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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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  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.
  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.
  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.
  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.
  5. Combine the cooked noodles, tuna, frozen peas, and cheese sauce in a large bowl. Mix gently until everything is evenly coated.
  6. Transfer the mixture to a greased 9x13 inch baking dish. Top with breadcrumbs and sprinkle with paprika for color.
  7. Bake for 25-30 minutes until bubbly and golden brown on top. Let it rest for 5 minutes before serving.

Notes

Cook noodles just until al dente since they'll continue cooking in the oven. Make sure your roux is cooked for at least a minute before adding liquids to eliminate raw flour taste. Can be assembled ahead and refrigerated for up to 24 hours before baking.