Tuna Casserole Recipe: Hearty and Nostalgic
Creamy Tuna Casserole with egg noodles and crunchy topping.
Ingredients
- 12 oz egg noodles
- 2 cans 5 oz each of tuna in water, drained
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 1 cup frozen peas
- 1 cup shredded cheddar cheese divided
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 cup crushed potato chips or breadcrumbs
- Optional: Parsley extra cheese
- Suggested Pairings: Green salad iced tea
Instructions
- Preheat oven to 375°F; cook noodles al dente, then drain.
- Heat oil in skillet; sauté onion 3-4 min, garlic 1 min, mushrooms 5-6 min.
- Add butter, flour; whisk in milk, broth. Cook until thickened. Add peas, 1/2 cup cheese, salt, pepper, and thyme. Taste and adjust the seasoning.
- Mix noodles, tuna, and sauce; transfer to a greased 9x13-inch white ceramic baking dish.
- Top with 1/2 cup cheese, chips, or breadcrumbs. Bake 20-25 min.
- Cool 5 min; serve in a baking dish with parsley, salad, and iced tea.
Notes
- Cook noodles al dente.
- Store in the fridge for 4 days or freeze for 2 months.
- Try vegan or gluten-free variations.
- Pair with broccoli.