One-Pot Tuna Noodle Casserole with Homemade Béchamel

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting tuna noodle casserole baked with a creamy homemade béchamel sauce and topped with buttery breadcrumbs for a satisfying meal. This american-inspired noodles ready in about 45 minutes pairs egg noodles, unsalted butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (8 ratings) Prep: 15 min Cook: 30 min Serves 4 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 400°F. Bring a large pot of salted water to a boil and add 8 oz egg noodles. Cook for 7 minutes until just tender, then drain and set aside.
  2. Step 2: In a large saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and cook for 2 minutes until the mixture bubbles and smells slightly nutty.
  3. Step 3: Gradually whisk in 2 cups whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat and season with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Add the drained noodles, 1 cup frozen peas, 1/4 cup diced pimientos, and 12 oz drained canned tuna to the béchamel sauce. Stir gently until evenly combined.
  5. Step 5: Transfer the mixture to a 1 1/2-quart baking dish. In a small bowl, mix 3/4 cup bread crumbs with 1 tbsp melted butter and sprinkle evenly over the top.
  6. Step 6: Bake uncovered for 20 minutes, or until the topping is golden brown and the casserole is bubbly around the edges. Let cool slightly before serving.

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Frequently asked questions

How long does One-Pot Tuna Noodle Casserole with Homemade Béchamel take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Tuna Noodle Casserole with Homemade Béchamel?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep egg noodles from drying out.

Can I substitute ingredients in One-Pot Tuna Noodle Casserole with Homemade Béchamel?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Tuna Noodle Casserole with Homemade Béchamel for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Tuna Noodle Casserole with Homemade Béchamel?

American noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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