Description
This Homestyle Tuna Noodle Casserole is a comforting and creamy classic dish featuring tender egg noodles, shredded sharp cheddar cheese, and flaky tuna all baked to golden perfection with a crunchy Panko and Parmesan topping. Perfect for a hearty family meal, it combines savory flavors and satisfying textures in a crowd-pleasing casserole.
Ingredients
Scale
Pasta
- 10 ounces wide egg noodles (about 4 1/2 cups)
Sauce
- 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)
Main Ingredients
- 3 (5-ounce) cans tuna in water (drained)
- 1 cup frozen green peas (rinsed)
- Kosher salt and freshly ground black pepper (to taste)
Topping
- 1/3 cup Panko
- 1/3 cup freshly grated Parmesan
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
Garnish
- 2 tablespoons chopped fresh chives
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook the egg noodles according to package instructions until al dente. Drain them well and set aside.
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the casserole later.
- Sauté Aromatics: Melt unsalted butter in a Dutch oven or large oven-safe pot over medium heat. Add minced garlic and diced shallots, cooking and stirring frequently until they become fragrant and softened, about 2 minutes.
- Make Roux: Whisk in the all-purpose flour and cook until the mixture turns a light golden color, about 1 minute, forming the base for the creamy sauce.
- Add Liquids: Gradually stir in half and half and Dijon mustard. Continue cooking and stirring until the sauce slightly thickens, about 4 to 5 minutes.
- Incorporate Cheese: Remove the pot from heat and stir in shredded sharp white cheddar cheese until completely smooth and melted, which should take about 2 minutes.
- Combine Main Ingredients: Add the cooked noodles, drained tuna, and rinsed frozen green peas into the cheese sauce, stirring gently to combine evenly. Season with kosher salt and freshly ground black pepper to taste.
- Prepare Topping: In a small bowl, mix together Panko breadcrumbs, freshly grated Parmesan, lemon zest, and olive oil until well combined to form a crispy, flavorful topping.
- Assemble and Bake: Sprinkle the Panko mixture evenly over the casserole in the Dutch oven. Transfer the pot to the preheated oven and bake until the topping is golden brown and the casserole is bubbly, approximately 25 to 30 minutes.
- Serve: Remove the casserole from the oven and serve immediately. Garnish with chopped fresh chives if desired for a fresh herbal note and visual appeal.
Notes
- This is a classic tuna noodle casserole, beloved for its creamy texture and comforting flavors.
- Using canned tuna makes this recipe quick and convenient without sacrificing taste.
- The Panko and Parmesan topping adds a delightful crispy contrast to the creamy casserole.
- For best results, do not overcook the pasta initially as it will continue cooking in the oven.
- Feel free to substitute half and half with whole milk or cream for a lighter or richer sauce.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 470 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
