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Cheesy Tuna Noodle Casserole

Cheesy Tuna Noodle Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 760
Ingredients Method Notes

Ingredients
  

  • 12 oz wide egg noodles
  • 2 (5 oz) cans tuna, drained
  • 1 cup frozen peas
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • ½ cup grated parmesan cheese
  • ½ tsp salt, plus more for pasta water
  • ¼ tsp black pepper
  • ½ cup panko breadcrumbs
  • 2 tbsp melted butter

Method
 

  1. Boil noodles in salted water until just tender, about 8 minutes, then drain.
  2. Preheat oven to 375°F (190°C). Melt 3 tbsp butter in a skillet, whisk in flour and cook 1 minute. Slowly whisk in milk and simmer until thickened, 3 to 5 minutes. Remove from heat and stir in cheddar, parmesan, salt, and pepper until smooth.
  3. Fold noodles, tuna, and peas into the sauce until evenly coated, about a minute.
  4. Transfer to a 2-quart baking dish. Toss panko with 2 tbsp melted butter and sprinkle on top.
  5. Bake until bubbly and golden, 25 to 30 minutes. Rest 5 minutes, then scoop into bowls and serve.

Notes

You can assemble the unbaked casserole (without topping) a day ahead and refrigerate it. When you’re ready to bake, add the breadcrumbs and extend the bake time by 5 minutes. If you don’t have panko, crushed saltines or regular breadcrumbs work well.