Tuna Noodle Casserole

Egg noodles and tuna in a creamy mushroom sauce made from scratch, with peas and cheddar, under a crisp buttered crumb topping. Serves 6.

High-proteinBudget-friendlyNo added sugar

Contains: milk, egg, fish, wheat. Based on the ingredients as written; check package labels, which can change.

Tuna noodle casserole with a golden crumb topping in a baking dish
  • Prep 20 min
  • Cook 35 min
  • Total 55 min
  • Yield 6 servings

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Tuna noodle casserole is an American Friday-night classic. This version skips the canned soup: a quick sauce of butter, mushrooms, onion, broth and milk comes together in the time it takes to boil the noodles.

It is a cozy, budget-friendly dinner from pantry staples, and it reheats well for lunch the next day.

Ingredients

Casserole

  • 12 ounces wide egg noodles
  • 3 tablespoons butter
  • 8 ounces mushrooms, sliced
  • 1 small onion, finely chopped
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken or vegetable broth
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • 2 (5-ounce) cans tuna, drained and flaked
  • 1 cup frozen peas
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Topping

  • 3/4 cup panko bread crumbs
  • 2 tablespoons butter, melted
  • 1/4 cup grated Parmesan cheese

New to an ingredient? See Panko in our kitchen glossary.

Instructions

  1. Cook the noodles. Heat the oven to 375°F and butter a 9 x 13-inch baking dish. Cook the noodles in salted water 2 minutes less than the package says, then drain.
  2. Make the sauce. Melt the butter in a large skillet over medium heat. Cook the mushrooms and onion until the mushrooms are browned, about 7 minutes. Stir in the flour for 1 minute, then whisk in the broth and milk and simmer, stirring, until thickened, about 5 minutes. Stir in the cheddar until melted, and season with the salt and pepper.
    A skillet of creamy mushroom sauce being stirred, with sliced browned mushrooms and onion, shredded cheddar melting into it
  3. Combine. Fold the noodles, tuna and peas into the sauce and spread it in the baking dish.
  4. Top and bake. Toss the panko with the melted butter and Parmesan and sprinkle it over the top. Bake until bubbling and golden, about 20 to 25 minutes. Let it stand 5 minutes before serving.
    Buttered panko and Parmesan crumbs being sprinkled over an unbaked tuna noodle casserole with peas in a white baking dish

Nutrition per serving (estimated)

570Calories
59 gCarbohydrates
4 gFiber
55 gNet carbs
33 gProtein
22 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

High-proteinBudget-friendlyNo added sugar

Tips

  • Undercook the noodles slightly; they finish softening in the oven.
  • Tuna packed in olive oil adds more flavor; drain it well.
  • Assemble up to a day ahead without the topping; add the topping and bake about 10 minutes longer from cold.
  • Add a handful of chopped spinach or a squeeze of lemon for brightness.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

Can I make tuna noodle casserole without canned soup?
Yes. This recipe makes its own creamy mushroom sauce with butter, flour, broth and milk in about 10 minutes.
Can I freeze tuna noodle casserole?
Yes. Freeze it baked or unbaked, well wrapped, for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an unoaked Chardonnay. Wine pairing guide

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