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Creamy Tuna Noodle Casserole

Creamy Tuna Noodle Casserole Recipe

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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 8 oz egg noodles
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • ½ cup chicken or vegetable broth
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 (5 oz each) cans chunk light tuna in water, drained
  • 1 cup frozen peas
  • 1 ½ cups shredded sharp cheddar cheese, divided
  • ¾ cup panko breadcrumbs
  • 1 tbsp olive oil or melted butter

Method
 

  1. Cook egg noodles in salted boiling water until 1 minute short of al dente, about 5 minutes. Drain and set aside.
  2. In the same pot, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk and broth, bring to a bubble, and cook until thickened, 3–4 minutes. Remove from heat, stir in seasonings and 1 cup cheddar until smooth.
  3. Fold noodles, tuna, and peas into the sauce. Transfer to a buttered 9x13 inch baking dish. Toss panko with oil, sprinkle over casserole, then top with remaining ½ cup cheddar.
  4. Bake at 375°F for 20–25 minutes until edges bubble. Broil 1–2 minutes until panko is deep golden. Let sit 5 minutes, then serve.

Notes

Let the casserole rest for a few minutes out of the oven so the sauce sets up slightly and the slices hold their shape when you scoop them. If you like a deeper crunch, use coarse homemade breadcrumbs instead of panko and toast them in a dry skillet before topping.