Ingredients
- Egg Noodles: 1 (12-ounce) package wide egg noodles
- Butter: 4 tablespoons, divided (2 for sautéing, 2 for topping)
- Onion: 1 medium yellow onion, finely chopped (about 1 cup)
- Celery: 2 stalks, finely chopped (about 1 cup, optional but recommended for flavor and crunch)
- All-Purpose Flour: 1/4 cup
- Milk: 2 cups (whole milk or 2% recommended for creaminess)
- Chicken or Vegetable Broth: 1 cup (low sodium preferred)
- Cream of Mushroom Soup: 1 (10.5-ounce) can condensed cream of mushroom soup (do not dilute)
- Canned Tuna: 2 (5-ounce) cans tuna, packed in water or oil, drained very well and flaked
- Frozen Peas: 1 cup (no need to thaw)
- Sharp Cheddar Cheese: 2 cups shredded, divided (or a mix of cheddar and Monterey Jack)
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon, or to taste
- Garlic Powder: 1/2 teaspoon (optional)
- Dried Thyme or Parsley: 1/2 teaspoon (optional, for extra flavor)
- For the Topping:
- Breadcrumbs: 1 cup panko or regular dried breadcrumbs (or 1.5 cups crushed potato chips/buttery crackers)
- Parmesan Cheese: 1/4 cup grated (optional, for an extra cheesy crunch)
- Melted Butter: 2 tablespoons (already accounted for in the 4 tbsp total)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a 2.5-3 quart casserole dish.
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente (usually about 6-8 minutes). You want them slightly undercooked as they will continue to cook in the oven. Drain well and set aside.
- Sauté Aromatics: While the noodles are cooking, melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and celery (if using) and sauté until softened and translucent, about 5-7 minutes.
- Make the Roux: Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 1-2 minutes. This cooks out the raw flour taste and helps thicken the sauce.
- Create the Creamy Sauce: Gradually whisk in the milk and chicken or vegetable broth until smooth. Bring the mixture to a gentle simmer, whisking frequently, until it begins to thicken, about 3-5 minutes.
- Add Creaminess and Flavor: Stir in the condensed cream of mushroom soup, 1.5 cups of the shredded cheddar cheese (reserving 1/2 cup for topping), salt, pepper, garlic powder, and dried thyme or parsley (if using). Continue to stir until the cheese is melted and the sauce is smooth and well combined.
- Combine Ingredients: Remove the skillet from the heat. Gently fold in the drained and flaked tuna, the cooked egg noodles, and the frozen peas. Stir until everything is evenly coated in the creamy sauce. Taste and adjust seasonings if necessary.
- Assemble the Casserole: Pour the tuna noodle mixture into the prepared baking dish, spreading it evenly.
- Prepare the Topping: In a small bowl, combine the breadcrumbs (or crushed potato chips/crackers), the remaining 1/2 cup of shredded cheddar cheese, and the optional grated Parmesan cheese. Drizzle with the remaining 2 tablespoons of melted butter and toss to combine.
- Top and Bake: Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake to Perfection: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy. If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly and makes it easier to serve. Garnish with fresh parsley, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550