Tuna Noodle Casserole
An updated classic: egg noodles and tuna in a creamy mushroom sauce made from scratch, with peas and a crunchy cheddar crumb top.
- Servings
- 6
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Oven
- 375°F190°C
Ingredients
Equipment
- Large pot
- Large skillet
- 9×13-inch or 3-quart baking dish23×33 cm or 3-quart baking dish
Instructions
Heat the oven to 375°F. Cook the noodles in salted boiling water for 2 minutes less than the package says; drain.Heat the oven to 190°C. Cook the noodles in salted boiling water for 2 minutes less than the package says; drain.
Melt 2 tbsp butter in the skillet over medium-high heat. Cook the mushrooms and onion until the mushrooms are browned and the onion soft, 8 minutes.
Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth and milk and simmer, stirring, until thick and creamy, 4–5 minutes. Season with the salt.
Fold in the noodles, tuna, peas and half the cheese, and spread in the baking dish.
Melt the remaining butter, toss it with the panko and the rest of the cheese, and scatter over the top. Bake until bubbling and golden, 20–25 minutes.
Notes
- Assemble up to a day ahead (keep the crumb topping separate) and bake straight from the fridge, adding 10 minutes.
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Nutrition estimate
- Calories
- 445
- Protein
- 25 g
- Carbs
- 45 g
- Fat
- 18 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
