Classic Tuna Noodle Casserole (Printable Version)

Creamy egg noodles with tuna, peas, and savory herbs baked with a golden cheesy crust for a comforting meal.

# Everything You’ll Need:

→ Pasta and Dairy

01 - 16 ounces egg noodles
02 - 1 cup half-and-half cream
03 - ½ cup plain whole-milk Greek yogurt
04 - 1 cup shredded white cheddar cheese
05 - ½ cup shredded white cheddar cheese for topping
06 - 1 tablespoon unsalted butter, melted for topping

→ Aromatics and Seasonings

07 - 2 tablespoons salted butter
08 - 1 small onion, finely diced
09 - 1 shallot, finely diced
10 - 2 cloves garlic, minced
11 - 2 tablespoons all-purpose flour
12 - 2 teaspoons granulated vegetable bouillon powder
13 - ½ teaspoon salt
14 - ¼ teaspoon freshly ground black pepper
15 - ½ teaspoon dried thyme
16 - ½ teaspoon Dijon mustard

→ Liquids

17 - 1 cup chicken broth

→ Add-ins

18 - 3 cans (5 ounces each) tuna in olive oil, drained
19 - 1 cup frozen green peas

# Steps to Cook:

01 - Preheat the oven to 375 degrees Fahrenheit. Lightly butter a 9x13 inch or 3-quart baking dish to prevent sticking.
02 - Boil the egg noodles in well-salted water until 1 to 2 minutes less than package instructions. Drain and reserve ½ cup pasta water.
03 - Melt 2 tablespoons salted butter in a large skillet over medium heat. Cook the diced onion and shallot until translucent and sweet, about 4 to 6 minutes. Add minced garlic and cook for 30 seconds until fragrant, taking care not to brown.
04 - Sprinkle in 2 tablespoons all-purpose flour and stir continuously for 1 minute to eliminate raw taste and form a paste.
05 - Gradually whisk in 1 cup chicken broth and 1 cup half-and-half cream, smoothing lumps. Add 2 teaspoons vegetable bouillon powder, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon dried thyme, and ½ teaspoon Dijon mustard. Simmer for 3 to 5 minutes until the sauce thickly coats a spoon.
06 - Remove from heat and whisk in ½ cup Greek yogurt until the sauce is silky. To avoid curdling, temper the yogurt with a ladle of hot sauce before combining.
07 - Gently fold in the drained tuna, frozen green peas, and 1 cup shredded white cheddar cheese until evenly distributed.
08 - Toss the sauce mixture with the cooked noodles, adding reserved pasta water if the mixture is too stiff.
09 - Spread the mixture evenly into the prepared baking dish, smoothing the top for uniform browning.
10 - Combine ½ cup shredded white cheddar cheese with 1 tablespoon melted unsalted butter, tossing until cheese is lightly coated. Evenly scatter over the casserole.
11 - Bake at 375 degrees Fahrenheit for 20 to 25 minutes until bubbly at the edges and the top is melted with golden spots. For additional color, broil 1 to 2 minutes, monitoring closely.
12 - Allow the casserole to rest for 10 minutes before slicing to set. Serve warm.

# Extra Suggestions:

01 - Substitute Greek yogurt with sour cream for a tangier, richer sauce without heaviness.
02 - Use Gruyere cheese in place of white cheddar for a nuttier flavor and smoother melt.
03 - For a crunchy topping alternative, toss 1 to 1½ cups crushed kettle-cooked potato chips with melted butter.

Back