Tuna Noodle Casserole

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Tuna noodle casserole is a classic comfort food that brings back fond memories. This easy recipe takes just 15 minutes to prep and 30 minutes to cook. You’ll end up with a creamy, cheesy dish that serves 6 and has only 510 calories per serving. It’s perfect for busy weeknights when you want something tasty but don’t have a lot of time.

The dish combines flaky tuna, tender egg noodles, and sweet peas in a rich sauce. A crunchy Panko topping adds nice texture. You’ll love how the flavors come together in this nostalgic meal that never goes out of style.

Exact Ingredients List

Here’s what you’ll need to make this tasty tuna noodle casserole:

For the casserole:

• 12 ounces wide egg noodles
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 large shallots, diced
• 2 tablespoons all-purpose flour
• 3 1/2 cups half and half
• 2 teaspoons Dijon mustard
• 8 ounces shredded sharp white cheddar cheese
• 3 (5 ounce) cans solid white albacore tuna in water, drained
• 1 cup frozen peas
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives

For the crispy topping:

• 1/3 cup Panko breadcrumbs
• 1/3 cup freshly grated Parmesan cheese
• 1 tablespoon lemon zest
• 1 tablespoon olive oil

Make sure you have all these ingredients ready before you start cooking. The fresh chives add a nice pop of color and flavor at the end.

Instructions

Preheat your oven to 400°F and grease a 9×13-inch baking dish. This helps prevent sticking later.

Cook the egg noodles in a big pot of salted water until just tender. Drain them well so they’re not too wet.

Melt the butter in a large pan over medium heat. Add minced garlic and diced shallots, cooking until they smell good – about 2 minutes.

Whisk in flour and cook for 1 minute. Slowly pour in half and half and Dijon mustard, whisking as you go. Let it simmer and thicken for 4-5 minutes.

Take the pan off the heat. Stir in cheddar cheese until it melts smoothly. Now fold in the noodles, tuna, and peas. Add salt and pepper to taste.

Pour this yummy mix into your greased baking dish. Spread it out evenly.

Mix Panko, Parmesan, lemon zest, and olive oil in a small bowl. Sprinkle this topping over your casserole.

Bake for 25-30 minutes until it’s bubbly and golden on top. Let it cool for 5 minutes before serving.

Sprinkle fresh chives on top and enjoy your tasty tuna noodle casserole!

Possible Substitutes List & Recipe Variations

You can easily tweak this tuna noodle casserole to suit your tastes or use what’s in your pantry. Try these simple swaps:

Noodles: Use penne, rotini, or bow-tie pasta instead of egg noodles.

Tuna: Swap canned salmon or cooked chicken for the tuna.

Cheese: Try Swiss, Gruyere, or Monterey Jack cheese.

Veggies: Add diced carrots, corn, or sliced mushrooms.

Topping: Use crushed potato chips or crackers instead of Panko.

To make it creamier, add 1/2 cup of sour cream to the sauce. For extra flavor, mix in 1/4 cup of chopped sun-dried tomatoes or artichoke hearts.

Want a healthier version? Use whole wheat pasta and low-fat cheese. You can also skip the topping to cut calories.

For a spicy kick, add a dash of hot sauce or red pepper flakes to the sauce. Or try mixing in some curry powder for an Indian-inspired twist.

Remember, cooking is all about having fun and making the dish your own. Don’t be afraid to get creative!

Tips, Tricks & Storing

For extra flavor, try adding diced onions or celery to the casserole. You can also mix in some chopped carrots for a pop of color and crunch.

Want to make it ahead? Prepare the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes first.

To freeze, assemble the casserole but don’t bake it. Wrap it well and freeze for up to 3 months. Thaw overnight in the fridge before baking.

Leftovers? No problem! Store them in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole casserole in a 350°F oven until heated through.

For a lighter version, swap half the noodles for cauliflower florets. You’ll cut calories while keeping that comforting casserole texture.

Don’t forget to drain the tuna well to avoid a watery casserole. Press it in a fine-mesh strainer or squeeze it in cheesecloth for best results.