LIVE

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 Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
8
Yield:
1 9x13-inch casserole
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

    Advertisement
  • 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

481 calories; protein 28.1g; carbohydrates 50.6g; fat 20g; cholesterol 90.6mg; sodium 1481.4mg. Full Nutrition
Advertisement

Reviews

Rating: 5 stars
04/16/2021
My husband and I really enjoyed this recipe! It is something we’re looking forward to taking to our community potluck, as we know it will feed a large group that will bring healthy appetites! Many thanks, Nicole! Read More
Rating: 5 stars
03/31/2021
I halved this recipe for the two of us. It was really good for a few days warmed up for lunch. I used 1 can of albacore tuna. When sautéing the veges, I added 1/4 C red pepper for color. We love Dijon mustard, so I doubled that along with the addition of Dubliner white cheddar cheese. I really like the idea that no canned soup was in the recipe. Canned soup just adds sodium and additional fat. Good solid recipe to make again and again. Read More