The Best Old-Fashioned Tuna Noodle Casserole
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Prep Time
45 mins
-
Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
526 kcal
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Course
Main Course
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Cuisine
American
The Best Old-Fashioned Tuna Noodle Casserole
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If you are a tuna lover, you must try The Best Old-Fashioned Tuna Noodle Casserole from scratch ever and I promise, I’m not exaggerating! This recipe is guaranteed to make anyone who doesn’t enjoy canned tuna a believer that it’s possible to turn it into something delicious.
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Ingredients
For the Casserole:
- 12 ounces egg noodles ¾ pound
- 3 tablespoons butter
- 8 ounces mushrooms chopped
- ¼ cup celery diced
- ¼ cup onion diced
- 1 teaspoon chicken bouillon or salt
- ½ teaspoon black pepper freshly ground if possible
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup Monterey jack cheese shredded
- ½ cup cheddar cheese shredded
- 3 cans (5 oz) solid albacore tuna packed in water, drained
- 1 ½ cups frozen peas
For the topping:
- 1 cup Ritz crackers crushed
- 2 tablespoons butter melted
- ½ cup Monterey jack cheese shredded
Instructions
- Cook the noodles according to the package directions and drain well. Rinse lightly with cold water to prevent sticking.
- Heat the oven to 425°. Spray a 9x13 inch pan with cooking spray.
- Melt the butter in a large saute pan and add the mushrooms, celery and onion and saute for 5 minutes. Season with the bouillon and pepper.
- Push the vegetables to the edge of the pan and stir in the flour, then brown for a minute.
- Whisk in the milk, cream and broth and continue whisking until the sauce thickens lightly.
- Add the cheese and stir until melted.
- Add the tuna, noodles and peas and stir until combined.
- Spread the noodles evenly in the prepared pan.
- Combine the ritz crackers and butter, then sprinkle over the noodles and add the cheese.
- Bake for 20 minutes until bubbly and the top is lightly browned.
Notes
- Use cream soup: I make this tuna noodle casserole without soup but you can use a can of cream of mushroom or celery in place of the heavy cream and broth.
- Simmer the sauce long enough: Ensure that you allow the sauce to thicken before combining it with the tuna and peas. This will make it nice and creamy and not too thin and watery.
- Avoid swapping the noodles: Egg noodles are a must for this dish. They are lighter and fluffier since they are made with more eggs than other noodles.
Nutrition Information
Show Details
Calories
526kcal
(26%)
Carbohydrates
47g
(16%)
Protein
18g
(36%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
116mg
(39%)
Sodium
411mg
(17%)
Potassium
434mg
(12%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1184IU
(24%)
Vitamin C
12mg
(13%)
Calcium
291mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 47g | 16% |
| Protein | 18g | 36% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 116mg | 39% |
| Sodium | 411mg | 17% |
| Potassium | 434mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1184IU | 24% |
| Vitamin C | 12mg | 13% |
| Calcium | 291mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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