No Can of Cream of Anything Tuna Casserole
Skip the canned soups and elevate your comfort food game with this homemade No Can of Cream of Anything Tuna Casserole. This creamy, cheesy dish ditches processed shortcuts, relying instead on a velvety scratch-made sauce of milk, chicken broth, and cheddar cheese. Tossed with tender egg noodles, savory tuna, and vibrant peas, it’s topped with golden, paprika-spiced panko breadcrumbs for the perfect crunchy contrast. Ready in just 45 minutes, this easy weeknight dinner combines nostalgic flavors with wholesome ingredients, making it a family-friendly favorite. Perfectly baked until bubbly and golden, it's the ultimate in satisfying, make-from-scratch comfort food.
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 4 tablespoons butter
- 0.25 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cheddar cheese, shredded
- 2 5-ounce cans canned tuna, drained
- 1 cup frozen peas
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter and set 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 medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly.
Gradually whisk in the milk and chicken broth. Continue to cook and whisk until the mixture thickens, about 3-5 minutes.
Stir in garlic powder, salt, and black pepper, then remove the saucepan from the heat. Mix in 1 1/2 cups of shredded cheddar cheese, stirring until melted and smooth.
In a large mixing bowl, combine the cooked egg noodles, cheese sauce, drained tuna, and frozen peas. Gently mix until well combined.
Transfer the tuna mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil and paprika. Sprinkle this mixture evenly over the casserole.
Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the filling is bubbly and the top is golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy your homemade tuna casserole!
Nutrition Facts
Calories |
3988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 6512 mg | 283% | |
| Total Carbohydrate | 399.9 g | 145% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 48.2 g | ||
| Protein | 214.2 g | 428% | |
| Vitamin D | 27.2 mcg | 136% | |
| Calcium | 2478 mg | 191% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2807 mg | 60% | |
*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.
