Tuna Noodle Casserole 2.0 (Printer-Friendly)

Comfort dish featuring tender noodles, tuna, fresh vegetables, and a golden, crunchy topping.

# What You'll Need:

→ Pasta and Fish

01 - 12 oz egg noodles
02 - 2 cans (5 oz 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 tbsp unsalted butter
09 - 3 tbsp all-purpose flour
10 - 2 cups low-sodium chicken or vegetable broth
11 - 1 cup whole milk
12 - 1/2 cup sour cream
13 - 1/2 tsp kosher salt
14 - 1/2 tsp freshly ground black pepper
15 - 1/2 tsp Dijon mustard

→ Topping

16 - 3/4 cup panko breadcrumbs
17 - 1/2 cup grated parmesan cheese
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp chopped fresh parsley (optional)

# How To Make It:

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 - In a large skillet, melt 3 tbsp butter over medium heat. Add onion and celery; sauté for 3 minutes. Add mushrooms and cook 4 minutes until softened. Stir in garlic and cook 1 minute.
04 - Sprinkle flour over vegetables and stir to coat. Gradually add broth while stirring constantly. Add milk and bring to a simmer, cooking until thickened, about 3–4 minutes.
05 - Remove skillet from heat. Stir in sour cream, Dijon mustard, salt, and pepper.
06 - Fold in tuna, peas, and cooked noodles until well combined.
07 - Pour mixture into 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 - Let stand for 5 minutes. Sprinkle with parsley before serving.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means dinner when you need it most.
  • The creamy sauce is rich without being heavy, and the panko topping gives you that textural contrast that makes each forkful interesting.
  • Everyone at the table gets it immediately—comfort food that actually tastes like you paid attention to the ingredients.
02 -
  • Don't skip the resting period; those 5 minutes matter more than you'd think for keeping the casserole intact on the plate.
  • Drain your tuna thoroughly and add the peas while they're still slightly cold from thawing—this keeps them from turning to mush.
  • The sauce should look slightly loose before it goes into the oven; it will thicken as it bakes and the starch from the noodles releases.
03 -
  • Toast your panko lightly in a dry skillet for 2-3 minutes before tossing with butter and cheese; it'll be even crispier.
  • The mustard seems insignificant but is essential—it keeps the casserole from tasting flat and one-dimensional.
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