Description
This Homestyle Tuna Noodle Casserole is a comforting, creamy dish featuring wide egg noodles, tender canned tuna, and vibrant green peas all enveloped in a rich cheddar cheese sauce. Topped with a crispy Panko and Parmesan crust, it’s baked to golden perfection—a classic family favorite that’s easy to prepare and perfect for cozy dinners.
Ingredients
Scale
Pasta
- 10 ounces wide egg noodles (about 4 1/2 cups)
Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 2 large shallots (diced)
- 2 tablespoons all-purpose flour
- 3 1/2 cups half and half
- 2 teaspoons Dijon mustard
- 8 ounces shredded sharp white cheddar cheese (about 2 cups)
Main Ingredients
- 3 (5-ounce) cans tuna in water (drained)
- 1 cup frozen green peas (rinsed)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons chopped fresh chives
Topping
- 1/3 cup Panko
- 1/3 cup freshly grated Parmesan
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook the wide egg noodles according to package instructions until al dente, then drain well and set aside.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole later.
- Prepare Sauce Base: Melt the unsalted butter in a Dutch oven or large heavy-bottomed pot over medium heat. Add the minced garlic and diced shallots, cooking and stirring frequently until fragrant and softened, about 2 minutes.
- Make Roux: Whisk in the all-purpose flour, cooking until it turns lightly browned, approximately 1 minute. This will help thicken the sauce.
- Add Liquids and Flavor: Gradually stir in the half and half and Dijon mustard, continuing to whisk until the mixture slightly thickens, about 4 to 5 minutes, creating a creamy base.
- Add Cheese: Remove the pot from heat and stir in the shredded sharp white cheddar cheese until the sauce is smooth and melted, about 2 minutes.
- Combine Ingredients: Stir in the cooked pasta, drained tuna, and rinsed frozen peas until everything is well combined. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Prepare Topping: In a small bowl, mix together the Panko, freshly grated Parmesan, lemon zest, and olive oil to make the crispy topping.
- Assemble and Bake: Sprinkle the Panko topping evenly over the casserole. Place the Dutch oven or transfer the mixture to a baking dish and bake in the preheated oven until the topping is golden brown and the casserole is bubbly, about 25 to 30 minutes.
- Serve: Remove from oven and garnish with chopped fresh chives if desired. Serve immediately while hot and creamy.
Notes
- Classic tuna noodle casserole – creamy, comforting, and perfect for a cozy meal.
- Using canned tuna makes this recipe quick and easy without sacrificing flavor.
- The crispy Panko and Parmesan topping adds a delightful crunch to the creamy interior.
- Wide egg noodles hold the sauce well for a perfect texture balance.
- You can swap frozen peas for fresh or other veggies like mushrooms or corn for variation.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
