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Creamy Tuna Noodle Casserole

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; grease a 9x13-inch dish. Cook noodles according to package until al dente; drain and set aside.
  2. Melt 3 tablespoons butter in a large skillet over medium; cook onion and mushrooms about 5 minutes until softened.
  3. Sprinkle flour over vegetables; stir 1 minute. Gradually whisk in milk and broth, stirring constantly 3-4 minutes until sauce thickens.
  4. Stir in tuna, peas, 1 cup cheddar, garlic powder, salt, and pepper; remove from heat.
  5. Toss noodles in sauce; transfer to dish.
  6. Mix panko with 2 tablespoons melted butter and remaining ½ cup cheese; sprinkle evenly over casserole.
  7. Bake 25-30 minutes until golden and bubbling; stand 5 minutes before serving.