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Tuna Noodle Casserole Recipe

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4.3 from 15 reviews

A comforting and creamy Tuna Noodle Casserole featuring wide egg noodles, melted sharp white cheddar, tender tuna, and sweet peas, topped with a crispy Parmesan and Panko crust. Baked to golden perfection, this hearty casserole is perfect for a satisfying family meal.

Ingredients

Pasta and Tuna Mixture

  • 10 ounces wide egg noodles (about 4 1/2 cups)
  • 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)
  • 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 (for garnish)

Topping

  • 1/3 cup Panko
  • 1/3 cup freshly grated Parmesan
  • 1 tablespoon lemon zest
  • 1 tablespoon olive oil

Instructions

  1. Cook the Pasta: In a large pot of boiling salted water, cook the wide egg noodles according to package instructions until al dente. Drain well and set aside.
  2. Preheat the Oven: Set your oven to 400 degrees F (200 degrees C) to prepare for baking the casserole.
  3. Sauté Aromatics: In a Dutch oven over medium heat, melt the unsalted butter. Add the minced garlic and diced shallots, stirring frequently, and cook until fragrant and softened, about 2 minutes.
  4. Make Roux: Whisk in the all-purpose flour to the butter and aromatics mixture and cook until it is lightly browned, about 1 minute. This helps thicken the sauce.
  5. Add Liquids and Mustard: Stir in the half and half and Dijon mustard. Continue cooking while stirring occasionally until the sauce thickens slightly, which should take about 4 to 5 minutes.
  6. Incorporate Cheese: Remove the pot from heat and stir in the shredded sharp white cheddar cheese until the sauce is smooth, roughly 2 minutes.
  7. Combine Pasta, Tuna, and Peas: Add the cooked pasta, drained tuna, and rinsed green peas to the cheese sauce. Stir gently to combine everything well. Season with kosher salt and freshly ground black pepper to taste.
  8. Prepare Panko Topping: In a small bowl, combine the Panko breadcrumbs, freshly grated Parmesan cheese, lemon zest, and olive oil. Mix together until the crumbs are evenly coated.
  9. Assemble and Bake: Sprinkle the Panko mixture evenly over the pasta and tuna mixture in the Dutch oven or transfer to an appropriate baking dish if desired. Place in the preheated oven and bake for about 25 to 30 minutes, or until the topping is golden brown and the casserole is bubbly.
  10. Serve: Remove from the oven and garnish with chopped fresh chives. Serve immediately while hot and enjoy your creamy, cheesy tuna noodle casserole!

Notes

  • Use wide egg noodles for the best texture in this casserole.
  • Draining the canned tuna well prevents the casserole from becoming watery.
  • Fresh lemon zest in the topping adds a bright, fresh flavor contrast to the creamy casserole.
  • You can substitute half and half with whole milk plus a little cream for a richer sauce.
  • Make sure to rinse frozen peas under warm water to thaw slightly before adding them.
  • This casserole can be assembled a day ahead and baked just before serving.
  • For a gluten-free version, use gluten-free flour and gluten-free breadcrumbs.

Find it online: https://cookedbygrace.com/tuna-noodle-casserole-recipe/