Scratch Tuna Noodle Casserole
Elevate your comfort food game with this irresistible Scratch Tuna Noodle Casserole, a hearty and nostalgic dish made entirely from scratch—no canned soups needed! This family-friendly classic features tender egg noodles, flaked tuna, and vibrant peas nestled in a rich, creamy homemade cheese sauce, perfectly seasoned with garlic and parsley. Topped with golden, buttery breadcrumbs for the ultimate crunch, this oven-baked casserole combines simple pantry staples into a truly satisfying meal. Ready in just 45 minutes, it’s the perfect way to bring a wholesome, flavorful dinner to your table any night of the week. Ideal for leftovers, this casserole reheats beautifully, making it a great option for meal prep as well!
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 teaspoon dried parsley
- 2 cups shredded cheddar cheese
- 2 5-ounce cans canned tuna in water, drained
- 1 cup frozen peas
- 1 cup breadcrumbs
- 2 tablespoons olive oil or melted butter
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente, then drain and set aside.
In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbly, creating a roux.
Gradually whisk in the milk and chicken or vegetable broth. Continue whisking constantly until the mixture thickens, about 4-5 minutes.
Stir in the salt, black pepper, garlic powder, dried parsley, and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the sauce is smooth.
Remove the sauce from heat and gently fold in the drained tuna and frozen peas. Add the cooked noodles and mix until well combined.
Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs with olive oil or melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1029 mg | 45% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.8 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 413 mg | 32% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 387 mg | 8% | |
*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.
