Tuna Noodle Casserole

This Tuna Noodle Casserole is a vintage comfort food classic with warm tender noodles and flaky tuna in a rich, creamy, from-scratch sauce and topped with a buttery, crispy topping.

Course Main Course

Cuisine American

Keyword Tuna Casserole, Tuna Noodle Casserole

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 468kcal

Author Michelle

Ingredients

12 ounces wide egg noodles cooked to package instructions
4 tablespoons butter
1 rib celery chopped
1 medium onion chopped
6 ounces sliced white mushrooms chopped
1 garlic clove minced
¼ cup flour
3 cups milk
½ cup dry sherry
½ cup freshly grated Parmesan
1 cup frozen peas or mixed vegetables thawed
3 cans chunk light tuna in water (5 ounces each) drained
Salt and pepper to taste

Crumb Topping

½ cup crushed butter crackers
½ cup freshly grated Parmesan
2 tablespoons fresh minced parsley
4 tablespoons butter melted

Instructions

Preheat oven to 400°F.
In a large skillet, melt butter over medium heat.
Add onion, celery, and mushrooms and sauté until tender and translucent, about 4-5 minutes.
Add garlic, and sauté again for an additional 3-4 minutes.
Add flour and stir to combine. Allow to warm through for about 2 minutes.
Add milk slowly in about ¼ cup increments, whisking between each addition.
Stir in sherry.
Bring sauce to a simmer, stirring until thickened.
Once thickened, whisk in Parmesan until incorporated.
Add tuna and vegetables and stir to combine.
Gently fold in noodles. Remove from heat, and transfer to a 9"x13" baking dish.
For the crumb topping: add cracker crumbs, Parmesan, and parsley to a small bowl, whisking to combine. Stir in melted butter. Sprinkle over noodles.
Bake uncovered at 400°F for about 25-30 minutes until heated through and topping is golden brown.

Video

Notes

Sherry: To omit, just add an extra ½ cup broth.
Storage: Store leftovers covered in the refrigerator for up to 3-4 days. Reheat in individual servings in the microwave.
Freezer Directions: Prepare according to directions. Do not bake. Allow to cool to room temperature before covering and freezing for up to 3 months. Thaw overnight in the refrigerator. Bake for an additional 10 minutes to account for the cold dish.

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