Classic Tuna Noodle Casserole – Creamy Comfort Food Bake
Classic Tuna Noodle Casserole – Creamy Comfort Food Bake
This classic tuna noodle casserole is the ultimate comfort food that brings back nostalgic memories while being incredibly easy to make. With creamy sauce, tender egg noodles, and flaky tuna, this one-dish wonder is perfect for busy weeknights, potlucks, or cozy family dinners. The combination of simple ingredients creates a satisfying meal that everyone will love.
What makes this recipe special is its versatility – you can customize it with your favorite vegetables or cheeses, and it reheats beautifully for leftovers. Whether you’re feeding a crowd or just want an easy dinner solution, this tuna casserole delivers on flavor and convenience.
Ingredients
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna in water, drained
- 1 cup frozen peas
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Cook the egg noodles according to package directions until al dente, then drain and set aside.
Step 2: In a large skillet, melt butter over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Step 3: Sprinkle flour over the onion mixture and whisk continuously for 1-2 minutes to create a roux. Gradually pour in milk and broth while whisking to prevent lumps.
Step 4: Bring the sauce to a simmer and cook until thickened, about 3-5 minutes. Stir in shredded cheese until melted and smooth. Season with salt, pepper, and parsley.
Step 5: Combine the cooked noodles, tuna, frozen peas, and cheese sauce in a large bowl. Mix gently until everything is evenly coated.
Step 6: Transfer the mixture to a greased 9×13 inch baking dish. Top with breadcrumbs and sprinkle with paprika for color.
Step 7: Bake for 25-30 minutes until bubbly and golden brown on top. Let it rest for 5 minutes before serving.
Expert Tips
Perfect Noodle Texture: Cook noodles just until al dente since they’ll continue cooking in the oven. Overcooked noodles can become mushy in the casserole.
Creamy Sauce Secret: Make sure your roux is cooked for at least a minute before adding liquids – this eliminates the raw flour taste and ensures a smooth sauce.
Customization Ideas: Add sliced mushrooms, diced celery, or corn for extra vegetables. For a different flavor profile, try using different cheeses like Monterey Jack or Swiss.
If you love creamy pasta dishes, you might enjoy our creamy salmon pasta recipe for another easy seafood option. For more family-friendly casserole ideas, check out our Monterey chicken spaghetti casserole.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes! Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if starting from cold.
What can I use instead of egg noodles?
You can substitute with elbow macaroni, penne, or any short pasta shape. The cooking time may vary slightly depending on the pasta used.
How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
For more comforting dinner ideas, explore our collection of one-dish family dinners or try our instant pot chicken and rice dinner for another quick meal solution.
Classic Tuna Noodle Casserole – Creamy Comfort Food Bake
Ingredients
Method
- Preheat your oven to 375°F (190°C). Cook the egg noodles according to package directions until al dente, then drain and set aside.
- In a large skillet, melt butter over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the onion mixture and whisk continuously for 1-2 minutes to create a roux. Gradually pour in milk and broth while whisking to prevent lumps.
- Bring the sauce to a simmer and cook until thickened, about 3-5 minutes. Stir in shredded cheese until melted and smooth. Season with salt, pepper, and parsley.
- Combine the cooked noodles, tuna, frozen peas, and cheese sauce in a large bowl. Mix gently until everything is evenly coated.
- Transfer the mixture to a greased 9×13 inch baking dish. Top with breadcrumbs and sprinkle with paprika for color.
- Bake for 25-30 minutes until bubbly and golden brown on top. Let it rest for 5 minutes before serving.
