Easy Tuna Noodle Casserole
Classic tuna noodle casserole with a homemade cheddar sauce, wide egg noodles, and buttered panko crust. Serves 8 in under an hour — weeknight-ready.
Servings: 8 servings
Calories: 555kcal
Ingredients
Tuna Casserole:
- 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
Topping:
- 1 cup shredded cheddar cheese
- ½ cup panko bread crumbs
- 2 tablespoons butter
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 9x13-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, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 10 to 15 minutes. 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 and the edges are bubbling, about 15 to 20 minutes.
- Serve: Allow casserole to cool slightly before spooning out servings.
Video
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.
Nutrition
Serving: 1serving | Calories: 555kcal | Carbohydrates: 52g | Protein: 34g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 120mg | Sodium: 738mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 849IU | Vitamin C: 7mg | Calcium: 349mg | Iron: 2mg