This Creamy Tuna Noodle Casserole Recipe Is a Comfort Food Classic by 30Seconds Food

This Creamy Tuna Noodle Casserole Recipe Is a Comfort Food Classic

When it comes to comfort food, one of the all-time classics is tuna noodle casserole. Think tuna casseroles are boring? Think again! This easy, cheesy baked tuna casserole recipe with pasta, corn and peas in a flavorful sauce is a true family pleaser.

Here are the fresh and pantry ingredients you need in order to make this easy, delicious pasta dinner: pasta, butter, onion, garlic, flour, milk, heavy whipping cream, lemon zest, lemon juice, tuna, frozen corn, frozen peas and your favorite cheese. About 40 minutes later, you're serving up a piping hot from the oven dinner the whole family will love. 

For a quick meal, hand out bowls and scoop away. Or you could add warm bread, a salad or another vegetable as a side dish. Reheat the leftovers for lunch or dinner the next day.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 to 35 minutes
Total Time: 35 to 40 minutes
Servings: 8


  • 16 ounces pennerotinifusilli or your favorite pasta, cooked according to package directions for al dente
  • 4 tablespoons butter
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 4 tablespoons flour
  • 2 cups milk
  • 1 cup heavy whipping cream
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 cans tuna, drained
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup grated mozzarella, gouda, Gruyere or your favorite cheese

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Recipe Notes

  • You can use any type of pasta you prefer (regular or gluten-free).
  • You can use mozzarella, gouda or Gruyere cheese, or any other similar cheese you prefer.
  • Feel free to add a sprinkle of crushed red pepper flakes if you'd like some heat.
  • Make ahead if you are meal planning, and refrigerate for up to four days.
  • Store leftovers in the refrigerator and reheat in the microwave.

Here's how to make it: 

  1. Melt the butter in a skillet. Add the onion and cook until soft, about 3 to 4 minutes. Add the garlic and cook 30 seconds. 
  2. Sprinkle in the flour and cook, stirring, 1 minute. Slowly start adding the milk and heavy cream. Cook until thickened, about 4 to 5 minutes. Add the lemon zest and juice. Season with salt and pepper.
  3. Add the cooked, pasta, tuna, peas and corn. Mix well. Pour into a greased casserole dish. Bake in a preheated 375-degree F oven for about 20 minutes. Top with the shredded cheese and bake about 5 minutes more. 

Nutrition Facts Per Serving

Calories: 410

Total Fat: 15.2g

Saturated Fat: 8.6g

Cholesterol: 96mg

Sodium: 151mg

Total Carbohydrate: 46g

Dietary Fiber: 2.1g

Total Sugars: 5g

Protein: 22.7g

Vitamin D: 12mcg

Calcium: 112mg

Iron: 4mg

Potassium: 358mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
What a delicious comfort food dinner, made simple. Mmm!
A little slice of tuna heaven...
Brenda Gonzalez-de la Concha
Per your instructions, it doesn't indicate at what point do you add the pasta. I suppose that the pasta has to be boiled with some salt prior to or while doing the mixture in the skillet to keep it 'al dente'. Do we add the pasta in the skillet or is the pasta put in the casserole dish before throwing the mixture over it?
Donna John
The pasta is added added in step 3 with the tuna, peas and corn, then baked. The recipe has been edited to reflect that. Thanks for letting us know! Brenda Gonzalez-de la Concha
I'm dying to try this. What size casserole dish do I need?
Donna John
2.5 quart or 13x9-inch work well.
Thank you for the prompt reply and info. I would not have thought it would take that big of a dish.
Donna John
It would depend on how thick you want it. I like to do mine in a 13x9-inch. But smaller casserole dishes would work, too.

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