Tuna Noodle Casserole
This classic comfort food brings together tender egg noodles, flaky tuna, and a creamy mushroom sauce topped with golden, crispy breadcrumbs. It's a nostalgic one-dish meal that's perfect for busy weeknights, using simple pantry staples to create a satisfying dinner the whole family will love.
Equipment
- 9x13-inch baking dish
- Large pot For boiling pasta
- Large skillet
- Whisk
- Colander
Ingredients
- 12 oz egg noodles 340g, wide or extra wide
- 3 tablespoons butter 43g, divided
- 8 oz mushrooms 225g, sliced
- 1 medium yellow onion about 1 cup or 150g, diced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour 24g
- 2 cups whole milk 480ml
- 1 cup chicken broth 240ml
- 1 cup frozen peas 140g
- 2 cans tuna in water 5 oz or 142g each, drained
- 1 cup shredded cheddar cheese 113g, optional
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
For the Topping
- 1 cup panko breadcrumbs 60g
- 2 tablespoons butter 28g, melted
- 1/4 cup fresh parsley 15g, chopped, optional
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil and cook egg noodles until al dente according to package directions, then drain.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add mushrooms and onion, cooking for 5-7 minutes until softened and mushrooms release their moisture.
- Add garlic and cook for 30 seconds until fragrant. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
- Gradually whisk in milk and chicken broth, stirring constantly until the sauce thickens, about 3-5 minutes. Season with salt, pepper, and garlic powder.
- Remove from heat and stir in the drained tuna, frozen peas, cooked noodles, and shredded cheese if using. Mix until everything is well combined and evenly coated.
- Transfer the mixture to the prepared baking dish and spread evenly. In a small bowl, combine panko breadcrumbs with melted butter and sprinkle over the top of the casserole.
- Bake uncovered for 25-30 minutes until the top is golden brown and the casserole is bubbling around the edges. Let rest for 5 minutes before serving, garnished with fresh parsley if desired.
Notes
- You can substitute canned cream of mushroom soup (one 10.5 oz can) for the homemade sauce to save time, reducing milk to 1 cup.
- Fresh tuna can be used instead of canned - use about 10 oz cooked and flaked tuna.
- For extra flavor, add 1 teaspoon of Dijon mustard or lemon juice to the sauce.
- Crushed potato chips or French fried onions make a delicious alternative topping to breadcrumbs.
- The casserole can be assembled up to 24 hours in advance and refrigerated before baking - add 5-10 minutes to baking time if starting from cold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a lighter version, use reduced-fat milk and skip the cheese, or substitute Greek yogurt for half the milk.
- Add vegetables like diced celery, carrots, or bell peppers to the sauté for extra nutrition and color.
- The casserole freezes well for up to 2 months - thaw overnight in refrigerator before reheating at 350°F until warmed through.
- For individual servings, divide the mixture among 6 ramekins and reduce baking time to 15-20 minutes.
Nutrition
Serving: 1ServingCalories: 425kcalCarbohydrates: 48gProtein: 26gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 680mgPotassium: 520mgFiber: 3gSugar: 7gVitamin A: 12IUVitamin C: 8mgCalcium: 18mgIron: 15mg
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