Classic Tuna Casserole
A creamy, comforting one-dish meal with tender egg noodles, flaked tuna, and a rich mushroom sauce topped with crispy breadcrumbs. Perfect weeknight dinner that's ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 585
- Protein
- 38g
Ingredients
- 8 oz egg noodles
- 2 cans (5 oz each) canned tuna in water
- 3 tbsp butter
- 8 oz cremini mushrooms, sliced
- 2 tbsp all-purpose flour
- 1.5 cups chicken broth
- ½ cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup frozen peas
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup panko breadcrumbs
- 2 tbsp melted butter
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Preheat oven to 375°F. Cook egg noodles according to package directions, drain, and set aside.
- 2
Drain tuna and flake into bite-sized pieces. Slice mushrooms and set aside.
- 3
Melt 3 tbsp butter in a large skillet over medium-high heat. Add mushrooms and sauté until golden, about 5 minutes. Remove and set aside.
- 4
In the same skillet, sprinkle flour over residual butter and stir constantly for 1 minute to create a roux.
- 5
Gradually whisk in chicken broth and cream, stirring until smooth and thickened, about 3 minutes.
- 6
Remove from heat and stir in cheddar cheese until melted. Season with salt and pepper.
- 7
Fold cooked noodles, tuna, sautéed mushrooms, and frozen peas into the cheese sauce.
- 8
Pour mixture into a 9x13-inch baking dish. Mix panko breadcrumbs with 2 tbsp melted butter and sprinkle evenly over top.
- 9
Bake for 18-20 minutes until golden and bubbling at the edges.
- 10
Garnish with fresh parsley and serve hot.
Tools you’ll need
- large pot
- large skillet
- whisk
- wooden spoon
- 9x13-inch baking dish
- oven
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