This crispy top tuna noodle casserole is the ultimate comfort food! Tuna casserole is a classic for a reason, it’s budget-friendly, pantry-stable, and incredibly satisfying.
There’s something about a bubbling casserole dish that just feels like home. This isn’t your average, tuna bake… This is a rich, creamy, and seriously crunchy version that will have everyone asking for seconds!
By using heavy cream and a buttery Italian panko topping, we turn this humble pantry staple into a gourmet farmhouse meal! It is the ultimate comfort food, especially when served alongside a crisp, fresh green salad and a basket of warm, buttery sourdough rolls.
Whether you’re looking for a quick weeknight dinner or a comforting dish to bring to a neighbor, this 20-minute bake is a guaranteed winner. It’s hearty, filling, and perfectly balanced with sweet peas and savory cheddar.
Key Ingredients for a Better Bake
Egg Noodles: I always choose wide egg noodles for this recipe. They hold onto the cream of mushroom sauce much better than standard pasta and stay “al dente” even after baking.
The “Crunch” Factor: We aren’t just using plain breadcrumbs. By mixing Italian Panko with melted butter and extra cheddar, we create a topping that stays crispy and golden-brown, providing the perfect contrast to the creamy filling.
Aromatics (Onion & Celery): Don’t skip these! The crunch of the celery and the sweetness of the diced onion add layers of texture and flavor that make the casserole taste fresh, not just “out of a can.”
Heavy Cream: Swapping milk for heavy cream (or half-and-half) gives the sauce a velvety, luxurious mouthfeel that makes this dish feel extra special.
The Perfect Casserole Step-by-Step
- The Base: Boil your egg noodles according to the package directions. Tip: Under-cook them by just one minute so they don’t get mushy in the oven!
- The Topping: In a small bowl, combine your panko, melted butter, cheddar, and parsley. Setting this aside first ensures the butter starts to coat the crumbs for even browning.
- Mix & Fold: In a large bowl, fold together your noodles, tuna (flaked with a fork), aromatics, peas, soup concentrate, and cream.
- Bake: Spread it into your buttered 9×9 dish, pile on that cheesy crumb topping, and bake at 425°F for 20 minutes.
Tips for Beginners
Drain the Tuna Well: Make sure to squeeze all the water or oil out of your tuna cans before adding them to the mix. This prevents the casserole from becoming watery.
Optional Flavor Kick: If you want a little extra “zing,” add a teaspoon of Dijon mustard or a squeeze of lemon juice to the filling. It brightens up the richness of the cream!
Make it Ahead: You can assemble the filling in the dish, cover it, and keep it in the fridge. Just add the topping right before you pop it in the oven so the breadcrumbs stay crispy!
I want to know what YOU think, Please review the recipe card!
Crispy Topped Tuna Casserole
Ingredients
- 3 cups dry egg noodles cooked and drained
- 2 5 oz cans tuna, drained and flaked with a fork
- 10.5 oz cream of mushroom soup 1 can concentrate
- ½ cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- 1 medium onion diced small
- 3 ribs celery diced small
- 1 cup frozen peas
- 1 tbsp butter to sauté aromatics
- 1 tbsp fresh parsley chopped
- Salt and black pepper to taste
The Topping
- ⅔ cup Italian panko bread crumbs
- ⅔ cup shredded cheddar cheese
- 2 tbsp butter melted
- 1 tbsp fresh parsley chopped
Instructions
- Preheat & Prep: Preheat your oven to 425F (218C).
- Lightly grease a 9×9-inch or 2-quart baking dish with butter or non-stick spray.
- Boil Noodles: Cook the egg noodles in salted water according to package directions. Pro-tip: Drain them 1 minute early so they are slightly firm (al dente); they will finish cooking in the oven.
- Prepare Topping: In a small bowl, stir together the panko, melted butter, ⅔ cup cheddar, and 1 tbsp parsley. Set this aside.
- Sauté Aromatics: In a small skillet, melt 1 tbsp butter and sauté the onions and celery for 3–4 minutes until slightly softened. (This ensures they aren’t too crunchy in the finished bake!)
- Mix Filling: In a large bowl, combine the cooked noodles, sautéed onions and celery, tuna, frozen peas, mushroom soup, heavy cream, 1 cup cheddar, and parsley. Fold gently until everything is coated in the cream sauce.
- Assemble & Bake: Spread the noodle mixture evenly into your prepared dish. Sprinkle the panko topping mixture generously over the top.
- Bake: Bake for 20 minutes until the cheese is bubbly and the panko is a deep golden brown. Serve hot!
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
