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–+ servings

Tuna Noodle Casserole

Yield: 6 servings
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!
5 stars (64 ratings)

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.