Tuna Noodle Casserole
User Reviews
4.9
48 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
6 -8 servings
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Calories
588 kcal
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Course
Main Course
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Cuisine
American
Tuna Noodle Casserole
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Tuna Noodle Casserole is a hearty classic dish that is total weeknight comfort food fare made with pantry staple ingredients like canned tuna, pasta, cheese, and a crunchy, buttery breadcrumb topping. My version is made from scratch with a homemade sauce in place of the traditional condensed cream of something soup!
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Ingredients
Casserole
- 8 ounces medium shells pasta
- 1 Tablespoon salted butter
- 1 celery rib diced
- 1/2 cup yellow onion chopped
- 2 cloves garlic minced
- 8 ounces baby bella mushrooms sliced
- 1 cup frozen peas
- 10 ounces tuna drained (two 5-ounce cans)
- 1 cup grated sharp cheddar cheese
Sauce
- 3 Tablespoons salted butter
- 1/4 cup all-purpose flour
- 14.5 ounces chicken broth
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons fresh Italian flat-leaf parsley chopped
- 1/2 cup freshly grated Parmesan cheese
- 3/4 cup sour cream
Topping
- 1/2 cup panko breadcrumbs or crushed Ritz crackers
- 2 Tablespoons salted butter melted
- 1/2 cup freshly grated Parmesan cheese
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Instructions
- Preheat oven to 350°F. Bring a large pot of salted water to a boil on the stovetop and cook the pasta to al dente according to package directions. Drain well. Spray a 9x13-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, melt 1 tablespoon of butter, then add the celery and onions, sauteing for 2-3 minutes until beginning to soften slightly. Add the garlic and mushrooms, then continue to cook another 2-3 minutes until the mushrooms have released some of their juices and the vegetables are softened. Transfer to a plate and set aside.
- In the same skillet, melt the butter for the sauce, then sprinkle with the flour and whisk to combine, reducing the heat to medium. Cook for about 1 minute, then slowly whisk in the chicken broth and milk to avoid lumps. Continue to cook and stir at a low simmer, adjusting the heat as needed, until thickened and bubbly, around 2-3 minutes. Add the salt, pepper, parsley, lemon, and parmesan cheese, stirring to combine. Remove from the heat and stir in the sour cream, then taste and adjust the salt and pepper, if needed.
- Combine the cooked pasta, sauteed vegetables, peas, drained tuna, cheese, and sauce in a large bowl or the pot used to cook the pasta, stirring to coat everything evenly in the sauce. Transfer to the prepared baking dish.
- In a small bowl, combine the breadcrumbs and melted butter. Sprinkle over the casserole, then sprinkle the remaining parmesan cheese on top. Bake for 25-30 minutes until hot through. The casserole will be bubbling around the edges and the breadcrumbs should be toasted a golden brown.
Notes
- Make-ahead: You can make and assemble this casserole 1-2 days in advance and keep it in the fridge. Add an additional 10 minutes baking time to heat it through from cold.
- Freezing: This casserole freezes well for up to 3 months. Just thaw overnight, then bake, adding an extra 10 minutes to heat all the way through.
- Recipe adapted from Our Best Bites.
Nutrition Information
Show Details
Calories
588kcal
(29%)
Carbohydrates
47g
(16%)
Protein
31g
(62%)
Fat
31g
(48%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
1118mg
(47%)
Potassium
642mg
(18%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1258IU
(25%)
Vitamin C
19mg
(21%)
Calcium
452mg
(45%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 47g | 16% |
| Protein | 31g | 62% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 1118mg | 47% |
| Potassium | 642mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1258IU | 25% |
| Vitamin C | 19mg | 21% |
| Calcium | 452mg | 45% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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