Tuna Noodle Casserole Recipe
This tuna noodle casserole is classic comfort food with elevated technique. This recipe transforms the traditional cafeteria favourite into a restaurant-worthy dish while maintaining its nostalgic appeal. Perfect for family dinners, meal prep, or potlucks.
Tuna Noodle Casserole Ingredients & Instructions
Ingredients
For the Sauce
- 4 tablespoons butter
- 1 medium onion, finely diced
- 8 oz cremini mushrooms, sliced
- 3 celery stalks, finely diced
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup chicken stock
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Casserole
- 12 oz wide egg noodles
- 3 (5 oz) cans solid white albacore tuna in water, well-drained
- 2 cups shredded sharp cheddar
- 1 cup frozen peas, thawed
- ¼ cup fresh parsley, chopped
For the Topping
- 1 cup panko breadcrumbs
- 3 tablespoons butter, melted
- ½ cup grated Parmesan
- 1 tablespoon fresh thyme
Instructions
- Preheat oven to 375°F. Butter a 9×13 baking dish.
- Make the sauce:
- Melt butter in large skillet over medium heat
- Sauté onion, mushrooms, celery until softened (8-10 minutes)
- Add garlic, cook 1 minute
- Stir in flour, cook 2 minutes
- Gradually whisk in milk and stock
- Simmer until thickened (5-7 minutes)
- Add mustard, Worcestershire, thyme, salt, pepper
- Cook noodles to al dente (2 minutes less than package directions)
- Combine:
- Mix sauce with noodles, tuna, cheese, peas, parsley
- Transfer to baking dish
- Topping:
- Mix panko with melted butter, Parmesan, thyme
- Sprinkle evenly over casserole
- Bake 25-30 minutes until golden and bubbly
Top Tips
- Pat tuna very dry to prevent watery casserole
- Pre-toast panko for extra crispiness
- Let casserole rest 10 minutes before serving
- Grate cheese fresh for better melting
- Cook noodles al dente as they’ll continue cooking in oven
Variations
Mediterranean Style
- Add artichokes and sun-dried tomatoes
- Use feta instead of cheddar
- Top with olive oil-tossed breadcrumbs
Deluxe Version
- Add sautéed shrimp
- Use Gruyere cheese
- Top with buttered lobster meat
Lighter Version
- Use whole wheat pasta
- Substitute milk with cashew cream
- Add extra vegetables
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 425 |
| Protein | 28g |
| Fat | 18g |
| Carbs | 42g |
| Fiber | 3g |
| Sodium | 680mg |
| Iron | 15% DV |
| Calcium | 25% DV |
Can Shrimp Be a Good Substitute for Tuna in a Noodle Casserole Recipe?
Shrimp can be a flavorful substitute for tuna in a noodle casserole recipe, offering a light and savory twist. Its tender texture pairs well with creamy sauces and noodles. For another delicious dish, consider exploring a shrimp fried rice recipe to enjoy shrimp in a different but equally satisfying way.
FAQ
Can I make the tuna noodle casserole ahead of time?
Prepare up to 24 hours in advance without topping. Add topping just before baking. May need extra 5-10 minutes if baking from cold.
Can I freeze this casserole?
Yes, freeze up to 3 months without topping. Thaw overnight in refrigerator and add fresh topping before baking.
What can I substitute for mushrooms?
Replace with extra celery, carrots, or zucchini. The key is maintaining the same volume of vegetables.
Why is my casserole watery?
Usually caused by undrained tuna or overcooked noodles. Ensure tuna is well-drained and noodles are al dente.
