Tuna Casserole
from kristineskitchenblog.comMy tuna casserole is made from scratch, with a homemade creamy sauce, canned tuna, noodles and vegetables. It's topped with a crispy breadcrumb topping and then baked until hot and bubbly. This easy casserole recipe is a comfort food favorite!
Servings: 8 servings
Calories: 344kcal
Ingredients
Casserole
- 8 ounces wide egg noodles
- 3 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 2 ribs celery chopped
- 3 tablespoons all-purpose flour
- 1 ½ cups low sodium chicken broth
- 1 ½ cups whole milk
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1 ½ cups frozen peas and carrots
- 2 cans (5 ounces each) tuna in water drained
- 1 cup shredded cheddar cheese 4 ounces
Topping
- ¾ cup panko breadcrumbs
- 2 tablespoons grated parmesan cheese
- 1 tablespoon unsalted butter melted
- chopped fresh parsley optional, for serving
Instructions
- Preheat oven to 375° F.
- Bring a large pot of water to a boil. Add the egg noodles and cook according to package directions, being careful to not overcook them. Drain and rinse in cold water.
- Meanwhile, melt the 3 tablespoons of butter in a large skillet over medium heat. Once melted, add the onion and celery and cook, stirring occasionally, until softened, 4-5 minutes.
- Add the flour to the skillet and stir for 30 seconds to cook off any raw flour taste. Then stir in the chicken broth and milk, followed by the salt, pepper and dried thyme. Cook, stirring often, for 2-3 minutes, until the sauce thickens.
- Remove the pan from the heat. Stir in the frozen peas and carrots, tuna, shredded cheddar cheese and cooked noodles. Transfer the mixture to a 9x13-inch baking dish.
- To make the topping, in a medium bowl, stir together the panko, grated Parmesan and 1 tablespoon melted butter. Sprinkle evenly over the casserole.
- Bake, uncovered, for 15-20 minutes, until casserole is hot throughout and topping is golden brown. Serve, garnished with chopped fresh parsley if desired.
Video
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 344kcal | Carbohydrates: 35g | Protein: 19g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 72mg | Sodium: 591mg | Potassium: 375mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2980IU | Vitamin C: 5mg | Calcium: 215mg | Iron: 2mg
