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Golden baked tuna noodle casserole with crisp panko topping in a ceramic dish, overhead view

Tuna Noodle Casserole

A creamy, from scratch tuna noodlecasserole with a crisp panko topping that holds its crunch, made without cannedsoup.
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Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 oz wide egg noodles
  • two 5 oz cans solid white albacore tuna drained
  • 4 tbsp unsalted butter
  • 1/4 cup all purpose flour
  • 3 cups whole milk
  • 1 cup broth
  • 2 cups grated sharp white cheddar
  • 1 tbsp Dijon mustard
  • 1/2 tsp onion powder
  • 1 cup frozen peas
  • 1 cup sliced mushrooms
  • 1/2 cup diced celery
  • 1 1/2 cups panko breadcrumbs
  • 3 tbsp melted butter
  • 1/4 cup grated parmesan

Method
 

  1. Boil noodles two minutes under package time and drain without rinsing.
  2. Build a roux with the butter and flour, whisk in the milk and broth, and simmer until thickened.
  3. Melt in the cheddar gradually, then stir in the mustard and onion powder.
  4. Saute the mushrooms separately until browned.
  5. Fold the noodles, tuna, mushrooms, celery, and peas into the sauce.
  6. Transfer to a buttered 9x13 dish.
  7. Toast the panko, mix with butter and parmesan, and scatter on top.
  8. Bake at 375°F for 20 to 25 minutes until bubbling and golden.
  9. Rest 5 minutes before serving.

Notes

Storage: Refrigerate up to 4 days. Freezes well unbaked for up to 2 months.
Allergens: Dairy, gluten, fish.
Notes: Toast the panko separately for lasting crunch. Add the topping fresh if baking from frozen.