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Cozy Tuna Casserole Recipe with Egg Noodles and Perfect Cheese Crust

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A comforting tuna casserole featuring tender egg noodles, creamy cheese sauce with a secret Dijon twist, and a golden, crispy cheese crust. Perfect for family dinners and potlucks.

Ingredients

Scale
  • 8 ounces egg noodles (about 225 grams), cooked al dente
  • 2 (5-ounce) cans canned tuna, drained well (chunk light or albacore)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups (480 ml) milk, whole or 2% (dairy-free milk optional)
  • 1 cup (150 grams) frozen peas
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups (170 grams) sharp cheddar cheese, shredded
  • ½ cup (50 grams) Parmesan cheese, grated
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • Optional: ½ cup panko breadcrumbs for extra crunch

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Boil 8 ounces (225 grams) of egg noodles in salted water according to package directions (7-8 minutes) until al dente. Drain and set aside.
  3. In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Add 1 small finely chopped yellow onion and cook until translucent, about 3-4 minutes. Add 2 cloves minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle 3 tablespoons all-purpose flour over the butter and onion mixture. Whisk constantly for 1-2 minutes to cook the flour without browning.
  5. Slowly pour in 2 cups (480 ml) milk while whisking. Stir in 1 teaspoon Dijon mustard. Bring to a gentle simmer, whisking frequently until the sauce thickens and coats the back of a spoon (about 5-7 minutes). Add more milk if too thick.
  6. Remove from heat. Stir in 1 cup (110 grams) shredded sharp cheddar cheese until melted and smooth. Season with salt and freshly ground black pepper to taste.
  7. In a large mixing bowl, combine the drained tuna, 1 cup (150 grams) frozen peas (no need to thaw), and cooked egg noodles. Pour the cheese sauce over and gently stir to combine without breaking up the tuna too much.
  8. Pour the mixture into a greased 9×13 inch (23×33 cm) baking dish and spread evenly.
  9. Sprinkle the remaining ½ cup (60 grams) shredded sharp cheddar and ½ cup (50 grams) grated Parmesan cheese evenly on top. If desired, scatter ½ cup panko breadcrumbs over the cheese.
  10. Bake for 20-25 minutes, or until the cheese topping is melted, bubbling, and golden brown. Watch closely during the last 5 minutes to avoid burning.
  11. Let the casserole rest for 5 minutes before serving.

Notes

Do not overcook noodles to avoid mushiness. Drain tuna thoroughly to prevent watery casserole. Use freshly shredded cheese for better melt and flavor. Watch the cheese crust closely in the last 5 minutes to avoid burning. Frozen peas can be added directly without thawing. Adjust baking time if using a smaller baking dish. Sauce thickens as it cools. Resist stirring before baking to maintain layers and crust.

Nutrition

Keywords: tuna casserole, egg noodles, cheese crust, comfort food, easy dinner, family meal, potluck recipe

Find it online: https://forkifyfun.com/cozy-tuna-casserole-recipe-with-egg-noodles-and-perfect-cheese-crust/