Tuna Casserole
My Tuna Casserole is made completely from scratch with a rich, creamy homemade sauce, canned tuna, tender noodles, and hearty vegetables. Finished with a crispy breadcrumb topping, it's baked to golden perfection for the ultimate comfort food!
Ingredients
Casserole
- 8 ounces wide egg noodles
- 3 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 2 ribs celery chopped
- 3 tablespoons all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 1 ½ cups whole milk
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1 ½ cups frozen peas and carrots
- 2 cans 5 ounces each tuna in water, drained
- 1 cup shredded cheddar cheese 4 ounces
Topping
- ¾ cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon unsalted butter melted
- Chopped fresh parsley optional, for serving
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions, being careful not to overcook them. Drain and rinse with cold water.
- Meanwhile, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and celery, cooking for 4-5 minutes until softened, stirring occasionally.
- Sprinkle in the flour and stir for 30 seconds to cook off the raw flour taste. Gradually stir in the chicken broth and milk, followed by the salt, pepper, and dried thyme. Cook, stirring frequently, for 2-3 minutes until the sauce thickens.
- Remove the skillet from the heat. Stir in the frozen peas and carrots, tuna, shredded cheddar cheese, and cooked noodles. Transfer the mixture to a 9x13-inch baking dish.
- To make the topping, combine the panko, grated Parmesan, and 1 tablespoon of melted butter in a medium bowl. Stir well, then evenly sprinkle over the casserole.
- Bake uncovered for 15-20 minutes, until the casserole is hot throughout and the topping is golden brown. Serve warm, garnished with chopped fresh parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.