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Tuna noodle casserole
Stroller Envy

Creamy Tuna Noodle Casserole

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Prep Time 15 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz dried wide egg noodles
  • 10 oz canned tuna in water two 5-ounce cans, drained
  • 1 1/2 cups frozen peas
  • 8 oz cream cheese cubed and softened
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 3/4 cup panko breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 tablespoons unsalted butter melted, plus 1 teaspoon for dish

Method
 

  1. Heat oven to 375°F. Butter a 9x13-inch dish with the extra teaspoon. Boil noodles 2 minutes less than package directions and drain.
  2. Warm milk and cream cheese in a saucepan over medium-low heat, whisking for 4–6 minutes until smooth; do not boil hard. Stir in mustard, garlic powder and pepper.
  3. Fold noodles, tuna and frozen peas into the sauce and spread in dish. Mix panko, Parmesan and melted butter; scatter over filling.
  4. Bake 20–25 minutes, until bubbling, browned and 165°F in center. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.