My Tuna Noodle Casserole
Creamy, comforting, and loaded with nostalgic flavor, My Tuna Noodle Casserole is a perfect weeknight dinner that brings together tender egg noodles, flaky tuna, and a velvety cheddar cheese sauce. Enhanced with frozen peas for a pop of sweetness and topped with a crunchy breadcrumb and parmesan crust, this satisfying dish is baked to golden perfection in just 30 minutes. The homemade cheese sauce, infused with garlic and onion powder, takes this classic casserole to the next level, making it both hearty and indulgent. Whether you’re feeding a family of six or meal-prepping for the week, this easy tuna noodle casserole is a budget-friendly, crowd-pleasing favorite you’ll return to time and time again.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 12 oz egg noodles
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1.5 cups chicken broth
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 cup shredded cheddar cheese
- 2 5 oz cans canned tuna
- 1 cup frozen peas
- 1 cup breadcrumbs
- 0.25 cup parmesan cheese
- 2 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk and chicken broth, whisking constantly to avoid lumps. Cook until the mixture thickens, about 4-5 minutes.
Stir in the salt, black pepper, garlic powder, and onion powder. Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth.
In a large mixing bowl, combine the cooked egg noodles, cheese sauce, canned tuna (drained and flaked), and frozen peas. Mix until everything is evenly coated.
Transfer the mixture to a 9x13-inch casserole dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs, parmesan cheese, and olive oil. Mix until the breadcrumbs are coated.
Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.9 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 318 mg | 24% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 446 mg | 9% | |
*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.
