Best Tuna Noodle Casserole

4.6
(72)
64 Reviews
15 Photos

This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!

By
Nicole McLaughlin
Nicole McLaughlin
Nicole McLaughlin

Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit.

Allrecipes' editorial guidelines
Updated on July 6, 2023
overhead view of a Tuna Noodle Casserole garnished with fresh herbs in a baking dish, next to a serving spoon
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Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
8
Yield:
1 9x13-inch casserole
Jump to Nutrition Facts

Ingredients

  • 1 (12 ounce) package egg noodles

  • 4 ¼ teaspoons kosher salt, divided

  • 4 tablespoons salted butter, divided

  • 5 teaspoons olive oil, divided

  • 1 (8 ounce) package sliced fresh mushrooms

  • 1 small white onion, minced

  • ¼ cup all-purpose flour

  • 2 cups milk

  • 1 ½ cups chicken stock

  • 2 tablespoons lemon juice

  • 1 teaspoon Dijon mustard

  • ½ teaspoon ground black pepper

  • 1 ½ cups shredded white Cheddar cheese

  • 1 cup frozen sweet peas

  • 2 (6 ounce) cans tuna, drained

  • 1 cup panko bread crumbs

  • ¼ teaspoon ground paprika

  • 2 tablespoons finely chopped fresh parsley

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

  2. Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.

  3. Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.

  4. Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.

  5. Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.

  6. Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts (per serving)

481 Calories
20g Fat
51g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 481
% Daily Value *
Total Fat 20g 26%
Saturated Fat 10g 51%
Cholesterol 91mg 30%
Sodium 1481mg 64%
Total Carbohydrate 51g 18%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 28g 56%
Vitamin C 8mg 9%
Calcium 256mg 20%
Iron 3mg 18%
Potassium 466mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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