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Creamy Tuna Noodle Casserole

This is the ultimate comfort food that'll transport you straight back to childhood—but better! Creamy, cheesy, and topped with crispy breadcrumbs, this tuna noodle casserole is a weeknight winner that even picky eaters will devour. Plus, it uses pantry staples you probably already have on hand!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 oz egg noodles
  • 3 tablespoons butter
  • 1 medium onion diced
  • 8 oz mushrooms sliced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 2 cans 5 oz each tuna, drained
  • 1 cup frozen peas
  • 1½ cups shredded cheddar cheese
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter for topping

Method
 

  1. Preheat oven to 375°F and grease a 9x13-inch baking dish. Cook egg noodles according to package directions until al dente, drain, and set aside.
  2. In a large skillet, melt 3 tablespoons butter over medium heat. Add onion and mushrooms, cooking until softened, about 5 minutes.
  3. Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in milk and chicken broth, stirring constantly until the sauce thickens, about 3-4 minutes.
  4. Stir in tuna, peas, 1 cup of cheddar cheese, garlic powder, salt, and pepper. Remove from heat.
  5. Add cooked noodles to the sauce and toss to combine. Transfer mixture to the prepared baking dish.
  6. Mix panko breadcrumbs with 2 tablespoons melted butter and remaining ½ cup cheese. Sprinkle evenly over the casserole.
  7. Bake for 25-30 minutes until golden and bubbling. Let stand 5 minutes before serving.