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Tuna Noodle Casserole Recipe

Tuna Noodle Casserole Recipe

Indulge in the ultimate comfort food with this creamy and savory Tuna Noodle Casserole, where tender egg noodles, rich cheddar, and delicate tuna come together under a golden, crispy topping to create a dish that’s both nostalgic and irresistibly delicious. Perfect for cozy weeknight dinners, this classic casserole promises to warm your heart and satisfy your cravings.
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Course: Main Course
Cuisine: American
Keyword: Tuna Noodle Casserole Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings

Ingredients

  • 3 5-ounce cans tuna in water, drained
  • 10 ounces wide egg noodles about 4 1/2 cups
  • 3 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 2 large shallots diced
  • 3 ½ cups half and half
  • 2 teaspoons Dijon mustard
  • 8 ounces shredded sharp white cheddar cheese about 2 cups
  • 1 cup frozen green peas rinsed
  • 2 tablespoons all-purpose flour
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh chives

For the panko mixture

  • ⅓ cup Panko*
  • ⅓ cup freshly grated Parmesan
  • 1 tablespoon lemon zest
  • 1 tablespoon olive oil

Instructions

  • Start by bringing a large pot of salted water to a rolling boil. Cook the egg noodles according to the package directions. Once done, drain them thoroughly and set them aside.
  • Preheat your oven to 400°F (200°C).
  • In a Dutch oven, melt the unsalted butter over medium heat. Add the minced garlic and diced shallots, stirring frequently until they release a fragrant aroma, approximately 2 minutes.
  • Sprinkle in the flour, whisking constantly until the mixture becomes lightly browned, about 1 minute.
  • Gradually pour in the half and half, followed by the Dijon mustard. Continue to stir the mixture until it thickens slightly, which should take around 4-5 minutes.
  • Remove the pot from the heat source and immediately stir in the shredded sharp white cheddar cheese. Mix until the cheese melts smoothly into the sauce, about 2 minutes.
  • Gently fold in the cooked egg noodles, drained tuna, and rinsed green peas until everything is evenly combined. Season with Kosher salt and freshly ground black pepper according to your taste.
  • In a small bowl, mix together the Panko breadcrumbs, freshly grated Parmesan, lemon zest, and olive oil until the ingredients are well incorporated.
  • Sprinkle the Panko mixture evenly over the top of the pasta mixture.
  • Place the Dutch oven in the preheated oven and bake until the dish becomes golden brown and bubbly, typically between 25-30 minutes.
  • Serve immediately, garnishing with chopped fresh chives for an added touch of freshness, if desired.