Creamy Tuna Casserole with Breadcrumbs (Printable)

Hearty pasta bake with tender noodles, tuna, and vegetables in a velvety sauce under crispy breadcrumbs.

# What You'll Need:

→ Pasta

01 - 9 oz egg noodles or fusilli

→ Vegetables

02 - 1 cup frozen peas
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Tuna

05 - 2 cans (6 oz each) tuna in water, drained

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 1/2 cups milk
09 - 1/2 cup sour cream
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme
13 - 1/2 cup shredded cheddar cheese

→ Topping

14 - 1 cup panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons grated Parmesan cheese

# How To Make It:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain well and set aside.
03 - In a large skillet over medium heat, melt 2 tablespoons butter. Add chopped onion and minced garlic; sauté for 3 minutes until fragrant and softened.
04 - Sprinkle flour evenly over the onion mixture. Cook for 1 minute, stirring constantly to remove the raw flour taste.
05 - Gradually whisk in milk, ensuring no lumps form. Bring to a gentle simmer and cook for 3–4 minutes, stirring frequently until the sauce thickens enough to coat the back of a spoon.
06 - Remove the skillet from heat. Stir in sour cream, salt, black pepper, dried thyme, and shredded cheddar cheese until completely smooth and melted.
07 - Add the drained tuna, frozen peas, and cooked pasta to the sauce. Gently fold together until evenly distributed throughout the creamy mixture.
08 - Pour the tuna pasta mixture into the prepared baking dish, spreading it into an even layer.
09 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Mix until all breadcrumbs are evenly coated with butter.
10 - Sprinkle the breadcrumb mixture evenly over the casserole. Bake uncovered for 20–25 minutes until the sauce is bubbling around the edges and the topping turns golden brown.
11 - Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly for easier scooping.

# Expert Tips:

01 -
  • The crispy buttery topping makes everything underneath feel like a special surprise
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Leftovers somehow taste even better the next day if they last that long
02 -
  • Do not overcook the pasta initially because it will continue cooking in the oven
  • The sauce looks thin before baking but thickens beautifully in the oven
  • Letting it rest for 5 minutes makes serving so much easier and cleaner
03 -
  • Mix the topping with your fingers to ensure every crumb gets coated in butter
  • Room temperature ingredients prevent the sour cream from separating when you add it
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