Tuna Noodle Casserole
A timeless comfort dish featuring tender egg noodles, creamy cheese sauce, and a golden, crisp Panko topping, brought together with savory tuna and sweet green peas.
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Ingredients
- 3 5-ounce cans tuna packed in water, drained
- 3 tablespoons unsalted butter
- 2 large shallots finely chopped
- 10 ounces wide egg noodles approx. 4 ½ cups
- 1 cup frozen green peas rinsed
- 3 ½ cups half and half
- 2 teaspoons Dijon mustard
- 8 ounces sharp white cheddar cheese shredded (about 2 cups)
- Kosher salt and freshly ground black pepper to taste
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh chives chopped
For the Panko topping
- ⅓ cup freshly grated Parmesan cheese
- 1 tablespoon lemon zest
- ⅓ cup Panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente, then drain thoroughly.
- Preheat the oven to 400°F (200°C).
- In a Dutch oven set over medium heat, melt the butter. Add the minced garlic and diced shallots, stirring regularly, and cook until aromatic, approximately 2 minutes.
- Whisk in the flour and cook for about 1 minute until it turns a light golden hue.
- Gradually stir in the half and half and Dijon mustard. Continue whisking until the mixture thickens slightly, which should take about 4–5 minutes.
- Remove the Dutch oven from heat. Stir in the shredded cheddar cheese and continue mixing until completely smooth and incorporated, around 2 minutes.
- Fold in the cooked noodles, drained tuna, and peas until all ingredients are well distributed. Season generously with salt and freshly ground black pepper to taste.
- In a separate small bowl, prepare the topping by combining the Panko, grated Parmesan, lemon zest, and olive oil. Mix thoroughly.
- Evenly sprinkle the prepared Panko mixture over the casserole.
- Transfer the Dutch oven to the preheated oven and bake uncovered for 25–30 minutes, or until the top is crisp and the filling is bubbling.
- Serve immediately, garnished with chopped fresh chives.
Notes
This casserole can be assembled in advance and baked just before serving. Adjust salt depending on the saltiness of the tuna and cheese used.