From Scratch Tuna Noodle Casserole
Rediscover the comfort of a classic with this scrumptious **From Scratch Tuna Noodle Casserole**, a homemade twist on a beloved family favorite. This recipe swaps canned soups for a creamy, made-from-scratch roux infused with garlic and onion powder, delivering a richly flavored base that perfectly coats tender egg noodles and flaky, protein-packed tuna. Packed with sweet peas and topped with a golden, cheesy breadcrumb crust, this casserole combines satisfying textures and wholesome ingredients for a dish that’s as hearty as it is nostalgic. Ready in just under an hour, it’s easy enough for weeknights yet indulgent enough to serve at a cozy gathering. Serve this crowd-pleasing casserole piping hot with a fresh green salad or crusty bread for a meal that’s irresistibly comforting and full of flavor. Perfect for meal preps or leftovers, this homemade tuna noodle casserole will quickly become a staple in your recipe box!
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Recipe Information
Ingredients
- 12 oz egg noodles
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 2.5 cups milk
- 1 cup chicken or vegetable broth
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup frozen peas
- 10 oz canned tuna, drained
- 2 cups shredded cheddar cheese
- 0.75 cup breadcrumbs
- 0.25 cup parmesan cheese, grated
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in the milk, followed by the chicken or vegetable broth. Continue whisking until the mixture is smooth and begins to thicken, about 5-7 minutes.
Add garlic powder, onion powder, salt, and black pepper to the sauce. Stir well to combine.
Remove the sauce from heat and stir in the frozen peas, drained tuna, and 1 cup of the shredded cheddar cheese. Mix until the cheese is melted and the ingredients are evenly distributed.
In a large bowl, combine the cooked egg noodles and the prepared sauce. Toss until the noodles are fully coated.
Transfer the noodle mixture into the prepared casserole dish, spreading it out in an even layer.
In a small bowl, mix breadcrumbs, grated Parmesan cheese, and olive oil until crumbly. Sprinkle this mixture evenly over the casserole.
Top the breadcrumbs with the remaining 1 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the top is golden brown.
Let the casserole rest for 5 minutes before serving.
Nutrition Facts
Calories |
3174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 7930 mg | 345% | |
| Total Carbohydrate | 229.4 g | 83% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 46.8 g | ||
| Protein | 197.3 g | 395% | |
| Vitamin D | 25.9 mcg | 130% | |
| Calcium | 2782 mg | 214% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2259 mg | 48% | |
*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.
