Tuna Noodle Casserole

Tuna Noodle Casserole – a fuss-free budget-friendly casserole dish with flaky tuna, pasta, peas and cheese then topped with buttery breadcrumbs for a wonderful texture. Truly a family-favorite meal meant for busy weeknights!

Course Main

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings - 5 servings

Calories 720kcal

Author Imma

Ingredients

¼ cup unsalted butter
2 stalk celery , diced
1 medium onion , diced
1 tablespoon garlic , minced
2 teaspoons fresh thyme , minced
1 teaspoon Creole seasoning
2 tablespoons all-purpose flour
1 12 ounce evaporated milk
1 1/2 cup chicken broth
½ cup Parmesan cheese , grated
1 cup sharp cheddar cheese , shredded
8 ounce uncooked noodle , pasta
2 (6-ounce) cans tuna , drained
1 cup frozen peas
extra parsley for garnish , optional
salt and pepper to taste

Topping

2-3 tablespoons butter
2/3 cup panko (Japanese breadcrumbs)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Start by boiling noodle or pasta in a large pot according to box instructions. Drain and set aside.
Heat butter or oil in a skillet or pot over medium heat. Then add onions, celery, garlic, thyme and Creole seasoning. Cook and stir for about about 3-4 minutes, until onions has wilted.
Stir in flour until flour has been fully incorporated, stirring for about a minute. Gradually stir in evaporated milk and broth. Bring to a boil, stirring constantly; about 2 minutes or until thickened and bubbles.
Stir in the cheeses, and continue stirring until everything’s melted and evenly combined and smooth. Salt & pepper to taste.
Then add the noodle, tuna and peas to the skillet, stir to evenly incorporate.
Transfer the tuna noodle mixture into a pan or into a lightly greased 2-qt. baking dish; top with remaining cheese. If you want a crumbly top, saute panko breadcrumbs with butter and then add in on top of the noodle mixture.
Bake at 350 Degrees F° for 20 minutes or until golden and bubbly.

Nutrition