Tuna Noodle Casserole

This classic Tuna Noodle Casserole is perfect for a quick and satisfying dinner. It's easy to make, packed with flavor, and perfect for those nights when you just need a little comfort food. Plus, it's a great way to sneak some tuna into your diet in the tastiest way possible!

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Main Course

Cuisine: American

Keyword: tuna noodle casserole

Servings:

Calories: 502kcal

Equipment

9x13 Baking dish

Ingredients

10 ounces egg noodles short
2 tablespoons olive oil
3 cloves garlic minced
1 red onion diced
3 tablespoons all-purpose flour
4 cups milk
2 cups Cheddar cheese
4 cans tuna in water drained
Salt and pepper
Fresh parsley to serve

For the Panko topping:

½ cup Panko
¼ cup freshly grated Parmesan
2 tablespoons melted butter

US Customary - Metric

Video

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Instructions

Cook pasta according to package instructions; drain.
10 ounces egg noodles
Preheat the oven to 355°F (180ºC).
Heat a non-stick skillet and add the olive oil, once it’s hot, fold in the garlic and onion and cook until wilted about 7 minutes.
2 tablespoons olive oil, 3 cloves garlic, 1 red onion
Add the flour, mix well, and cook until slightly thickened, then whisk in the milk until fully combined and continue cooking for a couple of minutes or until desired thickness is achieved.
3 tablespoons all-purpose flour, 4 cups milk
Remove the mixture from heat, then stir in the shredded cheddar cheese until melted and well incorporated. Gently fold in the flaked tuna and season with salt and pepper to taste. Finally, add the cooked noodles and mix thoroughly until everything is evenly distributed.
2 cups Cheddar cheese, 4 cans tuna in water, Salt and pepper
In a bowl, mix all the panko topping ingredients.
¼ cup freshly grated Parmesan, 2 tablespoons melted butter, ½ cup Panko
Grease a baking dish and pour the tuna mixture. Top with the panko mixture and bake for 15-20 minutes, or until golden brown.
Serve with fresh parsley and enjoy!
Fresh parsley

Notes

Tuna: Opt for tuna in water for a lighter casserole, or use oil-packed tuna for a richer flavor.
Customize your veggies: Add frozen peas, corn, chopped carrots, or even mushrooms to sneak in some extra veggies.
Cheese: While Cheddar is great, try mixing in some mozzarella, Gouda, or Parmesan for a different taste.
Crunchy topping alternatives: If you're out of Panko, crushed potato chips or Ritz crackers make a great substitute for a crispy finish.
Make it gluten-free: Swap regular noodles for gluten-free pasta and use gluten-free flour to cater to dietary needs.
Cooking the roux: Don't rush cooking the flour and fat mixture; let it cook for a few minutes to avoid a floury taste.
Add a splash of color: Fresh parsley not only adds flavor but also makes your dish pop with color.

Storage and Reheating Instructions

Cool: Let the casserole cool to room temperature before you pack it up.
Refrigerate: Store leftovers in an airtight container in the refrigerator. They'll keep well for up to 3 days.
Freeze: You can freeze the casserole either baked or unbaked. If unbaked, add the topping after thawing and before you bake it. It can last in the freezer for up to 2 months.
Reheat: To reheat, sprinkle a little water over the top and cover with aluminum foil. Warm it in the oven at 350°F until heated through.
Microwave: If you're short on time, you can also microwave portions. Just cover the dish with a wet paper towel to avoid drying out the pasta.

Nutrition

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