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Tuna Noodle Casserole


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Rate this recipe 4.5/5 (20 Votes)


  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 2 teaspoons lemon zest
  • 1 cup frozen peas
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 4 ounces cream cheese, cut into pieces
  • 1 pound campanelle or other short-cut pasta
  • 2 (6-ounce) cans oil-packed tuna
  • 1/2 cup whole-wheat panko breadcrumbs
  • 1/4 cup grated Parmesan cheese


Adapted from


Step 1

Preheat oven to 350 degrees Fahrenheit. Lightly coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving ½ cup of the cooking water.

Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and lemon zest and cook, stirring, until fragrant, about 1 minute. Add peas and season with salt and pepper. Stir to coat, then sprinkle in flour. Continue to cook, stirring, for about 1 minute. Increase heat to medium high, then stream in the milk while constantly stirring. Cook, stirring, until mixture thickens, about 3 minutes. Reduce heat to low and stir in cream cheese. Remove from heat.

Stir pasta into sauce until well combined, then gently fold in the tuna. If needed, add pasta cooking water to thin. Transfer to prepared baking dish and top with breadcrumbs and cheese. Bake until lightly browned around edges and filling is bubbling, about 30 minutes. Serve.

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