Easy Tuna Noodle Casserole

Classic Tuna Noodle Casserole never tasted so good with an easy to make luscious cheesy cream sauce and a simple four ingredient crunchy breadcrumb topping. 

This is one of my husband’s favorite casseroles and one the whole family enjoys. I like to add some frozen baby peas and I use the tuna that is packed in the pouches because it seems to be a lot less dry than canned tuna.  It really is a whole meal in itself but if you want to step it up a notch serve with Easy Sweet Maple Dinner Rolls  or Garlic Knots.

Why this recipe works!

• I am not a huge fan of cream of condensed canned soups.  To me they all taste the same.  This recipe uses an easy to make fresh creamy cheese sauce that gives it that knock it out of the park flavor.
• There is absolutely nothing complicated about this recipe.  No special equipment or techniques are required.  Even a novice cook can handle this meal preparation.
• The ingredients for this recipe are readily available at your local supermarket and many of them you may already have on hand.

How to make Tuna Noodle Casserole

Start by cooking your noodles (al dente) according to the instructions on the package and drain well.   Meanwhile in a separate skillet melt the butter.  Then sprinkle the flour over the melted butter.  Now cook over medium low heat for 2-3 minutes whisking constantly.  Slowly whisk in the milk until smooth and combined.  Next whisk in the onion powder, garlic powder, salt, fresh ground black pepper and parsley. Simmer for about 5 minutes or until ever so slightly thickened. Then remove from the heat and whisk in the grated cheese. tuna and peas.  Place the drained noodles n a greased casserole dish.  Cover with the cheesy tuna mixture and stir to coat.

Now in a small bowl combine the breadcrumbs, butter, Parmesan cheese and parsley.  Stir with a fork to coat and keep light and airy.  Then evenly sprinkle over the casserole dish.  Bake in a preheated oven for about 15-20 minutes or until the casserole is heated through and lightly browned on the top.

Recipe notes and helpful tips

• Cook the egg noodles al dente since you will be cooking them in the oven for 20 minutes or so. This keeps them from becoming mushy.
• If possible use tuna that is vacuum sealed in pouches.  It tastes so much better and seems to be a lot less dry than canned tuna.
• Do not over simmer the white sauce. 4-5 minutes is long enough for the sauce to slightly thicken.  Be sure to whisk frequently.
• Use freshly grated cheese. Pre-grated cheese may contain additives that keep it from melting properly.
• Remove the white sauce from the heat before whisking in the cheese.

Can you freeze Tuna Noodle Casserole?

If preparing the casserole in advance freeze the egg noodle and cheesy tuna mixture mixed together but not baked yet.  Simply add them to a large freezer zipper bag and store for up to 2 months.  Then simply defrost in the refrigerator 24-48 hours in advance.  Add the contents of the zipper bag to a greased casserole dish.  Prepare the crumb topping and sprinkle over the casserole.  Bake as directed adding 3-5 minutes baking time.

If freezing leftovers simply cover the remaining casserole with aluminum foil and place in the freezer for several hours.  Once frozen solid remove from the casserole dish and place in a freezer zipper bag.  Freeze for up to 2 months.  When ready to eat place in clean casserole dish and thaw in the refrigerator overnight.  Bake as directed adding 3-5 minutes baking time.

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