Modern Tuna Noodle Casserole
Modern tuna noodle casserole upgrades the USA classic with from-scratch creamy sauce, peas, sharp cheddar, and a crispy panko top—no canned soup required. Bake until bubbling and the casserole is steaming hot (165°F in the center) for nostalgic weeknight comfort that still ranks.
🛒Ingredients
- 12 ounces egg noodles
- 3 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- 1 1/2 cups milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Dijon mustard
- 1 1/2 cups shredded sharp cheddar
- 2 (5-ounce) cans solid white tuna in water, drained and flaked
- 1 1/2 cups frozen peas
- 1/2 cup sour cream optional for extra creaminess
- 3/4 cup panko breadcrumbs
- 1 tablespoon olive oil or melted butter for topping
- 2 tablespoons grated Parmesan optional
🔧Kitchen Tools Needed
- 9×13 baking dish
- Large saucepan
- Pot for noodles
- Instant-read thermometer
- Whisk
📝Instructions
- 1
Preheat oven to 375°F. Grease a 9×13-inch baking dish. Cook noodles in salted water 1–2 minutes shy of package al dente; drain.
- 2
Melt butter in a large saucepan over medium. Sauté onion 4 minutes; add garlic 30 seconds. Whisk in flour 1 minute. Gradually whisk in broth and milk; simmer until thickened, 3–5 minutes. Season with salt, pepper, and Dijon. Off heat, stir in cheddar (and sour cream if using) until smooth.
- 3
Fold in noodles, tuna, and peas. Spread in the baking dish.
- 4
Mix panko with oil/butter and Parmesan; sprinkle on top. Bake 20–25 minutes until bubbly, golden, and the center reaches 165°F.
- 5
Rest 5 minutes before serving. Refrigerate within 2 hours up to 3 days; reheat portions to 165°F.
🥗Nutrition Information
⚡Calories per serving: 480
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use canned cream of mushroom?
You can for a shortcut, but this from-scratch sauce tastes fresher and less salty.
Gluten-free?
Use GF noodles and a 1:1 GF flour; GF panko or crushed GF crackers on top.
Make ahead?
Assemble without the crumb top up to 1 day ahead; add crumbs and bake, adding 5–10 minutes, until 165°F.
Tuna type?
Solid white albacore holds up best; drain well.
Food safety?
Bake until center is 165°F; refrigerate within 2 hours; reheat leftovers to 165°F.
