Tuna Noodle Casserole 2.0 (Print Version)

Creamy tuna and noodles combined with fresh vegetables and a crispy parmesan topping baked to golden perfection.

# What You'll Need:

→ Pasta and Fish

01 - 12 oz egg noodles
02 - 2 cans (5 oz each) solid white tuna in water, drained

→ Vegetables

03 - 1 cup frozen peas, thawed
04 - 1 cup cremini or white mushrooms, sliced
05 - 1 small yellow onion, finely chopped
06 - 1 cup celery, diced
07 - 2 cloves garlic, minced

→ Sauce

08 - 3 tbsp unsalted butter
09 - 3 tbsp all-purpose flour
10 - 2 cups low-sodium chicken or vegetable broth
11 - 1 cup whole milk
12 - ½ cup sour cream
13 - ½ tsp kosher salt
14 - ½ tsp freshly ground black pepper
15 - ½ tsp Dijon mustard

→ Topping

16 - ¾ cup panko breadcrumbs
17 - ½ cup grated parmesan cheese
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp chopped fresh parsley (optional)

# Steps to Follow:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Boil egg noodles in salted water until just al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onion and celery; cook for 3 minutes. Add mushrooms and sauté 4 minutes until tender. Stir in garlic and cook 1 minute.
04 - Sprinkle flour over vegetables and stir to coat. Gradually pour in broth, stirring constantly. Add milk and simmer, stirring, until thickened, about 3–4 minutes.
05 - Remove from heat. Stir in sour cream, Dijon mustard, salt, and pepper until smooth.
06 - Fold in tuna, peas, and cooked noodles gently until evenly mixed.
07 - Transfer mixture into prepared baking dish.
08 - Combine panko, parmesan, and melted butter. Evenly sprinkle over casserole surface.
09 - Bake for 20–25 minutes until topping is golden and bubbling.
10 - Let stand for 5 minutes. Sprinkle with parsley and serve.

# Additional Tips::

01 -
  • It feels fancy enough for company but comes together faster than ordering takeout.
  • The creamy sauce coats every noodle without being heavy or one-dimensional.
  • That panko topping adds a textural surprise that makes people ask for seconds.
02 -
  • Don't skip cooking the noodles just al dente—I once made this with fully cooked noodles and ended up with something closer to pasta soup.
  • The roux of butter and flour is non-negotiable; it's what transforms cream and broth into an actual sauce instead of a thin liquid.
03 -
  • Keep the heat at medium when sautéing the vegetables so they soften without browning too much, which can make them bitter.
  • Taste the sauce before you fold in the tuna and noodles; this is your last chance to adjust the salt, pepper, or mustard.
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