Tuna Noodle Casserole Recipe
Tuna noodle casserole provides a fuss-free, budget-friendly casserole with convenient canned tuna, pantry-staple pasta, veggies, and cheese. This creamy, classic American comfort food boasts fabulous textures. A family-favorite meal meant for busy weeknights!
- ¼ cup (60g) unsalted butter
- 2 stalks celery, (diced)
- 1 medium onion, (diced)
- 1 tablespoon (15g) minced garlic
- 2 teaspoons (1-2g) fresh thyme, (minced)
- 1 teaspoon (4g) Creole seasoning
- 2 tablespoons (15g) all-purpose flour
- 1 12-ounce can evaporated milk
- 1½ cups (350ml) chicken broth
- ½ cup (60g) grated Parmesan cheese
- 1 cup (112g) shredded sharp cheddar cheese
- 1 8-ounce package uncooked egg noodles ((or pasta of choice))
- 2 6-ounce cans tuna, (drained)
- 1 cup (260g) frozen peas ((fresh work too))
- extra parsley (for garnish (optional))
- salt and pepper (to taste)
- 2-3 tablespoons (25-40g) butter
- ⅔ cup (90g) panko ((Japanese breadcrumbs))
- Preheat the oven to 350℉ (175 ℃).
- Boil the noodles or pasta in a large pot according to the box instructions. Drain and set aside.
- Heat the butter or oil in a pan over medium heat. Then, add onions, garlic, thyme, and Creole seasoning. Cook while stirring for 3-4 minutes or until onions wilt.
- Stir in the flour, mix well until it has been fully incorporated, and stir for about a minute.
- Gradually stir in the evaporated milk and broth. Bring to a boil, stirring constantly for about 2 minutes or until it thickens and bubbles.
- Stir in the cheese, and continue stirring until everything melts and becomes smooth—season with salt and pepper to taste.
- Add the noodles, tuna, and peas to the skillet and stir well.
- Transfer the tuna noodle mixture into a pan or a lightly greased 2-quart baking dish. Top with the remaining cheese.
- If you want a breadcrumb topping, saute the panko breadcrumbs with butter and then sprinkle them on top of the casserole.
- Bake at 350℉ (175 ℃) for 20 minutes or until golden and bubbling.
I admit that the first time I tried tuna noodle casserole, I was doubtful. However, it was love at first bite.
Something about a casserole is uber-comforting. Its hearty, filling goodness is typically kind to the budget.
Plus, they’re versatile because you can hide vegetables and meat in a sauce. That means they offer an excellent opportunity to clean the fridge. And this tuna noodle casserole is no different.
Feel free to add more veggies, change out the pasta, or swap out tuna with leftover salmon or tilapia.
Why Tuna and Noodles Make a Great Casserole
First, it uses pantry-staple ingredients.
Most people I know have a can or two of tuna, a package of pasta, and a can of evaporated milk in the pantry. Al dente noodles covered in a cheesy cream sauce are already comfort food for the soul.
Think fettuccine Alfredo. Ramp up the protein with tuna, add a salad, and you have a complete meal in minutes.
How to Make Tuna Noodle Casserole
- Boil the noodles or pasta in a large pot according to the package instructions. Drain and set aside.
- Heat the butter or oil in a pan over medium heat. Then, add onions, garlic, thyme, and Creole seasoning. Cook while stirring for 3-4 minutes or until onions wilt. (Photo 1)
- Roux – Stir in the flour, mix well until it has been fully incorporated, and stir for about a minute. (Photo 2)
- Sauce – Gradually stir in the evaporated milk and broth. Bring to a boil, stirring constantly for about 2 minutes or until it thickens and bubbles. (Photo 3)
- Stir in the cheese, and continue stirring until everything melts and becomes smooth—season with salt and pepper to taste. (Photo 4)
- Transfer the tuna noodle mixture into a pan or a lightly greased 2-quart baking dish. Top with the remaining cheese. (Photo 5)
- Bake – If you want a breadcrumb topping, saute Panko breadcrumbs with butter and then sprinkle them on top of the casserole. Bake in a preheated 350℉ (175 ℃) oven for 20 minutes or until golden and bubbling. (Photo 6)
Recipe Tips and Notes
- An easy substitute for evaporated milk is mixing 1 cup of powdered milk with 1½ cups of warm water.
- Canned salmon works great, too.
- Undercooking the noodles slightly is better than overcooking because they’ll finish in the oven.
Make-Ahead and Storage Instructions
Make it in the morning or the night before, then take it out of the fridge about 30 minutes before baking.
You can also freeze it for an effortless dinner later on. If you’re freezing a fully baked casserole, make sure to let it cool completely before wrapping and freezing.
Either way, it will last 5-6 months, well-packaged, in the freezer. Thaw it overnight in the fridge, then pop it in a 350℉ (175 ℃) oven until heated through and bubbling.
What Loves Pairing With Tuna Noodle Casserole
My family’s go-to is a fresh salad, whether a Caesar or tossed salad.
For chillier days, callaloo, roasted baby carrots, and Brussels sprouts in a balsamic dressing are all tasty options.
