There’s something so comforting about a warm, cheesy baked dish that can fill the whole house with a delicious aroma—and that's exactly why this Tuna Pasta Casserole with Crispy Topping Recipe is such a winner. It’s creamy, packed with flavor, and has that irresistible golden crunch on top that makes every bite feel special.

The image shows a dark skillet filled with creamy baked pasta. The dish has three main layers: the bottom layer is light yellow pasta shells coated in a smooth, creamy sauce; the middle layer includes green peas mixed into the pasta; the top layer is golden brown, crunchy breadcrumbs sprinkled evenly, with small green herb pieces scattered on top. A wooden spoon lifts a portion of the pasta from the skillet, revealing the creamy inside. A bowl with chopped green herbs sits in the background on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tuna Pasta Casserole with Crispy Topping Recipe
Top Tip
How to Serve Tuna Pasta Casserole with Crispy Topping Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tuna Pasta Casserole with Crispy Topping Recipe

Why You'll Love This Recipe

I’ve made tuna casseroles plenty of times, but this Tuna Pasta Casserole with Crispy Topping Recipe always stands out because of how perfectly balanced it is—the creamy, cheesy pasta paired with the crunchy, buttery topping is what keeps me coming back for more. It’s such an easy dish to whip up, yet it feels hearty and homey.

Simple comfort food: It uses pantry staples that most people already have, which means you can throw it together without a last-minute grocery run.
Perfect texture combo: The crunchy panko and parmesan topping adds a beautiful contrast to the creamy pasta and tender tuna inside.
Family favorite: Itpleases picky eaters without sacrificing flavor or nutrition, thanks to peas and celery mixed in for a fresh bite.
Make-ahead friendly: It reheats beautifully, making it a fantastic dish for busy weeknights or meal prep.

Ingredients & Why They Work

Each ingredient plays a star role here, coming together to create that classic, comforting casserole we all love. I always recommend choosing quality tuna in water—drain it well to prevent excess moisture that could water down your sauce.

Flat lay of a pile of uncooked shell pasta, a small mound of golden panko breadcrumbs in a white ceramic bowl, a few tablespoons of unsalted butter in a white bowl, diced celery pieces, diced shallots, a single peeled garlic clove, a small white bowl with smooth flour, a small white bowl with bright yellow dijon mustard, a white bowl filled with light golden chicken broth, a white bowl holding warm milk, a handful of shredded sharp cheddar cheese, two fresh whole tuna fish steaks, a small pile of vibrant frozen peas, a small white bowl with shredded parmesan cheese, a few sprigs of fresh flat leaf parsley, and a drizzle of golden olive oil in a white bowl, all arranged with perfect symmetry and balanced proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Shell pasta: Holds the sauce beautifully and provides a fun texture; you could swap for elbow macaroni if needed.
Unsalted butter: Essential for building your roux and adds richness without extra salt.
Celery: Adds a subtle crunch and freshness, balancing the creamy sauce.
Shallots: Milder than onions, shallots give a delicate sweetness that’s less overpowering.
Garlic: Just a hint of warmth to deepen the flavor.
Flour: Used for thickening the creamy cheese sauce without lumps.
Dijon mustard: A small kick that brightens the sauce and complements the tuna beautifully.
Chicken broth: Adds depth to the sauce instead of just using water.
Milk: Warmed milk ensures a smooth, creamy sauce.
Cheddar cheese: Sharp and melty cheese that makes the sauce irresistibly rich.
Tuna in water: Protein-packed and mild-flavored, perfect for casseroles.
Frozen peas: Brings pops of sweetness and color.
Panko breadcrumbs: Create that crunchy topping that makes this recipe truly shine.
Olive oil or melted butter: Helps brown the breadcrumbs to a perfect golden crisp.
Parmesan cheese: Adds savory umami to the topping.
Flat leaf parsley: Fresh garnish to brighten every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this Tuna Pasta Casserole with Crispy Topping Recipe pretty classic, but I’ve definitely experimented with some fun tweaks over the years. You should feel free to adjust it to the flavors and textures you prefer.

Variation: Sometimes I swap cheddar for a mix of mozzarella and gouda for a milder, stretchier cheese pull. My family loves that twist!
Vegetarian swap: You can replace tuna with cooked chickpeas for a vegetarian-friendly version that still packs protein.
Seasonal veggies: Swap peas for fresh green beans or asparagus when they’re in season to add a crunchy bite.
Spicy kick: Adding a pinch of cayenne or hot sauce to the sauce gives it an exciting little extra pizzazz.

Step-by-Step: How I Make Tuna Pasta Casserole with Crispy Topping Recipe

A white bowl filled with three layers of food: the bottom layer is pasta shells in a light cream sauce, the middle layer has small green peas and bits of light brown cooked chicken, and the top layer is a golden brown crumb topping sprinkled evenly with green parsley bits. A silver fork is resting in the bowl. The bowl sits on a white marbled surface with a small white bowl of chopped green herbs nearby, a white napkin, and a partial view of another dish with similar pasta visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Pasta Just Right

Start by boiling your pasta until it’s just barely under al dente—about 1-2 minutes less than the package suggests. This way, it won’t get mushy when it bakes in the oven later. Drain it well and set it aside while you prepare the sauce.

Step 2: Sauté the Veggies for Flavor

In a large skillet, melt 1 tablespoon of butter over medium-high heat. Toss in your diced shallots, celery, and garlic with a pinch of salt and pepper. Cook for 2-3 minutes until they soften and become fragrant. This step builds the base flavor of the casserole.

Step 3: Make a Creamy, Lumpy-Free Sauce

Add the remaining 2 tablespoons of butter to the skillet and let it melt completely. Sprinkle the flour over the softened veggies and butter, stirring constantly until you can no longer see white flour streaks—this cooks out the raw flour taste. Then whisk in the Dijon mustard for brightness.

Slowly pour in the warmed chicken broth and milk, whisking continuously to keep things smooth. Bring it to a gentle simmer and keep whisking until the sauce thickens slightly—this usually takes a few minutes.

Step 4: Finish the Sauce with Cheese and Mix-ins

Reduce the heat to low and whisk in your shredded cheddar cheese until melted and silky. Then stir in the drained tuna, frozen peas, and cooked pasta until everything is coated evenly with that luscious sauce. It’ll look creamy and inviting.

Step 5: Top and Bake to Golden Perfection

Mix together your panko breadcrumbs, olive oil or melted butter, and shredded Parmesan cheese in a small bowl. Sprinkle this topping evenly over the casserole. Pop your skillet into a 350°F oven and bake for about 25 minutes, until the casserole is bubbling and that topping turns golden brown and crispy.

Top Tip

Through my many attempts making this Tuna Pasta Casserole with Crispy Topping Recipe, I’ve learned a few tricks that really elevate the final dish and keep it foolproof for busy days.

Don’t overcook the pasta: Cooking it just shy of al dente ensures it keeps a nice texture after baking and doesn’t turn into mush.
Warm your milk: Adding warm milk to the roux mixture helps avoid lumps and speeds up thickening, giving you a smoother sauce.
Mix the topping well: Toss panko with your oil and parmesan first so the topping browns evenly into a perfect crisp.
Use a large skillet: This makes stirring easier and means you can assemble and bake right in the same pan with minimal cleanup.

How to Serve Tuna Pasta Casserole with Crispy Topping Recipe

tuna pasta casserole - Serving Suggestion

Garnishes

I usually finish off with a sprinkle of fresh flat leaf parsley. It adds a pop of color and a mild, herby brightness that lifts the richness of the casserole. Sometimes a little extra Parmesan on top can’t hurt either!

Side Dishes

Pair this casserole with a crisp green salad dressed in a lemon vinaigrette to cut through the creaminess. Simple steamed broccoli or roasted asparagus also make a fresh, nutritious side that complements the flavors nicely.

Creative Ways to Present

For holidays or when I’m entertaining, I like to make individual portions in cute ramekins topped with a little extra panko crust. It feels special and helps portion control when you have a crowd.

Make Ahead and Storage

Storing Leftovers

This casserole keeps well in the fridge for up to 4 days when covered tightly in an airtight container. I find letting it come to room temperature before reheating helps keep that creamy texture intact.

Freezing

I’ve frozen this Tuna Pasta Casserole with Crispy Topping Recipe successfully by baking it first, then letting it cool completely before wrapping it tightly. When you’re ready, thaw overnight in the fridge and reheat covered until warmed through, then uncover briefly to crisp the topping again.

Reheating

Reheat leftovers in a 350°F oven for about 15–20 minutes with foil on top, then remove the foil towards the end to refresh the crispy topping. Microwaving works too, but you might lose some of that crunch.

Frequently Asked Questions:

Can I use a different type of pasta in this Tuna Pasta Casserole with Crispy Topping Recipe?

Absolutely! While I prefer shells because they hold sauce nicely, elbow macaroni, rotini, or even penne would work well too. Just keep in mind cooking times might vary slightly.

What if I don’t have panko breadcrumbs for the crispy topping?

You can substitute regular breadcrumbs, crushed crackers, or even crumbled cornflakes for the topping. Just toss with some butter or oil and parmesan if you have it to help it crisp up nicely in the oven.

Can I make this Tuna Pasta Casserole with Crispy Topping Recipe dairy-free?

To make this casserole dairy-free, swap the butter for a plant-based alternative, use dairy-free milk like almond or oat, and choose a dairy-free cheese substitute. The texture will be a little different but still tasty and comforting.

How do I prevent the tuna casserole from becoming watery?

Drain your canned tuna very well and avoid overcooking your pasta before baking. Also, make sure you cook the sauce until thickened before combining everything. These steps will keep your casserole creamy but not watery.

Final Thoughts

This Tuna Pasta Casserole with Crispy Topping Recipe holds a special place in my kitchen repertoire because it’s so dependable and cozy. Whenever I feel like throwing together something easy but satisfying, it never disappoints. I hope you’ll give it a try—you might just find your new go-to comfort meal, too.