Can tuna noodle casserole be frozen?

Yes, tuna noodle casserole can be frozen. Transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above, adding a little extra milk if needed. Note that the texture of the pasta and sauce may change slightly after freezing.

Easy Tuna Noodle Casserole

Name: Easy Tuna Noodle Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 16 ounces wide egg noodles; 3 Tablespoons butter; 3 Tablespoons all-purpose flour; 3 cups whole milk, divided; ¾ teaspoon salt; ¼ teaspoon pepper; 4 cans (5 ounces each) canned tuna in water, drained; 1 cup (133 grams) frozen peas; 1 cup shredded cheddar cheese; 1 cup shredded cheddar cheese; ½ cup (28 grams) panko bread crumbs; 2 Tablespoons butter

Description

This Easy Tuna Noodle Casserole is a perfect weeknight family meal that takes less than 1 hour to make. It’s straightforward to prepare and reheats well, so any leftovers will make for a convenient meal tomorrow.

Ingredients

Tuna Casserole:

16 ounces wide egg noodles
3 Tablespoons butter
3 Tablespoons all-purpose flour
3 cups whole milk, divided
3/4 teaspoon salt
1/4 teaspoon pepper
4 cans (5 ounces each) canned tuna in water, drained
1 cup (133 grams) frozen peas
1 cup shredded cheddar cheese

Topping:

1 cup shredded cheddar cheese
1/2 cup (28 grams) panko bread crumbs
2 Tablespoons butter

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Instructions

Cook Noodles: Cook egg noodles following package instructions until al dente, then drain and set aside.
Preheat Oven: Preheat oven to 400 degrees F. Coat a 9×13-inch baking dish with nonstick cooking spray, then set aside.
Make Sauce: In a medium-sized saucepan over medium heat, melt butter (see note below). Stir in flour and cook for 1 minute. Gradually add 2 cups of whole milk, stirring constantly. Cook until thickened into a sauce, which may take upwards of 10-15 minutes, stirring occasionally. Season with salt and pepper.
Combine Casserole Ingredients: In a large bowl, mix cooked noodles, drained tuna, prepared sauce, remaining 1 cup of whole milk, frozen peas, and shredded cheddar.
Transfer Casserole Mixture To Baking Dish: Spread noodle mixture in prepared baking dish.
Prepare Topping: Sprinkle shredded cheddar atop casserole. Then, in a small bowl, microwave butter until melted, then stir in bread crumbs. Spoon that atop the cheese on the casserole.
Bake: Bake casserole until the top is golden brown, about 15-20 minutes.
Serve: Allow casserole to cool slightly before spooning out servings.

Recipe Notes:

Tip for Making Sauce: You can cook the sauce simultaneously while the noodles cook, or cook them separately based on your preferences. Make sure not to use too small of a saucepan when making the sauce. A medium-sized pan will ensure that the sauce cooks evenly and thickens properly. I’ve made this sauce in a small saucepan before, and it takes a lot longer for it to thicken compared to when cooking it in a larger pan.

Refrigerator Storage: Allow the casserole to cool then transfer it to an airtight container and refrigerate for up to 3-4 days.

Freezer Storage: Transfer the casserole to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the pasta and sauce may change slightly after freezing.

Reheating Instructions: Reheat in the microwave, covered, stirring every 30-45 seconds until warmed throughout, or in the oven at 350 degrees F for 15-20 minutes, or until heated through. Add a splash of milk if the casserole seems dry.

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