Tuna Noodle Casserole
User Reviews
4.7
54 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
8 to 10 servings
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Calories
567 kcal
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Course
Main Course
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Cuisine
American
Tuna Noodle Casserole
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Tuna Noodle Casserole combines albacore tuna with egg noodles, mushrooms, onion, bell pepper, and peas in a creamy half-and-half and broth-based sauce, topped with a crunchy mixture of crushed potato chips, bread, and cheese. The baked dish blends tender noodles and savory flavors with a golden, crunchy topping for texture contrast.
Description
This Tuna Noodle Casserole centers around flaked albacore tuna mixed with cooked egg noodles, sautéed mushrooms, onions, and red bell peppers, combined into a creamy sauce made from half-and-half, chicken broth, and a blend of Monterey Jack and sharp cheddar cheeses. Frozen peas add freshness and sweetness.
The casserole is baked with a topping created by pulsing potato chips, bread pieces, cheeses, butter, salt, and pepper to produce a coarse, crunchy crust. The blending of soft noodle and seafood textures with the crisp, cheesy topping creates a satisfying layered dish.
The casserole can be prepared ahead of time, refrigerated before baking, or frozen for future meals. Substitutions such as vegetable broth for chicken broth can be made to suit dietary preferences. The recipe also notes alternatives for warming the olive oil and lemon juice mixture and options for cheese types, demonstrating its flexibility.
This dish serves as a comforting meal suitable for a family dinner and pairs well with a simple salad or steamed vegetable side.
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Ingredients
For the Topping
- ½ ounce Monterey jack cheese shredded
- ½ ounce cheddar cheese shredded, sharp
- 2 cups potato chips crushed
- 2 lices white sandwich bread torn into 1-inch pieces
- 2 tablespoons butter unsalted
- ¼ teaspoon salt
- ¼ teaspoons black pepper ground
For the Casserole
- 3 albacore tuna solid white, packed in water, 5-ounce cans
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 1 tablespoon salt divided
- 1 teaspoon black pepper ground
- 12 ounces egg noodles
- 4 tablespoons butter divided, unsalted
- 10 ounces white mushrooms sliced ¼-inch thick
- 1 yellow onion finely chopped
- 1 red bell pepper stemmed, seeded, and finely chopped
- 3 tablespoons all-purpose flour
- 3½ cups half-and-half
- 1½ cups chicken broth
- 3½ ounces Monterey jack cheese shredded
- 3½ ounces cheddar cheese shredded, sharp
- 1½ cups peas frozen
Instructions
- Preheat oven to 425 degrees F. Combine the Monterey Jack and cheddar cheeses in a bowl. Pulse the potato chips, bread, ¼ cup cheese mixture, 2 tablespoons butter, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until coarsely ground, about 8 pulses; set aside.
- Place the tuna in a fine-mesh strainer and press dry with paper towels. Transfer to a large bowl and flake into coarse pieces with a fork. Microwave the oil, lemon juice, ½ teaspoon salt, and ½ teaspoon pepper in small bowl for about 30 seconds. Stir the oil mixture into the tuna and set aside.
- Bring 4 quarts of water to a boil in a Dutch oven. Add pasta and 1 tablespoon salt and cook until al dente. Drain pasta and rinse with cold water until cool, about 2 minutes. Drain again and set aside. Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add mushrooms and ¼ teaspoon salt and cook until liquid evaporates and mushrooms are browned, 6 to 8 minutes. Transfer mushrooms to the bowl with tuna mixture. Add 1 tablespoon butter, the onion, and bell pepper to now-empty pot and cook, stirring occasionally, until softened, about 5 minutes. Transfer to bowl with tuna-mushroom mixture; set aside.
- In now-empty pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly, until golden, about 1 minute. Slowly whisk in half-and-half and broth and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, 5 to 7 minutes. Off heat, whisk in shredded cheese until smooth. Stir in pasta, tuna-vegetable mixture, peas, ½ teaspoon salt, and ½ teaspoon pepper.
- Transfer the mixture into a 9x13-inch baking dish and top with bread crumb mixture. Bake until golden brown, 12 to 14 minutes. Let casserole cool on wire rack for 10 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- If a food processor is unavailable, pulse topping ingredients in a blender or combine bread, butter, salt, pepper, and cheeses with a pastry blender, then crush potato chips by hand and mix in.
- Olive oil and lemon juice can be warmed in a small saucepan over low heat if you do not have a microwave.
- If half-and-half is not available, use equal parts heavy cream and whole milk as a substitute.
- To make a vegetarian version, substitute vegetable broth for chicken broth.
- The Monterey Jack and cheddar cheese blend is recommended but can be substituted with other preferred cheeses.
- The casserole can be made ahead by refrigerating uncovered with no topping for up to 24 hours; baking time should be increased to 25 minutes with topping added halfway through.
- For freezing, cover tightly and freeze up to 3 months; thaw in the refrigerator 24-36 hours before baking using make-ahead instructions.
Nutrition Information
Show Details
Calories
567kcal
(28%)
Carbohydrates
47g
(16%)
Protein
29g
(58%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Cholesterol
121mg
(40%)
Sodium
910mg
(38%)
Potassium
829mg
(18%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1280IU
(26%)
Vitamin C
32.1mg
(36%)
Calcium
303mg
(30%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 47g | 16% |
| Protein | 29g | 58% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 121mg | 40% |
| Sodium | 910mg | 38% |
| Potassium | 829mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1280IU | 26% |
| Vitamin C | 32.1mg | 36% |
| Calcium | 303mg | 30% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
54 reviews
Excellent
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