Tuna Noodle Casserole: An Updated Classic
This delicious Tuna Noodle Casserole is a made from scratch pasta classic with a delicious white sauce. A pantry staple favorite recipe made with pasta, peas, tuna, and celery. It's a comfort food classic that still endures!
Servings: 8 servings
Calories: 248kcal
Ingredients
- 12 ounces pasta shells, egg noodles, shaped pasta
- 4 tablespoons butter divided
- 2 ribs celery chopped
- 1 onion chopped
- 3 cloves garlic miced
- ⅓ cup all-purpose flour
- 1 14.5 ounce can low-sodium chicken broth
- 1 cup milk or half and half
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Pinch of red pepper flakes
- 1 cup freshly grated Parmesan cheese
- 2 5 to 6-ounce cans tuna, drained and flaked with a fork
- 1 cup frozen peas
Instructions
- Cook the noodles just until al dente, according to package instructions.
- Preheat the oven to 350 degrees F and grease a 9-by-13 or 3-quart baking dish; set aside.
- In a Dutch oven, melt 1 tablespoon butter. Add celery and onion; saute for a few minutes until tender, about 4 to 5 minutes. Stir in the garlic and cook for another minute.
- Sprinkle flour over the vegetables and cook, stirring constantly, until no dry streaks of flour remain; about 1 minute. Slow whisk in the chicken broth, milk, salt, and pepper, stirring constantly until smooth. Bring mixture to a low simmer and cook until the sauce has thickened, stirring frequently; about 5 to 7 minutes.
- Stir in ½ cup Parmesan cheese, flaked tuna, and peas. Toss with cooked pasta and transfer to the prepared baking dish. Sprinkle with the remaining Parmesan cheese and crushed topping.
- Bake uncovered for 25 to 30 minutes, or until bubbling. Garnish with chopped fresh parsley if desired.
Notes
Make Ahead Instructions: Precook the noodles, sauté the vegetables, and make the sauce. Store everything separately in the refrigerator. Before baking, stir the ingredients together, transfer them to a dish, and bake.
To Freeze: Make the recipe as directed, skipping the topping, and let cool completely. Transfer the casserole into a freezer-safe container (like a disposable aluminum pan), and wrap tightly with foil to seal. It can be frozen for up to 3 months.
To reheat, thaw in the refrigerator overnight. Scatter the topping over the casserole and bake in a preheated 350 degrees oven for about 20 minutes, or until hot and bubbly.
Nutrition
Serving: 1g | Calories: 248kcal | Carbohydrates: 26g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 589mg | Fiber: 2g | Sugar: 4g