...
Go Back
–+ servings
Plated tuna noodle casserole recipe featuring tender pasta and savory cream sauce

Homemade Creamy Tuna Noodle Casserole

5 from 1 vote
Aliana Recipes
This scratch-made tuna noodle casserole features a rich white cheddar sauce, tender egg noodles, and a zesty lemon-panko topping. It ditches the canned soup for a fresh, creamy flavor profile ready in under an hour.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings:6 People
Course:Dinner
Cuisine:American
Calories:520kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 10 oz wide egg noodles Cooked al dente
  • 3 tablespoon unsalted butter For sautéing
  • 2 large shallots, diced Milder than onion
  • 3 cloves garlic, minced Fresh is best
  • 2 tablespoon all-purpose flour Thickens the sauce
  • 3 ½ cups half and half Creates creaminess
  • 2 teaspoon Dijon mustard Adds tang
  • 8 oz sharp white cheddar cheese, shredded Melts smoothly
  • 3 (5 oz) cans tuna in water, drained Flaked
  • 1 cup frozen green peas, rinsed Adds sweetness
  • 2 tablespoon fresh chives, chopped Garnish
  • ⅓ cup Panko breadcrumbs For topping
  • ⅓ cup Parmesan cheese, grated For topping
  • 1 tablespoon lemon zest Brightens flavor
  • 1 tablespoon olive oil Crisps the topping

Equipment

  • 1 Large pot For boiling pasta and making sauce
  • 1 9x13 Baking dish Standard casserole size
  • 1 Whisk For smooth sauce
  • 1 cheese grater For fresh cheddar
  • 1 Colander Draining noodles

Method
 

  1. Preheat your oven to 375°F and cook the egg noodles in salted boiling water until just al dente.
  2. Melt butter in a large pot over medium heat, then sauté shallots and garlic until softened and fragrant.
  3. Whisk in the flour and cook for one minute, then slowly pour in the half and half while whisking constantly.
  4. Stir in the Dijon mustard and cheddar cheese until the sauce is smooth, then fold in the tuna, peas, and cooked noodles.
  5. Transfer the mixture to a baking dish and top with the combined Panko, Parmesan, lemon zest, and olive oil.
  6. Bake for 20–25 minutes until the sauce is bubbly and the crust is golden brown.

Nutrition

Serving: 350g (1 bowl)Calories: 520kcalCarbohydrates: 42gProtein: 34gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 780mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 6mgCalcium: 35mgIron: 15mg

Notes

Drain the tuna very well to prevent a watery casserole. For the best texture, shred the block of sharp white cheddar yourself rather than using pre-shredded cheese.