Noodle Casserole
intro
Creamy, nostalgic baked noodle casserole with tender pasta, savory tuna, melted cheese, and crisp panko topping—classic shareable comfort food.
Ingredients
Steps
Preheat your oven to 190°C (375°F). Use 1 teaspoon (5g) of the unsalted butter to lightly grease a 2-quart (2L) square glass baking dish. Bring 2 liters (8 cups) of heavily salted water to a rolling boil in a large stockpot over high heat, add 225g dry wide egg noodles, and cook for 6 minutes until al dente (firm to the bite). Drain noodles and set aside; do not rinse.
While noodles cook, heat 1 tablespoon (14g) of unsalted butter in a medium skillet over medium heat (pan surface ~160°C/320°F). Add 75g finely diced yellow onion and sauté for 3 minutes until soft and translucent, with no browned edges. Stir in 305ml condensed cream of mushroom soup, 120ml whole milk, 1 teaspoon garlic powder, 0.5 teaspoon ground black pepper, and 0.25 teaspoon kosher salt, whisk until smooth, and heat for 2 minutes until just barely simmering.
In a large mixing bowl, combine the drained al dente noodles, warm cream sauce, 150g frozen peas and carrots (no need to thaw), 180g drained flaked tuna, and 113g (1 packed cup) of the shredded sharp cheddar. Gently fold with a rubber spatula until all ingredients are evenly coated in sauce, taking care not to overmix or mash the tuna into a fine paste.
Transfer the entire noodle filling mixture into the pre-greased baking dish, and spread into a flat, even layer with your spatula. Sprinkle the remaining 57g (0.5 packed cup) of shredded sharp cheddar in a uniform layer over the top of the filling.
Melt the remaining 1 tablespoon (14g) of unsalted butter in a small microwave-safe bowl on high power for 20 seconds. Add 40g panko breadcrumbs to the melted butter and toss until all crumbs are lightly and evenly coated, then sprinkle the buttered panko in an even layer over the cheese-topped casserole.
Place the assembled casserole on the middle rack of the preheated oven, and bake uncovered for 25 minutes. The casserole is done when the sauce is actively bubbling around the dish edges, the cheese is fully melted, and the panko topping is deep golden brown and crisp to the touch.
Remove the baked casserole from the oven and let it rest for 5 minutes at room temperature before serving, to allow the sauce to set so portions hold their shape when scooped.
Tips
2.This casserole can be fully assembled (hold the panko topping) 1 day in advance, stored covered in the refrigerator; add 5 minutes to bake time if cooking chilled, and top with buttered panko right before baking.
3.Stir 1 tablespoon (15g) Dijon mustard into the cream sauce for subtle depth of flavor that cuts through richness, without adding a strong mustard taste.
OMG this was such a hit at our church potluck last Sunday! I swapped the regular egg noodles for whole grain because my husband watches his carbs, and it still came out so creamy and cozy. My 7 year old went back for thirds, no joke. 10/10 will be making this once a month for sure!
Total game changer for weeknight meal prep! I made a big pan on Sunday, portioned it out into containers, and it held up perfectly all week for lunches. Didn’t get mushy at all, which is my biggest pet peeve with leftover pasta. The crispy fried onion topping is *chef’s kiss* no notes.
I’ve been making tuna noodle casserole for 50 years and this recipe is almost exactly the one my mom used to make! I did add a half cup of frozen peas like I always do, and it tasted just like childhood. My grandkids begged for the recipe after dinner last night, I had to send them the link immediately.
Wait, is there a way to make this without canned soup? I try to avoid ultra processed foods but I’ve been craving tuna casserole so bad, this looks so good.
Made this last night for my roommates and we all devoured it. So easy even for someone who burns toast half the time lmao. Didn’t have fried onions so I crushed up potato chips for the topping and it was *insane*. 10/10 no fancy skills needed.
Made this for our football watch party yesterday and it was gone before halftime. Everyone kept asking who brought the tuna casserole, I felt like a celebrity. Only change I made was adding a little hot sauce to the sauce for a tiny kick, chef’s kiss.
This is the new go-to for busy school nights! Takes barely any prep, uses pantry staples I already have on hand, and all three of my kids ate it without complaining (which is a literal miracle). Even my picky 4 year old asked for seconds. SO good.
I added extra sharp cheddar AND a little parmesan to the sauce because I’m a cheese fiend, and wow. I thought the original recipe looked good but the extra cheese made it taste like a warm hug. 10/10 will be making this when it snows this winter.
This recipe is so affordable! I fed my whole family of 4 for under $10, which is unheard of these days. Tastes way better than the takeout I almost bought on the way home from work, and I had leftovers for lunch today. Absolute win.
I was skeptical because I haven’t had tuna casserole since I was a kid and I remember it being super bland, but this was amazing! The sauce is so flavorful, the crunch on top is perfect, I ate way too much of it straight out of the pan when it came out of the oven. No regrets.
I swapped the regular egg noodles for gluten free egg noodles and used gluten free cream of mushroom soup, and it turned out perfect! I’ve had so many bad gluten free casserole fails, so I was shocked how creamy and delicious this was. Will be making this for my sister’s birthday dinner next month, she’s also GF.
Pro tip: Don’t skip the squeeze of lemon on top before serving! I saw someone mention that in an old tuna casserole recipe once and it cuts through the richness so well, makes every bite taste bright even with all the creamy sauce. This recipe is perfect as written, but that little lemon squeeze takes it to the next level.