Tuna Noodle Casserole

A creamy and comforting tuna noodle casserole made with tender egg noodles, flaky tuna, fresh vegetables, homemade sauce, and a crispy golden panko topping. This nostalgic family dinner is perfect for busy weeknights and make-ahead meals.

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Course: dinner

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 465kcal

Author: Lucy

Cost: $7

Equipment

9x13-inch baking dish
Large Skillet
Large pot
mixing bowl
Whisk

Ingredients

8 oz egg noodles
2 cans solid white albacore tuna in water, drained
3 tbsp butter, divided
1 medium onion, finely diced
2 stalks celery, finely diced
8 oz fresh mushrooms, sliced
2 cloves garlic, minced
3 tbsp all-purpose flour
2 cups whole milk
1 cup chicken broth
1 cup frozen peas
1/2 cup shredded cheddar cheese
1 tbsp fresh lemon juice
2 tsp fresh thyme leaves
salt and pepper to taste
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp dried parsley
1 pinch garlic powder
1 pinch black pepper

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Cook the egg noodles in salted water for 2 minutes less than package directions. Drain and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat.
Sauté onions and celery for 3 to 4 minutes until softened.
Add mushrooms and garlic, cooking another 3 to 4 minutes until mushrooms release moisture.
Sprinkle flour over the vegetables and stir constantly for 1 minute.
Gradually whisk in the milk and chicken broth until smooth.
Simmer the sauce for 3 to 4 minutes until thickened enough to coat a spoon.
Add tuna, peas, cheddar cheese, lemon juice, and thyme. Season with salt and pepper.
Fold in the cooked noodles until evenly coated.
Transfer the mixture into the prepared baking dish.
Combine panko breadcrumbs, remaining butter, Parmesan cheese, parsley, garlic powder, and black pepper in a bowl.
Sprinkle the topping evenly over the casserole.
Bake uncovered for 25 to 30 minutes until golden brown and bubbling around the edges.
Let the casserole rest for 5 to 10 minutes before serving.

Notes

For best results, slightly undercook the noodles before baking. Add the crunchy topping just before baking to keep it crisp. This casserole freezes well for up to 3 months. You can substitute gluten-free noodles and flour blend for a gluten-free version.

Nutrition