Classic Tuna Casserole
Indulge in nostalgia with this Classic Tuna Casserole, a comforting and easy-to-make family favorite that's perfect for busy weeknight dinners or casual gatherings. Featuring tender egg noodles, creamy homemade sauce infused with garlic and thyme, and protein-packed tuna, this recipe combines wholesome ingredients for satisfying flavor and texture. Bright pops of sweetness from thawed peas and a gooey cheddar cheese layer are crowned with crunchy, golden panko breadcrumbs for the ultimate baked perfection. Ready in under an hour, this hearty casserole is an irresistible blend of creamy, cheesy, and crunchy goodness that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 ounces canned tuna, drained and flaked
- 1 cup frozen peas, thawed
- 2 cups shredded cheddar cheese
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C).
Cook the egg noodles according to the package instructions until al dente, then drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until they are soft, approximately 5 minutes. Stir in the minced garlic and cook for another minute.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes, until the flour is lightly browned.
Slowly whisk in the chicken broth and milk, making sure there are no lumps.
Add the dried thyme, salt, and black pepper. Continue to cook, stirring frequently, until the mixture thickens and begins to bubble.
Remove the skillet from heat and gently fold in the cooked egg noodles, drained tuna, thawed peas, and half of the shredded cheddar cheese.
Transfer the mixture into a 9x13 inch baking dish. Sprinkle the remaining cheddar cheese on top.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle evenly over the cheese layer.
Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the top is golden brown.
Allow the casserole to cool for a few minutes before serving hot.
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 6208 mg | 270% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 35.8 g | ||
| Protein | 179.1 g | 358% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 2222 mg | 171% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2955 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
