Classic Tuna Noodle Casserole
A comforting, homemade tuna noodle casserole made from scratch—no canned soup needed! Perfect for family dinners or potlucks, all for under $10.
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Servings: 6
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Ingredients
- 6 oz egg noodles
- 1 tbsp butter
- 1 medium onion, finely minced
- 3 tbsp flour (regular or gluten-free)
- 1¾ cups vegetable or chicken broth
- 1 cup 1% milk
- 1 oz sherry (optional)
- 10 oz baby bella mushrooms, sliced
- 1 cup frozen petite peas
- 2 cans (5 oz each) tuna in water, drained (preferably albacore)
- 1 tsp kosher salt, plus black pepper to taste
- 4 oz 50% reduced-fat sharp cheddar (like Cabot), shredded
- 2 tbsp Parmesan cheese, grated
- 2 tbsp seasoned breadcrumbs
- Fresh parsley, chopped (for garnish)
- Preheat oven: to 375°F. Lightly coat a 9x12-inch casserole dish with cooking spray.
- Cook noodles: in salted boiling water until just al dente (about 2 minutes less than package directions). Drain and set aside.
- Sauté aromatics: In a large skillet, melt butter over medium heat. Add onions and cook until soft, about 5 minutes.
- Make the roux: Stir in flour and a pinch of salt. Cook for 2–3 minutes on medium-low, stirring constantly.
- Add liquids: Gradually whisk in the broth, then milk. Increase heat to medium, whisking until smooth. Bring to a gentle boil.
- Add veggies and tuna: Stir in sherry (if using), mushrooms, peas, salt, and pepper. Simmer 7–9 minutes, stirring occasionally, until thickened. Stir in drained tuna and cook 1 minute more.
- Add cheese & combine: Remove from heat and mix in cheddar until melted. Add noodles and stir until evenly coated.
- Assemble & bake: Pour mixture into the prepared dish. Sprinkle with Parmesan and breadcrumbs. Lightly mist the top with cooking spray.
- Bake: 25 minutes, or until bubbly.
- Broil (optional): Place under the broiler for 2–3 minutes to crisp the topping—watch closely to prevent burning.
- Garnish: Sprinkle with fresh parsley before serving.