Tuna Noodle Casserole
The creamy, comforting pantry classic with egg noodles, peas, and flaky tuna under a crispy golden panko crust.
Ingredients (serves 4)
- 12 oz egg noodles
- 2 cans canned tuna
- 1 cup frozen peas
- 8 oz mushroom
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2.5 cups milk
- 1 cup shredded cheddar cheese
- 3/4 cup panko
- 1 onion
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Save this recipeInstructions
- 1
Heat oven to 400°F. Boil the egg noodles in salted water until just shy of tender, about 6 minutes, then drain.
- 2
Dice the onion and slice the mushrooms. Melt the butter in a large skillet and cook them until the mushrooms brown, about 6 minutes.
- 3
Stir in the flour, cook 1 minute, then whisk in the milk. Simmer until thickened, about 4 minutes, then stir in the cheddar until melted.
- 4
Fold in the noodles, drained tuna, and peas. Season with salt and pepper and transfer to a greased 9x13 dish.
- 5
Scatter the panko over the top and bake at 400°F until golden and bubbling, 15 to 18 minutes.
