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This classic tuna noodle casserole turns a humble pantry meal into something you want seconds of. Creamy from half and half and Greek yogurt, it has a delicate balance of garlic, thyme, Dijon mustard, and vegetable bouillon seasoning, plus the brightness of sweet peas and rich tuna packed in olive oil. It’s great for weeknights or potlucks because it skips canned soup for a fresh stovetop sauce and bakes up bubbly with a crisp cheesy topping.
I first made this on a busy weeknight and now it’s a go-to for busy evenings when I want comforting food but not fuss. The combination of flavors feels both familiar and special.
Ingredients
- Egg noodles: sixteen ounces - the perfect tender pasta to soak up sauce
- Salted butter: two tablespoons - adds richness and helps sauté aromatics
- Small onion: finely diced - sweetness and depth, choose a firm fresh onion
- Shallot: finely diced - for subtle, mild onion flavor
- Garlic: minced two cloves - essential for savory brightness
- All-purpose flour: two tablespoons - thickens the sauce when cooked into a roux
- Chicken broth: one cup - savory liquid base homemade or a good quality store-bought
- Half and half cream: one cup - adds creaminess without too much fat
- Granulated vegetable bouillon: two teaspoons - layers of seasoning and umami avoid if sodium-sensitive
- Salt: half a teaspoon - balances flavors
- Freshly ground black pepper: quarter teaspoon - gentle heat and aroma
- Dried thyme: half a teaspoon - woodsy herb that pairs beautifully with tuna
- Dijon mustard: half a teaspoon - a subtle tang to brighten and deepen the sauce
- Plain whole-milk Greek yogurt: half a cup - brings silky creaminess and tang without heaviness
- Tuna in olive oil: three cans drained - richness and flavor, choose good quality tuna packed in olive oil
- Frozen green peas: one cup - sweet pop of freshness and color
- Shredded white cheddar cheese: one cup - melts well for the rich cheesy sauce and topping
Topping
- Shredded white cheddar cheese: half a cup - for a browned crispy crust
- Unsalted butter: melted one tablespoon - coats the cheese to help browning and add flavor
Step-by-Step Instructions
- Preheat and prep the dish:
- Heat your oven to 375 degrees Fahrenheit and lightly butter a nine by thirteen inch or three-quart baking dish so nothing will stick during baking.
- Cook the noodles just shy of al dente:
- Bring a large pot of well-salted water to a boil. Add the egg noodles and cook until about one to two minutes less than the package instructions suggest. Drain and set aside. Reserve half a cup of the pasta water just in case you need to loosen the sauce later.
- Soften the aromatics:
- Melt the two tablespoons of salted butter in a large skillet over medium heat. Add the diced onion and shallot and cook gently for about four to six minutes until translucent and sweet. Add the minced garlic and cook another thirty seconds until fragrant but not browned. This base builds great flavor.
- Build the roux:
- Sprinkle in the all-purpose flour and stir consistently for one full minute. This cooks out the raw flour taste and creates a paste that will thicken your sauce.
- Whisk in liquids and season:
- Gradually pour and whisk in the chicken broth followed by the half and half cream, making sure the mixture stays smooth with no lumps. Stir in the vegetable bouillon powder, salt, freshly ground black pepper, dried thyme, and Dijon mustard. Simmer gently for three to five minutes until the sauce thickens enough to coat the back of a spoon.
- Finish with Greek yogurt:
- Turn off the heat. Whisk in the Greek yogurt until the sauce becomes silky smooth. If you worry about curdling, mix a ladle of the hot sauce into the yogurt first before adding back to the pan.
- Fold in the good stuff:
- Gently fold in the drained tuna, frozen peas, and one cup shredded white cheddar cheese until evenly combined.
- Combine with noodles:
- Add the sauce mixture to the cooked noodles and toss gently. Add a splash of the reserved pasta water only if the sauce feels too thick or tight.
- Fill the casserole:
- Spread the cheesy tuna noodle mixture evenly into the prepared baking dish. Smooth the top for even baking and browning.
- Make the topping:
- Mix the half cup shredded white cheddar cheese with the melted unsalted butter until the cheese is lightly coated. Scatter it evenly over the casserole to create a glossy, golden crust.
- Bake and finish:
- Bake at 375 degrees Fahrenheit for twenty to twenty-five minutes until bubbly around the edges and the topping is melted and spotty golden. For a deeper color, broil for one to two minutes but watch it carefully to avoid burning.
- Rest and serve:
- Let the casserole rest for ten minutes so it sets up and slices cleanly. Serve hot and enjoy.
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Storage Tips
Store leftover casserole in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave to keep the sauce creamy without drying out. This casserole also freezes well for up to two months; thaw in the fridge overnight before reheating.
Ingredient Substitutions
You can swap Greek yogurt for sour cream to add a slightly richer mouthfeel and plush tang that keeps the sauce velvety. For the cheese, Gruyere works beautifully instead of white cheddar, melting into nutty ribbons that deepen the savory flavor. For the topping, crushed kettle-cooked potato chips mixed with the melted butter create a salty crunchy finish that pairs delightfully with the creamy base.
Serving Suggestions
Serve this casserole with a crisp side salad dressed in tangy vinaigrette to balance richness and add freshness. Garlic bread or buttered green beans also make wonderful companions to round out the meal.
Pro Tips
- Make sure to cook the flour long enough in the butter to avoid any raw taste in the sauce
- Use good quality tuna packed in olive oil for the best flavor and texture
- Watch the casserole closely if broiling the topping to get a perfect golden crust without burning
Recipe FAQs
- → What type of noodles work best?
Egg noodles are ideal because their texture holds up well, balancing the creamy sauce without becoming mushy.
- → Can I substitute Greek yogurt in the sauce?
Yes, sour cream can be used for a richer, tangy finish while keeping the sauce smooth and velvety.
- → How do I prevent the sauce from curdling?
Temper the Greek yogurt by slowly whisking in a bit of hot sauce before combining it with the warm mixture.
- → What cheese is best for topping?
White cheddar creates a flavorful, golden crust, but Gruyere offers a nuttier, meltier alternative.
- → Can I add a crunchy topping?
Yes, crushed kettle-cooked potato chips tossed in melted butter make a salty, satisfying contrast to the creamy base.
- → How do I know when it’s done baking?
Bake until the edges bubble and the top is lightly browned and melted, about 20–25 minutes at 375°F.