Tuna Noodle Casserole
Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!
Ingredients
- 10 ounces wide egg noodles, about 4 1/2 cups
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 large shallots, diced
- 2 tablespoons all-purpose flour
- 3 ½ cups half and half
- 2 teaspoons Dijon mustard
- 8 ounces shredded sharp white cheddar cheese, about 2 cups
- 3 (5-ounce) cans tuna in water, drained
- 1 cup frozen green peas, rinsed
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
For the panko mixture
- ⅓ cup Panko
- ⅓ cup freshly grated Parmesan
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
Equipment
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Preheat oven to 400 degrees F.
- Melt butter in a Dutch oven over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in half and half and Dijon until slightly thickened, about 4-5 minutes.
- Remove from heat. Stir in cheddar cheese until smooth, about 2 minutes.
- Stir in pasta, tuna and green peas until well combined; season with salt and pepper, to taste; sprinkle with Panko mixture.
- Place into oven and bake until golden brown and bubbly. about 25-30 minutes.
- Serve immediately, garnished with chives, if desired.
for the panko mixture
- In a small bowl, combine Panko, Parmesan, lemon zest and olive oil.
Notes
- Use egg noodles. Egg noodles are typically a top choice as they are flat and wide, becoming very tender and fluffy, easily absorbing the sauce and soaking in all the flavors.
- Cook the pasta until al dente. For the best texture, undercook the egg noodles by 1–2 minutes before baking so they don’t get mushy.
- Good quality tuna goes a long way. Use canned albacore tuna for big flakes and flavor. For a budget-friendly swap, light tuna also works in tuna noodle casserole recipes.
- Mix it up. Use leftover shredded rotisserie chicken instead of tuna, add other vegetables such as mushrooms, carrots or green beans, or swap out the Panko for crushed Ritz crackers or potato chips.
- Use Panko for an unbeatable crunch. Panko, a Japanese-style breadcrumb, provides a light, airy crunch staying incredibly crispy and crunchy throughout the baking process.
- Freeze before baking. Tuna noodle casserole is a freezer-friendly meal prep option. Assemble ahead, hold off on the topping, and freeze up to 3 months. Thaw overnight, add the topping, and bake when needed until bubbling and golden brown.