Description
This tuna casserole recipe uses a 5-minute from-scratch cream sauce, white albacore tuna, egg noodles, and a crispy panko topping. Serves 6. Ready in 45 minutes.
Ingredients
3 cups wide egg noodles, uncooked
2 cans (5 oz each) white albacore tuna in water, drained
1 cup frozen peas, thawed
1 cup sliced mushrooms
1 small yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk, warm
1 cup low-sodium chicken broth
1 cup shredded sharp cheddar cheese
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
3/4 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
2 tablespoons fresh parsley, chopped
Pinch of fine sea salt for topping
Instructions
1. Bring a large pot of salted water to a boil. Cook egg noodles 2 minutes less than package directions. Drain and set aside.
2. Melt 1 tablespoon butter in a large oven-safe skillet over medium heat. Add onion and mushrooms and cook 5 to 6 minutes until golden. Add garlic and stir 30 seconds. Remove vegetables to a bowl.
3. Add remaining 2 tablespoons butter to the skillet. Whisk in flour and cook 1 minute. Slowly add warm milk and broth while whisking steadily. Cook 3 to 4 minutes until thickened. Remove from heat and stir in cheddar, salt, pepper, and garlic powder until smooth.
4. Preheat oven to 375°F. Add noodles, tuna, sauteed vegetables, and peas into the cream sauce. Fold gently. Transfer to a lightly greased 9×13 inch baking dish.
5. Combine panko, melted butter, parsley, and a pinch of salt. Scatter evenly over casserole. Bake uncovered at 375°F for 25 to 30 minutes until golden and bubbling. Rest 5 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir in 1 tablespoon of milk per serving before reheating to restore the creamy sauce texture.
To make ahead, assemble the full casserole without the panko topping, cover tightly, and refrigerate for up to 24 hours. Add the topping fresh before baking and add 5 to 10 minutes to the bake time.
For a dairy-free version, substitute oat milk for whole milk and use olive oil in place of butter for the roux.
Pair this dish with our 5 Secrets to the Best Tuna Noodle Casserole at tasteourdish.com/tuna-noodle-casserole or try our Buffalo Tuna Bun Copycat at tasteourdish.com/buffalo-tuna-bun-copycat for more tuna recipes your family will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Comfort Food, Family Dinner
- Method: Bake, Stovetop
- Cuisine: American, Family Heritage, Wellness
Nutrition
- Serving Size: 1 generous scoop (approx. 1.5 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 72mg