Weeknight • Seafood
Cozy Tuna Noodle Casserole From Scratch
A creamy, comforting tuna noodle casserole made completely from scratch, without any canned soup.
- Prep
- 20 min
- Cook
- 30 min
- Servings
- 6
- Level
- Weeknight
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Forget everything you thought you knew about tuna noodle casserole! This isn't your grandma's (unless your grandma made it from scratch, in which case, cheers to her!). We're elevating this classic comfort food with a rich, velvety homemade sauce and a crunchy topping, proving that a nostalgic dish can be seriously delicious and easy to make without a can of soup in sight.
Ingredients
Yield: 6 servings
Main
- 8 oz egg noodles
- 2 tbsp unsalted butter
- ½ cup chopped yellow onion
- ½ cup chopped celery
- 4 oz sliced mushrooms (optional)
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 1 tsp Dijon mustard
- ½ tsp dried thyme
- ¼ tsp nutmeg (optional)
- 2 (5-oz) cans albacore tuna in water, drained and flaked
- ½ cup frozen peas, thawed
- ½ cup shredded cheddar cheese, plus more for topping
- Salt and black pepper to taste
For the Topping
- ½ cup panko breadcrumbs
- 2 tbsp melted butter
- 2 tbsp chopped fresh parsley (optional)
Preparation
Step 1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Step 2
Cook egg noodles according to package directions until al dente. Drain well.
Step 3
While noodles cook, melt 2 tbsp butter in a large saucepan or Dutch oven over medium heat. Add onion, celery, and mushrooms (if using); cook until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute more.
Step 4
Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute. Gradually whisk in milk and broth until smooth. Bring to a simmer, stirring constantly, until sauce thickens. Stir in Dijon mustard, thyme, and nutmeg (if using). Season with salt and pepper to taste.
Step 5
Remove from heat and gently stir in the drained tuna, thawed peas, cooked egg noodles, and ½ cup shredded cheddar cheese until everything is well combined and coated in the sauce.
Step 6
Pour the mixture into the prepared baking dish. In a small bowl, combine panko breadcrumbs and 2 tbsp melted butter. Sprinkle evenly over the casserole. Sprinkle with a little extra cheddar cheese if desired.
Step 7
Bake for 20-25 minutes, or until bubbly and the topping is golden brown. Garnish with fresh parsley if desired, and serve hot.
Tips
- Add a splash of hot sauce to the sauce for a little kick.
- Leftovers are fantastic! Store in an airtight container in the fridge for up to 3 days.
- For a truly extra crunchy topping, mix in 1 tbsp of grated Parmesan with the breadcrumbs and butter.
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