Tuna Noodle Casserole
Egg noodles, flaked tuna, and a from-scratch creamy sauce baked under a buttery breadcrumb crust. Weeknight comfort food at its most reliable.
Ingredients
- 12 ozwide egg noodles
- 3 tbspunsalted butter(divided)
- 1 mediumyellow onion(finely diced)
- 3 clovesgarlic(minced)
- 3 tbspall-purpose flour
- 2 ½ cupswhole milk
- 1 cupchicken broth
- 1 tspDijon mustard
- ½ tsponion powder
- 1 cupfrozen peas
- 3 canstuna in water(5 oz each, drained and flaked)
- 1 cupshredded sharp cheddar cheese(divided)
- 1 tspkosher salt(plus more for pasta water)
- ½ tspblack pepper
- ¾ cuppanko breadcrumbs
- 1 tbspolive oil
Method
- 01
Preheat the oven to 375 °F. Grease a 9×13-inch baking dish.
- 02
Cook the 12 oz wide egg noodles in well-salted boiling water for 2 minutes less than the package directs — they'll finish in the oven. Drain and set aside.
- 03
Melt 2 tbsp of the unsalted butter in a large oven-safe skillet or saucepan over medium heat. Add the 1 medium yellow onion and cook, stirring occasionally, until softened, about 4 minutes.
- 04
Add the 3 cloves garlic and cook for 1 minute until fragrant.
- 05
Sprinkle in the 3 tbsp all-purpose flour and stir constantly for 90 seconds to cook out the raw flour taste.
- 06
Slowly pour in the 2 ½ cups whole milk and 1 cup chicken broth, whisking continuously to prevent lumps. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 4–5 minutes.
- 07
Stir in the 1 tsp Dijon mustard, ½ tsp onion powder, 1 tsp kosher salt, and ½ tsp black pepper.
- 08
Remove from heat. Fold in ¾ cup of the shredded sharp cheddar cheese until melted.
- 09
Add the drained egg noodles, 1 cup frozen peas, and 3 cans tuna to the sauce. Stir gently until everything is evenly coated.
- 10
Transfer the mixture to the prepared baking dish and spread into an even layer. Scatter the remaining ¼ cup shredded sharp cheddar cheese over the top.
- 11
In a small bowl, toss the ¾ cup panko breadcrumbs with the 1 tbsp olive oil and the remaining 1 tbsp unsalted butter (melted). Spread evenly over the casserole.
- 12
Bake uncovered for 20–25 minutes, until the breadcrumb topping is deep golden brown and the edges are bubbling. Let rest 5 minutes before serving.
Adapted from public domain & community sources