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Easy Tuna Casserole with Egg Noodles

A comforting and nutritious casserole made with egg noodles, tuna, and a creamy sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Sauce Base
  • 3 Tablespoons butter Adds a rich flavor; ghee can be used for dairy-free option.
  • 1 cup minced onion Provides a savory base; leeks or shallots can be substituted for a milder taste.
  • 2 teaspoons minced garlic Elevates the dish’s flavor; garlic powder is a convenient alternative.
  • 3 Tablespoons flour Thickens the sauce; cornstarch can work as a gluten-free option.
  • 3 cups half and half Delivers creaminess; use almond or soy milk for a lighter version.
Casserole Ingredients
  • 8 ounces dry wide egg noodles Form the heart of the casserole; whole grain noodles can add more fiber.
  • 1 can (5 ounce) tuna, drained Offers a protein boost; canned chicken can be used in a pinch.
  • 3/4 cup frozen peas Adds sweetness and color; fresh peas can also be used when in season.
  • 1 teaspoon Italian seasoning Imparts herby flavors; any dried herbs can substitute based on preference.
  • 1/2 teaspoon Kosher salt Enhances overall taste; adjust depending on dietary needs.
  • 1/4 teaspoon ground black pepper Adds warmth and depth; choose white pepper for a milder flavor.
Topping
  • 1/2 cup shredded white cheddar cheese Cheeses like mozzarella can provide a different flavor profile.
  • 2-3 Tablespoons panko breadcrumbs Create a crispy topping; regular breadcrumbs will work as well.
  • 1 Tablespoon butter, melted Helps the breadcrumbs crisp up beautifully; olive oil is a healthy swap.
  • 2 teaspoons lemon zest Brightens flavor; can be omitted if desired but is highly recommended.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large pot, bring salted water to a boil over medium-high heat. Add the egg noodles and cook according to the package instructions until al dente. Drain well and set aside.
  3. Melt 3 tablespoons of butter in a large cast-iron skillet over medium heat. Once melted, add 1 cup of minced onions and cook for about 2 minutes until softened. Then, add 2 teaspoons of minced garlic and cook until fragrant.
Cooking
  1. Whisk in 3 tablespoons of flour over the sautéed onions and garlic until lightly golden. Slowly stir in 3 cups of half and half, simmering until slightly thickened, about 3-5 minutes.
  2. Remove from heat and stir in 1/2 cup of shredded cheese until smooth.
  3. In the skillet, stir in the cooked noodles, drained tuna, 3/4 cup of frozen peas, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until everything is well combined.
  4. In a small bowl, mix 2-3 tablespoons of panko breadcrumbs, 1 tablespoon of melted butter, and 2 teaspoons of lemon zest. Evenly sprinkle this mixture over the casserole.
Baking
  1. Place the skillet in the preheated oven and bake for 20 minutes, or until bubbly and the topping is golden.
  2. For extra crispiness, move it to the top rack or broil for the last minute, keeping a close eye on it.

Notes

Serve with a fresh salad or steamed vegetables for a balanced meal. This casserole can be frozen for up to 3 months.