Tuna Noodle Casserole Recipe

Tuna noodle casserole is the ultimate weeknight comfort food, combining tender pasta, flaky tuna, and a creamy cheese sauce. This version relies on ingredients you likely already have in your pantry, so you can throw it together without a special trip to the store. In under forty minutes you’ll have a golden‑brown, bubbling dish that feeds a crowd. The recipe balances richness with a light crunch from breadcrumbs, making each bite satisfying. Whether you’re feeding kids, roommates, or a busy family, this casserole delivers warmth and flavor with minimal effort.

Ingredients

• 340 g (12 oz) egg noodles
• 2 cans (165 g each, 5.8 oz) tuna in water, drained
• 1 cup (240 ml) milk
• 1 cup (240 ml) chicken broth
• ½ cup (120 ml) heavy cream
• 1 cup (100 g) frozen peas
• 1 cup (100 g) shredded cheddar cheese
• ½ cup (50 g) grated Parmesan cheese
• ¼ cup (30 g) breadcrumbs
• 2 Tbsp (30 g) butter
• 2 Tbsp (30 g) all‑purpose flour
• 1 tsp (5 g) dried thyme
• Salt and freshly ground black pepper to taste

This classic tuna noodle casserole brings together pantry staples that most home cooks already have on hand. The combination of tender noodles, flaky tuna, and a velvety cheese sauce creates a comforting dish that’s perfect for busy weeknights or a casual family gathering.

Essential Kitchen Tools

Tool	Why Needed
Large pot	To boil noodles evenly without sticking.
Saucepan	For making the creamy roux‑based sauce.
9×13‑inch baking dish	Provides even heat distribution for a uniform bake.
Mixing spoon or spatula	Allows gentle folding of tuna and cheese without breaking the fish.
Measuring cups and spoons	Ensures accurate proportions for a balanced flavor.

Why This Recipe Works

The success of this casserole lies in the harmony of textures and flavors. The roux thickens the milk and broth into a silky base that clings to each noodle, while the cheese adds richness and a slight tang. Tuna provides protein without overwhelming the dish, and the peas contribute a pop of sweetness and color. Finally, the breadcrumb topping supplies a satisfying crunch that contrasts the creamy interior, making every bite interesting.

Pro Tips for Better Results

1. Don’t overcook the noodles. Al dente noodles continue to cook in the oven, preventing a mushy casserole. 2. Use low‑heat butter. Melt the butter gently to avoid browning, which can give a bitter note to the sauce. 3. Season in layers. Lightly salt the roux, then taste the sauce before adding the tuna, because canned fish already contains salt. 4. Rest before serving. Allowing the casserole to sit for five minutes lets the sauce set, making clean slices and preventing a runny plate.

Nutrition Facts (per serving)

Nutrient	Amount per serving
Calories	480 kcal
Total Fat	18 g
Saturated Fat	7 g
Cholesterol	45 mg
Sodium	620 mg
Carbohydrates	45 g
Fiber	2 g
Protein	28 g

Instructions

1. Preheat the oven to 190 °C (375 °F) and lightly grease a 9×13‑inch (23×33 cm) baking dish.
2. Bring a large pot of salted water to a boil, add the egg noodles, and cook until al dente, about 7 minutes; then drain and set aside.
3. In a medium saucepan melt the butter over medium heat, whisk in the flour, and cook for 1 minute to form a smooth roux.
4. Gradually whisk in the milk and chicken broth, stirring constantly until the mixture thickens and coats the back of a spoon, roughly 3 minutes.
5. Stir in the heavy cream, dried thyme, and season with salt and pepper; then fold in the drained tuna, frozen peas, and half of the shredded cheddar cheese.
6. Combine the sauce with the cooked noodles, transfer the mixture to the prepared baking dish, and sprinkle the remaining cheddar, Parmesan, and breadcrumbs evenly over the top.
7. Bake the casserole uncovered for 20 minutes, or until the edges are bubbling and the topping has turned a deep golden brown.
8. Remove from the oven and let the dish rest for 5 minutes; this allows the sauce to set and makes serving easier.