Create a super easy Tuna Noodle Casserole with made from scratch sauce, egg noodles, tuna, peas, and a tasty Panko topping! This classic comfort dish is sure to bring back memories of mom’s cooking as a kid and will become a family favorite.
Who doesn’t love a casserole? I mean just as I did, I’m sure many of you grew up eating them. They’re comforting, easy to make, and perfect for a family meal or pot luck! If it’s been awhile since you’ve had a tuna casserole, you’ll love just how quick and simple this made from scratch tuna casserole is, especially on a busy weekday.
How to Make a Tuna Noodle Casserole
This recipe take very little effort, and that’s why it remains a family favorite after so many years and generations. Combine everything in one baking dish and it’s ready for the oven. Bake and serve. It doesn’t get any easier than that!
Preheat your oven while you bring a large pot of water to a boil. Boil your egg noodle just until they’re al dente’. They will bake additionally in the oven, and you don’t want overcooked noodles. Drain the noodles and add them to a 9×13 baking dish. Meanwhile melt the butter in a small suace pan and saute the onions. Stir in the flour then add chicken broth and milk and bring to a simmer. Once this homemade sauce mixture has thickened add your tuna and peas. Pour the sauce over the noodles with 1 cup of shredded cheddar cheese. Toss to combine. Top with another cup of cheddar cheese. Combine the Panko breadcrumbs, butter, and Parmesan cheese in a small bowl, then sprinkle over the top of your casserole.
What Can I Put In Tuna Noodle Casserole?
Traditionally you’ll find peas in most tuna casserole dishes. If you’re not a fan of peas you can substitute broccoli, cauliflower, and even mushrooms.
Can You Freeze Tuna Casserole?
Absolutely! You can freeze your casserole before or after you bake it. Just remember that if you freeze it before you bake it you’ll want to allow it to thaw completely before baking. This will ensure that it bakes evenly all the way through. Just mix up the ingredients per instructions and freeze. Take it out the night before and let it thaw overnight in your fridge before baking.
If you bake the casserole first, allow it to cool completely then wrap it up and freeze it. If properly sealed you can keep your casserole for up to 6 months and still have a great flavor and texture!
More Casserole You’ll Enjoy:
Tuna Noodle Casserole
- 16 ounces egg noodles
- 4 tablespoons butter
- 1 small yellow onion, diced
- 4 tablespoons flour
- 2 cups chicken broth
- 1 1/4 cups milk
- salt and pepper to taste
- 1 teaspoon garlic powder
- 4 2.6 oz. pouches oz. chunk light tuns
- 2 cups shredded cheddar cheese
- 1 cup panko breadcrumbs
- 3 tablespoons butter, melted
- 1/4 cup Parmesan cheese
- Preheat oven to 400 degrees. Lightly spray a 9x13 baking dish with cooking spray. Set aside.
- Bring a large pot of water to a boil and cook egg noodles just until al dente. If too crunchy keep cooking in 30 second intervals and check them again. Drain noodles and put in a layer in your prepared baking dish.
- Melt 4 tablespoons butter in a medium saucepan over medium meat. Add the diced onion and cook for 5-7 minutes, or until softened. Stir in the flour and cook for 1 minute. Slowly add the chicken broth, milk, salt, pepper, and garlic powder. Bring to a simmer while stirring constantly.
- Once the mixture has thickened stir in the tuna and peas. The mixture should be the consistency of a slightly thinned out condensed soup. Pour over the noodles in the prepared dish and add 1 cup of the shredded cheddar cheese. Toss to coat the noodles and mix together. Top with the remaining 1 cup cheddar cheese.
- In a small bowl, mix the Panko breakcrumbs, butter, and Parmesan cheese. Sprinkle over the top.
- Bake uncovered for 18-20 minutes, or until the breadcrumbs are just browned. Enjoy!