Classic Tuna Noodle Casserole
Creamy, comforting, and loaded with nostalgic charm, this Classic Tuna Noodle Casserole is the ultimate weeknight dinner! Featuring tender egg noodles, flaky canned tuna, and vibrant peas, all bathed in a rich homemade sauce and topped with a golden, cheesy breadcrumb crust, this casserole is a hearty dish that’s sure to please the whole family. The combination of sautéed onion and celery with a velvety roux-based sauce adds layers of flavor, while sharp cheddar and parmesan create an irresistible cheesy finish. Made from scratch yet simple to prepare, this one-pan wonder is a go-to recipe for busy schedules and delivers satisfying taste in under an hour. Whether you’re revisiting childhood memories or trying it for the first time, this baked tuna casserole promises cozy, crave-worthy goodness with every bite!
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 3 tablespoons butter
- 1 yellow onion, diced
- 2 celery stalks, diced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 2 5-ounce cans canned tuna, drained
- 1 cup frozen peas
- 2 cups sharp cheddar cheese, shredded
- 1 cup panko breadcrumbs
- 0.5 cups parmesan cheese, grated
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the diced onion and celery, and sauté until soft, about 5 minutes.
Sprinkle the flour over the vegetables, stirring constantly to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk and chicken broth, ensuring a smooth mixture. Bring to a simmer and cook until thickened, about 3-4 minutes.
Season the sauce with salt, black pepper, and garlic powder. Remove from heat.
Fold in the drained tuna, frozen peas, and 1 1/2 cups of shredded cheddar cheese. Mix until well combined.
Add the cooked egg noodles to the skillet and toss to coat everything evenly in the sauce.
Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and olive oil. Stir until the breadcrumbs are evenly coated.
Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole, then top with the breadcrumb mixture.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 9.1 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 500 mg | 38% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 547 mg | 12% | |
*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.
