How to Make the Best Tuna Noodle Casserole

Boil the Noodles

Cook the egg noodles until al dente, then drain and set aside.

Prepare the Sauce

Sauté onions and garlic, then mix in soup, milk, sour cream, and seasonings.

Combine & Assemble

Mix the sauce with tuna, cheese, peas, and noodles, then transfer to a baking dish.

Add Crunchy Topping

Mix panko breadcrumbs with butter and garlic powder, then sprinkle over the casserole.

Bake to Perfection

Bake at 375°F until golden brown and bubbly, then serve hot.

Pro Tips for the Best Tuna Noodle Casserole

Use canned albacore tuna for a firmer texture and richer flavor.

For a crunchier topping, broil the casserole for the last 2 minutes of baking.

Substitute cream of mushroom soup with cream of celery or cream of chicken for a different flavor.

Add sautéed mushrooms or bell peppers for extra texture and taste.

Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz egg noodles; 2 tablespoons unsalted butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 can (10.5 oz) cream of mushroom soup; 1/2 cup whole milk; 1/2 cup sour cream; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 2 cans (5 oz each) tuna, drained and flaked; 1 1/2 cups shredded cheddar cheese; 1 cup frozen peas; 1/2 cup grated Parmesan cheese; 1 cup panko breadcrumbs; 2 tablespoons melted butter; 1/2 teaspoon garlic powder; 2 tablespoons chopped parsley (for garnish)

A creamy and comforting tuna noodle casserole packed with tender pasta, flaky tuna, and a crispy golden topping.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

12 oz egg noodles

2 tablespoons unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1 can (10.5 oz) cream of mushroom soup

1/2 cup whole milk

1/2 cup sour cream

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1/2 teaspoon dried thyme

2 cans (5 oz each) tuna, drained and flaked

1 1/2 cups shredded cheddar cheese

1 cup frozen peas

1/2 cup grated Parmesan cheese

1 cup panko breadcrumbs

2 tablespoons melted butter

1/2 teaspoon garlic powder

2 tablespoons chopped parsley (for garnish)

Instructions

Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.

Cook the egg noodles according to package instructions until al dente, then drain and set aside.

In a large skillet, melt butter over medium heat. Add chopped onion and cook until softened, about 3 minutes.

Add minced garlic and cook for another 30 seconds until fragrant.

Stir in the cream of mushroom soup, milk, sour cream, salt, black pepper, smoked paprika, and dried thyme.

Add flaked tuna, shredded cheddar cheese, and frozen peas. Stir until everything is well combined.

Mix in the cooked egg noodles and transfer everything into the prepared baking dish.

In a small bowl, mix panko breadcrumbs with melted butter and garlic powder. Sprinkle over the casserole.

Top with grated Parmesan cheese and bake uncovered for 20-25 minutes until golden brown and bubbly.

Remove from oven, garnish with chopped parsley, and serve warm.

Tuna Noodle Casserole

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make the Best Tuna Noodle Casserole

Tuna Noodle Casserole

Ingredients

Instructions