Cheesy tuna 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 45 minutes.
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13 casserole dish and set aside.
In a pot of salted, boiling water, cook egg noodles according to package directions for al dente pasta. Drain, pour noodles into 9x13 pan, and set aside.
Meanwhile, in a saucepan over medium heat, add butter. Once hot and melted, add diced onions. Cook until onions begin to turn translucent, about 3-4 minutes. Add garlic and flour, whisking to incorporate, and cook for 1 minute.
Add chicken broth and milk, whisking until incorporated and smooth. 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. Optionally, do a taste test and add more seasoning to taste. Pour mixture over noodles and toss to coat.
Sprinkle remaining half of cheese on top of casserole.
In a separate bowl, combine bread crumbs, melted butter, and salt. 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. Do not walk away from your oven while broiling, your crust will brown quickly.
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Notes
Leftovers will keep for 2-3 days in a tightly sealed container in the refrigerator. Cream based sauces and pasta do not freeze/thaw well, so I do not recommend freezing leftovers.
Tuna can be substituted with canned chicken or cooked and shredded chicken.
If using a low or no sodium broth, you'll want to add additional seasoning (salt, pepper, paprika, everyday seasoning blend, or a dash of hot sauce) to the recipe to make up for the lost flavor.