Tuna Noodle Casserole 2.0 (Print Version)

Creamy tuna and egg noodles mixed with vegetables and baked with a crispy parmesan 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, then drain and set aside.
03 - Melt butter in skillet over medium heat; add onion and celery and cook for 3 minutes. Add mushrooms and cook for an additional 4 minutes until tender. Stir in garlic and cook for 1 minute.
04 - Sprinkle flour over vegetables and stir to coat. Gradually add broth while stirring continuously. Pour in milk and bring to a simmer, cooking until thickened, 3 to 4 minutes.
05 - Remove skillet from heat and stir in sour cream, Dijon mustard, salt, and pepper.
06 - Fold in tuna, peas, and cooked noodles until evenly mixed.
07 - Transfer mixture into the prepared baking dish.
08 - Combine panko breadcrumbs, Parmesan, and melted butter in a small bowl, then sprinkle evenly over the casserole.
09 - Bake casserole for 20 to 25 minutes until topping is golden and dish is bubbling.
10 - Allow casserole to rest for 5 minutes. Sprinkle with parsley before serving.

# Additional Tips::

01 -
  • The contrast between the creamy casserole and that crunchy, buttery panko topping makes every bite satisfying.
  • It comes together in under an hour and tastes like you spent all afternoon in the kitchen.
  • You can prep it ahead and bake it right before dinner, which feels like cheating in the best way.
02 -
  • Don't cook your noodles all the way to tender; they finish cooking in the oven and will turn to mush if you start them fully done.
  • Always add sour cream to a sauce that's slightly cooled, never to a bubbling hot one, or it will curdle and you'll lose that silky texture.
  • The panko topping only stays crispy if you toss it with melted butter—a drizzle from across the room won't do it.
03 -
  • Use a whisk to gradually add the broth to your flour mixture instead of pouring it all at once—this is the secret to a silky sauce with zero lumps.
  • Don't skip the 5-minute rest after baking; it lets the casserole set up so each serving stays together instead of sliding around the plate.
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