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Tuna Noodle Casserole

Nothing says comfort food like a hearty casserole! Mary Berg shares her easy tuna noodle casserole packed with veggies and garnished with a crunchy chip topping. 



  • 300g medium shell pasta
  • 4 tablespoons unsalted butter, divided
  • 1 yellow onion, finely diced
  • 1 stalk celery, finely diced
  • Freshly ground black pepper
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken or vegetable broth
  • 1 cup whole milk
  • 1 cup frozen peas
  • 3/4 cup finely grated Parmigiano-Reggiano cheese
  • 1 lemon, zested and juiced
  • 3 tablespoons parsley
  • 2 (170g each) cans flaked tuna, drained
  • 1 1/2 to 2 cups crushed plain crinkle cut chips
  • 1/2 cup grated cheddar cheese
  • Pinch smoked paprika, optional


  1. Heat your oven to 350ºF and lightly grease a two- to two-and-a-half-litre casserole dish with non-stick cooking spray. Place a large pot of water over high heat, season well with salt, and bring to a boil. Cook the pasta according to package directions until almost al dente.
  2. Place a large sauté pan or skillet over medium heat. Add one tablespoon of butter along with the onion and celery. Season with salt and pepper and cook until tender and lightly golden, about five minutes. Stir in the remaining three tablespoons of butter and garlic and continue to cook for 30 seconds to one minute to melt the butter and lightly cook the garlic. 
  3. Sprinkle over the flour and whisk to combine. Cook for about one minute to toast the flour. Turn the heat down to medium-low and, while whisking, slowly begin adding the broth. If any lumps form, keep whisking. They’ll cook out.
  4. Stir in the milk and peas and simmer until thickened, about two to three minutes.
  5. Remove the pan from the heat and stir in the Parmigiano-Reggiano, lemon zest, lemon juice, and parsley. Add in the tuna and cooked noodles and stir well to combine evenly. Season with salt and pepper and transfer into the prepared casserole dish.
  6. Scatter the crushed chips overtop, followed by the grated cheddar cheese and a pinch of paprika, if using. Place the casserole dish onto a sheet pan in case of any boilover and bake for 25 to 30 minutes or until golden brown, slightly crisp, and bubbling.
  7. Allow the casserole to cool for five to 10 minutes before serving. Enjoy!

TIP: Like any baked pasta dish, you want to undercook the noodles slightly.

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