Print

Creamy Tuna Noodle Casserole with Cheddar, Green Peas, and Crispy Panko Topping Recipe

Print Recipe

★★★★★

4.7 from 90 reviews

This Tuna Noodle Casserole is a comforting and creamy baked dish featuring tender egg noodles, flaky tuna, sharp cheddar cheese, and sweet peas, all topped with a crispy Parmesan and panko breadcrumb crust. Perfect for a satisfying family meal, this classic casserole combines rich flavors with simple ingredients for an easy-to-make, hearty dinner.

Ingredients

Scale

Pasta

  • 10 ounces wide egg noodles (about 4 1/2 cups)

Sauce and Filling

  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 large shallots, diced
  • 2 tablespoons all-purpose flour
  • 3 1/2 cups half and half
  • 2 teaspoons Dijon mustard
  • 8 ounces shredded sharp white cheddar cheese (about 2 cups)
  • 3 (5-ounce) cans tuna in water, drained
  • 1 cup frozen green peas, rinsed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives (for garnish)

Topping

  • 1/3 cup Panko breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tablespoon lemon zest
  • 1 tablespoon olive oil

Instructions

  1. Cook Pasta: In a large pot of boiling salted water, cook egg noodles according to package instructions until al dente. Drain well and set aside.
  2. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the casserole later.
  3. Sauté Aromatics: In a Dutch oven or large oven-safe pot, melt the butter over medium heat. Add minced garlic and diced shallots, cooking while stirring frequently until fragrant, about 2 minutes.
  4. Make Roux: Whisk in the all-purpose flour and cook until it turns lightly browned, approximately 1 minute, which helps thicken the sauce.
  5. Add Liquids and Mustard: Gradually stir in the half and half and Dijon mustard, continuing to cook and stir until the sauce slightly thickens, about 4-5 minutes.
  6. Incorporate Cheese: Remove the pot from heat and stir in the shredded sharp white cheddar cheese until the sauce is smooth and fully blended, about 2 minutes.
  7. Combine Casserole Ingredients: Stir the cooked pasta, drained tuna, and rinsed green peas into the cheesy sauce. Season with kosher salt and freshly ground black pepper to taste. Mix thoroughly to combine.
  8. Prepare Topping Mixture: In a small bowl, combine Panko breadcrumbs, grated Parmesan, lemon zest, and olive oil, mixing well to make the crispy topping.
  9. Assemble and Top: Sprinkle the Panko-Parmesan topping evenly over the tuna noodle mixture in the Dutch oven.
  10. Bake: Transfer the Dutch oven to the preheated oven and bake uncovered for 25-30 minutes or until the casserole is golden brown and bubbly.
  11. Serve: Remove from oven and serve immediately, garnished with chopped fresh chives for a fresh, colorful finish.

Notes

  • Using a Dutch oven helps in cooking on the stovetop and then going straight into the oven, making it convenient and reducing extra dishes.
  • If you prefer a lighter version, you can substitute half and half with whole milk, but the sauce may be less rich.
  • For added crunch, consider toasting the Panko topping briefly before mixing with Parmesan and lemon zest.
  • Be careful to not overcook the pasta during boiling as it will continue cooking in the oven, preventing mushiness.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.

Keywords: tuna noodle casserole, baked casserole, creamy tuna pasta, cheesy casserole, comfort food, easy dinner recipe

Find it online: https://www.sanacooks.com/creamy-tuna-noodle-casserole-with-cheddar-green-peas-and-crispy-panko-topping-recipe/