Name: Best Tuna Noodle Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 (12 ounce) package egg noodles; 4.25 teaspoons kosher salt, divided; 4 tablespoons salted butter, divided; 5 teaspoons olive oil, divided; 1 (8 ounce) package sliced fresh mushrooms; 1 small white onion, minced; 0.25 cup all-purpose flour; 2 cups milk; 1.5 cups chicken stock; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 0.5 teaspoon ground black pepper; 1.5 cups shredded white Cheddar cheese; 1 cup frozen sweet peas; 2 (6 ounce) cans tuna, drained; 1 cup panko bread crumbs; 0.25 teaspoon ground paprika; 2 tablespoons finely chopped fresh parsley

Best Tuna Noodle Casserole

4.8

(51)

46 Reviews

11 Photos

This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!

Recipe by Nicolemcmom

Updated on December 29, 2022

overhead view of a Tuna Noodle Casserole garnished with fresh herbs in a baking dish, next to a serving spoon

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Servings:

Yield:

1 9x13-inch casserole

Jump to Nutrition Facts

Ingredients

1 (12 ounce) package egg noodles
4 ¼ teaspoons kosher salt, divided
4 tablespoons salted butter, divided
5 teaspoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 small white onion, minced
¼ cup all-purpose flour
2 cups milk
1 ½ cups chicken stock
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon ground black pepper
1 ½ cups shredded white Cheddar cheese
1 cup frozen sweet peas
2 (6 ounce) cans tuna, drained
1 cup panko bread crumbs
¼ teaspoon ground paprika
2 tablespoons finely chopped fresh parsley

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts (per serving)

481	Calories
20g	Fat
51g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 481
% Daily Value *
Total Fat 20g	26%
Saturated Fat 10g	51%
Cholesterol 91mg	30%
Sodium 1481mg	64%
Total Carbohydrate 51g	18%
Dietary Fiber 3g	10%
Total Sugars 6g
Protein 28g
Vitamin C 8mg	39%
Calcium 256mg	20%
Iron 3mg	18%
Potassium 466mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.