Tuna Noodle Casserole

4.88 from 16 votes

Tuna Noodle Casserole is a hearty classic dish that is total weeknight comfort food fare made with pantry staple ingredients like canned tuna, pasta, cheese, and a crunchy, buttery breadcrumb topping. My version is made from scratch with a homemade sauce in place of the traditional condensed cream of something soup!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings: -8 servings

Author: Amy Nash

Ingredients

Casserole

8 ounces medium shells pasta
1 Tablespoon salted butter
1 celery rib diced
1/2 cup yellow onion chopped
2 cloves garlic minced
8 ounces baby bella mushrooms sliced
1 cup frozen peas
10 ounces tuna drained (two 5-ounce cans)
1 cup grated sharp cheddar cheese

Sauce

3 Tablespoons salted butter
1/4 cup all-purpose flour
14.5 ounces chicken broth
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon fresh lemon juice
2 Tablespoons fresh Italian flat-leaf parsley chopped
1/2 cup freshly grated parmesan cheese
3/4 cup sour cream

Topping

1/2 cup Panko breadcrumbs or crushed Ritz crackers
2 Tablespoons salted butter melted
1/2 cup freshly grated parmesan cheese

Instructions

Preheat oven to 350°F. Bring a large pot of salted water to a boil on the stovetop and cook the pasta to al dente according to package directions. Drain well. Spray a 9x13-inch baking dish with cooking spray.
8 ounces medium shells pasta
In a large skillet over medium-high heat, melt 1 tablespoon of butter, then add the celery and onions, sauteing for 2-3 minutes until beginning to soften slightly. Add the garlic and mushrooms, then continue to cook another 2-3 minutes until the mushrooms have released some of their juices and the vegetables are softened. Transfer to a plate and set aside.
1 Tablespoon salted butter, 1 celery rib, 1/2 cup yellow onion, 2 cloves garlic, 8 ounces baby bella mushrooms
In the same skillet, melt the butter for the sauce, then sprinkle with the flour and whisk to combine, reducing the heat to medium. Cook for about 1 minute, then slowly whisk in the chicken broth and milk to avoid lumps. Continue to cook and stir at a low simmer, adjusting the heat as needed, until thickened and bubbly, around 2-3 minutes. Add the salt, pepper, parsley, lemon, and parmesan cheese, stirring to combine. Remove from the heat and stir in the sour cream, then taste and adjust the salt and pepper, if needed.
3 Tablespoons salted butter, 1/4 cup all-purpose flour, 14.5 ounces chicken broth, 1 cup whole milk, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 2 Tablespoons fresh Italian flat-leaf parsley, 3/4 cup sour cream, 1/2 cup freshly grated parmesan cheese, 1 Tablespoon fresh lemon juice
Combine the cooked pasta, sauteed vegetables, peas, drained tuna, cheese, and sauce in a large bowl or the pot used to cook the pasta, stirring to coat everything evenly in the sauce. Transfer to the prepared baking dish.
1 cup frozen peas, 10 ounces tuna, 1 cup grated sharp cheddar cheese
In a small bowl, combine the breadcrumbs and melted butter. Sprinkle over the casserole, then sprinkle the remaining parmesan cheese on top. Bake for 25-30 minutes until hot through. The casserole will be bubbling around the edges and the breadcrumbs should be toasted a golden brown.
1/2 cup freshly grated parmesan cheese, 2 Tablespoons salted butter, 1/2 cup Panko breadcrumbs

Notes

Make-ahead: You can make and assemble this casserole 1-2 days in advance and keep it in the fridge. Add an additional 10 minutes baking time to heat it through from cold.
Freezing: This casserole freezes well for up to 3 months. Just thaw overnight, then bake, adding an extra 10 minutes to heat all the way through.
Recipe adapted from Our Best Bites.

Nutrition

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