Certain dishes simply keep you going, but others have a way of comforting you from the inside out. Tuna noodle casserole definitely fits into that second group. It’s the kind of meal that brings back memories of being a kid, the one that used to fill the kitchen with a warm, welcoming aroma, promising a comforting and satisfying dinner. For many people, those memories often include the lovely little pops of sweetness from green peas mingling in a rich, creamy sauce, which really captures what a classic tuna noodle casserole with peas is all about.

Maybe you’re trying to recreate that exact taste at home. Or perhaps you’re on the hunt for a consistently easy and budget-friendly dinner that still delivers on flavor. Whatever the reason, you’ve stumbled upon the right place. This isn’t just another tuna noodle casserole with peas recipe. Instead, consider this your guide, helping you craft the best version of this classic American dish, a homemade, super-tasty casserole that’s likely to become a regular meal.

Join me, won’t you, as we delve into a culinary exploration, from the first simmer of the noodles to the crowning glory of the golden-brown topping. This classic tuna noodle casserole is a veritable orchestra of tastes, a flawless combination of creamy textures, a savory experience to remember, and fresh notes that come alive with every delicious bite.

Why This Classic Tuna Noodle Casserole Recipe Stands Out

So, what sets this particular tuna casserole with noodles apart from the crowd? The key lies in our dedication to building flavor, layer by layer, throughout the cooking. A lot of recipes tend to rely on canned soup, which can sometimes leave you with a dish that’s a bit…meh. But, in this case, we’ve gone with a simple homemade creamy sauce, which really lets the tuna, herbs, and veggies shine through in all their glory.

Texture is also crucial, of course. The noodles are cooked just right, so they’re not at all mushy. Plus, the peas bring a light, delicate sweetness that nicely offsets the dish’s other flavors. To top it all off, the topping provides that crucial, satisfying crunch. This carefulness really transforms a simple casserole into something special. It’s the difference between something you eat and a meal the whole family asks for again and again.

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.

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). After that, find a big pot and fill it with salted water, bringing it to a boil. Add the egg noodles, but be careful not to overcook them. Cook them for about two minutes less than what the package says. They should still be a little firm; keep in mind, they will keep cooking in the oven. This is crucial for avoiding a casserole that’s, you know, soggy. When the noodles are ready, drain them and put them somewhere safe.

Step 2: Create the Creamy Sauce from Scratch

To start this recipe off right, you’ll need a good-sized skillet or Dutch oven. Put it on medium heat and melt some butter. Toss in the chopped onion and celery, and let them cook for, oh, maybe five to seven minutes. You’ll know they’re ready when they’re soft and see-through. Next, add the minced garlic and cook for just another minute or so, until you can smell its lovely aroma.

Now, sprinkle the vegetables with flour. Stir them constantly for about two minutes, which is supposed to get rid of that raw flour taste. What you’re doing is making a roux, which is super important for making the sauce nice and thick.

After that, slowly pour in the warm milk and broth, whisking the whole time to keep things smooth. Bring the sauce to a low simmer. Keep stirring until the sauce thickens enough to coat the back of a spoon. This should take about five to seven minutes.

Step 3: Combine the Casserole

First, take the sauce off the heat. Next, it’s time to put everything together. Very carefully, blend in the tuna, making sure there’s no liquid, as well as the frozen peas, a cup of cheddar cheese that’s been shredded, and the fresh parsley.

After that, add the seasonings, including salt, pepper, just a touch of onion powder, and a sprinkle of paprika.Finally, fold the cooked, drained egg noodles into the sauce. Gently stir until every noodle is completely coated in the creamy sauce.

Step 4: Top and Bake

Once the mix is ready, pour it all into a baking dish, something around 9×13 inches works well, but be sure to give it a light coating of grease first. Make sure everything’s spread out in a nice, even layer.

Then, it’s topping time! Grab a small bowl and toss in the rest of the cheddar cheese, about half a cup, and the crushed potato chips. Sprinkle this combo evenly over the top of the casserole.Pop the dish into your preheated oven and let it bake for roughly 20 to 25 minutes. You’ll know it’s done when you see the sauce bubbling a little around the sides and the topping turning a beautiful golden brown.

For the best results, let the casserole sit for about 10 minutes after you take it out of the oven. Letting it rest a bit helps the sauce firm up, 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

Leftovers of this casserole are actually delightful the next day. Any remaining portions are best kept in a tightly sealed container inside the fridge, where they should be good for roughly three days.To bring it back to life, simply microwave single servings until they’re heated all the way through.

If you’ve got a bigger amount to reheat, cover the baking dish with foil and pop it in a 350°F (175°C) oven for about twenty minutes, or until the whole thing is completely warmed.

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 tuna noodle casserole recipe, featuring peas, is more than just a list of steps; it’s an opportunity to share a special time. It’s a chance to make a meal that brings together the comforting and the new, a recipe that’s easy to make but bursting with flavor and love. The wonderful combination of a creamy sauce, tender noodles, tasty tuna, and bright green peas, all covered with a crispy, golden topping, offers something genuinely special. We hope this recipe will be a welcome addition to your dinner table, possibly becoming a beloved custom for your family. Enjoy your cooking!

Learn more about making tuna noodles recipe from AllRecipes.

All images in this post are generated by Freepik.