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Tuna Casserole

This classic Tuna Casserole combines al dente macaroni with a creamy, savory sauce, flaky tuna, and sweet peas. Topped with a golden Parmesan panko crust, it's baked until bubbly and perfectly comforting, making it an ideal, easy-to-prepare meal for any occasion.
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Total Time 1 hour
Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 2716.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Coarse salt and ground pepper
  • ¾ pound tubetti or elbow macaroni
  • 1 cup panko Japanese breadcrumbs
  • ½ ounce Parmesan grated (2 tablespoons)
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 yellow onion diced small
  • 3 tablespoons all-purpose flour
  • 2 ½ cups low-sodium chicken broth
  • 1 ½ cups whole milk
  • 2 cans 6 ounces each solid light tuna packed in water, drained and flaked
  • 1 cup frozen peas thawed

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Large Skillet or Dutch Oven For preparing the sauce
  • 1 9x13 Inch Baking Dish For baking the casserole
  • 1 Whisk For smooth sauce consistency
  • 1 Chef's Knife and Cutting Board For dicing onion and other prep

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook macaroni until al dente, according to package directions; drain and set aside.
  3. In a small bowl, combine panko, grated Parmesan, and 2 teaspoons extra-virgin olive oil; set aside.
  4. In a large skillet or Dutch oven, heat 2 tablespoons extra-virgin olive oil over medium heat. Sauté diced yellow onion until softened, about 5-7 minutes.
  5. Stir in all-purpose flour and cook, stirring constantly, for 1-2 minutes to create a roux.
  6. Gradually whisk in low-sodium chicken broth and whole milk until smooth. Bring to a gentle simmer, stirring, until the sauce thickens. Season with coarse salt and ground pepper.
  7. Remove the skillet from heat. Stir in the drained, flaked tuna and thawed frozen peas.
  8. Add the cooked macaroni to the sauce mixture, stirring gently to combine all ingredients evenly.
  9. Pour the casserole mixture into the prepared baking dish. Sprinkle the panko-Parmesan topping evenly over the surface.
  10. Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown. Let rest for a few minutes before serving.

Notes

To achieve a truly golden, crispy topping, lightly toast the panko in a dry skillet over medium heat for 2-3 minutes before mixing with Parmesan and oil. This pre-toasting adds depth and ensures uniform crunch. When making the béchamel base, cook the flour-oil roux for at least 2 minutes to eliminate any raw flour taste before gradually whisking in the liquids. Always cook pasta to a firm al dente, as it will continue to cook and absorb liquid in the oven; this prevents a mushy texture. For an extra layer of flavor, a pinch of nutmeg in the béchamel and a dash of white pepper will elevate the sauce. Allow the casserole to rest for 5-10 minutes after baking for easier serving and to allow the sauce to set.