- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 340 g
- 300 g
- 150 g
- 60 g
- 40 g
- 480 ml
- 240 ml
- 120 g
- 1 tsp
- ½ tsp
- ½ tsp
- 60 g
- 1 tbsp
Process
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Preheat oven to 190°C. Grease a 23x33 cm baking dish with a little butter.
Bring a large pot of salted water to a boil. Add egg noodles and cook 1 minute less than package directions. Drain and set aside.
In a large saucepan, melt 60 g unsalted butter over medium heat. Whisk in 40 g all-purpose flour and cook for 1 minute until bubbly but not browned.
Gradually whisk in 480 ml whole milk and 240 ml chicken broth. Cook, whisking constantly, until sauce thickens enough to coat the back of a spoon, about 5 minutes.
Stir in 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder (if using). Remove from heat and whisk in 80 g shredded sharp cheddar cheese until melted.
Flake 300 g drained canned tuna into the sauce. Add 150 g frozen peas and the cooked egg noodles. Stir gently until everything is evenly coated.
Transfer mixture to the prepared baking dish. Sprinkle remaining 40 g shredded cheddar cheese over the top.
In a small bowl, toss 60 g panko breadcrumbs with 1 tbsp olive oil. Scatter evenly over the casserole.
Bake uncovered for 25–30 minutes, until the sauce bubbles around the edges and the topping is golden brown. Let rest 5 minutes before serving.
Kitchen notes
Kitchen notes
- The most common mistake is undercooking the flour: whisk it in butter for a full minute to remove the raw taste, but do not let it brown or the sauce will darken.
- Cook the noodles 1 minute less than the package says. They will finish cooking in the oven and absorb sauce without turning mushy.
- If the casserole looks dry before baking, stir in a splash of milk. If it looks soupy, bake 5 extra minutes uncovered.
- For a crisper topping, broil for the last 2 minutes, but watch closely as panko burns quickly.
Substitutions
- canned tuna→canned salmon, drained and flaked
- sharp cheddar cheese→gruyere or Swiss cheese
- frozen peas→frozen mixed vegetables
- panko breadcrumbs→crushed cornflakes or regular breadcrumbs
- chicken broth→vegetable broth
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 160°C for 15-20 minutes, or microwave individual portions on high for 1-2 minutes until steaming. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why is my tuna noodle casserole dry?
Dryness usually comes from overbaking or not making enough sauce. The sauce should be thick enough to coat a spoon before baking; if it is too thin, it will absorb into the noodles and leave the casserole dry. Also, cover with foil if the top is browning too fast, and check at 25 minutes.
Can I use a different type of pasta?
Yes, you can use any short pasta like penne, fusilli, or macaroni. Cook it 1 minute less than the package directions, just as with egg noodles. Avoid very thin pasta like angel hair, as it will turn mushy in the oven.
Can I make tuna noodle casserole ahead of time?
Yes, assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add the breadcrumb topping just before baking. You may need to add 5-10 minutes to the baking time if it goes into the oven cold.
How do I know when the casserole is done?
The casserole is done when the sauce bubbles around the edges and the breadcrumb topping is golden brown. The internal temperature should be at least 74°C. If the top is browning too quickly, tent with foil.
Can I freeze tuna noodle casserole?
Yes, you can freeze it before or after baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating at 160°C for 20-25 minutes, covered, until hot throughout.
Why did my casserole turn out watery?
Watery casseroles often result from not draining the tuna and noodles well, or from using frozen peas without adjusting the sauce. Make sure to drain the tuna thoroughly and cook the sauce until thick. If it is still watery after baking, bake uncovered for an extra 5-10 minutes.
Can I use fresh tuna instead of canned?
Yes, but you will need to cook it first. Poach or sear fresh tuna, then flake it and fold it into the sauce. Use about 300 g of cooked fresh tuna. Canned tuna is more traditional and convenient.
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