Tuna Noodle Casserole With Peas – Creamy, Cozy, and Easy

Tuna noodle casserole with peas is one of those dishes that feels like a hug from the inside. It’s creamy, comforting, and comes together with simple pantry staples. If you grew up eating it, this version will bring back warm memories with a fresher, brighter twist.

If you’ve never tried it, get ready for a weeknight win that feeds a crowd without fuss. It’s budget-friendly, kid-approved, and easy to make ahead.

What Makes This Recipe So Good

• Balanced comfort: The creamy sauce, tender noodles, and sweet peas hit that perfect cozy spot without feeling heavy.
• Simple ingredients: You can make it with pantry classics like canned tuna, pasta, and frozen peas. No fancy shopping required.
• Quick prep: While the pasta boils, the sauce comes together.

  Then it bakes just long enough to get bubbly and golden.
• Make-ahead friendly: Assemble it in the morning and bake when you’re ready for dinner.
• Customizable: Swap the topping, add veggies, use different noodles, or tweak the sauce to your taste.

Ingredients

• 12 ounces egg noodles (wide or medium)
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken or vegetable broth
• 1 cup milk (whole or 2%)
• 1/2 cup sour cream or plain Greek yogurt
• 2 cups frozen peas (no need to thaw)
• 2 (5-ounce) cans tuna in water, drained and flaked
• 1 cup shredded sharp cheddar cheese (plus extra for topping, optional)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup mayonnaise (optional for extra creaminess)
• 1 cup crushed butter crackers or panko breadcrumbs (for topping)
• 2 tablespoons melted butter (for topping)
• Fresh parsley, chopped (for garnish, optional)

How to Make It

1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar casserole dish.
2. Cook the noodles: Bring a large pot of salted water to a boil. Cook egg noodles until just shy of al dente, about 1–2 minutes less than package directions.

   Drain and set aside.

3. Sauté the aromatics: In a large skillet, melt 2 tablespoons butter over medium heat. Add onion and celery. Cook until soft and translucent, 5–6 minutes.

   Stir in garlic and cook 30 seconds until fragrant.

4. Make the roux: Sprinkle flour over the veggies and stir for 1 minute. This cooks out the raw flour taste and thickens the sauce later.
5. Build the sauce: Slowly whisk in the broth until smooth. Add milk and bring to a gentle simmer, stirring often, until slightly thickened, 3–5 minutes.
6. Flavor and enrich: Remove from heat.

   Stir in sour cream (or Greek yogurt), Dijon mustard, onion powder, garlic powder, salt, and pepper. If using, fold in mayonnaise for extra richness.

7. Add tuna, peas, and cheese: Gently fold in the drained tuna, frozen peas, and shredded cheddar. Taste and adjust seasoning as needed.
8. Combine with noodles: In a large bowl, mix the sauce with the cooked noodles until everything is evenly coated.

   Transfer to the prepared baking dish.

9. Top it off: In a small bowl, combine crushed crackers or panko with melted butter. Sprinkle evenly over the casserole. Add a handful of extra cheese on top if you like a cheesy crust.
10. Bake: Bake 20–25 minutes, until the casserole is bubbling at the edges and the top is golden.

    If needed, broil for 1–2 minutes to crisp the topping more. Let rest 5–10 minutes before serving.

11. Garnish and serve: Sprinkle with chopped parsley for freshness. Serve warm with a green salad or steamed veggies.

Storage Instructions

• Refrigerator: Cool completely, then cover tightly.

  Store for up to 4 days.

• Freezer: Assemble but do not bake. Wrap well and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding 5–10 minutes if needed.
• Reheating: Reheat single portions in the microwave in 60–90 second bursts, stirring halfway.

  For best texture, reheat covered in a 325°F (165°C) oven for 15–20 minutes.
• Make-ahead tip: If baking later, keep the topping separate and add right before baking to maintain crunch.

Health Benefits

• Lean protein: Tuna provides high-quality protein to keep you full and support muscle recovery.
• Omega-3 fats: Tuna contains omega-3s, which support heart and brain health.
• Fiber and vitamins: Peas add fiber, vitamin C, vitamin K, and plant-based protein, making the dish more satisfying.
• Calcium: Milk, cheese, and yogurt contribute calcium for bone health.
• Balanced meal: Carbs from noodles, protein from tuna, and fats from dairy create a balanced plate. Add a salad or roasted veggies for extra nutrients.

Pitfalls to Watch Out For

• Overcooking noodles: If the pasta is too soft before baking, it will turn mushy. Keep it slightly underdone.
• Thin sauce: Not cooking the roux long enough or adding liquid too quickly can cause a thin or grainy sauce.

  Whisk slowly and simmer to thicken.

• Salty results: Between broth, cheese, and crackers, salt can add up. Use low-sodium broth and taste before adding more salt.
• Dry casserole: If the mixture looks stiff before baking, add a splash of milk or broth. The noodles will absorb some liquid in the oven.
• Soggy topping: Add the buttery crumbs right before baking, and avoid covering tightly while hot, which traps steam.

Alternatives

• Pasta swaps: Use rotini, shells, or penne.

  For a higher-fiber option, choose whole wheat pasta.

• Dairy-free: Use plant-based butter, unsweetened oat milk, and dairy-free cheese. Skip the sour cream or use a dairy-free alternative.
• Gluten-free: Use gluten-free pasta and substitute a 1:1 gluten-free flour blend for the roux. Choose gluten-free crackers or skip the topping.
• Veggie boost: Add sautéed mushrooms, diced carrots, or chopped spinach.

  Roast broccoli and fold it in for extra texture.

• Different proteins: Swap tuna for cooked shredded chicken or canned salmon. For vegetarian, use white beans and extra veggies.
• Lighter version: Use Greek yogurt instead of sour cream and reduce cheese by half. Top with lightly oiled panko instead of buttered crackers.
• Extra cozy: Stir in a splash of heavy cream, add more cheese, and use butter crackers for a richer finish.

FAQ

Can I use canned cream of mushroom soup instead of making the sauce?

Yes.

Use one 10.5-ounce can of condensed cream of mushroom soup plus 3/4 to 1 cup milk. Skip the roux step and mix the soup, milk, and seasonings directly with the tuna, peas, cheese, and noodles.

What kind of tuna is best?

Chunk light tuna in water is affordable and mild. Albacore has a firmer texture and stronger flavor.

Either works—just drain it well.

Can I make this ahead of time?

Absolutely. Assemble up to 24 hours in advance, cover, and refrigerate. Add the topping right before baking.

You may need an extra 5–10 minutes if baking straight from the fridge.

How do I prevent a dry casserole?

Keep the sauce slightly loose before baking. If it looks thick, add a splash of milk or broth. Also avoid overbaking; remove it once it’s bubbling.

What can I use instead of peas?

Corn, mixed vegetables, broccoli florets, or chopped spinach all work well.

If using fresh broccoli, blanch it for a couple of minutes first.

Is there a way to add more flavor?

Yes. Try a splash of Worcestershire sauce, a pinch of paprika, or a squeeze of lemon. Fresh herbs like dill or parsley brighten the dish.

Can I make it without cheese?

You can.

The casserole will still be creamy from the roux and sour cream. Add a little extra seasoning and use a buttery breadcrumb topping for richness.

Final Thoughts

Tuna noodle casserole with peas is the kind of recipe you keep in your back pocket. It’s reliable, flexible, and hits the table with minimal effort.

Use what you have, adjust the flavors to your taste, and don’t stress about perfection. With a crisp topping and creamy center, this dish makes any weeknight feel warm and easy.