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Classic Creamy Tuna Noodle Casserole with Crispy Panko Topping

A generous serving of creamy tuna noodle casserole topped with melted cheese and breadcrumbs.
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Create the ultimate comfort food with this classic tuna noodle casserole recipe. It features tender egg noodles and flaky tuna in a rich, homemade cheese sauce, topped with a satisfyingly crunchy panko topping. This is a simple, trustworthy recipe for an everyday family meal.

Ingredients

Scale
  • 8 ounces egg noodles
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup chicken broth
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (5 ounce) cans tuna in water, drained well
  • 1 cup frozen peas, thawed
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish.
  2. Cook the egg noodles according to package directions until they are al dente. Drain the noodles and set them aside.
  3. Make the cheese sauce: In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for one minute, stirring constantly. This creates a roux.
  4. Gradually whisk in the milk and chicken broth until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the shredded cheddar cheese until it melts completely into the sauce. Add the salt and pepper.
  6. Gently fold the drained tuna, thawed peas, and the cooked egg noodles into the cheese sauce until everything is evenly coated.
  7. Pour the tuna noodle mixture into your prepared baking dish.
  8. Prepare the topping: In a small bowl, combine the panko breadcrumbs and Parmesan cheese. Drizzle with the 1 tablespoon of melted butter and toss until the crumbs are lightly coated.
  9. Sprinkle the panko mixture evenly over the top of the casserole.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp.
  11. Let the tuna noodle casserole rest for 5 minutes before you serve it.

Notes

  • If you prefer a quicker method and do not want to make the sauce from scratch, you can substitute the butter, flour, milk, broth, and cheese with one 10.5 ounce can of condensed cream of mushroom soup, using 1/2 cup of milk to thin the soup.
  • For a different crunchy texture, substitute crushed potato chips for the panko breadcrumb topping.
  • You can add 1/2 cup of finely chopped celery or onion to the sauce mixture for extra flavor.

Nutrition

Find it online: https://tastethisplate.com/classic-creamy-tuna-noodle-casserole-recipe/