Classic Tuna Noodle Casserole Recipe
American · Main course · 45 min total
A comforting, creamy baked pasta dish with tuna, peas, and a crispy breadcrumb topping. This easy recipe is perfect for busy weeknights.
15
min prep
min prep
30
min cook
min cook
6
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 8 oz (225g) wide egg noodles
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 1 cup frozen peas
- 2 cans (5 oz each) chunk light tuna, drained and flaked
- 1 cup shredded sharp cheddar cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter (for topping)
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-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 2 tbsp butter. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
- Sprinkle flour over the onion mixture and stir constantly for 1 minute. Gradually whisk in milk and broth, then bring to a simmer. Cook, stirring, until thickened, about 3-4 minutes.
- Remove from heat. Stir in peas, tuna, cheddar cheese, and cooked noodles. Season with salt and pepper. Transfer to prepared baking dish.
- In a small bowl, combine panko breadcrumbs with 2 tbsp melted butter. Sprinkle evenly over casserole.
- Bake for 20-25 minutes, until bubbly and topping is golden brown. Let rest 5 minutes before serving.
Tips
- For a crunchier topping, broil the casserole for 1-2 minutes after baking, watching carefully.
- Substitute canned salmon or cooked chicken for tuna if desired.
- Leftovers can be refrigerated for up to 3 days; reheat in the oven or microwave.
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