Easy Creamy Tuna Noodle Casserole
User Reviews
4.1
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 people
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Calories
422 kcal
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Course
Main Course
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Cuisine
American
Easy Creamy Tuna Noodle Casserole
Description
The casserole begins with making a white sauce by whisking butter, flour, herbs, salt, and milk together until thickened, then stirring in Parmesan cheese. Cooked egg noodles and peas are folded into the sauce along with drained tuna, bringing tender pasta and subtle fish flavor together. The mixture is poured into a baking dish and topped with a blend of bread crumbs and melted butter for crispness.
Baked at 350°F, the casserole sets to a creamy consistency beneath a lightly browned top. The peas add a touch of sweetness and color, balancing the mild herbs and cheese. This dish serves well as a simple, filling main or a side dish.
The casserole can be stored refrigerated for 2-3 days in airtight containers and also freezes well, either baked or unbaked. When freezing unbaked, ensure the dish is completely thawed before baking to guarantee even cooking.
Ingredients
FOR THE TOPPING
- ⅓ cup bread crumbs
- 2 tablespoons butter melted
- 1 cup peas frozen
- 7 ounces egg noodles 3 - 3 1/2 cups cooked, dried
WHITE SAUCE
- ¼ cup butter
- ¼ cup flour
- ¾ teaspoon oregano
- 3/4 teaspoon basil
- 1 dash thyme
- ¼ teaspoon salt
- 3½ cups milk 2% or whole milk
EXTRAS
- ½ cup Parmesan Cheese freshly grated
- 2 cans tuna (2 x 6 1/2 ounce / 2 x 184 grams, drained and flaked)
*You can substitute with broccoli, cauliflower, mushrooms.
Instructions
- Pre-heat oven to 350F (180C). Lightly grease a 10 x 8 x 2 inch (27 x 21 x 6 cm) baking dish.
FOR THE TOPPING
- In a small bowl with a fork combine melted butter and bread crumbs, set aside.
- In a large pot of boiling water cook the peas until tender, remove with a slotted spoon, add the egg noodles and cook until al dente, remove and drain well.
- In a medium pot over low to medium heat melt the butter, whisk in flour, basil, oregano, thyme and salt. Slowly whisk in the milk and stir constantly until sauce thickens**
- Remove from heat and add the parmesan cheese stir to combine.
- Fold in the drained noodles, peas and tuna.
- Pour into the baking dish and sprinkle with topping. Bake 20 minutes, let sit 5 minutes and serve. Enjoy!
**Make sure the sauce starts to boil, then once it starts to boil lower the heat to simmer it whisking constantly until thickened.
Notes
- Egg noodles are preferred but spirals or rigatoni can substitute.
- Store leftovers tightly wrapped in the refrigerator for 2-3 days.
- Freeze cooled casserole baked or unbaked; thaw overnight before baking if frozen unbaked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 83mg | 28% |
| Sodium | 461mg | 19% |
| Potassium | 366mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 288mg | 29% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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