Tuna Noodle Casserole No Canned Soup
Indulge in the comforting flavors of homemade goodness with this Tuna Noodle Casserole made entirely from scratch—no canned soup required! This recipe features tender egg noodles tossed in a velvety, cheese-infused sauce made with fresh milk, chicken broth, and a simple homemade roux. Packed with wholesome frozen peas and protein-rich tuna, every spoonful is bursting with flavor. The casserole is finished with a crunchy, golden topping of panko breadcrumbs and Parmesan cheese for an irresistible texture. Perfect for family dinners or meal prep, this no-canned-soup tuna noodle casserole is as nourishing as it is nostalgic. Ready in under an hour and kid-approved, it’s a creamy, cozy classic reimagined!
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Recipe Information
Ingredients
- 12 ounces Egg noodles
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1.5 cups Chicken broth
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Frozen peas
- 12 ounces Canned tuna, drained
- 0.75 cups Panko breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 1 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly and set aside.
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly pour in the milk and chicken broth, whisking continuously to avoid lumps. Cook until the mixture thickens into a creamy sauce, about 3-5 minutes.
Stir in garlic powder, onion powder, salt, and black pepper. Remove from heat and mix in the shredded cheddar cheese until melted and smooth.
Add the cooked egg noodles, frozen peas, and drained tuna to the cheese sauce. Stir gently to combine.
Transfer the mixture to the prepared casserole dish, spreading evenly with a spatula.
In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.7 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 448 mg | 34% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 498 mg | 11% | |
*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.
