Description

This classic Homestyle Tuna Noodle Casserole is a cozy, creamy, and comforting dish made with tender egg noodles, flaky canned tuna, sharp cheddar cheese, and a crispy Panko and Parmesan topping. It combines savory flavors with a luscious cheese sauce, fresh peas, and a hint of lemon zest, baked to bubbly golden perfection for a satisfying family meal.

Ingredients

Scale

Pasta and Tuna

10 ounces wide egg noodles (about 4 1/2 cups)
3 (5-ounce) cans tuna in water (drained)
1 cup frozen green peas (rinsed)

Cheese Sauce

3 tablespoons unsalted butter
3 cloves garlic (minced)
2 large shallots (diced)
2 tablespoons all-purpose flour
3 1/2 cups half and half
2 teaspoons Dijon mustard
8 ounces shredded sharp white cheddar cheese (about 2 cups)
Kosher salt and freshly ground black pepper (to taste)

Topping and Garnish

1/3 cup Panko
1/3 cup freshly grated Parmesan cheese
1 tablespoon lemon zest
1 tablespoon olive oil
2 tablespoons chopped fresh chives (optional garnish)

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Instructions

Cook the pasta: In a large pot of boiling salted water, cook the wide egg noodles according to the package instructions until al dente. Drain well and set aside.
Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the casserole later.
Sauté aromatics: In a Dutch oven over medium heat, melt the unsalted butter. Add the minced garlic and diced shallots, cooking and stirring frequently until fragrant and softened, about 2 minutes.
Make the roux: Whisk in the all-purpose flour to the butter mixture, cooking until it is lightly browned and well combined, approximately 1 minute. This forms the base for the cheese sauce.
Add liquids and sauce ingredients: Gradually whisk in the half and half and Dijon mustard, continuing to stir until the mixture slightly thickens, about 4 to 5 minutes.
Incorporate cheese: Remove the Dutch oven from heat and stir in the shredded sharp white cheddar cheese until it melts smoothly into the sauce, roughly 2 minutes.
Combine main ingredients: Stir the cooked noodles, drained tuna, and rinsed green peas into the cheese sauce. Season generously with kosher salt and freshly ground black pepper according to taste.
Prepare the topping: In a small bowl, mix the Panko breadcrumbs, freshly grated Parmesan cheese, lemon zest, and olive oil until the mixture is evenly moistened.
Assemble casserole: Sprinkle the Panko topping evenly over the mixed casserole in the Dutch oven or transfer the mixture into an appropriate baking dish before topping.
Bake: Place the casserole into the preheated oven and bake until the top is golden brown and the casserole is bubbling hot, approximately 25 to 30 minutes.
Serve: Remove from the oven and let cool slightly, then garnish with chopped fresh chives if desired. Serve immediately for best flavor and texture.

Notes

This is a classic tuna noodle casserole, perfect for a cozy and comforting meal.
The creamy cheese sauce uses half and half and sharp white cheddar for a rich flavor.
The crispy Panko and Parmesan topping adds excellent texture contrast.
Using fresh lemon zest brightens the dish subtly and complements the tuna.
You can swap frozen peas for fresh peas if in season for a fresher taste.
Be sure not to overcook the noodles so they hold up well during baking.

Nutrition

Serving Size: 1 serving (approximately 1/6 of casserole)
Calories: 450 kcal
Sugar: 4 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 75 mg