Classic Tuna Noodle Casserole (Print Version)

Creamy egg noodles with tuna, peas, and cheddar cheese create a cozy baked dish.

# What You'll Need:

→ Pasta

01 - 16 oz egg noodles

→ Aromatics

02 - 1 small onion, finely diced
03 - 1 shallot, finely diced
04 - 2 cloves garlic, minced

→ Dairy and Fats

05 - 2 Tbsp salted butter
06 - 1 cup half-and-half cream
07 - ½ cup plain whole-milk Greek yogurt
08 - 1 cup shredded white cheddar cheese
09 - ½ cup shredded white cheddar cheese (for topping)
10 - 1 Tbsp unsalted butter, melted (for topping)

→ Liquids and Broth

11 - 1 cup chicken broth

→ Seasonings

12 - 2 tsp granulated vegetable bouillon
13 - ½ tsp salt
14 - ¼ tsp freshly ground black pepper
15 - ½ tsp dried thyme
16 - ½ tsp Dijon mustard
17 - 2 Tbsp all-purpose flour

→ Proteins

18 - 3 cans (5 oz each) tuna in olive oil, drained

→ Vegetables

19 - 1 cup frozen green peas

# Steps to Follow:

01 - Bring a large pot of salted water to a boil over medium-high heat. Cook the egg noodles until slightly under al dente, about 1 to 2 minutes less than package instructions. Drain well, toss with a drizzle of olive oil, and set aside.
02 - Preheat the oven to 375°F. Lightly butter or spray a 9x13 inch baking dish and set aside.
03 - Melt salted butter in a large skillet over medium heat. Add diced onion and shallot, cooking until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant without browning.
04 - Sprinkle flour over the cooked aromatics, stirring constantly for 1 to 2 minutes to form a roux. Gradually whisk in chicken broth and half-and-half, breaking up any lumps. Add vegetable bouillon powder, salt, black pepper, dried thyme, and Dijon mustard.
05 - Allow the mixture to simmer while stirring frequently until slightly thickened and creamy, approximately 5 to 7 minutes.
06 - Remove from heat and stir in Greek yogurt until smooth. Gently fold in drained tuna and frozen peas. Mix in 1 cup shredded white cheddar until evenly combined and beginning to melt. Add drained noodles and toss to coat thoroughly.
07 - Transfer the noodle mixture evenly into the prepared baking dish. In a small bowl, combine remaining ½ cup shredded cheddar with melted unsalted butter. Sprinkle this mixture evenly over the top.
08 - Bake for 20 to 25 minutes until the topping is golden and the casserole bubbles around the edges. Allow to rest for 10 minutes before serving to let the sauce thicken and flavors meld.

# Additional Notes:

01 - Undercooking noodles slightly prevents mushiness after baking.
02 - Using tuna packed in olive oil enriches the flavor profile.
03 - Add Greek yogurt off heat to avoid curdling the sauce.
04 - Resting the casserole before serving enables cleaner slices and better sauce absorption.

Go Back