Tuna Noodle Casserole
A timeless American classic that brings comfort to the dinner table. Creamy egg noodles, flaky tuna, and sweet peas baked under a golden, crunchy breadcrumb topping. The ultimate one-dish meal for a cozy weeknight.
For 6 servings
9 steps. 15 minutes total.
- 1
Preheat your oven to 375°F (190°C)
- a.Lightly grease a 9x13 inch (or 2-quart) baking dish. Bring a large pot of water to a boil, add 1 tbsp of salt, and cook the egg noodles for 2 minutes less than the package directions for al dente. Drain immediately and set aside.
- 2
While the noodles are cooking, begin the sauce
- a.In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- 3
Step 3
- a.Sprinkle the all-purpose flour over the onions and cook, stirring constantly, for 1 minute to form a roux. This will cook out the raw flour taste.
- 4
Gradually whisk in the warm milk and chicken broth until smooth
- a.Bring the mixture to a simmer, stirring frequently, and cook for 2-3 minutes until the sauce has thickened enough to coat the back of a spoon.
- 5
Remove the pot from the heat
- a.Stir in the Dijon mustard, garlic powder, 1 tsp salt, and black pepper. Add 1 cup of the shredded cheddar cheese and stir until completely melted and the sauce is smooth.
- 6
Step 6
- a.Add the drained noodles, drained tuna (gently flaked), and frozen peas to the sauce. Fold everything together gently until just combined. Pour the mixture into the prepared baking dish and spread evenly.
- 7
In a small bowl, melt the remaining 2 tablespoons of butter
- a.Add the panko breadcrumbs and the remaining 1/2 cup of cheddar cheese, tossing to combine. Sprinkle this topping evenly over the casserole.
- 8
Step 8
- a.Bake uncovered for 20-25 minutes, or until the casserole is hot and bubbly and the topping is golden brown and crisp.
- 9
Let the casserole rest for 5-10 minutes before serving
- a.This allows it to set slightly. Garnish with fresh chopped parsley before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Slightly undercooking the noodles is crucial to prevent a mushy casserole after baking.
- 2Warming the milk before adding it to the roux helps prevent lumps and creates a smoother sauce.
- 3For an extra flavor boost, sauté 8 oz of sliced mushrooms with the onions.
- 4Gently flake the tuna with a fork before adding it to the mixture to ensure it's distributed evenly without turning to mush.
- 5Ensure your tuna is very well-drained to prevent a watery casserole.
Adapt it for your goals.
Cheese Swap
Replace the cheddar with Gruyère, Monterey Jack, or a blend of Italian cheeses for a different flavor profile.
Crunchy ToppingCrunchy Topping
For an extra crunchy topping, substitute the panko breadcrumbs with crushed potato chips or crispy fried onions.
Add More VeggiesAdd More Veggies
Feel free to add other vegetables like steamed broccoli florets, corn, or diced carrots along with the peas.
Protein ChangeProtein Change
This casserole works wonderfully with canned salmon or shredded cooked chicken instead of tuna.
Why this is on our healthy list.
Rich in Protein
Tuna and dairy products like milk and cheese make this dish a great source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Source of Omega-3 Fatty Acids
Tuna is a well-known source of omega-3 fatty acids, particularly EPA and DHA, which are beneficial for heart health and brain function.
Provides Calcium
The milk and cheese in the creamy sauce contribute a good amount of calcium, a vital mineral for maintaining strong bones and teeth.
Frequently asked questions
One serving of this Tuna Noodle Casserole contains approximately 585 calories. This can vary based on the specific ingredients used, such as the type of milk and cheese.