Tuna Noodle Casserole Recipe
A comforting and velvety tuna noodle casserole enriched with sharp white cheddar and a golden Panko-Parmesan crust. This timeless baked dish brings together tender egg noodles, flaky tuna, and delicate green peas in a creamy Dijon-laced sauce—perfectly finished in the oven for a bubbling, crisp-topped delight.
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Servings: 6
Ingredients
- 2 tablespoons chopped fresh chives
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ⅓ cup freshly grated Parmesan
- 10 ounces wide egg noodles approximately 4 ½ cups
- 3 5-ounce cans tuna in water, drained
- ⅓ cup Panko
- 3 tablespoons unsalted butter
- 3 ½ cups half and half
- 2 large shallots diced
- 1 cup frozen green peas rinsed
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper to taste
- 8 ounces shredded sharp white cheddar cheese approximately 2 cups
Instructions
- In a generously salted pot of boiling water, cook the egg noodles following the package instructions; drain thoroughly and set aside.
- Preheat the oven to 400°F.
- In a Dutch oven over medium heat, melt the butter. Incorporate the garlic and shallots, sautéing with frequent stirring until aromatic and softened, about 2 minutes.
- Whisk in the flour and cook until it develops a light golden hue, approximately 1 minute.
- Gradually pour in the half and half and add Dijon mustard; stir constantly until the mixture thickens slightly, about 4 to 5 minutes.
- Remove the pot from heat and blend in the shredded cheddar cheese until the sauce is smooth and fully integrated, roughly 2 minutes.
- Fold in the drained noodles, tuna, and peas, ensuring the ingredients are evenly distributed; adjust seasoning with salt and pepper as needed.
- Evenly spread the Panko topping mixture over the casserole.
- Transfer the Dutch oven to the preheated oven and bake uncovered until the surface turns golden and the filling is bubbling, 25 to 30 minutes.
- Serve immediately, garnished with fresh chives if preferred.
Notes
For the Panko Topping: In a small mixing bowl, combine Panko, grated Parmesan, lemon zest, and olive oil until the mixture is evenly coated and crumbly.