Cheesy Tuna Noodle Casserole
Egg noodles, tuna and peas in a creamy homemade cheddar sauce under a crunchy buttered crumb topping, with no canned soup.
Tuna noodle casserole is a classic budget dinner, and this from-scratch version is much better than the canned-soup kind. The sauce is a simple cheddar sauce made in a few minutes.
It costs about $2 a serving and uses pantry and freezer staples, so it's easy to make any night of the week.
Cheesy Tuna Noodle Casserole
Per serving, estimated: 580 calories · 33 g protein · about $1.98 How we estimate
Ingredients
For the casserole
- 12 oz (340 g) wide egg noodles
- 3 tbsp (42 g) unsalted butter
- 1 small yellow onion, finely chopped
- 3 tbsp (24 g) all-purpose flour
- 2½ cups (600 ml) whole milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1½ cups (170 g) shredded sharp cheddar
- 2 cans (5 oz / 142 g each) tuna, drained
- 1½ cups (200 g) frozen peas
For the topping
- ½ cup (30 g) panko breadcrumbs
- 1 tbsp (14 g) butter, melted
Instructions
- Heat the oven to 375°F (190°C) and grease a 9 × 13-inch (23 × 33 cm) baking dish.
- Cook the noodles in salted boiling water for 2 minutes less than the package says. Drain.
- Melt the butter in the same pot over medium heat. Cook the onion for 4 to 5 minutes until soft.
- Stir in the flour and cook for 1 minute. Slowly whisk in the milk and simmer for 4 to 5 minutes, whisking, until thickened.
- Take the pot off the heat and stir in the salt, pepper, garlic powder and cheddar until melted.
- Gently fold in the noodles, tuna and frozen peas. Spread in the baking dish.
- Toss the panko with the melted butter and sprinkle over the top.
- Bake for 18 to 20 minutes, until bubbling and the top is golden. Rest for 5 minutes before serving.
Tips for success
- Flake the tuna into large chunks rather than mashing it, so you can see and taste it.
- No need to thaw the peas. They cook in the oven and stay bright green.
- Swap the tuna for 2 cups of cooked chicken if you prefer.
Storing and reheating
Refrigerate for up to 3 days. Reheat portions with a splash of milk in the microwave or covered in a 350°F (175°C) oven.
Equipment you'll need
- 9 × 13-inch baking dish
- Large pot
- Whisk
Questions
Can I use canned salmon?
Yes. Use the same amount of drained canned salmon, removing any large bones and skin.
Can I make it ahead?
Assemble without the topping, cover and refrigerate for up to 24 hours. Add the topping and bake for 25 to 30 minutes.
Calories, protein and cost are estimates calculated from the main ingredients and typical US supermarket prices. They will vary with the brands you buy, where you shop and your portion size. Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
