4.1 from 435 votes
Easy Creamy Tuna Noodle Casserole
A creamy delicious tuna casserole, the perfect comfort food.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 people
Calories: 422 kcal
Course:
Main Course
Cuisine:
American
Ingredients
FOR THE TOPPING
- ⅓ cup bread crumbs
- 2 tablespoons butter melted
- 1 cup frozen peas*
- 7 ounces dried egg noodles (3 - 3 1/2 cups cooked)
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 freshly grated Parmesan cheese
- 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.
Cup of Yum
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
- I like to use egg noodles in this but if you prefer you could use a dry pasta noodle such as spirals or rigatoni.
- The Casserole should be stored tightly wrapped in plastic or in an airtight container in the refrigerator. It will last approximately 2-3 days in the fridge.
- You can freeze the completely cooled casserole either baked or unbaked. If it is unbaked then be sure to cover it tightly or with plastic wrap (make sure pan is oven and freezer safe). When you decide to bake it make sure to thaw it overnight in the fridge. It should be completely thawed before baking to make sure that it cooks completely through.
Nutrition Information
Calories
422kcal
(21%)
Carbohydrates
42g
(14%)
Protein
17g
(34%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Cholesterol
83mg
(28%)
Sodium
461mg
(19%)
Potassium
366mg
(10%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
860IU
(17%)
Vitamin C
9.7mg
(11%)
Calcium
288mg
(29%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 422
% 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.