Classic Tuna Noodle Casserole

<p>This creamy, comforting tuna noodle casserole has been a goto for family dinners and casual gettogethers. It blends tender egg noodles with flaky tuna, sweet peas, and rich cheddar cheese, making a dish everyone looks forward to. Whether you want an easy dinner for a busy weeknight or a nostalgic casserole taste from scratch, this recipe delivers warmth and satisfaction.</p> <p>I first made this casserole when I was craving something hearty on a chilly evening. Now it’s a staple at family dinners, often requested for its comforting flavors and easy prep.</p>

Ingredients

<ul><li><strong>Egg noodles:</strong> sixteen ounces – provide the chewy, filling pasta base look for fresh or goodquality dried noodles for best texture</li><li><strong>Salted butter:</strong> two tablespoons – key for sautéing and adding richness use real butter for flavor depth</li><li><strong>Small onion:</strong> finely diced – adds sweetness and aroma choose firm, fresh onions</li><li><strong>Shallot:</strong> finely diced – for a delicate, mild onion flavor that enhances the sauce complexity</li><li><strong>Garlic cloves:</strong> minced – delivers a bright, savory note essential for flavor layering select firm bulbs with no sprouts</li><li><strong>Allpurpose flour:</strong> two tablespoons – thickens the sauce into a creamy consistency use fresh flour without lumps</li><li><strong>Chicken broth:</strong> one cup – forms the savory base of the sauce low sodium preferred so you can control seasoning</li><li><strong>Half and half cream:</strong> one cup – adds richness and smoothness if unavailable, whole milk with extra butter works too</li><li><strong>Granulated vegetable bouillon:</strong> two teaspoons – boosts umami and seasoning opt for quality bouillon powder without added MSG</li><li><strong>Salt:</strong> half teaspoon – highlights flavors adjust to taste</li><li><strong>Freshly ground black pepper:</strong> quarter teaspoon – adds mild heat and depth freshly ground is best</li><li><strong>Dried thyme:</strong> half teaspoon – provides subtle earthiness and herbaceous aroma</li><li><strong>Dijon mustard:</strong> half teaspoon – cuts through richness with a tangy sharpness</li><li><strong>Plain wholemilk Greek yogurt:</strong> half cup – lends creaminess and a gentle tang make sure it is full fat for best texture</li><li><strong>Tuna in olive oil:</strong> three cans five ounces each drained – choose quality tuna packed in olive oil for moist, flavorful flakes</li><li><strong>Frozen green peas:</strong> one cup – bursts of sweetness and color no need to thaw before mixing</li><li><strong>Shredded white cheddar cheese:</strong> one cup – sharpness and meltability add richness</li><li><strong>Shredded white cheddar cheese for topping:</strong> half cup – provides a golden cheesy crust</li><li><strong>Unsalted butter:</strong> one tablespoon melted – helps crisp the cheese topping</li></ul>

Instructions

<dl><dt><strong>Boil the egg noodles and heat the oven:</strong></dt><dd>Preheat your oven to 375 degrees Fahrenheit and prepare a nine by thirteen inch baking dish by buttering it or spraying with nonstick spray. Bring a large pot of salted water to a rolling boil over mediumhigh heat. Add the egg noodles and cook them until just shy of al dente, about one or two minutes less than the package suggests. Drain the noodles well and toss them with a small drizzle of olive oil to keep them from sticking, then set aside while you prepare the sauce.</dd><dt><strong>Sauté the aromatics:</strong></dt><dd>In a large skillet or wide pot, melt the salted butter over medium heat. Add the finely diced onion and shallot and cook them gently until soft and translucent, about five minutes, stirring occasionally to prevent browning. Next, stir in the minced garlic and cook for just thirty seconds until fragrant but not browned to build the dish’s savory base flavor.</dd><dt><strong>Build the creamy sauce:</strong></dt><dd>Sprinkle the allpurpose flour over the softened vegetables and cook, stirring continuously, for one to two minutes to form a light roux. Slowly whisk in the chicken broth and half and half cream in stages, making sure to break up any flour lumps until you have a smooth sauce. Stir in the granulated vegetable bouillon, salt, freshly ground black pepper, dried thyme, and Dijon mustard. Let the mixture simmer while stirring frequently for five to seven minutes until it thickens into a creamy sauce.</dd><dt><strong>Finish the sauce with yogurt, tuna, peas, and cheese:</strong></dt><dd>Remove the pan from the heat and gently stir in the Greek yogurt until fully incorporated and smooth. Fold in the welldrained tuna flakes and frozen green peas, mixing carefully to combine. Finally, stir in one cup of shredded white cheddar cheese until it starts to melt into the sauce. Add the drained noodles and toss everything gently but thoroughly so the noodles are evenly coated with the rich sauce.</dd><dt><strong>Assemble the casserole and topping:</strong></dt><dd>Transfer the noodle mixture into the prepared baking dish spreading it into an even layer. In a small bowl, combine the remaining half cup of shredded cheddar cheese with the melted unsalted butter, tossing to coat evenly. Sprinkle this cheesy butter mixture over the top of the casserole to create a golden crust when baked.</dd><dt><strong>Bake until bubbly and serve:</strong></dt><dd>Place the casserole in the preheated oven and bake for twenty to twentyfive minutes, until the top is golden and bubbly along the edges. Let the casserole rest for about ten minutes after baking so the sauce thickens slightly and the noodles firm up for cleaner serving slices. Enjoy warm, ideally with a crisp green salad or steamed vegetables on the side.</dd></dl>

<p>My favorite ingredient in this casserole has to be the Greek yogurt because it adds a wonderful tang and creaminess that lifts the whole dish without overpowering the flavors. This casserole always reminds me of cozy family evenings when a warm, homemade dinner was all we needed to feel at home and cared for.</p>

Storage tips

<p>Store any leftovers covered tightly in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave until warmed through. This casserole can also be frozen well. Wrap it securely and freeze for up to three months, thawing overnight in the fridge before reheating to preserve the creamy texture.</p>

Ingredient substitutions

<p>If you don’t have half and half cream, whole milk with an extra tablespoon of butter added during the roux step works nicely for a lighter but still creamy sauce. Swap Greek yogurt with full fat sour cream for a tangier twist. For a crunchy topping alternative, crushed plain potato chips add a salty, playful texture instead of extra cheese and butter.</p>

Serving suggestions

<p>This casserole pairs beautifully with simple green salads or steamed seasonal vegetables like asparagus or broccoli. A crisp cucumber salad with dill or lemon also complements the rich, creamy flavors while adding a refreshing contrast.</p>

<p>Serve warm for best flavor and texture. Let the casserole rest about ten minutes after baking so the sauce thickens and the slices hold together.</p>

Common Questions About the Recipe

→ What type of noodles work best?

Egg noodles hold the sauce well and offer a tender bite. Slightly undercooking them helps retain texture after baking.

→ Can I use fresh tuna instead of canned?

Canned tuna provides convenient flakiness and moisture. Fresh tuna should be cooked separately and added cautiously to avoid drying out the dish.

→ How can I make the sauce creamier?

Incorporate full-fat dairy like Greek yogurt and half-and-half. Gently warm the sauce to prevent curdling for a velvety texture.

→ What are good substitute toppings?

Crushed potato chips add a crunchy, salty crust alternative to the classic cheddar and butter topping.

→ How to store leftovers properly?

Refrigerate in an airtight container up to 3 days. Reheat gently to maintain creaminess and avoid drying out the noodles.

→ Can I add vegetables to the dish?

Frozen peas are traditional, but additions like diced celery or mushrooms can enhance flavor and texture.