Tuna Noodle Casserole 2.0 (Print)

A creamy egg noodle and tuna dish with fresh vegetables and a crunchy parmesan topping baked golden.

# Components:

→ 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 - 1/2 cup sour cream
13 - 1/2 tsp kosher salt
14 - 1/2 tsp freshly ground black pepper
15 - 1/2 tsp Dijon mustard

→ Topping

16 - 3/4 cup panko breadcrumbs
17 - 1/2 cup grated parmesan cheese
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp chopped fresh parsley (optional)

# Directions:

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 3 tbsp butter in a large skillet over medium heat. Add onion and celery and sauté for 3 minutes. Add mushrooms and cook 4 more minutes until softened. Stir in garlic and cook 1 minute.
04 - Sprinkle flour over vegetables and stir to coat. Gradually add broth while stirring constantly. Add milk and simmer, stirring, until thickened, about 3–4 minutes.
05 - Remove skillet from heat. Stir in sour cream, Dijon mustard, salt, and pepper until smooth.
06 - Fold in tuna, peas, and cooked noodles until evenly combined.
07 - Pour mixture into prepared baking dish.
08 - In a small bowl, combine panko, parmesan, and melted butter. Sprinkle evenly over the top.
09 - Bake for 20–25 minutes until topping is golden and mixture is bubbling.
10 - Let stand for 5 minutes, sprinkle with parsley if using, and serve.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners just got easier.
  • The panko-parmesan topping actually gets crispy and golden, not weird and soggy like some versions.
  • Everyone eats it, from kids who pick at things to adults who go back for seconds.
02 -
  • If you skip the resting time and scoop it hot from the casserole, it'll look like a sad pile rather than neat squares.
  • The sour cream absolutely must go in after you remove the skillet from heat, or it will separate and look curdled in your finished dish.
  • Cook the noodles slightly under—they soften more during baking and nobody wants a mushy casserole.
03 -
  • Make it a day ahead: assemble everything in the baking dish, cover it, and refrigerate overnight, then bake straight from cold (you might add five minutes to the baking time).
  • The panko-parmesan topping is everything—don't skimp on it, and don't forget the melted butter that makes it actually crisp instead of dense.
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