Creamy Baked Tuna Noodle Casserole

Name: Creamy Baked Tuna Noodle Casserole
Prep time: 26 min
Cook time: 48 min
Total time: 1 h 14 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz (340 g) wide egg noodles, dried; 2 tbsp (28 g) unsalted butter; 1 cup (150 g) yellow onion, finely diced (about 1 medium onion); ¾ cup (75 g) celery, finely diced (about 2 ribs); 8 oz (225 g) cremini mushrooms, wiped clean and thinly sliced; 2 cloves (6 g) garlic, minced; 21 oz (two 10.5-oz cans) (596 g) condensed cream of mushroom soup, undiluted; 1 cup (240 ml) whole milk, at room temperature or cool; ½ cup (120 g) sour cream; 1 tsp (5 g) Dijon mustard; 1 tsp (5 ml) Worcestershire sauce; 1 tbsp (15 ml) fresh lemon juice; ½ tsp (3 g) kosher salt, plus more for the noodle water; ¼ tsp (½ g) black pepper, freshly ground; 15 oz (three 5-oz cans) (425 g) canned tuna in water, very well drained and flaked into chunks; 1½ cups (200 g) frozen peas, no need to thaw; 1 cup (113 g) sharp cheddar cheese, freshly shredded (about 4 oz); nonstick cooking spray, for greasing the dish; 1 cup (60 g) panko breadcrumbs; 2 tbsp (28 g) unsalted butter, melted; 1 cup (113 g) sharp cheddar cheese, freshly shredded (about 4 oz); 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

Tender egg noodles, flaked tuna, sweet peas and sautéed mushrooms in a rich, creamy cheddar sauce, finished with a crisp buttery panko crust. It's classic comfort food made from pantry staples.

Prep: 26 min
Cook: 48 min
Wait: 5 min
Total: 1 hr 19 min
Makes: 1 casserole (6 generous servings)

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Ingredients

6 servings

For the casserole
12 oz (340 g) wide egg noodles, dried
2 tbsp (28 g) unsalted butter
1 cup (150 g) yellow onion, finely diced (about 1 medium onion)
¾ cup (75 g) celery, finely diced (about 2 ribs)
8 oz (225 g) cremini mushrooms, wiped clean and thinly sliced
2 cloves (6 g) garlic, minced
21 oz (two 10.5-oz cans) (596 g) condensed cream of mushroom soup, undiluted
1 cup (240 ml) whole milk, at room temperature or cool
½ cup (120 g) sour cream
1 tsp (5 g) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15 ml) fresh lemon juice
½ tsp (3 g) kosher salt, plus more for the noodle water
¼ tsp (0.5 g) black pepper, freshly ground
15 oz (three 5-oz cans) (425 g) canned tuna in water, very well drained and flaked into chunks
1½ cups (200 g) frozen peas, no need to thaw
1 cup (113 g) sharp cheddar cheese, freshly shredded (about 4 oz)
nonstick cooking spray, for greasing the dish
For the topping
1 cup (60 g) panko breadcrumbs
2 tbsp (28 g) unsalted butter, melted
1 cup (113 g) sharp cheddar cheese, freshly shredded (about 4 oz)
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

Equipment (7)

9×13-inch (23×33 cm) baking dish, about 3 quarts
Large pot (6-quart or bigger) for the noodles
Large skillet, 12-inch (30 cm)
Large mixing bowl
Small bowl for the topping
Colander
Box grater

Steps

Before you start

Position an oven rack in the center and preheat the oven to 375°F (190°C).
Drain the tuna very well, pressing out the liquid. Extra liquid will make the sauce thin.
Shred the cheddar from a block if you can. Pre-shredded cheese has anti-caking starch and melts less smoothly.
Undercook the noodles on purpose. They finish cooking in the oven and will turn mushy if you boil them fully.

1
Heat oven and prepOven 375°F / 190°C
- Place a rack in the center of the oven and preheat to 375°F (190°C).
- Lightly coat a 9×13-inch (23×33 cm) baking dish with cooking spray.
- Dice the onion and celery, slice the mushrooms, mince the garlic and shred all the cheddar (2 cups total).
- Keep the cheese in two piles of 1 cup each.
- Drain the tuna well and flake it into chunks.
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Ready when: Oven is fully preheated and all vegetables, cheese and tuna are prepped and within reach.
Tip: Press the drained tuna in a sieve with the back of a spoon so it doesn't water down the sauce.
2
Boil noodles until underdone
- Bring a large pot of generously salted water to a boil over high heat.
- Add the egg noodles and cook for 2 minutes less than the package directions, usually about 5 minutes.
- Drain in a colander and shake well.
- Don't rinse.
- Leave the noodles in the colander.
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Ready when: Noodles are bendy but still clearly firm in the center when you bite one.
Tip: They will soften further in the oven. Fully cooked noodles turn mushy in the casserole.
3
Sauté the vegetables
- While the noodles cook, melt 2 tablespoons butter in a 12-inch (30 cm) skillet over medium heat.
- Add the onion, celery and mushrooms with a pinch of salt.
- Cook, stirring often, for 7 minutes.
- Add the garlic and cook for 1 minute more.
- Remove the pan from the heat.
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Ready when: Mushrooms have released their liquid and turned golden, the onion is soft and translucent, and the pan is nearly dry.
Tip: Don't crowd the pan. If the mushrooms steam instead of browning, cook them in two batches.
4
Whisk the sauce
- In a large mixing bowl, whisk together the mushroom soup, milk, sour cream, Dijon, Worcestershire, lemon juice, ½ teaspoon salt and ¼ teaspoon pepper until completely smooth with no streaks of soup.
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Ready when: Sauce is uniform, pourable and pale tan.
Tip: Whisk the soup first with the milk alone, then add the rest, to get rid of lumps faster.
5
Combine the filling
- Add the sautéed vegetables, drained noodles, flaked tuna, frozen peas and 1 cup of the shredded cheddar to the sauce.
- Fold gently with a large spatula for about 1 minute, so the tuna stays in chunks and the noodles don't break.
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Ready when: Every noodle is coated in sauce and the peas and tuna are evenly distributed. The mixture looks very saucy.
Tip: It should look wetter than you expect. The noodles absorb sauce as they bake.
6
Make the crumb topping
- In a small bowl, stir the panko with the 2 tablespoons melted butter until the crumbs look evenly damp.
- Stir in the second cup of cheddar.
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Ready when: Crumbs clump slightly when squeezed and no dry panko remains.
7
Assemble the casserole
- Scrape the filling into the prepared baking dish and spread it into an even layer with a spatula.
- Scatter the cheesy panko evenly over the top, all the way to the edges.
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Ready when: The surface is level and covered completely with crumbs.
Tip: Set the dish on a rimmed baking sheet to catch any bubbling-over sauce.
8
Bake until bubblyOven 375°F / 190°C
- Bake on the center rack at 375°F (190°C) for 28 to 32 minutes, uncovered.
- If the topping browns too fast before the sauce bubbles, tent loosely with foil for the last 10 minutes.
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Ready when: Sauce bubbles around the edges and in the center, the topping is deep golden brown, and the center reads 165°F (74°C) on an instant-read thermometer.
Tip: Frozen peas chill the filling, so check the center temperature before pulling it out.
9
Rest and serve
- Let the casserole rest on a wire rack for 5 minutes so the sauce thickens and sets.
- Sprinkle with chopped parsley if using, then scoop into portions.
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Ready when: Bubbling has stopped and the sauce no longer runs when you scoop.
Tip: Skipping the rest produces a soupier scoop.

Good to know

Tips

Buy tuna packed in water and drain it thoroughly. Tuna in oil makes the casserole greasy.
Fold gently after adding the tuna. Big flakes give a better texture than a mashed paste.
Taste the sauce before adding the noodles. Canned soups vary in saltiness, so adjust the salt to your brand.
For a brighter finish, serve with lemon wedges and a green salad.

Make ahead

"Assemble the filling and topping up to 24 hours ahead. Cover the dish tightly and refrigerate, and keep the panko topping in a separate covered container. Spread the topping on just before baking and add 8 to 10 minutes to the bake time, since the dish starts cold. Check that the center reaches 165°F (74°C)."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: cover and store up to 3 days. Freezer: wrap tightly or portion into airtight containers for up to 2 months, then thaw overnight in the fridge. Reheat single portions in the microwave at 70% power for 2 to 3 minutes, or cover the whole dish with foil and warm at 350°F (175°C) for 20 to 25 minutes (30 to 35 minutes from chilled). Uncover for the last 5 minutes to re-crisp. Heat to 165°F (74°C) in the center."

Substitutions

condensed cream of mushroom soup → Cream of chicken or cream of celery soup. Use the same amount. The flavor is a little milder but the texture is the same.
sour cream → Plain full-fat Greek yogurt. Use the same amount. It's slightly tangier, so you may want a pinch more salt.
panko breadcrumbs → Crushed buttery crackers or crushed potato chips. Use 1 cup of crumbs. Reduce the melted butter to 1 tablespoon if using chips.
wide egg noodles → Rotini or elbow macaroni. Use 12 oz (340 g) and boil for 2 minutes less than the package directions.