Classic Tuna Noodle Casserole (Ready-to-Print Version)
Comforting casserole with egg noodles, tuna, peas, and rich cheddar cheese baked until bubbly and golden.
# What You’ll Need:
→ Casserole
01 -
16 oz egg noodles
02 -
2 tbsp salted butter
03 -
1 small onion, finely diced
04 -
1 shallot, finely diced
05 -
2 cloves garlic, minced
06 -
2 tbsp all-purpose flour
07 -
1 cup chicken broth
08 -
1 cup half-and-half cream
09 -
2 tsp granulated vegetable bouillon (vegan)
10 -
½ tsp salt
11 -
¼ tsp freshly ground black pepper
12 -
½ tsp dried thyme
13 -
½ tsp Dijon mustard
14 -
½ cup plain whole-milk Greek yogurt
15 -
3 cans (5 oz each) tuna in olive oil, drained
16 -
1 cup frozen green peas
17 -
1 cup shredded white cheddar cheese
→ Topping
18 -
½ cup shredded white cheddar cheese
19 -
1 tbsp unsalted butter, melted
# Step-by-Step Guide:
01 -
Preheat oven to 375°F (190°C). Butter or spray a 9x13 inch baking dish. Bring a large pot of salted water to a boil over medium-high heat. Cook egg noodles until slightly under al dente, about 1 to 2 minutes less than package instructions. Drain, toss with a drizzle of olive oil, and set aside.
02 -
Melt salted butter in a large skillet over medium heat. Add diced onion and shallot; cook until soft and translucent, about 5 minutes, stirring occasionally. Add minced garlic and cook for 30 seconds, ensuring it does not brown.
03 -
Sprinkle flour over the cooked vegetables and stir continuously for 1 to 2 minutes to form a roux. Gradually whisk in chicken broth and half-and-half, breaking up any lumps. Stir in vegetable bouillon powder, salt, black pepper, dried thyme, and Dijon mustard. Simmer, stirring often, until sauce thickens and becomes creamy, about 5 to 7 minutes.
04 -
Remove pan from heat and whisk in Greek yogurt until smooth. Gently fold in drained tuna flakes and frozen peas. Stir in 1 cup shredded white cheddar until evenly incorporated and beginning to melt. Add drained noodles and toss gently to coat thoroughly.
05 -
Transfer noodle mixture evenly into the prepared baking dish. In a small bowl, combine the remaining ½ cup shredded cheddar with melted unsalted butter. Sprinkle this mixture evenly over the casserole surface.
06 -
Bake for 20 to 25 minutes until the topping is golden and bubbling at edges. Remove from oven and allow to rest for 10 minutes to thicken the sauce and enhance slicing.
# Handy Tips:
01 -
Undercooking noodles prevents mushiness during baking.
02 -
Use tuna packed in olive oil for richer flavor.
03 -
Add Greek yogurt off heat to avoid curdling.
04 -
Taste and adjust seasoning before combining noodles.
05 -
Rest casserole before serving to improve texture.