mixture with cooked noodles.
12. Transfer everything to a greased 9×13 inch baking dish.
13. Mix panko breadcrumbs with Parmesan cheese and melted butter.
14. Sprinkle breadcrumb mixture evenly over the noodle bake.
15. Bake at 375°F for 20-25 minutes until topping is golden brown and sauce is bubbling.
16. Let rest for 5 minutes before serving.

Serve this bake piping hot when the cheese pulls in stretchy strands and the jalapeños have mellowed slightly. The crispy panko topping provides perfect texture contrast to the creamy noodles beneath. Spoon leftovers into flour tortillas for next-day spicy tuna quesadillas.

Creamy Tuna Noodle Casserole with Peas

Mentioning comfort food classics rarely skips this creamy, satisfying bake. Made with pantry staples, it comes together quickly for weeknight dinners. Everyone will ask for seconds of this family favorite.

Ingredients

For the casserole base:
– 8 oz wide egg noodles
– 2 tbsp unsalted butter
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 3 tbsp all-purpose flour
– 2 cups whole milk
– 1 cup chicken broth
– 1 cup frozen peas
– 2 (5 oz) cans tuna in water, drained

For the topping:
– 1 cup crushed buttery crackers
– 2 tbsp melted unsalted butter

Instructions

1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
2. Cook egg noodles in salted boiling water for 6 minutes until al dente.
3. Drain noodles immediately to prevent overcooking.
4. Melt 2 tbsp butter in a large skillet over medium heat.
5. Sauté chopped onion for 5 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Sprinkle flour over onions and stir constantly for 2 minutes to cook out raw taste.
8. Gradually whisk in milk and chicken broth until smooth.
9. Bring sauce to a simmer, stirring frequently until thickened, about 5 minutes.
10. Stir in frozen peas and drained tuna until evenly distributed.
11. Fold in cooked noodles until fully coated in sauce.
12. Transfer mixture to prepared baking dish and spread evenly.
13. Combine crushed crackers with 2 tbsp melted butter in a small bowl.
14. Sprinkle cracker topping evenly over casserole surface.
15. Bake at 375°F for 20 minutes until bubbly and topping is golden brown.
16. Let rest 5 minutes before serving to allow sauce to set.

Finally, this casserole delivers creamy comfort with tender noodles and pops of sweet peas. The buttery cracker topping adds satisfying crunch against the rich sauce. For a fresh twist, serve with lemon wedges to brighten each bite.

One-Pot Tuna Noodle Skillet with Mushrooms

Dinner emergencies call for simple solutions. This one-pot tuna noodle skillet delivers comfort without the cleanup. Mushrooms add earthy depth to the creamy tuna mixture.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
• For the sauce and noodles:
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 8 oz wide egg noodles
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
• To finish:
  • 2 (5 oz) cans tuna in water, drained
  • 1 cup frozen peas
  • 1/2 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 8 oz sliced cremini mushrooms and 1 diced yellow onion.
3. Cook for 6-8 minutes, stirring occasionally, until mushrooms release liquid and onions turn translucent.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 4 cups chicken broth and 1 cup heavy cream.
6. Bring liquid to a boil over high heat.
7. Add 8 oz wide egg noodles, 1 tsp dried thyme, and 1/2 tsp black pepper.
8. Reduce heat to medium and simmer for 10 minutes, stirring every 2 minutes to prevent sticking.
9. Stir in 2 cans drained tuna and 1 cup frozen peas.
10. Cook for 3 more minutes until peas are heated through and noodles are tender.
11. Remove skillet from heat and stir in 1/2 cup grated Parmesan cheese until melted.
12. Let rest for 2 minutes before serving to allow sauce to thicken slightly.

Keep leftovers in an airtight container for up to 3 days. The creamy sauce clings perfectly to tender noodles, while mushrooms provide meaty texture against flaky tuna. For a fresh twist, top with chopped parsley or lemon zest before serving.

Gluten-Free Tuna Noodle Casserole

Remember those comforting tuna noodle casseroles from childhood? This gluten-free version delivers all that cozy nostalgia without the wheat. Ready in under an hour, it’s perfect for busy weeknights when you need something satisfying and simple.

Ingredients

For the noodles and tuna:
– 8 ounces gluten-free elbow noodles
– 2 (5-ounce) cans tuna in water, drained

For the sauce:
– 2 tablespoons unsalted butter
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 8 ounces sliced cremini mushrooms
– 3 tablespoons gluten-free all-purpose flour
– 2 cups whole milk
– 1 cup frozen peas
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1 teaspoon salt

For the topping:
– 1 cup gluten-free breadcrumbs
– 1/2 cup grated Parmesan cheese
– 2 tablespoons melted butter

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the gluten-free noodles according to package directions until al dente, then drain thoroughly.
3. Tip: Rinse the noodles with cold water to prevent sticking while you prepare other components.
4. Melt 2 tablespoons butter in a large skillet over medium heat.
5. Sauté the diced onion for 3 minutes until translucent.
6. Add minced garlic and cook for 30 seconds until fragrant.
7. Add sliced mushrooms and cook for 5 minutes until they release their liquid and brown slightly.
8. Sprinkle 3 tablespoons gluten-free flour over the vegetables and cook for 1 minute, stirring constantly.
9. Gradually whisk in 2 cups whole milk until the sauce is smooth and thickened, about 3-4 minutes.
10. Tip: Whisk continuously while adding milk to prevent lumps from forming.
11. Stir in drained tuna, frozen peas, dried thyme, black pepper, and salt.
12. Combine the sauce mixture with the cooked noodles in the prepared baking dish.
13. In a small bowl, mix 1 cup gluten-free breadcrumbs, 1/2 cup Parmesan cheese, and 2 tablespoons melted butter.
14. Sprinkle the breadcrumb mixture evenly over the casserole.
15. Tip: Press the topping lightly into the surface to help it form a crisp crust during baking.
16. Bake at 375°F for 20-25 minutes until the topping is golden brown and the sauce is bubbling around the edges.
17. Let the casserole rest for 5 minutes before serving.

Just out of the oven, this casserole boasts a crispy, golden crust that gives way to creamy noodles and savory tuna. The mushrooms add earthy depth while the peas provide sweet bursts of freshness. Jazz it up by serving with a crisp green salad or topping individual portions with extra Parmesan and fresh parsley.

Vegan Tuna Noodle Casserole with Chickpea Pasta

Facing another busy weeknight? This vegan tuna noodle casserole comes together fast with chickpea pasta for extra protein. Forget bland vegan food—this dish delivers creamy comfort without dairy or fish.

Ingredients

For the pasta:
– 8 oz chickpea pasta shells
– 1 tbsp olive oil
– 1 tsp salt

For the sauce:
– 2 tbsp vegan butter
– 1/4 cup all-purpose flour
– 2 cups unsweetened almond milk
– 1/2 cup nutritional yeast
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp turmeric

For assembly:
– 1 cup frozen peas
– 1/2 cup crushed potato chips
– 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of water to a rolling boil.
3. Add chickpea pasta shells and cook for 8 minutes exactly.
4. Drain pasta thoroughly and toss with olive oil to prevent sticking.
5. Melt vegan butter in a saucepan over medium heat.
6. Whisk in flour continuously for 1 minute until golden.
7. Gradually pour in almond milk while whisking to prevent lumps.
8. Cook sauce for 5 minutes until thickened enough to coat the back of a spoon.
9. Remove sauce from heat and stir in nutritional yeast, garlic powder, black pepper, and turmeric.
10. Combine cooked pasta, sauce, and frozen peas in a 9×13 baking dish.
11. Spread mixture evenly and top with crushed potato chips.
12. Bake at 375°F for 20 minutes until bubbly and golden brown.
13. Let rest for 5 minutes before serving to allow sauce to set.
14. Sprinkle with fresh parsley just before serving.

Outstanding texture comes from the chickpea pasta holding its shape against the creamy sauce. The potato chip topping provides satisfying crunch against the tender peas. Serve it straight from the baking dish for family-style comfort, or portion into individual ramekins for easy reheating.

Tuna Noodle Casserole with Artichokes

Remember those cozy weeknights when only comfort food would do? This tuna noodle casserole gets an upgrade with briny artichokes and a crisp topping. Ready in under an hour, it’s a satisfying one-dish meal.

Ingredients

For the pasta and assembly:
– 8 oz egg noodles
– 2 (5 oz) cans tuna, drained
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup frozen peas
– 1/2 cup grated Parmesan cheese

For the sauce:
– 3 tbsp butter
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 3 tbsp all-purpose flour
– 2 cups whole milk
– 1 cup chicken broth
– 1/2 tsp black pepper
– 1/2 tsp salt

For the topping:
– 1 cup panko breadcrumbs
– 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F.
2. Cook egg noodles in salted boiling water for 6 minutes until al dente.
3. Drain noodles and rinse under cold water to stop cooking.
4. Melt 3 tbsp butter in a large saucepan over medium heat.
5. Sauté onion for 5 minutes until translucent.
6. Add garlic and cook for 1 minute until fragrant.
7. Sprinkle flour over onions and cook for 1 minute while stirring.
8. Gradually whisk in milk until no lumps remain.
9. Whisk in chicken broth, pepper, and salt.
10. Simmer sauce for 5 minutes until thickened, stirring frequently.
11. Combine cooked noodles, tuna, artichokes, peas, and sauce in a 9×13-inch baking dish.
12. Stir in Parmesan cheese until evenly distributed.
13. Mix panko with 2 tbsp melted butter in a small bowl.
14. Sprinkle buttered panko evenly over casserole.
15. Bake at 375°F for 25 minutes until topping is golden and sauce bubbles.
16. Let rest for 5 minutes before serving.

Ultimate comfort comes from the creamy sauce clinging to tender noodles, balanced by the artichokes’ subtle tang. The crispy panko topping adds welcome texture against the rich interior. For a fresh twist, serve with a simple arugula salad dressed with lemon vinaigrette.

Low-Carb Tuna Noodle Casserole with Zoodles

Looking for comfort food without the carb overload? This low-carb tuna noodle casserole swaps traditional pasta for zucchini noodles. Light yet satisfying, it delivers classic flavor with a fresh twist.

Ingredients

For the zucchini noodles:
– 4 medium zucchini, spiralized into noodles
– 1 tsp salt

For the tuna mixture:
– 2 (5 oz) cans solid white tuna in water, drained
– 1 cup frozen peas
– 1/2 cup diced yellow onion

For the sauce:
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp black pepper

For the topping:
– 1/2 cup crushed pork rinds
– 1/4 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F.
2. Toss spiralized zucchini noodles with 1 tsp salt in a colander and let drain for 15 minutes to remove excess moisture.
3. Pat zucchini noodles dry with paper towels to prevent a watery casserole.
4. Heat 1 tbsp olive oil in a large oven-safe skillet over medium heat.
5. Add 1/2 cup diced yellow onion and cook for 4 minutes until translucent.
6. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
7. Stir in 2 tbsp unsalted butter until melted.
8. Pour in 1 cup heavy cream and bring to a simmer.
9. Whisk in 1/2 cup grated Parmesan cheese until smooth.
10. Add 1 tsp dried thyme and 1/2 tsp black pepper.
11. Fold in drained zucchini noodles and 1 cup frozen peas.
12. Gently mix in 2 cans drained tuna, breaking it into chunks.
13. Combine 1/2 cup crushed pork rinds with 1/4 cup shredded cheddar cheese for the topping.
14. Sprinkle topping evenly over the casserole mixture.
15. Bake at 375°F for 20 minutes until bubbly and golden brown.
16. Let rest for 5 minutes before serving to allow the sauce to thicken.

Keep in mind this casserole develops a creamy, velvety sauce that clings perfectly to the tender zucchini noodles. The pork rind topping provides a satisfying crunch against the soft interior, while the tuna and peas offer familiar comfort flavors. Consider serving individual portions in ramekins for an elegant presentation that maintains the crispy topping on every serving.

Tuna Noodle Casserole with Sun-Dried Tomatoes

Baked tuna casserole gets a modern twist with sun-dried tomatoes. This comforting dish combines pantry staples for an easy weeknight dinner. You’ll have it on the table in under an hour.

Ingredients

For the pasta and tuna mixture:

• 8 oz egg noodles
• 2 (5 oz) cans tuna, drained
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup frozen peas
• 1/4 cup fresh parsley, chopped

For the sauce:

• 2 tbsp unsalted butter
• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1/2 tsp black pepper
• 1/2 tsp salt

For the topping:

• 1/2 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F.
2. Cook 8 oz egg noodles according to package directions until al dente.
3. Drain the cooked noodles thoroughly in a colander.
4. Melt 2 tbsp unsalted butter in a large skillet over medium heat.
5. Add 1/2 cup diced yellow onion and cook for 4 minutes until translucent.
6. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
7. Sprinkle 2 tbsp all-purpose flour over the onion mixture and whisk constantly for 1 minute to cook out the raw flour taste.
8. Gradually pour in 2 cups whole milk while whisking continuously to prevent lumps.
9. Add 1 cup chicken broth and 1/2 cup heavy cream, whisking until smooth.
10. Bring the sauce to a simmer and cook for 3 minutes until slightly thickened.
11. Remove the skillet from heat and stir in 1 cup shredded sharp cheddar cheese until melted.
12. Season the sauce with 1/2 tsp salt and 1/2 tsp black pepper.
13. Combine the drained noodles, 2 cans drained tuna, 1/2 cup chopped sun-dried tomatoes, 1/2 cup frozen peas, and 1/4 cup chopped fresh parsley in a 9×13 inch baking dish.
14. Pour the cheese sauce over the noodle mixture and stir gently to combine.
15. Mix 1/2 cup panko breadcrumbs, 2 tbsp grated Parmesan cheese, and 1 tbsp olive oil in a small bowl.
16. Sprinkle the breadcrumb mixture evenly over the casserole.
17. Bake at 375°F for 25 minutes until the topping is golden brown and the sauce is bubbling around the edges.
18. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.

Rich, creamy sauce coats every noodle while the sun-dried tomatoes add bursts of tangy sweetness. The crispy panko topping provides perfect texture contrast against the tender tuna. Serve it straight from the baking dish with a simple green salad for a complete meal.

Tuna Noodle Casserole with Dijon Mustard Sauce

Dive into this comforting classic with a tangy twist. Dijon mustard adds sharp complexity to the creamy tuna noodle base. This one-dish wonder comes together quickly for busy weeknights.

Ingredients

For the pasta and tuna:

• 8 oz egg noodles
• 2 (5 oz) cans tuna in water, drained

For the sauce:

• 3 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 2 tbsp Dijon mustard
• 1 cup frozen peas
• 1 tsp kosher salt
• ½ tsp black pepper

For the topping:

• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• ½ cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook egg noodles for 6 minutes until al dente.
4. Drain noodles thoroughly and return to the pot.
5. Melt 3 tbsp butter in a large skillet over medium heat.
6. Sauté diced onion for 4 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Sprinkle flour over onions and cook for 2 minutes while stirring constantly to make a roux.
9. Gradually whisk in milk until smooth to prevent lumps.
10. Simmer sauce for 5 minutes until thickened enough to coat the back of a spoon.
11. Whisk in Dijon mustard, salt, and pepper.
12. Stir in frozen peas and drained tuna.
13. Combine sauce mixture with cooked noodles in the pot.
14. Transfer everything to a 9×13-inch baking dish.
15. Mix panko breadcrumbs with 2 tbsp melted butter in a small bowl.
16. Sprinkle buttered breadcrumbs evenly over the casserole.
17. Top with shredded cheddar cheese.
18. Bake for 25 minutes until bubbly and golden brown.
19. Let rest for 5 minutes before serving to allow the sauce to set.

Every bite delivers creamy noodles with pops of sweet peas and flaky tuna. The Dijon cuts through the richness with pleasant sharpness. For a crispy contrast, serve individual portions in cast iron skillets straight from the oven.

Tuna Noodle Casserole with Leeks and Spinach

Rustic comfort food gets a fresh twist with this tuna noodle casserole. Leeks and spinach add earthy depth and vibrant color. It’s a satisfying one-dish meal that comes together quickly.

Ingredients

– For the base: 8 oz egg noodles, 2 tbsp olive oil, 2 leeks (white and light green parts only, thinly sliced), 4 cups fresh spinach, 2 cans (5 oz each) tuna in water (drained)
– For the sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 2 cups whole milk, 1 cup shredded sharp cheddar cheese, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp salt
– For the topping: 1/2 cup panko breadcrumbs, 2 tbsp grated Parmesan cheese

Instructions

1. Preheat oven to 375°F.
2. Cook egg noodles in salted boiling water for 6 minutes until al dente.
3. Drain noodles and rinse under cold water to stop cooking.
4. Heat olive oil in a large oven-safe skillet over medium heat.
5. Add sliced leeks and sauté for 5 minutes until softened.
6. Stir in fresh spinach and cook for 2 minutes until wilted.
7. Remove skillet from heat and mix in drained tuna and cooked noodles.
8. In a separate saucepan, melt butter over medium heat.
9. Whisk in flour and cook for 1 minute until golden.
10. Gradually whisk in milk until smooth.
11. Bring sauce to a simmer, stirring constantly for 3-5 minutes until thickened.
12. Remove sauce from heat and stir in cheddar cheese, garlic powder, pepper, and salt.
13. Pour cheese sauce over noodle mixture and stir to combine.
14. Mix panko and Parmesan in a small bowl.
15. Sprinkle breadcrumb mixture evenly over casserole.
16. Bake at 375°F for 20 minutes until topping is golden and sauce is bubbly.
17. Let rest for 5 minutes before serving.

Melted cheddar creates a creamy sauce that clings to every noodle. The leeks offer subtle sweetness against the savory tuna, while spinach keeps it light. For a crispy contrast, serve with a side of garlic toast to scoop up the cheesy edges.

Mediterranean Tuna Noodle Casserole with Olives

Grab your baking dish for this Mediterranean twist on classic tuna casserole. Generous olives and briny capers cut through the creamy sauce. This one-dish meal comes together fast for busy weeknights.

Ingredients

For the pasta and tuna mixture
– 8 oz egg noodles
– 12 oz canned tuna, drained
– 1/2 cup Kalamata olives, pitted and halved
– 2 tbsp capers, drained
For the creamy sauce
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 cup chicken broth
– 1/2 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp black pepper
For the topping
– 1 cup panko breadcrumbs
– 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F.
2. Cook egg noodles according to package directions until al dente.
3. Drain noodles and set aside.
4. Heat olive oil in a large skillet over medium heat.
5. Add diced onion and cook for 5 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Sprinkle flour over onions and garlic, stirring constantly for 2 minutes to cook out raw flour taste.
8. Gradually whisk in milk and chicken broth until smooth.
9. Bring sauce to a simmer, stirring frequently until thickened, about 5 minutes.
10. Remove from heat and stir in Parmesan cheese, oregano, and black pepper.
11. Fold in cooked noodles, tuna, olives, and capers until evenly coated.
12. Transfer mixture to a 9×13 inch baking dish.
13. Combine panko breadcrumbs with melted butter in a small bowl.
14. Sprinkle breadcrumb mixture evenly over the casserole.
15. Bake at 375°F for 25 minutes until bubbly and topping is golden brown.
16. Let rest for 5 minutes before serving.
That golden, crispy topping gives way to tender noodles in a creamy sauce. Tangy olives and briny capers balance the rich tuna perfectly. Try serving with a simple arugula salad dressed in lemon vinaigrette for contrast.

Lemon-Dill Tuna Noodle Casserole

Whip up this comforting classic with a zesty twist that transforms ordinary pantry staples into extraordinary comfort food. Bright lemon and fresh dill cut through the richness of creamy tuna and tender noodles perfectly. This updated casserole delivers familiar flavors with just enough sophistication to feel special.

Ingredients

For the casserole base:
– 8 oz wide egg noodles
– 2 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 cup chicken broth
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
– 2 (5 oz) cans solid white tuna in water, drained
– 1 cup frozen peas
– 1/4 cup fresh dill, chopped
– 1 tsp salt
– 1/2 tsp black pepper

For the topping:
– 1 cup panko breadcrumbs
– 2 tbsp unsalted butter, melted
– 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook egg noodles in salted boiling water for 6 minutes until al dente, then drain thoroughly.
3. Tip: Undercook noodles slightly since they’ll continue cooking in the oven.
4. Melt 2 tbsp butter in a large skillet over medium heat.
5. Sauté onion and celery for 5 minutes until softened but not browned.
6. Add garlic and cook for 1 minute until fragrant.
7. Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly.
8. Gradually whisk in milk and chicken broth until smooth.
9. Bring sauce to a simmer and cook for 3-4 minutes until thickened.
10. Remove from heat and stir in lemon juice, lemon zest, tuna, peas, dill, salt, and pepper.
11. Tip: Flake tuna with a fork before adding for even distribution.
12. Combine sauce mixture with cooked noodles in a large bowl.
13. Transfer everything to the prepared baking dish and spread evenly.
14. In a small bowl, mix panko, melted butter, and Parmesan cheese.
15. Sprinkle breadcrumb mixture evenly over the casserole.
16. Tip: Press topping lightly to help it adhere and create a crispier crust.
17. Bake at 375°F for 25-30 minutes until bubbly and golden brown.
18. Let rest for 5 minutes before serving.

Flaky tuna and tender noodles swim in a bright, creamy sauce that’s perfectly balanced by the crisp panko topping. The fresh dill and lemon zest cut through the richness without overwhelming the comforting base. Serve it straight from the baking dish with a simple green salad for a complete meal that satisfies both nostalgia and modern palates.

Tuna Noodle Casserole with Cauliflower Sauce

This comforting casserole transforms pantry staples into a creamy, satisfying meal. Tuna noodle casserole gets a modern twist with cauliflower sauce that’s surprisingly rich. The dish comes together quickly for a weeknight dinner everyone will love.

Ingredients

• For the cauliflower sauce:
  • 1 medium head cauliflower, cut into florets
  • 2 cups whole milk
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the casserole base:
  • 8 oz egg noodles
  • 2 (5 oz) cans tuna, drained
  • 1 cup frozen peas
  • 1/2 cup chopped onion
• For the topping:
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

1. Preheat your oven to 375°F.
2. Steam cauliflower florets for 10 minutes until fork-tender.
3. Transfer steamed cauliflower to a blender.
4. Add milk, garlic, Parmesan, salt, and pepper to the blender.
5. Blend on high speed for 1 minute until completely smooth.
6. Cook egg noodles according to package directions until al dente.
7. Drain noodles thoroughly and return to the pot.
8. Add drained tuna, frozen peas, and chopped onion to the noodles.
9. Pour cauliflower sauce over the noodle mixture.
10. Stir gently until everything is evenly coated.
11. Transfer the mixture to a 9×13 inch baking dish.
12. Combine panko breadcrumbs with melted butter in a small bowl.
13. Sprinkle the breadcrumb mixture evenly over the casserole.
14. Bake at 375°F for 25 minutes until bubbly and golden brown.
15. Let the casserole rest for 5 minutes before serving.

Creamy cauliflower sauce provides a lighter texture while maintaining that classic comfort food feel. The panko topping adds satisfying crunch against the tender noodles and flaky tuna. Consider serving with a crisp green salad to balance the richness.

Buffalo Style Tuna Noodle Casserole

Creamy, spicy, and utterly comforting, this Buffalo-style tuna noodle casserole transforms a classic with tangy hot sauce and blue cheese. It’s a weeknight winner that comes together fast and bakes up bubbly. You’ll love the kick of heat balanced by rich, cheesy noodles.

Ingredients

– For the noodles and tuna: 8 oz egg noodles, 2 (5 oz) cans tuna in water (drained), 1 tbsp olive oil
– For the sauce: 2 cups whole milk, 1/4 cup unsalted butter, 1/4 cup all-purpose flour, 1/2 cup Buffalo-style hot sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper
– For the topping: 1 cup panko breadcrumbs, 1/2 cup crumbled blue cheese, 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F.
2. Cook egg noodles in salted boiling water for 6 minutes until al dente.
3. Drain noodles, toss with 1 tbsp olive oil, and set aside.
4. Melt 1/4 cup butter in a large saucepan over medium heat.
5. Whisk in 1/4 cup flour and cook for 1 minute until golden.
6. Gradually whisk in 2 cups whole milk until smooth.
7. Stir in 1/2 cup Buffalo hot sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper.
8. Simmer sauce for 3–4 minutes until thickened, stirring constantly.
9. Tip: Stir sauce steadily to prevent lumps from forming.
10. Fold in drained tuna and cooked noodles until evenly coated.
11. Transfer mixture to a greased 9×13-inch baking dish.
12. Combine 1 cup panko, 1/2 cup blue cheese, and 2 tbsp melted butter in a bowl.
13. Sprinkle topping evenly over casserole.
14. Tip: Press topping lightly so it crisps without sinking.
15. Bake at 375°F for 20–25 minutes until topping is golden and sauce bubbles.
16. Tip: Let casserole rest 5 minutes before serving for easier slicing.
17. Remove from oven and cool 5 minutes. Buttery, crisp panko gives way to tender noodles coated in zesty, creamy sauce. The blue cheese mellows the heat, making it bold but not overwhelming. Serve with celery sticks and extra hot sauce for dipping.

Herbed Tuna Noodle Casserole with Parmesan

Just when you thought tuna casserole couldn’t get better, this version elevates comfort food. Fresh herbs and Parmesan create a sophisticated twist on the classic. Perfect for busy weeknights when you want something satisfying but don’t have hours to cook.

Ingredients

• For the casserole base:
  • 8 oz wide egg noodles
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 (5 oz) cans tuna in water, drained
  • 1 cup frozen peas
• For the sauce:
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp salt
• For the topping:
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp melted butter
  • 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Cook the egg noodles in boiling salted water for 6 minutes until al dente.
3. Drain the noodles immediately to prevent overcooking.
4. Heat olive oil in a large skillet over medium heat.
5. Sauté diced onion for 5 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. In the same skillet, melt 4 tbsp butter over medium heat.
8. Whisk in flour and cook for 2 minutes to make a roux.
9. Gradually whisk in milk and chicken broth until smooth.
10. Bring the sauce to a simmer, stirring constantly.
11. Cook the sauce for 5 minutes until thickened enough to coat the back of a spoon.
12. Stir in dried thyme, oregano, black pepper, and salt.
13. Combine cooked noodles, sauce, drained tuna, and frozen peas in a 9×13 baking dish.
14. Mix panko breadcrumbs, Parmesan, melted butter, and fresh parsley in a small bowl.
15. Sprinkle the breadcrumb mixture evenly over the casserole.
16. Bake at 375°F for 25 minutes until bubbly and golden brown.
17. Let the casserole rest for 5 minutes before serving to allow the sauce to set.

You’ll love the contrast between the creamy interior and crispy Parmesan-panko crust. The herbed sauce keeps the tuna moist while adding depth beyond typical casseroles. Serve it alongside a crisp green salad to balance the richness.

Tuna Noodle Casserole with Roasted Red Peppers

You’ve probably had tuna casserole before, but this version with roasted red peppers brings smoky sweetness that cuts through the richness perfectly. It’s a comforting weeknight dinner that comes together quickly with pantry staples.

Ingredients

For the pasta and tuna:
– 8 oz wide egg noodles
– 2 (5 oz) cans solid white tuna, drained
– 1 cup frozen peas

For the sauce:
– 2 tbsp unsalted butter
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 3 tbsp all-purpose flour
– 2 cups whole milk
– 1 cup chicken broth
– 1/2 cup grated Parmesan cheese
– 1/2 cup jarred roasted red peppers, chopped
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt

For the topping:
– 1 cup panko breadcrumbs
– 2 tbsp melted butter
– 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. 2. Cook the egg noodles according to package directions until al dente. 3. Drain the noodles thoroughly and set aside. 4. Melt 2 tablespoons of butter in a large skillet over medium heat. 5. Add the diced onion and cook for 5 minutes until translucent. 6. Add the minced garlic and cook for 1 minute until fragrant. 7. Sprinkle the flour over the onion mixture and whisk constantly for 1 minute to cook out the raw flour taste. 8. Gradually pour in the milk while whisking to prevent lumps. 9. Add the chicken broth and continue whisking until smooth. 10. Bring the sauce to a simmer and cook for 3-4 minutes until thickened. 11. Stir in the Parmesan cheese until melted and smooth. 12. Add the chopped roasted red peppers, dried thyme, black pepper, and salt. 13. Fold in the drained tuna, frozen peas, and cooked noodles until evenly coated. 14. Transfer the mixture to a 9×13 inch baking dish. 15. Combine the panko breadcrumbs, melted butter, and 1/4 cup Parmesan cheese in a small bowl. 16. Sprinkle the breadcrumb mixture evenly over the casserole. 17. Bake at 375°F for 25-30 minutes until the topping is golden brown and the sauce is bubbling around the edges. 18. Let the casserole rest for 5 minutes before serving. The creamy sauce clings perfectly to the tender noodles, while the roasted red peppers add subtle smokiness. Serve it with a crisp green salad to balance the richness, or top with extra Parmesan for added sharpness.

Conclusion

These 32 tuna noodle casserole variations truly showcase how versatile this classic comfort food can be! Whether you’re craving something traditional or adventurous, there’s a recipe here for every taste and occasion. We’d love to hear which variation becomes your new family favorite—please leave a comment below and don’t forget to pin your top picks on Pinterest to save for later!