Tuna Noodle Casserole
Tuna Noodle Casserole turns ounces wide egg noodles into a satisfying side or main with a tender bite and enough flavor to carry the plate.
About This Recipe
Tuna Noodle Casserole depends on getting the texture right, whether it is tender pasta, fluffy grains, or soft dough.
Use enough seasoning and moisture so the finished dish is flavorful instead of dry.
Ingredients
- ✓10 ounces wide egg noodles (about 4 1/2 cups)
- ✓3 tablespoons unsalted butter
- ✓3 cloves garlic (minced)
- ✓2 large shallots (diced)
- ✓2 tablespoons all-purpose flour
- ✓3 1/2 cups half and half
- ✓2 teaspoons Dijon mustard
- ✓8 ounces shredded sharp white cheddar cheese (about 2 cups)
- ✓3 (5-ounce) cans tuna in water (drained)
- ✓1 cup frozen green peas (rinsed)
- ✓Kosher salt and freshly ground black pepper (to taste)
- ✓2 tablespoons chopped fresh chives
- ✓1/3 cup Panko
- ✓1/3 cup freshly grated Parmesan
- ✓1 tablespoon lemon zest
- ✓1 tablespoon olive oil
Ingredient Notes
- Moisture: Use enough sauce, broth, or fat to keep the finished dish from drying out.
- Seasoning: Season in layers so the finished dish is not flat.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
- Heat Control: Use moderate heat when browning or simmering.
Instructions
- 1
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 2
Preheat oven to 400 degrees F.
- 3
Melt butter in a Dutch oven over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
- 4
Whisk in flour until lightly browned, about 1 minute.
- 5
Stir in half and half and Dijon until slightly thickened, about 4-5 minutes.
- 6
Remove from heat. Stir in cheddar cheese until smooth, about 2 minutes.
- 7
Stir in pasta, tuna and green peas until well combined; season with salt and pepper, to taste; sprinkle with Panko mixture.
- 8
Place into oven and bake until golden brown and bubbly. about 25-30 minutes.
- 9
Serve immediately, garnished with chives, if desired.
- 10
In a small bowl, combine Panko, Parmesan, lemon zest and olive oil.
Katy’s Kitchen Tips
- Season the cooking water, sauce, or layers.
- Stop cooking pasta or rice before it turns mushy.
- Add moisture before reheating leftovers.
- Rest baked dishes briefly before serving.
Variations and Substitutions
- Cheesy version: Add Parmesan, cheddar, mozzarella, or feta.
- Vegetable add-in: Fold in spinach, peas, mushrooms, broccoli, or peppers.
- Herb finish: Add parsley, basil, cilantro, or chives.
- Spicy option: Add chili flakes, jalapeño, or hot sauce.
What to Serve With Tuna Noodle Casserole
Serve Tuna Noodle Casserole with salad, roasted vegetables, grilled meat, seafood, or a bright sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat covered with a splash of water, broth, or sauce to restore moisture.
Common Mistakes to Avoid
- Overcooking: Pasta, rice, potatoes, or bread can turn heavy if cooked too long.
- Too little liquid: Dry pasta bakes and rice dishes need enough sauce or broth.
- Bland layers: Season each layer instead of only the top.
- Skipping rest time: Baked dishes scoop cleaner after a short rest.
FAQ
Can I make Tuna Noodle Casserole ahead?
Yes. Reheat with a little extra liquid or sauce if needed.
How do I avoid mushy texture?
Stop cooking when just tender and let carryover heat finish the job.
Can I add vegetables or protein?
Yes, as long as extra moisture is controlled.
How should I reheat leftovers?
Reheat covered with a splash of liquid to restore moisture.
Nutrition Facts
- Serving Size: 1 serving