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Creamy Tuna Noodle Casserole

Creamy Tuna Noodle Casserole
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Classic comfort food featuring tender egg noodles, flaked tuna, and sweet peas in a rich, creamy cheese sauce, all baked under a crunchy golden breadcrumb topping.

Ingredients

Scale
  • 8 ounces wide egg noodles
  • 2 cans (5 ounces each) solid white tuna in water, drained and flaked
  • 1 cup frozen peas, thawed
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup (4 ounces) sharp cheddar cheese, shredded
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 2-quart (8×8 inch) baking dish with butter or nonstick spray.
  2. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente, usually 6-8 minutes. Drain well and set aside.
  3. While the noodles cook, prepare the cream sauce. In a medium saucepan over medium heat, melt 3 tablespoons of butter until it foams and then subsides.
  4. Sprinkle the flour over the melted butter and whisk continuously for 1 minute to cook the raw flour taste. The mixture will form a smooth paste called a roux.
  5. Slowly pour in the milk and chicken broth while whisking vigorously to avoid lumps. Continue whisking until the mixture thickens and comes to a gentle simmer, about 3-4 minutes.
  6. Reduce heat to low and stir in the salt, pepper, and shredded cheddar cheese. Whisk until the cheese is fully melted and the sauce is smooth and creamy. Remove from heat.
  7. In a large mixing bowl, combine the cooked noodles, flaked tuna, and thawed peas. Pour the cheese sauce over the top and gently fold everything together until evenly coated.
  8. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  9. In a small bowl, mix the panko breadcrumbs with the melted butter until all crumbs are moistened. Sprinkle this topping evenly over the casserole.
  10. Place the dish on the middle rack of the preheated oven and bake for 20-25 minutes, until the casserole is bubbling around the edges and the topping is golden brown.
  11. For a deeper golden crust, you can switch the oven to broil for the last 1-2 minutes, watching closely to avoid burning.
  12. Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly for easier serving.
  13. Serve hot, garnished with fresh parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in a microwave-safe dish and microwave on high for 1-2 minutes, or reheat in a 350°F (177°C) oven for 10-15 minutes until warmed through. This casserole can be frozen before baking: assemble completely, cover tightly with foil, and freeze for up to 3 months. To bake from frozen, add 30-40 minutes to the baking time, removing foil for the last 10 minutes.

Nutrition

Keywords: tuna noodle casserole, creamy tuna casserole, classic comfort food, American casserole, weeknight dinner, egg noodles, tuna and peas, cheesy casserole, baked pasta, family meal

Find it online: https://copycatkitchenco.com/creamy-tuna-noodle-casserole/