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Tuna Noodle Casserole Without Cream Soup

Tuna Noodle Casserole Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 6 oz dried egg noodles
  • 3 tbsp unsalted butter, plus 2 tbsp for topping
  • 1 small yellow onion, diced
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • ½ tsp salt
  • 2 (5 oz) cans solid white tuna in water, drained
  • 1 cup frozen peas
  • ½ cup panko breadcrumbs

Method
 

  1. Preheat oven to 375°F. Melt 3 tbsp butter in a skillet over medium heat, then cook onion and mushrooms for 5 minutes. Add garlic and cook 30 seconds.
  2. Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in milk and simmer until thickened, 3 to 4 minutes. Remove from heat and stir in cheese and salt.
  3. Cook egg noodles until just al dente; drain. Fold noodles, tuna, and peas into the sauce.
  4. Spread mixture into a 9x13-inch dish. Toss panko with 2 tbsp melted butter and scatter on top.
  5. Bake 20 to 25 minutes until bubbly and golden. Rest 5 minutes before serving.

Notes

For a crispier top, broil the casserole for a minute at the end, watching closely so the breadcrumbs don’t burn. The casserole can be assembled without the topping and refrigerated overnight; add the buttered panko right before baking and add 5 to 10 minutes to the bake time.