Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 oz Panko; 1 tbsp Olive Oil; 2½ tsp Salt; 10½ oz Egg Noodles; 1½ tbsp Butter; 1 Onion; 9 oz Mushroom; ⅓ cup All-Purpose Flour; 2½ cups Milk; ½ tsp Black Pepper; 14 oz Tuna; 9 oz Peas

By Eatpace

Egg noodles, canned tuna and peas bake in a creamy mushroom sauce under crisp breadcrumbs. The sauce cooks while the noodles boil, keeping prep short.

Total: 45 min; 10 prep · 35 cook
Serves: 4; Scale it below
Calories: 671; kcal per serving
Protein: 43g; per serving

Plan this dinner Jump to recipe

Tuna noodle casserole with peas and mushrooms under a golden breadcrumb topping.

45 min

Method

7 steps Oven 400°F 10 min prep · 35 min cook

Prep

Step 1. Heat the oven to 400°F (200°C). Mix Panko with Olive Oil in a small bowl.

Cook

Step 2. Bring a large pot of water to a boil and add most of the Salt. Cook Egg Noodles until just shy of tender, about 2 minutes less than the package directs; drain.
Step 3. Meanwhile, melt Butter in a large skillet over medium-high heat. Add Onion and Mushroom; cook, stirring, until the mushrooms release their liquid and begin to brown, about 8 minutes.
Step 4. Stir in All-Purpose Flour and cook over medium heat until it coats the vegetables, about 1 minute. Gradually stir in Milk, then add the rest of the Salt and Black Pepper.
Step 5. Bring the sauce to a simmer, stirring, and cook until thick enough to coat a spoon, about 4 minutes. Turn off the heat and fold in Tuna, Peas and the drained noodles.
Step 6. Transfer the mixture to a baking dish and scatter the breadcrumb mixture over the top. Bake until bubbling at the edges and golden on top, about 15 minutes.

Finish & serve

Step 7. Let the casserole stand until the sauce settles, about 5 minutes, then serve.

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Tips

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Use regular breadcrumbs instead of panko for a finer, less craggy topping.

Good to know

Undercook the noodles slightly so they stay tender rather than mushy after baking.

Leftovers

Refrigerate leftovers promptly for up to 3 days and reheat until steaming hot.

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