Cheesy Tuna Noodle Casserole
Cheesy Tuna Noodle Casserole is a nostalgic dish made with tuna, egg noodles, and a creamy, homemade sauce. This filling and comforting casserole feeds up to eight and is ready in less than an 45 minutes.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 8 servings
- 12 ounces egg noodles
- 4 tablespoons unsalted butter
- 1/2 medium onion diced
- 2 cloves garlic minced
- 4 tablespoon all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 cups frozen peas
- 12 ounces canned albacore tuna drained
- 2 cups shredded sharp cheddar cheese divided
- 1 cup panko bread crumbs
- 2 tablespoons unsalted butter melted
Preheat oven to 350 degrees.
Cook egg noodles according to package directions for al dente pasta. Drain, pour noodles into 9x13 pan, and set aside.
In a saucepan over medium heat, add butter. Once hot and melted, add diced onions. Cook until onions begin to brown and turn translucent. Add garlic and flour, then cook for 1 additional minute.
Add chicken broth and milk, whisking until incorporated. Bring to a simmer and cook until sauce has thickened slightly, about 3 to 4 minutes.
Remove from heat and add salt, pepper, paprika, peas, tuna, and half of cheese, stirring to combine. Pour mixture over noodles and toss to coat.
Sprinkle remaining half of cheese on top of casserole.
In a separate bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole.
Bake uncovered for 15-18 minutes, or until casserole is heated through. Optionally, broil for 2 minutes to brown crust on top.
Serving: 0g | Calories: 514kcal | Carbohydrates: 47g | Protein: 28g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 110mg | Sodium: 783mg | Potassium: 452mg | Fiber: 3g | Sugar: 6g | Vitamin A: 965IU | Vitamin C: 19.4mg | Calcium: 307mg | Iron: 2.6mg