Tuna Baked Pasta Dish (Printer-Friendly)

A comforting baked dish combining flaky tuna, tender noodles, peas, and creamy sauce with a crispy topping.

# What You Need:

→ Pasta

01 - 9 oz egg noodles or fusilli

→ Vegetables

02 - 1 cup frozen peas
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Tuna

05 - 2 cans (6 oz each) tuna in water, drained

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 1/2 cups milk
09 - 1/2 cup sour cream
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme (optional)
13 - 1/2 cup shredded cheddar cheese

→ Topping

14 - 1 cup panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons grated Parmesan cheese

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 2-quart baking dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Melt 2 tablespoons butter in a large skillet over medium heat. Add chopped onion and minced garlic; sauté for 3 minutes until soft and fragrant.
04 - Sprinkle flour over the sautéed aromatics and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in milk and bring to a simmer, stirring until sauce thickens, about 3 to 4 minutes.
06 - Remove sauce from heat. Stir in sour cream, salt, pepper, dried thyme if using, and cheddar cheese until smooth.
07 - Gently fold cooked pasta, drained tuna, and peas into the sauce mixture until evenly mixed.
08 - Transfer mixture into the prepared baking dish. In a small bowl, mix panko breadcrumbs with melted butter and Parmesan cheese; sprinkle over the top.
09 - Bake uncovered for 20 to 25 minutes until bubbly and the topping is golden brown.
10 - Allow to cool for 5 minutes before serving.

# Helpful Hints:

01 -
  • It comes together in under an hour, and most of that time the oven does the work while you pour a drink and breathe.
  • The contrast between the silky interior and the crunchy, buttery top is the kind of texture play that makes people ask for seconds.
  • Tuna doesn't have to mean fishy—this sauce makes it taste like the most refined comfort food you've ever made.
02 -
  • The moment you stop whisking the flour into the butter is the moment lumps form—keep stirring constantly for that full minute and the roux will reward you with a silky sauce.
  • Don't skip draining the tuna or you'll end up with a watery casserole that tastes more like soup; pat it dry with a paper towel if it seems wet.
  • If your sauce breaks or looks grainy after adding the sour cream, let it cool five minutes and whisk in a tablespoon of cold milk to bring it back together.
03 -
  • Cook your pasta one minute under al dente because it continues to soften in the oven; this is the difference between a silky casserole and one that's mushy.
  • Use a whisk for the sauce, not a spoon—it breaks up lumps as they form and gives you control over the thickness.
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