Tuna Noodle Casserole Recipe

Serving up a comforting casserole with a can of tuna, noodles, and cheese.

A fuss-free, budget-friendly casserole with convenient canned tuna, pantry-staple pasta, veggies, and cheese. This creamy, classic American comfort food boasts fabulous textures. A family-favorite meal meant for busy weeknights!

Course Main

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 788kcal

Author Imma

Ingredients

The Casserole

¼ cup (60g) unsalted butter
2 stalks celery, diced
1 medium onion, diced
1 tablespoon (15g) minced garlic
2 teaspoons (1-2g) fresh thyme, minced
1 teaspoon (4g) Creole seasoning
2 tablespoons (15g) all-purpose flour
1 12-ounce can evaporated milk
1½ cups (350ml) chicken broth
½ cup (60g) grated Parmesan cheese
1 cup (112g) shredded sharp cheddar cheese
1 8-ounce package uncooked egg noodles (or pasta of choice)
2 6-ounce cans tuna, drained
1 cup (260g) frozen peas (fresh work too)
extra parsley for garnish (optional)
salt and pepper to taste

Breadcrumb Topping

2-3 tablespoons (25-40g) butter
⅔ cup (90g) panko (Japanese breadcrumbs)

Instructions

Preheat the oven to 350℉ (175 ℃).
Boil the noodles or pasta in a large pot according to the box instructions. Drain and set aside.
Heat the butter or oil in a pan over medium heat. Then, add onions, garlic, thyme, and Creole seasoning. Cook while stirring for 3-4 minutes or until onions wilt.
Stir in the flour, mix well until it has been fully incorporated, and stir for about a minute.
Gradually stir in the evaporated milk and broth. Bring to a boil, stirring constantly for about 2 minutes or until it thickens and bubbles.
Stir in the cheese, and continue stirring until everything melts and becomes smooth—season with salt and pepper to taste.
Add the noodles, tuna, and peas to the skillet and stir well.
Transfer the tuna noodle mixture into a pan or a lightly greased 2-quart baking dish. Top with the remaining cheese.
If you want a breadcrumb topping, saute the panko breadcrumbs with butter and then sprinkle them on top of the casserole.
Bake at 350℉ (175 ℃) for 20 minutes or until golden and bubbling.

Notes

Be careful to avoid overcooking the noodles because they'll be cooking more in the oven.
Feel free to replace the panko with regular breadcrumbs.
Some people save time by adding the water from the tuna to the sauce and assembling the casserole without cooking the noodles the day before. The noodles will absorb the water and cook when you bake it the next day. I haven't tried it myself, but a friend swears by it.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition