Tuna Noodle Casserole With Panko Topping

My tuna noodle casserole with panko topping is a classic family dinner idea that anyone can make from scratch without condensed soup. This creamy tuna casserole is my go-to recipe for a quick, easy meal that tastes amazing and has that 'comfort food' appeal. With tender egg noodles, a rich and creamy tuna sauce, and lots of melted cheese, it's hard to resist.

For more family-favorite tuna recipes, check out my open-faced tuna melt sandwich, tuna salad with pasta, or tuna dip!

Jump to:

• 🥘 Ingredients
• 💭 Angela's Pro Tips & Notes
• 🥡 Storing & Reheating
• 📖 Recipe Card
• 💬 Reviews

This recipe from scratch, featuring a crispy panko topping, goes beyond the average staple ingredients for a bit more of a mature taste. It's my 'grown-up' version of a classic tuna noodle casserole dinner.

Of course, my daughter certainly enjoys it just as much as my cheesy tuna casserole version. She isn't too picky, and that's a lucky thing for me!

🥘 Ingredients

• Butter - I prefer salted butter, or you can use your favorite butter substitute.
• Garlic - Crushed or minced garlic.
• Celery - Chopped celery with the leafy greens included.
• Onion - Finely chopped or minced garlic.
• Salt & Pepper - Salt & pepper, to taste.
• Dill - Fresh or dried dill or use a dill alternative.
• Chicken Broth - Chicken broth or stock, or vegetable broth.
• All-Purpose Flour - White all-purpose flour or a flour substitute to thicken the sauce.
• Heavy Cream - Heavy cream or half and half. If using milk, you might need a touch more flour to thicken the sauce.
• Cheese - Equal parts grated cheddar and Monterey Jack cheese.
• Tuna - Drained albacore tuna in water.
• Egg Noodles - Egg noodles that have been cooked 1 minute shy of al dente as instructed on the package. Rinse and drain before adding to the casserole.
• Peas - A package of frozen and thawed green peas.
• Panko Breadcrumbs - See my recipe for homemade Panko breadcrumbs, plain breadcrumbs work too.
• Parmesan Cheese - Grated Parmesan cheese or a Parmesan substitute.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Tuna Noodle Casserole From Scratch

This creamy tuna casserole can be customized with your favorite cheeses and veggies for an easy, 'use up what's in the fridge' meal. You will need a knife, cutting board, and a large casserole, baking dish, or Dutch oven with a 2.5—to 3-quart capacity.

This casserole yields 8 delicious servings.

Saute & Season

Step 1: Preheat. Preheat your oven to 350ºF ( 175ºC/Gas Mark 4).

Step 2: Saute the veggies. Bring a saucepan to medium-high heat with the first ¼ cup (57 grams) portion of butter. Melt the butter with 2-3 cloves or 1 tablespoon of minced garlic, then add the ¼ (25.25 grams) cup of chopped celery and ½ cup (80 grams) of onion to cook with the butter and garlic for approximately 2 - 3 minutes.

Step 3: Season. Once the onion has become translucent and both the onion and celery are tender, add seasoning: 1 teaspoon each of salt & pepper and ½ teaspoon dill. Add more to taste, if desired.

Make The Sauce

Step 4: Whisk in flour. Add 1 ½ cups (354.9 milliliters) of chicken broth next and gradually whisk in ¼ cup (62.5 grams) of all-purpose flour. Alternatively, you can whisk the flour in the cold chicken broth prior to adding them to the saucepan.

Step 5: Thicken the sauce. Allow the sauce to thicken while heating, stirring frequently. The sauce will thicken quickly once it starts, so watch it closely.

Add Cream, Cheese, & Tuna

Step 6: Melt cheeses. Continue stirring and add ½ cup (119 milliliters) of heavy cream. Stir until it is combined well with the sauce. Add ½ cup (56.5 grams) each of the shredded Monterey jack and cheddar cheeses, and continue to stir until the cheeses are melted.

Step 7: Stir in tuna. Add two 5-ounce cans (285 grams) of albacore tuna to the sauce, stir it in, then remove from heat. Set aside.

Assemble The Casserole

Step 8: Combine pasta, sauce, and veggies. Transfer the drained and rinsed 16 ounces (453.59 grams) of egg noodles to a large casserole dish ( 2.5 - 3 quart ) or Dutch oven, and add the thawed 12 ounces (340.2 grams) of frozen peas. Pour the cheesy tuna sauce mixture over the noodles and peas, then stir to thoroughly combine all the ingredients.

Mix Panko Topping

Step 9: Melt butter. For the topping, melt the second¼ cup (57 grams) portion of butter in a small to medium-sized microwave-safe bowl. This should only take 30 seconds on high.

Step 10: Combine Panko and butter. Next, add 1 cup (60 grams) of Panko bread crumbs to the bowl of melted butter and stir using a fork. Mix until the breadcrumbs are all coated with butter and have a crumbled appearance.

Step 11: Top the casserole. Spread the breadcrumb topping over the combined casserole ingredients in your baking dish. Sprinkle the Parmesan cheese over the breadcrumbs.

Bake & Serve

Step 12: Bake. Transfer your casserole to the center rack in the center of your oven and bake at 350ºF (175ºC /Gas Mark 4) for 40 minutes. The casserole is done when the topping is golden brown and the casserole is bubbling around the edges.

Step 13: Enjoy. Remove from the oven and serve immediately. Enjoy!

💭 Angela's Pro Tips & Notes

• Cover if browning too fast. If the topping has browned before the casserole is cooked, loosely cover with tin foil to prevent burning. Continue to cook the casserole until done.
• Use your favorite frozen veggies. Mixed veggies, peas, carrots, corn, and green beans all work well in this recipe.
• Thaw frozen veggies fully. You can thaw them in the fridge or under warm running water. Remove excess liquid to keep your casserole from getting soggy.
• Use canned albacore tuna in water. Albacore tuna has a milder flavor than other varieties.

🥡 Storing & Reheating

Let your casserole cool fully, then wrap it tightly in plastic cling wrap or transfer it to an airtight container. Refrigerate for 3-4 days.

To freeze: wrap the cooled casserole tightly in plastic cling wrap and foil and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat: reheat individual portions in the microwave or cover and bake at 350ºF (175ºC /Gas Mark 4) for 15 minutes.

📖 Recipe Card