It’s a hearty, satisfying meal made with simple pantry staples.
The spinach adds color, flavor, and extra nutrition.
Creamy and cheesy with a perfectly baked top.
Easy to prepare ahead and great for leftovers.
Family-friendly and adaptable to different tastes.
Comfort food that feels both classic and fresh.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces egg noodles 2 tablespoons butter 1 small onion, finely chopped 2 cloves garlic, minced 3 tablespoons all-purpose flour 2 cups milk 1 cup chicken or vegetable broth 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 2 cups fresh spinach, chopped 2 cans (5 ounces each) tuna, drained 1 cup frozen peas 1 1/2 cups shredded cheddar cheese 1/2 cup grated Parmesan cheese 1/2 cup breadcrumbs 1 tablespoon olive oil
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds.
Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly. Gradually whisk in the milk and broth until smooth.
Cook the sauce for 3–5 minutes, stirring frequently, until it thickens. Season with salt, pepper, and dried thyme.
Add the chopped spinach and cook until wilted. Stir in the drained tuna and frozen peas.
Remove the skillet from heat and fold in the cooked noodles and 1 cup of shredded cheddar cheese.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar and Parmesan cheese evenly over the top.
In a small bowl, combine the breadcrumbs with olive oil. Sprinkle over the casserole.
Bake for 20–25 minutes, or until the top is golden and the casserole is bubbling.
Use canned salmon instead of tuna for a different flavor.
Add sautéed mushrooms or diced celery for extra texture.
Swap cheddar for Swiss or mozzarella cheese.
Use whole wheat noodles for added fiber.
Stir in a spoonful of Dijon mustard for a subtle tang.
Top with crushed crackers instead of breadcrumbs for a classic touch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions in 30-second intervals until heated through.
For oven reheating, cover with foil and warm at 350°F (175°C) for about 15–20 minutes.
You can freeze the casserole for up to 2 months. Wrap tightly and thaw overnight in the refrigerator before reheating.
If the casserole seems dry when reheating, stir in a splash of milk to restore creaminess.
FAQs
Can I use canned spinach instead of fresh?
Yes, but make sure to drain it very well and squeeze out excess moisture before adding it to the mixture.
Can I make this casserole ahead of time?
Yes, assemble it up to a day in advance, cover, and refrigerate. Bake when ready to serve.
What type of tuna works best?
Solid white albacore or chunk light tuna both work well. Choose based on your flavor preference.
Can I make this recipe gluten-free?
Yes, use gluten-free noodles and substitute the flour with a gluten-free all-purpose blend.
How do I prevent the casserole from becoming too dry?
Make sure not to overbake it, and add a little extra milk if needed before baking.
Can I add more vegetables?
Absolutely. Broccoli, carrots, or bell peppers are great additions.
Is this casserole kid-friendly?
Yes, its creamy texture and mild flavor are typically well-liked by children.
Can I use a different cheese?
Yes, Monterey Jack, Colby, or a cheese blend would work nicely.
How do I know when it’s done baking?
The top should be golden brown and the edges should be bubbling.
Can I freeze it before baking?
Yes, assemble the casserole without baking, wrap tightly, and freeze. Thaw overnight in the refrigerator before baking as directed.
Conclusion
Spinach & Tuna Noodle Casserole is a comforting, creamy dish that brings together simple ingredients for a satisfying meal. With tender noodles, flaky tuna, vibrant spinach, and a golden, crispy topping, it’s a wholesome twist on a beloved classic. Easy to prepare and perfect for leftovers, this casserole is sure to become a dependable favorite in your kitchen
This Spinach & Tuna Noodle Casserole is a creamy, comforting baked pasta dish made with tender egg noodles, flaky tuna, fresh spinach, and a rich homemade sauce. Topped with melted cheese and crispy breadcrumbs, this easy tuna noodle casserole recipe is perfect for busy weeknights, meal prep, or a cozy family dinner.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Dinner
Method:Baking
Cuisine:American
Ingredients
12 ounces egg noodles
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
1 cup chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 cups fresh spinach, chopped
2 cans (5 ounces each) tuna, drained
1 cup frozen peas
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 tablespoon olive oil
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook egg noodles according to package directions until al dente. Drain and set aside.
In a large skillet over medium heat, melt butter. Add chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook 30 seconds more.
Sprinkle flour over the mixture and cook for 1 minute, stirring constantly. Gradually whisk in milk and broth until smooth.
Cook sauce for 3–5 minutes, stirring frequently, until thickened. Season with salt, pepper, and dried thyme.
Add chopped spinach and cook until wilted. Stir in drained tuna and frozen peas.
Remove from heat and fold in cooked noodles and 1 cup shredded cheddar cheese.
Transfer mixture to prepared baking dish. Top with remaining cheddar and Parmesan cheese.
In a small bowl, combine breadcrumbs with olive oil and sprinkle evenly over the casserole.
Bake for 20–25 minutes, until golden brown and bubbling around the edges. Let rest 5 minutes before serving.
Notes
Drain tuna thoroughly to avoid excess moisture.Do not overbake to keep the casserole creamy.Add a splash of milk before reheating if needed.Swap breadcrumbs for crushed crackers for a classic topping.Stir in Dijon mustard for a subtle tangy flavor boost.
