Classic Tuna Noodle Casserole
This classic tuna noodle casserole features tender egg noodles, flaky tuna, and sweet peas and corn, all enveloped in a rich, creamy cheese sauce and topped with a crispy Panko breadcrumb crust.
Equipment
- Casserole dish (9x13 inch)
- Large pot
- Medium saucepan
- Whisk
- Large mixing bowl
- Small bowl
Ingredients
Main Ingredients
- 12 oz egg noodles (340g)
- 2 chunk light tuna in water, drained well (5 oz/142g each) cans
- 1/4 cup unsalted butter (56g)
- 1/4 cup all-purpose flour (30g)
- 2 cups whole milk (470ml)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1 cup shredded sharp cheddar cheese plus 1/2 cup for topping (113g)
- 1 cup frozen peas, thawed (150g)
- 1/2 cup frozen corn, thawed (75g)
- 1/2 cup Panko breadcrumbs (40g)
- 2 tablespoons melted butter, for topping (28g)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish.
- Cook egg noodles in boiling salted water until al dente, then drain and set aside.
- Melt 1/4 cup butter in a saucepan, whisk in flour for 1-2 minutes to form a roux.
- Gradually whisk in milk and cook, stirring frequently, until the sauce thickens and simmers.
- Remove from heat, stir in garlic powder, onion powder, black pepper, salt, and 1 cup cheddar cheese until melted and smooth.
- Combine drained tuna, cooked noodles, peas, corn, and cheese sauce in a large bowl, stirring gently to coat.
- Pour the mixture into the prepared casserole dish and spread evenly.
- Mix Panko breadcrumbs with 2 tablespoons melted butter, then sprinkle over the casserole along with the remaining 1/2 cup cheddar cheese.
- Bake for 25-30 minutes, until bubbling and the topping is golden and crispy.
- Let the casserole rest for 5-10 minutes before serving warm.
Notes
For an extra crunch, you can toast the Panko breadcrumbs lightly in a dry pan before mixing with butter.