Description
Creamy tuna noodle casserole made from scratch with egg noodles, canned tuna, a homemade roux sauce, peas, and a golden panko crust. Chef Elise’s wholesome family comfort food dinner at tasteourdish.com.
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 sea salt
Instructions
1. Bring a large pot of salted water to a boil. Cook egg noodles 2 minutes less than package directions. Drain well and set aside.
2. Melt 1 tablespoon butter in a large oven-safe skillet over medium heat. Saute onion and mushrooms for 5 to 6 minutes until golden. Add garlic and stir for 30 seconds. Remove to a bowl.
3. Add remaining 2 tablespoons butter to the same pan. Whisk in flour for 1 minute. Slowly pour in warm milk and broth, whisking constantly until the sauce thickens and coats a spoon, about 3 to 4 minutes. Stir in cheddar, salt, pepper, and garlic powder.
4. Preheat oven to 375 degrees F. Fold noodles, drained tuna, sauteed vegetables, and peas into the sauce. Pour into a greased 9×13 inch baking dish and spread evenly.
5. Mix panko with melted butter, parsley, and a pinch of salt. Scatter evenly over the casserole. Bake uncovered at 375 degrees F for 25 to 30 minutes until the topping is deep golden and edges are bubbling. Rest for 5 minutes before serving.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of milk or broth to restore creaminess.
Freezer: Assemble without the panko topping. Cover with two layers of plastic wrap and one layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and add panko topping right before baking.
Substitutions: Rotini or penne can replace egg noodles. Dairy-free oat milk works in place of whole milk with slightly thinner sauce results.
Pairs well with: Classic Greek Salad (tasteourdish.com/classic-greek-salad-recipe/) or a simple side of garlic bread for a complete family dinner.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Comfort Food, Family Dinner
- Method: Bake
- Cuisine: American, Family Heritage
Nutrition
- Serving Size: 1 generous scoop (approx. 1.5 cups)
- Calories: 410
- Sugar: 5g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg