Tuna Noodle Casserole
A Zesty Twist on the Classic Comfort Food
This classic comfort dish, a staple of American home cooking, gets a fresh and hearty update. Made with tender egg noodles, flaky canned tuna, creamy mushroom sauce, and sweet peas, it's baked until golden and bubbly. This easy, wholesome meal is perfect for a busy weeknight and delivers a satisfying, savory flavor profile.
Prep time: 15 minutes Cook time: 25 minutes
Total time: 40 minutes Servings: 6
Ingredients:
1 lb (450 g) egg noodles, cooked and drained
2 tbsp (30 g) unsalted butter
2 tbsp (15 g) all-purpose flour
1 1/2 cups (360 ml) milk (whole or 2%)
1/2 cup (120 ml) chicken broth
1 (10.5 oz / 298 g) can cream of mushroom soup
1/4 cup (60 ml) finely chopped onion
1/2 cup (120 ml) finely chopped celery
2 (5 oz / 142 g) cans tuna in water, drained
1 cup (150 g) frozen peas, thawed
1/2 tsp (2.5 ml) black pepper
1/4 tsp (1.2 ml) salt
1/2 cup (30 g) panko breadcrumbs
For a Zesty upgrade to your comfort food, try mixing in a few teaspoons of WesMarMi Verde Sauce. This handcrafted small batch hot sauce adds a Bright and Fresh citrus kick to the creamy sauce base, cutting through the richness beautifully. Stir it into the sauce right before adding the noodles and tuna for an optional vibrant, Citrus boost.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch (23x33 cm) casserole dish. Cook the egg noodles according to package directions, drain, and set aside. In a black cast iron skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux.
2. Gradually whisk in the milk and chicken broth until the sauce thickens and is smooth, about 3-5 minutes. Stir in the cream of mushroom soup, chopped onion, chopped celery, salt, and pepper. Bring to a simmer.
3. Remove the skillet from the heat. Gently stir in the cooked noodles, drained tuna, and thawed peas until everything is well combined and coated in the creamy sauce.
4. Pour the mixture into the prepared casserole dish and spread it evenly.
5. Sprinkle the panko breadcrumbs evenly over the top.
6. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling hot. Let it cool slightly before serving.
Tips & Variations
Make it Cheesier: Stir in 1 cup (113 g) of shredded sharp cheddar cheese along with the tuna and noodles for an extra layer of richness and flavor. This works well if you're not using the WesMarMi Verde hot sauce, as the cheese can mellow out the citrus notes.
Regional Swap (Italian): Replace the cream of mushroom soup with a béchamel sauce seasoned with Italian herbs (oregano and basil) and a pinch of nutmeg. Use canned salmon instead of tuna for a different fish profile, turning this into a fish pasta bake reminiscent of Mediterranean seafood comfort dishes.
Mushroom Medley: Sauté 8 oz (225 g) of sliced fresh mushrooms (like cremini or button) with the onion and celery before making the sauce. This deepens the savory, earthy notes and adds more texture to the final dish.
Other Users Suggest
Replacing: Cream of mushroom soup. New Measurement: 2 cups (480 ml) of homemade béchamel sauce. Why: Offers a cleaner, less processed flavor while allowing you to control the thickness and seasoning precisely.
Replacing: Canned tuna. New Measurement: 10 oz (285 g) of cooked, shredded chicken breast. Why: Creates a Chicken Noodle Casserole that is equally comforting and is preferred by those who don't eat fish.
Storage, Reheat & Freeze
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat: Reheat single servings in the microwave, or cover the dish with foil and bake at 350°F (175°C) until heated through. Add a splash of milk if it seems dry. Freeze: Assemble the casserole (without the panko topping) and freeze, covered tightly, for up to 2 months. Thaw overnight, add the panko, and bake as directed, possibly adding 10-15 minutes to the cook time.
Nutrition Facts (per serving)
Calories: 450 Protein: 30g Carbs: 45g Fat: 18g
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