Tuna Noodle Casserole (Printer-friendly)

Creamy tuna with noodles, veggies, and a crisp parmesan-panko topping baked to golden perfection.

# What You'll Need:

→ Pasta and Fish

01 - 12 ounces egg noodles
02 - 2 cans (5 ounces each) solid white tuna in water, drained

→ Vegetables

03 - 1 cup frozen peas, thawed
04 - 1 cup cremini or white mushrooms, sliced
05 - 1 small yellow onion, finely chopped
06 - 1 cup celery, diced
07 - 2 cloves garlic, minced

→ Sauce

08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 2 cups low-sodium chicken or vegetable broth
11 - 1 cup whole milk
12 - ½ cup sour cream
13 - ½ teaspoon kosher salt
14 - ½ teaspoon freshly ground black pepper
15 - ½ teaspoon Dijon mustard

→ Topping

16 - ¾ cup panko breadcrumbs
17 - ½ cup grated Parmesan cheese
18 - 2 tablespoons unsalted butter, melted
19 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Boil egg noodles in salted water until just al dente. Drain and set aside.
03 - Melt 3 tablespoons butter in a skillet over medium heat. Sauté onion and celery for 3 minutes. Add mushrooms and cook for 4 minutes until tender. Stir in garlic and cook 1 additional minute.
04 - Sprinkle flour over vegetables, stirring to coat. Gradually add broth while stirring constantly. Add milk and bring to simmer, cooking until thickened, about 3–4 minutes.
05 - Remove from heat. Stir in sour cream, Dijon mustard, salt, and pepper.
06 - Fold in tuna, peas, and cooked noodles until evenly mixed.
07 - Transfer mixture to prepared baking dish.
08 - Combine panko, Parmesan, and melted butter in a small bowl. Sprinkle evenly over casserole.
09 - Bake for 20–25 minutes until topping is golden and mixture is bubbling.
10 - Allow to rest for 5 minutes. Sprinkle with parsley and serve.

# Expert Advice:

01 -
  • It tastes nothing like the canned soup version you might remember, but somehow feels even more comforting.
  • The crispy panko-parmesan top gives you that textural contrast that makes people go back for seconds.
  • Comes together in under an hour and actually impresses people instead of just feeding them.
02 -
  • Don't skip the standing time—those 5 minutes let the sauce set enough to portion without falling apart.
  • Undercooked noodles are your secret weapon; they finish cooking in the oven and stay tender instead of turning to mush.
03 -
  • Taste your broth before using it—if it's aggressively salty, dilute it with a splash of water or skip the added salt entirely.
  • The casserole actually tastes better the next day as flavors meld, so don't hesitate to make it ahead and reheat gently in a 350°F oven covered with foil.
Go back