Tuna Noodle Casserole 2.0 (Printable)

Comforting tuna and noodles with vegetables and a golden, crunchy parmesan topping.

# What You 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)

# 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 large skillet over medium heat. Add onion and celery; cook for 3 minutes. Add mushrooms and cook for an additional 4 minutes until softened. Stir in garlic and cook for 1 minute.
04 - Sprinkle flour over vegetables and stir to coat evenly. Gradually pour in broth while stirring constantly. Add milk and bring mixture to a simmer. Cook, stirring frequently, for 3 to 4 minutes until thickened.
05 - Remove skillet from heat and incorporate sour cream, Dijon mustard, salt, and pepper.
06 - Fold tuna, peas, and cooked noodles into the sauce until fully combined.
07 - Transfer the mixture into the prepared baking dish.
08 - Mix panko breadcrumbs, Parmesan cheese, and melted butter in a small bowl. Evenly sprinkle over the casserole surface.
09 - Bake for 20 to 25 minutes until topping is golden and the casserole is bubbling.
10 - Allow to rest for 5 minutes. Garnish with parsley if desired and serve warm.

# Expert Hints:

01 -
  • It's the casserole that actually tastes good—creamy, textured, nothing sad about it.
  • Comes together in under an hour but looks like you spent the afternoon on it.
  • Feeds a crowd without requiring any complicated techniques or fancy ingredients.
02 -
  • Don't skip the resting time—5 minutes lets the casserole set so it doesn't fall apart when you serve it.
  • If your sauce looks too thin after simmering, keep cooking and stirring; it'll thicken more as it cools and especially as it bakes.
03 -
  • Make the casserole completely up to the baking step, cover it, and refrigerate it for up to a day—just add 10 minutes to the baking time if it's cold from the fridge.
  • The secret to the best topping is toasting the panko in the melted butter on the stove for a minute before mixing with the cheese, but this step is optional if you're in a hurry.
Return