Classic Tuna Noodle Casserole
Creamy egg noodles, flaky tuna, and sweet peas under a crunchy golden topping, pure retro comfort.
Ingredients (serves 6)
- 12 oz egg noodles
- 2 cans canned tuna
- 1 cup frozen peas
- 8 oz mushrooms
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 2.5 cups milk
- 1 cup cheddar cheese
- 0.75 cup panko
- 1 tsp salt
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Save this recipeInstructions
- 1
Heat the oven to 375°F and boil the egg noodles 2 minutes shy of package time, then drain.
- 2
Slice the mushrooms and cook in 3 tbsp butter in a large skillet over medium heat until browned, about 5 minutes.
- 3
Stir in the flour for 1 minute, then whisk in the milk and simmer 3 minutes until thickened.
- 4
Off the heat, stir in the shredded cheddar, drained tuna, peas, salt, and noodles.
- 5
Scrape into a 9x13 baking dish and top with panko tossed in the remaining melted butter.
- 6
Bake 20 minutes until bubbling at the edges and golden on top.
