Description
Savor the comforting flavors of this classic tuna casserole, a beloved dish that brings warmth to any family dinner. Tender egg noodles enveloped in a rich, creamy sauce combine perfectly with flaky tuna and sweet peas, all topped with a golden panko breadcrumb crust for that satisfying crunch. This easy-to-make recipe is not only heartwarming but also a great way to use pantry staples. Whether for a weeknight meal or a potluck gathering, this tuna casserole is sure to please everyone at the table.
Ingredients
Scale
- 12 ounces wide egg noodles
- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 (10.5 ounce) can cream of mushroom soup
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 (5 ounce) cans albacore tuna in water, drained and flaked
- 1 cup frozen green peas, thawed
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
- Cook egg noodles in salted boiling water until al dente; drain and set aside.
- In the same pot, melt butter over medium heat and sauté onion until softened.
- Stir in flour to create a roux; cook for 1 minute.
- Gradually whisk in milk and simmer until thickened, about 3-5 minutes.
- Mix in cream of mushroom soup, black pepper, and garlic powder until smooth.
- Fold in cooked noodles, tuna, and peas until coated.
- Transfer mixture to baking dish and spread evenly.
- Combine panko with melted butter and sprinkle over casserole.
- Bake for 20-25 minutes until bubbly and golden brown on top.
- Let stand for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg