Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 12 oz. package extra-wide egg noodles; 2 tbsp. unsalted butter; 2 1/2 tbsp. olive oil, divided; 1 small onion, finely chopped; Kosher salt and pepper; 2 cloves garlic, finely chopped; 2 1/2 tbsp. all-purpose flour; 1/4 c. dry sherry; 4 c. whole milk; 1/3 c. panko; 2 tbsp. chopped flat-leaf parsley; 1 1/2 tbsp. Dijon mustard; 1 tsp. hot sauce (such as Tabasco or Cholula); 2 oz. cream cheese, at room temperature; 8 oz. sharp white Cheddar cheese, coarsely grated; 3 5-oz. cans solid white albacore tuna in water, drained; 1 c. frozen peas, rinsed; Chopped chives, for serving

Cozy comfort at its finest.

By Kate MerkerPublished: Sep 14, 2025

1 Rating

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tuna noodle casserole. dinnertime meals.

mike garten

Yields:

6 serving(s)

Total Time:

1 hr

Cal/Serv:

702

Forget the bland casserole of decades past—this version brings the retro classic into the 21st century. Born in the 1930s and booming in popularity by the '50s, tuna noodle casserole has always been about comfort. Ours upgrades the original with a velvety cheesy sauce, tender egg noodles, flaky tuna, and a golden herb-flecked topping. It's cozy, craveable, and still a potluck hero.

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Ingredients

1 12 oz. package extra-wide egg noodles
2 Tbsp. unsalted butter
2 1/2 Tbsp. olive oil, divided
1 small onion, finely chopped
Kosher salt and pepper
2 cloves garlic, finely chopped
2 1/2 Tbsp. all-purpose flour
1/4 cup dry sherry
4 cups whole milk
1/3 cup panko
2 Tbsp. chopped flat-leaf parsley
1 1/2 Tbsp. Dijon mustard
1 tsp. hot sauce (such as Tabasco or Cholula)
2 oz. cream cheese, at room temperature
8 oz. sharp white Cheddar cheese, coarsely grated
3 5-oz. cans solid white albacore tuna in water, drained
1 cup frozen peas, rinsed
Chopped chives, for serving

Directions

1. Step 1Cook noodles per package directions. Heat oven to 400°F.
2. Step 2Meanwhile, heat butter and 1 tablespoon oil in medium Dutch oven on medium until butter is melted. Add onion, season with 1 teaspoon salt and 1/4 teaspoon pepper, and cook, covered, stirring halfway through, until tender and translucent, 3 to 5 minutes. Uncover and cook, stirring occasionally, until deep golden brown, 4 to 6 minutes more. Stir in garlic and cook 30 seconds.
3. Step 3Sprinkle with flour and cook, stirring, 1 to 2 minutes (do not let it darken). Whisk in sherry and cook until completely evaporated, 30 seconds, then slowly whisk in milk and simmer on medium-low, stirring occasionally, until slightly thickened, 7 to 9 minutes.
4. Step 4Meanwhile, in small bowl, combine panko with remaining 11/2 tablespoons oil, then parsley.
5. Step 5Whisk Dijon and hot sauce into milk mixture to combine. Whisk in cream cheese until incorporated, about 1 minute. Remove from heat and stir in Cheddar until melted and smooth. Add noodles and fold to coat, then fold in tuna and peas.
6. Step 6Transfer mixture to shallow 21/2-quart casserole dish, sprinkle with panko mixture, and bake 12 minutes on middle rack. Leaving casserole in oven, heat broiler and broil casserole on same rack until panko is golden brown, 2 to 4 minutes. Let rest 5 minutes, then serve sprinkled with chives if desired.

RECIPE TIP: Make sure you whisk your milk in slowly to create a creamy sauce that won’t break!

NUTRITIONAL INFORMATION (per serving): About 702 calories, 33.5 g fat (17 g saturated), 171 mg cholesterol, 1,039 mg sodium, 59 g carbohydrates, 4 g fiber, 12 g sugar (0 g added sugar), 40 g protein