Description
This Homestyle Tuna Noodle Casserole is a comforting, creamy dish featuring wide egg noodles, tender canned tuna, and vibrant green peas all enveloped in a rich cheddar cheese sauce. Topped with a crispy Panko and Parmesan crust, it’s baked to golden perfection—a classic family favorite that’s easy to prepare and perfect for cozy dinners.
Ingredients
Scale
- 10 ounces wide egg noodles (about 4 1/2 cups)
- 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)
- 3 (5-ounce) cans tuna in water (drained)
- 1 cup frozen green peas (rinsed)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons chopped fresh chives
- 1/3 cup Panko
- 1/3 cup freshly grated Parmesan
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
Instructions
- In a large pot of boiling salted water, cook the wide egg noodles according to package instructions until al dente, then drain well and set aside.
- Preheat your oven to 400°F (200°C) to prepare for baking the casserole later.
- Melt the unsalted butter in a Dutch oven or large heavy-bottomed pot over medium heat. Add the minced garlic and diced shallots, cooking and stirring frequently until fragrant and softened, about 2 minutes.
- Whisk in the all-purpose flour, cooking until it turns lightly browned, approximately 1 minute. This will help thicken the sauce.
- Gradually stir in the half and half and Dijon mustard, continuing to whisk until the mixture slightly thickens, about 4 to 5 minutes, creating a creamy base.
- Remove the pot from heat and stir in the shredded sharp white cheddar cheese until the sauce is smooth and melted, about 2 minutes.
- Stir in the cooked pasta, drained tuna, and rinsed frozen peas until everything is well combined. Season the mixture with kosher salt and freshly ground black pepper to taste.
- In a small bowl, mix together the Panko, freshly grated Parmesan, lemon zest, and olive oil to make the crispy topping.
- Sprinkle the Panko topping evenly over the casserole. Place the Dutch oven or transfer the mixture to a baking dish and bake in the preheated oven until the topping is golden brown and the casserole is bubbly, about 25 to 30 minutes.
- Remove from oven and garnish with chopped fresh chives if desired. Serve immediately while hot and creamy.
Notes
- This dish can be prepared ahead and baked just before serving.
- Feel free to add more vegetables like mushrooms or bell peppers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 60 mg