Tuna noodle casserole topped with stuffing is a classic comfort bake: creamy tuna pasta on the bottom and a crispy, buttery stuffing crust on top. It’s rich, savory, and great for using pantry ingredients.
🧾 Ingredients
🍜 Base casserole
- 2 cups egg noodles (cooked)
- 1–2 cans tuna (drained)
- 1 cup frozen peas (optional)
- 1 small onion (chopped)
🥣 Cream sauce
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- ½–1 cup shredded cheese (cheddar works well)
- Salt & black pepper
- ½ tsp garlic powder (optional)
🍞 Stuffing topping
- 2 cups prepared stuffing mix (or breadcrumbs)
- 2–3 tbsp melted butter
- ½ tsp dried herbs (sage, thyme, or mixed seasoning)
👩🍳 Method
1. Make creamy base
- Melt butter in a pan.
- Cook onion until soft.
- Stir in flour and cook 1–2 minutes.
- Slowly whisk in milk until thick and smooth.
- Add cheese, salt, pepper, and garlic powder.
2. Combine filling
- Mix cooked noodles, tuna, peas, and cream sauce in a baking dish.
3. Add stuffing topping
- Mix stuffing with melted butter and herbs.
- Spread evenly over casserole.
4. Bake
- Bake at 180°C (350°F) for 25–30 minutes
- Top should be golden and crispy
🍽️ Serving ideas
- With green salad 🥗
- With pickles or coleslaw 🥒
- As a full one-dish dinner
💡 Tips
- Don’t overcook noodles—they soften more in the oven
- Add a splash of lemon juice for brightness
- Use crunchy stuffing for best texture contrast
⚡ Quick 3-step version
- Mix tuna + creamy noodles
- Top with stuffing
- Bake until golden
If you want, I can also show you a cheesy tuna noodle casserole upgrade, a French onion stuffing topping version, or a lighter low-fat creamy version.
