What if I don’t have a Dutch oven?

No Dutch oven? No problem. You can use a large oven-safe skillet or even a regular deep sauté pan to make the sauce, then transfer everything to a 9x13 baking dish before baking your tuna noodle casserole recipe .

What can I use instead of egg noodles?

Egg noodles are soft and wide, perfect for this dish. But if you’re out, you can swap in: Elbow macaroni Medium shells Fusilli or rotini Just be sure to cook them slightly underdone so they hold up in the oven.

What is half and half?

Half and half is a blend of equal parts whole milk and heavy cream. If you don’t have it, you can mix: ¾ cup whole milk + ¼ cup cream Or ⅔ cup low-fat milk + ⅓ cup heavy cream It’s key to the creamy texture in this tuna noodle casserole recipe .

Is this freezer-friendly?

Absolutely! This recipe freezes well both before and after baking . For best results, assemble the casserole without the topping and freeze it tightly wrapped. When ready, thaw overnight, add the topping, and bake as directed.

Panko is a light, flaky Japanese-style breadcrumb. It’s crispier than regular breadcrumbs and gives this baked tuna noodle casserole recipe its signature crunchy topping. Look for it in the Asian aisle at most grocery stores.

Tuna Noodle Casserole Recipe – The Best Creamy Classic Ever

Description

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

Ingredients

Scale

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

For the panko mixture

⅓ cup Panko
⅓ cup freshly grated Parmesan
1 tablespoon lemon zest
1 tablespoon olive oil

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Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Preheat oven to 400 degrees F.
Melt butter in a Dutch oven over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
Whisk in flour until lightly browned, about 1 minute.
Stir in half and half and Dijon until slightly thickened, about 4-5 minutes.
Remove from heat. Stir in cheddar cheese until smooth, about 2 minutes.
Stir in pasta, tuna and green peas until well combined; season with salt and pepper, to taste; sprinkle with Panko mixture.
Place into oven and bake until golden brown and bubbly. about 25-30 minutes.
Serve immediately, garnished with chives, if desired.

for the panko mixture

In a small bowl, combine Panko, Parmesan, lemon zest and olive oil.

Notes

Make sure to drain the tuna well; use room-temp dairy for smoother sauce.

Equipment

Dutch Oven

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Easy
Cuisine: American

Nutrition

Calories: 450 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 21 g
Saturated Fat: 10 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 85 mg