Classic Tuna Noodle Casserole Recipe
American · Main course · 45 min total
A comforting, creamy casserole with tuna, egg noodles, and a crispy topping, perfect for a weeknight dinner.
15
min prep
min prep
30
min cook
min cook
6
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 12 oz wide egg noodles
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 stalks celery, diced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 cup frozen peas
- 2 cans (5 oz each) tuna, drained and flaked
- 1 cup shredded sharp cheddar cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 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, melt butter over medium heat. Add onion and celery; cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in milk and chicken broth; bring to a simmer, stirring constantly, until thickened, about 3-4 minutes.
- Remove from heat. Stir in peas, tuna, cheddar cheese, and cooked noodles. Season with salt and pepper.
- Transfer mixture to prepared baking dish. In a small bowl, combine panko and Parmesan; sprinkle over casserole.
- Bake until bubbly and golden, about 25-30 minutes. Let rest 5 minutes before serving.
Tips
- Substitute canned chicken or leftover turkey for tuna if desired.
- Add a pinch of paprika or cayenne for a little heat.
- Cover with foil if top browns too quickly.
AI estimate may be inaccurate · Terms