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Creamy Easy Tuna Noodle Casserole in a white dish topped with golden breadcrumbs and garnished with parsley.

Easy Tuna Noodle Casserole

This Easy Tuna Noodle Casserole is a quick and delicious solution for busy weeknights, combining creamy, cheesy flavors with tender noodles and veggies for a satisfying meal that everyone will love.
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ounces egg noodles
  • 1 tbsp butter
  • 1 medium onion, minced
  • 3 tbsp flour or gluten-free flour
  • 1 ¾ cups vegetable or chicken broth
  • 1 cup 1% milk
  • 1 ounce sherry (optional)
  • 10 ounces sliced baby bella mushrooms
  • 1 cup frozen petite peas
  • 2 (5 oz) cans of tuna in water, drained (I used albacore)
  • 1 tsp kosher salt, and black pepper to taste
  • 4 oz 50% reduced-fat sharp cheddar
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp seasoned breadcrumbs
  • Fresh parsley, chopped (for garnish)

Equipment

  • 9 x 12-inch casserole dish
  • Large skillet or saucepan
  • Mixing utensils
  • Fine mesh strainer

Method
 

  1. Preheat your oven to 375°F and lightly spray a 9 x 12 casserole dish with cooking spray.
  2. Cook the egg noodles in salted water until just al dente (about two minutes less than the package says). Drain and set aside.
  3. In a large skillet, melt the butter over medium heat. Add the minced onion and cook until softened, about 5 minutes.
  4. Stir in the flour and a pinch of salt. Cook for 2-3 minutes on medium-low, stirring constantly.
  5. Slowly whisk in the broth, then increase heat to medium and whisk for 30 seconds to combine. Add the milk and bring to a boil.
  6. Once boiling, stir in the sherry, mushrooms, and petite peas. Season with salt and pepper to taste and simmer for 7-9 minutes, stirring occasionally until the sauce thickens.
  7. Remove the skillet from heat and stir in the shredded cheddar until melted.
  8. Combine the noodles and sauce mixture until evenly coated. Transfer to the prepared casserole dish.
  9. Sprinkle Parmesan cheese and breadcrumbs over the top. Lightly spray with cooking spray.
  10. Bake uncovered for 25 minutes. Broil for 2-3 minutes to crisp the topping (keep an eye to avoid burning).
  11. Let rest for 5 minutes, garnish with fresh parsley, and serve warm.

Notes

Pro Tip: If you don’t have a casserole dish, a deep ovenproof skillet can pull double duty for the stovetop and oven.