Description
This Tuna Casserole recipe is a heartwarming comfort dish featuring tender egg noodles, flaky tuna, a creamy vegetable sauce, and a crispy Parmesan-panko topping. Baked until golden and bubbling, it combines simple pantry ingredients into a satisfying, family-friendly meal perfect for cozy dinners.
Ingredients
Scale
For the Topping
- 2 tablespoons olive oil
- 3/4 cup panko breadcrumbs
- 1/4 teaspoon kosher salt
- 1 ounce Parmesan cheese (1/2 cup freshly grated or 1/3 cup store-bought grated)
For the Casserole
- 1 1/4 teaspoons kosher salt, divided
- 12 ounces dried wide egg noodles (about 9 cups)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 1 medium stalk celery, diced
- 3 cloves garlic, minced
- 1 small bunch fresh parsley (1/2 cup chopped leaves)
- 2 (5- to 6-ounce) cans tuna, preferably oil-packed, drained and flaked
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups whole or 2% milk
- 1 tablespoon Dijon mustard
- 1 cup frozen peas (do not thaw)
Instructions
- Preheat the oven: Set your oven to 375℉ and position a rack in the center to ensure even baking of the casserole.
- Prepare the topping: In a Dutch oven over medium heat, warm the olive oil. Add panko breadcrumbs and 1/4 teaspoon kosher salt, stirring for 3-4 minutes until the breadcrumbs turn golden brown. Transfer to a bowl and let cool.
- Cook the noodles: Empty and rinse the Dutch oven, then fill it with salted water and bring to a boil. Add the egg noodles and cook for 3 minutes less than the package directions to keep them slightly firm. Drain the noodles and rinse out the pot.
- Prep vegetables and cheese: Dice the onion, carrots, and celery. Mince the garlic and chop the parsley. Drain and flake the tuna. Grate the Parmesan cheese and combine it with the cooled panko breadcrumbs.
- Sauté the vegetables: Melt butter in the Dutch oven over medium heat. Add the diced onion, carrots, celery, remaining kosher salt, and black pepper. Cook until the onion is translucent, about 5 minutes.
- Add garlic and flour: Stir in minced garlic and cook for 30 seconds to release its aroma. Sprinkle the flour over the vegetables and cook for 1 minute, coating them well.
- Make the sauce: Pour in the chicken broth, milk, and Dijon mustard. Stir continuously and scrape the bottom of the pot to prevent sticking. Let the sauce simmer until thickened, about 5-7 minutes.
- Combine main ingredients: Remove the pot from heat. Stir in the chopped parsley, flaked tuna, and frozen peas. Finally, fold in the cooked noodles carefully to combine all elements evenly.
- Assemble the casserole: Transfer the mixture into a 9×13-inch baking dish, spreading it out evenly. Sprinkle the prepared panko-Parmesan topping over the surface.
- Bake the casserole: Place the dish in the preheated oven and bake for 20-25 minutes, until the casserole is bubbling and the topping is golden brown and crisp. Serve hot for a comforting meal.
Notes
- Using oil-packed tuna adds extra flavor and richness, but water-packed tuna can be used for a lighter dish.
- Do not thaw the frozen peas before adding to maintain their texture and color.
- Cooking the noodles slightly under al dente prevents them from becoming mushy during baking.
- The Dijon mustard enhances the flavor of the creamy sauce without overwhelming the dish.
- For a gluten-free version, substitute gluten-free panko and all-purpose flour with appropriate alternatives.
