Not Just Another Tuna Noodle Casserole
Elevate your comfort food game with "Not Just Another Tuna Noodle Casserole," a flavorful twist on the classic family favorite. This creamy, cheesy casserole combines tender egg noodles with hearty chunks of tuna, vibrant peas, diced carrots, and celery, all folded into a luscious homemade cheddar cheese sauce. Topped with a golden-crisp layer of panko breadcrumbs, parmesan, and a drizzle of olive oil, this dish delivers a satisfying crunch and unbeatable flavor in every bite. Perfect for weeknight dinners or make-ahead meals, this recipe is ready in under an hour and serves six hungry appetites. Garnish with fresh parsley for a bright and elegant finishing touch that takes this timeless casserole to gourmet heights. Whether you're craving comfort or looking to impress, this is far from your average tuna noodle casserole!
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 0.5 teaspoons garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups cheddar cheese, shredded
- 12 ounces tuna, canned in water, drained
- 1 cup frozen peas
- 1 cup carrots, diced small
- 1 cup celery, diced small
- 0.5 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it forms a paste.
Gradually add the milk and chicken broth, whisking constantly to avoid lumps. Cook for 3-4 minutes, or until the mixture thickens.
Stir in the garlic powder, salt, pepper, and shredded cheddar cheese until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked noodles, tuna, peas, carrots, celery, and cheese sauce. Mix until everything is evenly coated.
Transfer the mixture to the prepared casserole dish and spread it into an even layer.
In a small bowl, mix together the panko breadcrumbs, grated parmesan, and olive oil until well combined. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let the casserole cool for 5-10 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.7 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 458 mg | 35% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 610 mg | 13% | |
*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.
