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Tuna Noodle Casserole

Tuna Noodle Casserole Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 12 oz wide egg noodles
  • 4 tbsp unsalted butter, divided
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken or vegetable broth
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp dry mustard powder, optional
  • 2 (5 oz) cans solid white tuna in water, drained and flaked
  • 1 cup frozen peas
  • 1 cup panko breadcrumbs
  • 1/2 tsp paprika, optional

Method
 

  1. Cook the egg noodles in salted boiling water until just al dente, about 7 minutes. Drain and set aside.
  2. Melt 2 tbsp butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds. Stir in the flour and mustard powder, whisking 1 minute.
  3. Slowly whisk in the milk and broth. Simmer, whisking often, until thickened, 3 to 4 minutes. Season with salt and pepper.
  4. Fold in the cooked noodles, tuna, and peas. Transfer to a greased 9x13-inch dish.
  5. Melt the remaining 2 tbsp butter and toss with panko and paprika. Sprinkle over the casserole.
  6. Bake at 375°F for 20 to 25 minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

Let the casserole rest for 5 minutes after baking so the sauce sets up a bit and holds together when you scoop. If you like a brighter flavor, squeeze a little lemon over each serving.