Creamy Tuna Noodle Casserole
My tuna noodle casserole with panko topping is a classic family dinner idea that anyone can make from scratch without condensed soup. This creamy tuna casserole is my go-to recipe for a quick, easy meal that tastes amazing and has that 'comfort food' appeal. With tender egg noodles, a rich and creamy tuna sauce, and lots of melted cheese, it's hard to resist.
Servings: 8 servings
Calories: 483kcal
Prep 20 minutes
Cooking 45 minutes
Total Time 1 hour 5 minutes
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Ingredients
- ½ cup butter (divided - 2 portions of ¼ cup each)
- 2-3 cloves garlic (crushed or minced)
- ¼ cup celery (chopped, include the greens)
- ½ cup onion (½ small onion, finely chopped or minced)
- 1 teaspoon each, salt & pepper (to taste)
- ½ tablespoon dill
- 1½ cups chicken broth
- ¼ cup all-purpose flour
- ½ cup heavy cream
- ½ cup cheddar cheese (grated)
- ½ cup monterey jack cheese (grated)
- 10 oz albacore tuna (in water) (5 oz cans, drained)
- 16 oz egg noodles (16 oz package of noodles, cooked and rinsed)
- 12 oz sweet peas (frozen peas, thawed)
- 1 cup panko (or breadcrumbs)
- 2 tablespoon Parmesan cheese (grated)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
- Start with half of the ½ cup butter in a saucepan over medium high heat, add the 2-3 cloves garlic while the butter is melting. Melt the butter and add the chopped ¼ cup celery and ½ cup onion, cooking for 2-3 minutes or until onion becomes slightly transparent and both celery and onion have softened. Season with 1 teaspoon each, salt & pepper, and ½ tablespoon dill (add more to taste if needed).
- Add 1½ cups chicken broth and gradually whisk in the ¼ cup all-purpose flour (these can be combined in the measuring cup prior to adding to the broth, if desired). Allow the sauce to warm and thicken, stirring frequently as it will thicken quickly once it starts.
- Add the ½ cup heavy cream to the thickened sauce and mix thoroughly. Add ½ cup cheddar cheese and ½ cup monterey jack cheese, stir to combine and melt into the sauce. Add the 10 oz albacore tuna (in water), combine, then remove from heat and set aside.
- In a large casserole dish or dutch oven, combine the drained and rinsed 16 oz egg noodles with the package of 12 oz sweet peas. Pour the tuna sauce mix over the noodles, then stir until thoroughly combined.
- Melt the 2nd portion of butter in a small microwave safe bowl, heated in the microwave in a 30 second increment. Add the 1 cup panko in with the melted butter and use a fork to combine until crumbly in appearance.
- Top the casserole ingredients with the buttered panko breadcrumbs, then sprinkle with 2 tablespoon Parmesan cheese. Bake in the center of a preheated oven at 350°F (175°C/Gas Mark 4) for 40 minutes. The topping should be nicely golden with the sauce bubbling around the edges of your dish.
- Remove from the oven and serve immediately.
Nutrition
Calories: 483kcal (24%) | Carbohydrates: 51g (17%) | Protein: 14g (28%) | Fat: 25g (38%) | Saturated Fat: 15g (94%) | Cholesterol: 113mg (38%) | Sodium: 731mg (32%) | Potassium: 235mg (7%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 769IU (15%) | Vitamin C: 5mg (6%) | Calcium: 173mg (17%) | Iron: 2mg (11%)
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