Cheesy Tuna Noodle Casserole

This updated version of the classic Cheesy Tuna Noodle Casserole will have you coming back for seconds! The creamy sauce is made from scratch, coating the tender egg noodles and flaky tuna, and topped with bubbly topping of melted cheese and crispy bread crumbs. Serve on a slow weekend for a cozy dinner and enjoy leftovers all week.

Course Main Course

Cuisine American

Keyword Casserole, Cheesy Tuna Noodle Casserole, Pasta, Tuna Noodle Casserole

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 478kcal

Equipment

cutting board and sharpened knife
measuring cups and spoons
large saute pan or skillet
large pot
colander or large strainer
casserole dish or braising pan with lid
cooking spray and aluminum foil if needed to grease and cover a casserole dish

Ingredients

1 medium yellow onion diced, or about 1 1/2 cups
8 oz mushrooms, such as baby bella or cremini sliced
3 tbsp low sodium soy sauce
2 tbsp apple cider vinegar
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 1/2 cups low sodium chicken broth or stock
2/3 cup heavy cream
1 cup frozen peas
3 5-oz cans tuna solid albacore or chunk light (skipjack) packed in water, drained
16 oz wide egg noodles
All-Purpose MSG Seasoning to taste
1 1/2 cups shredded cheese mozzarella, gouda, provolone, or similar
3/4 cup panko bread crumbs

Instructions

Prep your work area and measure out all ingredients. Dice the onion and clean and slice the mushrooms. Open and drain the cans of tuna fish, and preheat the oven to 350 degrees F.
Heat your large skillet or braising pan over medium to medium-high heat. Add some olive oil if needed, then add the diced onions. Cook them for 3-4 minutes or until they start to become translucent. Add the sliced mushrooms and cook for 6-7 minutes more or until the mushrooms start to brown. The veggies will sweat out moisture as they cook, so cook long enough that they appear dry roasted.
Reduce the heat and stir in the soy sauce and vinegar and cook until the liquid is reduced. This should take about 4-5 minutes on lower heat. Once the onions and mushrooms are jammy with a deep brown color, transfer them out of the skillet or braising pan and hold in a prep bowl.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the egg noodles to the boiling water and cook according to package directions for something slightly less than al dente, about 6-7 minutes. Drain and set aside while you make the homemade sauce.
Make a simple roux by melting the butter. Sprinkle in the flour and whisk until combined in a smooth paste. Stir constantly to avoid lumps or scorching, letting the roux bubble and spread. Cook for 3-4 minutes or until golden brown in color.
Pour in the chicken broth or stock along with the heavy cream. Slightly increase the heat and stir constantly until the creamy sauce is thickened, which can take a few minutes. Once it reaches a gravy-like consistency, turn off the heat and stir in the onions and mushroom mixture, peas, and tuna. Season to taste with salt, pepper, garlic, dijon mustard, or all-purpose MSG seasoning.
Once combined, add the drained egg noodles and stir once again. Transfer to a lightly greased casserole dish and spread evenly (or leave in the braising pan if using that instead). Top with the shredded cheese and panko bread crumbs.
Bake for 15-20 minutes, covered, then cook under the broiler setting for 5 minutes to toast the crispy panko topping. Once brown and bubbly, remove from the oven and serve while hot.

Notes

Store leftovers in an airtight container for up to 3-4 days in the refrigerator. To reheat, microwave until heated through.

Nutrition