This Tuna Noodle Casserole is my homemade take on one of those classic comfort-food dinners a lot of us grew up eating.
Instead of reaching for canned cream soup, I'm making the sauce from scratch with butter, garlic, red onion, flour, half and half, Dijon mustard and sharp white cheddar cheese. That gives me a rich, creamy sauce that coats every one of those wide egg noodles.
Then I fold in plenty of tuna and green peas before transferring everything to a casserole dish.
But I didn't want to stop with just a creamy casserole. I top the entire thing with a mixture of Panko breadcrumbs, freshly grated Parmesan, lemon zest and olive oil. Once it goes into the oven, that topping gets golden and crispy while everything underneath stays creamy.
That contrast is what makes this recipe for me. You've got creamy noodles, tender pieces of tuna and peas underneath, then that crunchy Parmesan-Panko topping on top.
And the little bit of lemon zest helps brighten everything up without making the casserole taste lemony.
This is simple, filling, old-school comfort food, just made a little better.
Why You'll Love This Recipe
This recipe gives you everything you want from a classic Tuna Noodle Casserole, but you don't need canned cream soup to make it happen.
The homemade white cheddar sauce is creamy and flavorful without completely overpowering the tuna. Dijon adds another layer of flavor, while the peas bring a little sweetness and color.
Then there's the topping.
Instead of plain breadcrumbs, we're using Panko with Parmesan, olive oil and lemon zest. You get that crispy, slightly cheesy top against the creamy noodles underneath.
It's affordable, filling, easy to prepare and makes enough to feed the family. It's also one of those casseroles that tastes just as good reheated the next day.
Recipe Variations
Extra Cheesy: Increase the white cheddar to 2½ cups and add another ¼ cup Parmesan to the casserole itself.
Mushroom Tuna Casserole: Sauté 8 ounces of sliced mushrooms with the onions before making the roux.
Chicken Noodle Casserole: Replace the tuna with approximately 3 cups of shredded rotisserie chicken.
Spicy Version: Add ¼ to ½ teaspoon crushed red pepper flakes or a few dashes of hot sauce to the cream sauce.
Different Cheese: Try Gruyère, Monterey Jack or a combination of cheddar and mozzarella.
Vegetable Loaded: Add sautéed mushrooms, broccoli, spinach or diced carrots along with the peas.
Crunchier Topping: Mix a tablespoon of melted butter into the Panko mixture instead of olive oil for a richer, more buttery crust.
Tuna Noodle Casserole
Ingredients
Ingredients
- 10 oz wide egg noodles
- 3 tablespoon unsalted butter
- 3 cloves garlic
- 1 medium red onion
- 2 tablespoon all-purpose flour
- 3½ cups half and half
- 2 teaspoon Dijon mustard
- 8 oz sharp white cheddar cheese
- 3 5-oz cans tuna in water
- ½ cup frozen green peas
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoon fresh chives
Topping
- ⅓ cup Panko breadcrumbs
- ⅓ cup Parmesan cheese
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F. Lightly grease a 9x13-inch baking dish and set it aside.
- In a small bowl, combine the Panko breadcrumbs, grated Parmesan cheese, lemon zest and olive oil. Mix until the breadcrumbs are evenly coated. Set aside.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook them until just shy of al dente, about 1 to 2 minutes less than the package directions. Drain and set aside. Don't overcook them here because they'll continue cooking in the oven.
- Melt the butter in a large skillet or pot over medium heat. Add the diced red onion and cook for approximately 3 to 4 minutes, until it begins to soften. Add the minced garlic and cook for another 30 to 60 seconds, just until fragrant.
- Sprinkle the flour over the butter and onion mixture. Stir continuously for about 1 to 2 minutes. This cooks away the raw flour taste and creates the base for your cream sauce.
- Slowly pour in the half and half while whisking or stirring continuously. Add the Dijon mustard, salt and black pepper. Bring the mixture to a gentle simmer and cook for approximately 3 to 5 minutes, stirring frequently, until the sauce begins to thicken.
- Reduce the heat to low. Gradually stir in the shredded white cheddar until completely melted and the sauce is smooth and creamy. Taste and adjust the salt and pepper if necessary.
- Gently fold the drained tuna and peas into the cheese sauce. Try not to break the tuna apart too much. Leaving some larger pieces gives the finished casserole better texture.
- Add the cooked egg noodles and gently toss everything together until the noodles are completely coated in the creamy sauce.
- Transfer the tuna noodle mixture to your prepared baking dish. Spread it into an even layer. Sprinkle the Parmesan-Panko mixture evenly over the entire casserole.
- Bake uncovered at 400°F for 25 to 30 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is golden brown. For additional browning, you can broil it for the final 1 to 2 minutes, but watch it closely.
- Allow the casserole to rest for about 5 minutes before serving. Finish with freshly chopped chives and serve warm.
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