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Baked tuna noodle casserole with golden panko topping in a white ceramic dish

Tuna Noodle Casserole

A creamy, from-scratch tuna noodle casserole with a roux-based cheese sauce and a crisp panko topping, ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 12 oz 340 g wide egg noodles
  • 2 cans 5 oz / 142 g each tuna in water, drained
  • 1 cup 150 g frozen peas
  • 1 small yellow onion diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 4 tbsp 55 g unsalted butter
  • 4 tbsp 30 g all purpose flour
  • 2 1/2 cups 600 ml whole milk, warmed
  • 1 cup 240 ml chicken broth
  • 1 1/2 cups 170 g sharp cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt plus more to taste
  • 1 cup 60 g panko breadcrumbs
  • 2 tbsp 28 g butter, melted
  • 2 tbsp 5 g fresh parsley, chopped

Method
 

  1. Boil the egg noodles 2 minutes under package time, then drain.
  2. Melt the butter and whisk in the flour to build a roux.
  3. Whisk in the broth, then the milk, and simmer until thickened.
  4. Off the heat, stir in the cheddar, garlic powder, pepper, and salt.
  5. Combine the noodles, tuna, peas, onion, celery, and garlic with the sauce.
  6. Spread into a buttered 9x13 dish and top with buttered panko.
  7. Bake at 375°F (190°C) for 20 to 22 minutes until bubbling and golden.
  8. Rest 5 minutes before serving.

Notes

Drain the tuna well and press out excess water before mixing, or the sauce turns watery.
Hold the panko topping back until just before baking if assembling ahead.
Shred your own cheddar; pre-shredded cheese can leave the sauce slightly grainy.
Storage Notes:
Refrigerate covered up to 4 days.
Freeze unbaked up to 3 months; bake from frozen at 375°F (190°C) for 55 to 60 minutes.
Reheat covered at 350°F (175°C) for about 15 minutes, or in short microwave bursts.