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Tuna Noodle Casserole Recipe

American · Main course · 40 min total

A classic comfort food casserole with creamy sauce, tender egg noodles, and flaky tuna, topped with a crispy breadcrumb crust.

Ingredients

• 8 oz (225 g) wide egg noodles
• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 stalks celery, diced
• 1/4 cup 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
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Cook egg noodles according to package directions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add onion and celery; cook until softened, about 5 minutes.
4. Stir in flour and cook for 1 minute. Gradually whisk in milk and broth. Bring to a simmer, stirring constantly, until thickened, about 3-4 minutes.
5. Remove from heat. Stir in peas, tuna, cheddar cheese, and cooked noodles. Season with salt and pepper. Transfer to prepared baking dish.
6. In a small bowl, mix panko with olive oil. Sprinkle evenly over casserole.
7. 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.
• Substitute canned salmon or cooked chicken for tuna if desired.
• Leftovers can be refrigerated for up to 3 days; reheat in oven or microwave.

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