Some foods simply feed you, and then some foods hug you from the inside. Tuna noodle casserole belongs firmly in the second category. It’s the dish you remember from childhood, the one that filled the kitchen with a warm, savory aroma and promised a comforting, satisfying meal. For many of us, that memory includes the perfect little pops of sweetness from green peas nestled in a creamy sauce, just like in a classic recipe for tuna noodle casserole with peas.

Maybe you’re trying to recreate that exact taste for your own family. Or perhaps you’re looking for a reliably easy, budget-friendly dinner that doesn’t skimp on flavor. Whatever your reason, you’ve come to the right place. This isn’t just another recipe for tuna noodle casserole with peas. This is a guide to making the best version of this American classic, a from-scratch, deeply flavorful casserole that will easily become a weekly favorite.

We’ll walk through the simple steps together, starting from boiling the noodles to achieving that perfect golden-brown topping. In the end, this classic tuna noodle casserole recipe beautifully balances creamy, savory, and fresh flavors in every single bite.

Why This Classic Tuna Noodle Casserole Recipe Stands Out

What makes this particular recipe for tuna casserole with noodles so special? To begin with, it’s all about building flavor at every step. Many recipes rely too heavily on canned soup, which can taste one-dimensional. In contrast, our approach uses a simple, homemade creamy sauce that allows the taste of the tuna, herbs, and vegetables to shine through.

Furthermore, we focus on texture. The noodles are cooked just right, so they don’t become mushy. In addition, the peas add a fresh, slight sweetness that cuts through the richness. Finally, the topping provides a crucial, satisfying crunch. Altogether, this attention to detail transforms a simple casserole into something truly extraordinary. It’s the difference between a good dinner and a meal that everyone asks for again and again.

All ingredients needed for an easy and classic homemade tuna noodle casserole recipe.

Gathering Your Ingredients for a Perfect Casserole

The beauty of this old-fashioned tuna casserole recipe lies in its simple, accessible ingredients. In fact, you likely have many of these in your pantry right now.

For the Casserole Base:

12 ounces egg noodles
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
1/3 cup all-purpose flour
3 cups whole milk, warmed slightly
1 cup chicken or vegetable broth
2 (5-ounce) cans solid white tuna in water, drained well
1 cup frozen peas, no need to thaw
1 ½ cups shredded sharp cheddar cheese, divided
3 tablespoons fresh parsley, chopped (or 1 tbsp dried)

For the Seasoning:

1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon onion powder
½ teaspoon paprika

For the Classic Topping:

1 ½ cups crushed potato chips

This combination creates a creamy tuna noodle casserole recipe that is both rich and balanced. The sharp cheddar cheese and the salty, crunchy potato chips are classic choices that never fail to delight.

Close-up of a creamy, cheesy tuna noodle casserole with peas and a crunchy topping.

Your Step-by-Step Guide to the Best Tuna Casserole

Making this casserole is a straightforward process. Just follow these steps for a flawless result every time.

Step 1: Cook the Noodles

First, preheat your oven to 375°F (190°C). Next, bring a large pot of salted water to a boil. After that, add the egg noodles and cook them for about 2 minutes less than the package instructions indicate. They should still be a little firm because they will continue to cook in the oven. This is the secret to avoiding a mushy casserole. Finally, once cooked, drain the noodles and set them aside.

Step 2: Create the Creamy Sauce from Scratch

This is the heart of the dish. In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook for about 5-7 minutes, until they become soft and translucent. Then, add the minced garlic and cook for one more minute until fragrant.

Now, sprinkle the flour over the vegetables. Then, stir constantly for about two minutes to cook the raw taste out of the flour. As a result, this mixture, called a roux, will thicken your sauce.

Next, slowly pour in the warm milk and broth, whisking continuously to prevent any lumps from forming. Bring the sauce to a gentle simmer. Keep stirring until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes.

Step 3: Combine the Casserole

Remove the creamy sauce from the heat. At this point, it’s time to bring everything together. Carefully stir in the drained tuna, frozen peas, 1 cup of the shredded cheddar cheese, and the parsley. Next, add all your seasonings: salt, pepper, onion powder, and paprika.

Finally, add the cooked and drained egg noodles to the sauce. Gently fold everything together until the noodles are evenly coated in the creamy sauce.

Step 4: Top and Bake

Pour the entire mixture into a 9×13-inch baking dish that you have lightly greased. Spread it out into an even layer.

Now, for the topping. To begin, in a small bowl, mix the remaining ½ cup of shredded cheddar cheese with the crushed potato chips. Then, sprinkle this mixture evenly over the top of the casserole.

Place the baking dish in the preheated oven and bake for 20-25 minutes. You’ll know it’s done when the sauce is bubbly around the edges and the topping is a beautiful golden brown.

For the perfect finish, let the casserole rest for about 10 minutes after pulling it from the oven. This allows the sauce to set slightly, making it easier to serve.

How to Customize Your Tuna Noodle Casserole

One of the best things about this recipe for tuna noodle casserole with peas is its flexibility. Feel free to make it your own with these simple variations.

Cream of Mushroom Shortcut: If you’re short on time, you can create a recipe for tuna casserole with mushroom soup by substituting the from-scratch sauce. Use two cans of condensed cream of mushroom soup mixed with 1 cup of milk instead of making the roux-based sauce. Simply combine the soup, milk, tuna, peas, and cooked noodles, then top and bake.
Different Toppings: While potato chips are a classic, you can use other toppings. Buttered breadcrumbs, crushed crackers, or even French-fried onions are all delicious alternatives for your tuna noodle casserole recipe with potato chips variation.
Add More Vegetables: Feel free to add a cup of sautéed sliced mushrooms along with the onions and celery. Or, stir in some finely chopped carrots for extra color and nutrition.
A Healthier Twist: For a healthy tuna noodle casserole recipe, use whole wheat egg noodles, low-fat milk, and reduce the cheese by half. You can also use whole wheat flour or a gluten-free flour blend for the roux.

Storing and Reheating Your Leftovers

This casserole makes for fantastic leftovers. Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, individual portions can be microwaved until hot. For larger portions, cover the baking dish with foil and reheat it in a 350°F (175°C) oven for about 20 minutes, or until warmed through. You can find more tips on storing and repurposing leftovers in our guide on [DodewMart’s guide to reducing food waste].

Answering Your Tuna Casserole Questions

Why do you cook the noodles for less time?

This is a critical step. Remember, the noodles continue to absorb liquid and cook while baking in the oven. Therefore, if you cook them completely first, they can become soft and mushy by the time the casserole is done. Instead, an al dente start ensures they keep a perfect texture.

Can I use a different type of pasta?

Absolutely. While egg noodles are traditional, this means that a tuna casserole recipe with elbow macaroni also works beautifully. In fact, any short pasta like rotini, shells, or penne will hold the sauce well.

Is it possible to make this casserole ahead of time?

Yes, it’s a great make-ahead meal. To begin with, assemble the casserole completely, but do not bake it. Next, cover it tightly with plastic wrap and refrigerate for up to 24 hours. Then, when you’re ready to eat, bake it from cold, but add 10 to 15 minutes to the baking time. Additionally, you may need to loosely cover the top with foil for the first half of baking to prevent the topping from burning.

A Final Word on a Family Favourite

This recipe for tuna noodle casserole with peas is more than just a list of ingredients and steps; instead, it’s a blueprint for a comforting, shared experience. It’s about creating a meal that feels both nostalgic and new, a dish that is humble in its origins yet rich in flavor and love. Together, the creamy sauce, tender noodles, savory tuna, and sweet peas come together under a crispy, golden roof to create something truly special. In the end, we hope this recipe finds its way to your table and becomes a cherished part of your own family’s story. Happy cooking!