Tuna Noodle Casserole

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Tuna noodle casserole is a comfort food classic that’s easy to make and tastes great. This recipe takes just 45 minutes from start to finish, perfect for busy weeknights. You’ll love the creamy cheese sauce, tender noodles, and crispy Panko topping in every bite.

The dish combines flaky tuna, egg noodles, peas, and a rich sauce made with cheddar cheese and half-and-half. A sprinkle of lemon zest in the breadcrumb topping adds a bright, fresh flavor. With 510 calories per serving, it’s a filling meal that serves 6 people.

Exact Ingredients List

Here’s everything you’ll need to make this yummy tuna noodle casserole:

Main Ingredients:

• 12 oz wide egg noodles
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 large shallots, diced
• 2 tbsp all-purpose flour
• 3 1/2 cups half and half
• 2 tsp Dijon mustard
• 8 oz shredded sharp white cheddar cheese
• 3 (5 oz) cans solid white albacore tuna in water, drained
• 1 cup frozen peas
• Kosher salt and black pepper to taste
• 2 tbsp chopped fresh chives

For the Crispy Topping:

• 1/3 cup Panko breadcrumbs
• 1/3 cup freshly grated Parmesan cheese
• 1 tbsp lemon zest
• 1 tbsp olive oil

With these ingredients, you’ll create a creamy, cheesy casserole that’s sure to please. The crispy topping adds a nice crunch!

Instructions

Preheat your oven to 400°F and grease a 9×13-inch baking dish. This will ensure your casserole doesn’t stick.

Cook the egg noodles in boiling salted water until just al dente. Drain them well and set aside.

Melt butter in a large pan over medium heat. Add minced garlic and diced shallots, cooking until fragrant.

Whisk in flour and cook for 1 minute. Gradually add half and half and Dijon mustard, whisking constantly. Simmer until slightly thick.

Remove from heat and stir in cheddar cheese until melted. Gently fold in the cooked noodles, drained tuna, and frozen peas. Season with salt and pepper to taste.

Transfer your mixture to the greased baking dish, spreading it evenly. Mix Panko, Parmesan, lemon zest, and olive oil in a small bowl.

Sprinkle the Panko mixture over your casserole. Bake for 25-30 minutes until bubbly and golden brown on top.

Let your casserole cool for 5 minutes before serving. Garnish with fresh chives and enjoy your homemade tuna noodle casserole!

Possible Substitutes List

You can easily swap out ingredients in this tuna noodle casserole to fit your tastes or pantry. Here are some options:

Noodles: Try penne, rotini, or bow-tie pasta instead of egg noodles.

Protein: Swap canned chicken or leftover cooked chicken for tuna.

Veggies: Use frozen mixed veggies or corn instead of just peas.

Cheese: Try Swiss, Gruyere, or Monterey Jack in place of cheddar.

Topping: Crushed potato chips or crackers can replace Panko breadcrumbs.

Cream: Use whole milk or evaporated milk if you don’t have half and half.

For a gluten-free version, use gluten-free pasta and flour. You can also make it dairy-free by using plant-based milk and cheese alternatives.

Remember, these swaps may change the flavor and texture a bit. But they’ll still give you a tasty casserole!

How To Make It Diabetes-Friendly

To make this tuna noodle casserole more diabetes-friendly, you can make a few simple swaps. Use whole wheat egg noodles instead of regular ones for more fiber. This helps slow down sugar absorption.

Try using low-fat milk instead of half and half to cut down on saturated fat and calories. You can also use less cheese or opt for a reduced-fat version.

For the sauce, use whole wheat flour instead of all-purpose. This adds more nutrients and fiber. You might want to add extra veggies like chopped spinach or diced carrots for more vitamins and fiber.

Consider these protein adjustments:

• Use 4 cans of tuna instead of 3
• Add 1 cup of cooked white beans

These changes boost protein while keeping carbs in check. For the topping, use crushed almonds instead of breadcrumbs for healthy fats and less carbs.

Remember to watch your portion sizes. Serve with a big side salad to fill your plate with low-carb veggies.

Tips, Tricks & Storing

For the best tuna casserole, use high-quality albacore tuna packed in water. Drain it well to keep your casserole from getting soggy.

Don’t overcook your noodles! Cook them just until al dente, as they’ll continue to soften in the oven.

Add extra veggies like diced carrots or celery for more flavor and nutrition. Just sauté them with the shallots and garlic.

Make it ahead! Prepare the casserole up to step 6, cover, and refrigerate. When ready to bake, add the topping and pop it in the oven.

To store leftovers, let the casserole cool completely. Cover tightly with plastic wrap or transfer to an airtight container. It will keep in the fridge for up to 4 days.

For longer storage, freeze your casserole for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat, cover with foil and warm in a 350°F oven until heated through. For single servings, the microwave works great too.

Try these tasty variations:

• Swap cheddar for Swiss or Gruyère cheese
• Use crushed potato chips instead of breadcrumbs
• Mix in some chopped fresh herbs like parsley or dill