# 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.

_Dinner · American_

Prep: 15 min · Cook: 35 min · Total: 50 min · Yields: 6 servings

## Ingredients

- 12 oz wide egg noodles
- 3 tbsp unsalted butter (divided)
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 3 tbsp all-purpose flour
- 2 ½ cups whole milk
- 1 cup chicken broth
- 1 tsp Dijon mustard
- ½ tsp onion powder
- 1 cup frozen peas
- 3 cans tuna in water (5 oz each, drained and flaked)
- 1 cup shredded sharp cheddar cheese (divided)
- 1 tsp kosher salt (plus more for pasta water)
- ½ tsp black pepper
- ¾ cup panko breadcrumbs
- 1 tbsp olive oil

## Instructions

1. Preheat the oven to 375 °F. Grease a 9×13-inch baking dish.
2. 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.
3. 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.
4. Add the 3 cloves garlic and cook for 1 minute until fragrant.
5. Sprinkle in the 3 tbsp all-purpose flour and stir constantly for 90 seconds to cook out the raw flour taste.
6. Slowly pour in the 2.5 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.
7. Stir in the 1 tsp Dijon mustard, 0.5 tsp onion powder, 1 tsp kosher salt, and 0.5 tsp black pepper.
8. Remove from heat. Fold in 0.75 cup of the shredded sharp cheddar cheese until melted.
9. 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 0.25 cup shredded sharp cheddar cheese over the top.
11. In a small bowl, toss the 0.75 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.

## Tip

> Pull the casserole when the crumbs are a deep amber, not just pale gold — that extra color means the panko has crisped through and won't turn soggy as it sits.

Tags: comfort-food, weeknight, one-pan, casserole

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Canonical: https://just-recipes.io/recipes/tuna-noodle-casserole