Tuna Noodle Casserole

Contents

Tuna Noodle Casserole
Featured Comment
REASONS TO MAKE TUNA NOODLE CASSEROLE
TIPS AND TRICKS FOR SUCCESS
FREEZING AND STORAGE
Prep
Storage
Reheating
Freeze before baking
Freeze after baking
WHAT TO SERVE WITH TUNA NOODLE CASSEROLE
TOOLS FOR THIS RECIPE
TUNA NOODLE CASSEROLE: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Equipment
Instructions

Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!

Featured Comment

This isn’t your mother’s tuna casserole. It’s way, WAY better! I made this one exactly as written with the exception of using a teaspoon of lemon zest instead of a tablespoon thanks to some earlier comments. I think I’ll go the full tablespoon next time, and there will be a next time. This is what I call a ‘forever recipe’ because it will be in my family that long. We all loved it! Thanks very much, Chungah & team.

John

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REASONS TO MAKE TUNA NOODLE CASSEROLE

Quintessential comfort food (and a childhood favorite)
Speedy comfort food using pantry staples like canned tuna
Amazingly creamy, cheesy and completely made from scratch (no canned soup here)
The crispiest lemony Parmesan-Panko topping
Freezer-friendly goodness, great for meal prep, convenience, quick meals or gifting to new parents

TIPS AND TRICKS FOR SUCCESS

Use egg noodles. Egg noodles are typically a top choice as they are flat and wide, becoming very tender and fluffy, easily absorbing the sauce and soaking in all the flavors.
Good quality tuna goes a long way. Use good quality albacore tuna in water with no salt added. It has a clean, fresh taste along with a nice, chewy texture and big, big flakes.
Mix it up. Use leftover shredded rotisserie chicken instead of tuna, add other vegetables such as mushrooms, carrots or green beans, or swap out the Panko for crushed Ritz crackers or potato chips.
Freeze before baking. This will preserve the texture and prevent sogginess. Always use a freezer-safe baking dish, label, date and freeze up to 3 months.

FREEZING AND STORAGE

Prep

To make ahead, cover the casserole tightly with plastic wrap, holding off on the Panko mixture; refrigerate up to 24 hours. To bake, let the casserole sit at room temperature for 15-30 minutes. Remove plastic wrap, sprinkle with Panko mixture and bake as directed, adding a few more minutes of cook time as needed.

Storage

Leftovers can be stored in an airtight container in the fridge for 1-2 days.

Reheating

Reheat in the oven at 350°F, covered in aluminum foil until warmed through, adding a splash of milk or half and half as needed.

Freeze before baking

Cover the casserole tightly with plastic wrap, then aluminum foil, holding off on the Panko mixture. Label, date and freeze up to 3 months. To reheat, thaw overnight in the fridge, remove the plastic wrap and bake as directed, sprinkling with Panko mixture and adding a few more minutes of cook time as needed.

Freeze after baking

Let the casserole cool completely; cover tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 3 months. To reheat, thaw overnight in the fridge and reheat in the oven at 350°F, covered in aluminum foil until warmed through.

WHAT TO SERVE WITH TUNA NOODLE CASSEROLE

Easy No Knead Bread
Glazed Carrots
Roasted Sweet Potatoes
Garlic Parmesan Roasted Broccoli
Best Chicken Caesar Salad with Homemade Croutons

TOOLS FOR THIS RECIPE

Dutch oven

TUNA NOODLE CASSEROLE: FREQUENTLY ASKED QUESTIONS

What if I don’t have a Dutch oven?

An oven-proof skillet, such as a large cast iron skillet, is a great option.

What can I use instead of egg noodles?

Egg noodles are a favorited choice for tuna noodle casserole but elbow macaroni or medium shells will also work well here.

What is half and half?

Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

What is Panko?

Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. While both Panko and breadcrumbs can be used as a coating for fried foods, Panko is much more flakier and yields a crunchier, crispier texture.

Is this freezer-friendly?

Yes! For the best results, we recommend assembling, freezing, then baking to help prevent any sogginess. But if you’ve already baked your casserole, no worries at all – it can still be frozen!

Recipe

Yield: 6 servings
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour

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 ½ 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

⅓ cup Panko

⅓ cup freshly grated Parmesan

1 tablespoon lemon zest

1 tablespoon olive oil

Equipment

Dutch Oven

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.