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Tuna Noodle Casserole
  • 16 oz egg noodles cooked to al dente, drained
  • 2 cans solid tuna drained
  • 3 T butter divided
  • 1 medium onion finely chopped
  • 3 Tablespoons all-purpose flour
  • 3 cups chicken broth
  • 8 oz cream cheese softened
  • 2 cloves garlic minced
  • 2 cups grated cheddar cheese 8 oz block, grated
  • 1 cup frozen peas
  • Salt and Pepper
  • 1/2 cup plain Panko breadcrumbs (seasoned is fine too!)
  • 1/2 cup Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1 Tablespoon olive oil
  1. Boil water for noodles. Season boiling water with 1 Tablespoon salt. Cook noodles according to package directions for al dente (usually the shortest number of recommended minutes). Drain pasta. Drain both cans of tuna thoroughly (I use the lid to press the tuna, making sure I've drained as much liquid as possible). Flake the tuna with a fork and toss it on top of drained noodles. Set aside.
  2. Heat 2 Tablespoons of butter in the empty pot over medium high heat. Add chopped onion and season with salt and pepper. Sauté onions until translucent and soft. Add garlic and cook for 1 minute. Add remaining tablespoon of butter and flour. Stir and cook for 1 minute. Whisk in chicken broth and a pinch more salt. Stir and bring to a boil until thickened, about 3 minutes. 

  3. Turn off the heat. Add cream cheese and cheddar and whisk until melted. Add peas and allow them to warm through. Taste cheese sauce and add more salt and pepper if it needs it. Stir in the drained noodles and tuna. Pour mixture into 9 x 13 pan or casserole dish*.

  4. Combine breadcrumbs, Parmesan, pepper and olive oil. Sprinkle over top of casserole.
  5. Bake at 400 for 10-15 minutes, until topping turns golden.
Recipe Notes

*You can skip this step and leave it in the pot if you want to dirty fewer dishes. Spreading it in a larger pan simply allows the breadcrumbs to cover more surface area of the casserole, meaning more crunchy topping for everyone!