This Tuna Noodle Casserole comes together in about 30 minutes and all in one pot for a quick and easy weeknight dinner that your family will love! Seriously, it’s the perfect way to bring your family around the dinner table without the fuss!
Ingredients You’ll Need
Getting started on this amazing casserole is super simple, and I bet you already have most of these ingredients in your pantry. Here’s what you’ll need:
- Fine salt: As needed, because flavor is key!
- 8 ounces broad egg noodles: These are my go-to, but you can sub with whichever pasta you have.
- 4 tbsp unsalted butter: More as needed, because who doesn’t love butter?
- 8 ounces mushrooms (sliced): Adds a lovely earthy flavor, but feel free to use whatever mushrooms you like.
- 3 tbsp all-purpose flour: This will help thicken our creamy sauce, so don’t skip it!
- 2 1/2 cups milk: Full-fat works best, but any kind will do.
- 1/2 cup mayonnaise: Trust me, this is the secret to that extra creaminess!
- 1 1/2 cups frozen peas (thawed): A must for that pop of color and texture!
- 2 (5- to 6-ounce) cans of tuna in water: Drained and flaked, of course!
- 2 to 3 tbsp coarsely chopped pimientos (drained): These add a nice, tangy zesty flavor, but they’re optional.
- 1 cup breadcrumbs (soft, fresh): For a crispy topping!
- 2 tbsp unsalted butter (melted): To mix with those breadcrumbs for that golden crunch!
- 1/4 tsp fine salt: More to taste, because we want it delicious.
- 1 tbsp finely chopped fresh parsley (for garnish, optional): Just to make it Instagram-worthy, you know?
How to Make Tuna Noodle Casserole
Let’s get cooking! This recipe is straightforward, and I promise you’ll have a scrumptious dish on the table in a flash!
1. Preheat the oven and cook the noodles
First, preheat your oven to 350°F (180°C). Bring a large pot of salted water to a boil (don’t forget that salt, it’s like a magic potion for flavor!). Cook the noodles according to the package instructions until they are al dente. This usually takes about 7-8 minutes. Drain them and rinse with cold water to stop the cooking process, then set aside.
2. Sauté the mushrooms
In a large saucepan, melt 4 tablespoons of butter over medium heat. Toss in those sliced mushrooms and sauté until they’re golden brown and tender, about 5-6 minutes. You’ll love the smell that wafts through your kitchen during this part!
3. Make the roux
Next up, sprinkle 3 tablespoons of flour over the mushrooms. Cook, stirring continuously, for about 1-2 minutes until it develops a nutty aroma, it should smell incredible!
4. Create the sauce
Gradually whisk in 2 1/2 cups of milk, stirring frequently to avoid lumps. Keep stirring until the sauce thickens, this usually takes about 3-4 minutes. You’re looking for a creamy, dreamy consistency!
5. Incorporate the remaining ingredients
Now, it’s time to bring everything together! Stir in 1/2 cup of mayonnaise, 1 1/2 cups of peas, the drained tuna, and those delightful pimientos. Season everything with a couple pinches of salt and pepper. Bring to a simmer, then reduce the heat and cook for another minute while stirring continuously.
6. Combine and transfer to the baking dish
Add the cooked noodles to the sauce and stir gently to combine. You want every noodle coated in that luscious sauce! Transfer this mixture to a lightly buttered 2-quart baking dish, spreading it evenly.
7. Prepare the topping
In a small bowl, mix 1 cup of breadcrumbs, 2 tablespoons of melted butter, and a pinch of salt until well combined. This will be your topping goodness!
8. Bake and serve
Sprinkle the buttered breadcrumb mixture evenly over the casserole. Bake for about 25 minutes, or until it’s bubbly and the topping is beautifully browned. If you really want to get that topping extra crispy, you can pop it under the broiler for a minute or two, but keep an eye on it! Garnish with parsley if desired, then serve hot.
If you loved this recipe, be sure to check out my Poppy Seed Chicken Casserole, my Baked Ziti, or my Macaroni Salad with Ham and Cheese!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes, perfect for those busy weeknights! Seriously, I can throw this together while the kids set the table!
One Pot
Minimal cleanup required. Honestly, who doesn’t love a one-pot wonder? Less time washing dishes means more time enjoying dinner.
Budget-Friendly
Uses affordable, everyday ingredients. Tuna is such a budget-friendly protein source, and most of us already have these ingredients in our pantry!
Comfort Food
Loaded with tons of flavor and that creamy texture that everyone craves in a cozy dish. It’s like a warm hug on a chilly evening!
Customizable
You can use whatever ingredients you have! Don’t have peas? You can swap in corn or leftover veggies.
Serving and Storage Tips
What to Serve With This
Serve it alongside a simple green salad or some crusty bread to soak up all that delicious sauce. You could even make garlic bread for a full comfort food extravaganza!
Storage
This casserole keeps well in the refrigerator for up to 3-4 days.
Reheating Instructions
To reheat, pop it in the oven at 350°F for about 15-20 minutes, covered with foil to keep it moist. You can also microwave it for a quick fix, just be mindful not to overcook it.
Freezer Friendly
Yes! This casserole freezes beautifully. Just cool the casserole completely, then wrap it tightly in plastic wrap and freeze for up to 3 months. When you’re ready to enjoy it, let it thaw overnight in the fridge, then bake as usual!
There you have it! Tuna Noodle Casserole is not just a classic; it’s a cherished recipe that can bring the family together anytime. It’s quick, easy, and oh-so-comforting, perfect for making those busy weeknights feel special. So go ahead, get in that kitchen, whip this up, and dig into that creamy goodness! You won’t regret it!
Happy cooking! And for more recipes, follow us on Pinterest.
Print
Tuna Noodle Casserole
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting tuna noodle casserole that comes together in about 30 minutes, perfect for a quick and easy weeknight dinner.
Ingredients
- 8 ounces broad egg noodles
- 4 tbsp unsalted butter
- 8 ounces mushrooms (sliced)
- 3 tbsp all-purpose flour
- 2 1/2 cups milk
- 1/2 cup mayonnaise
- 1 1/2 cups frozen peas (thawed)
- 2 (5- to 6-ounce) cans of tuna in water (drained and flaked)
- 2 to 3 tbsp coarsely chopped pimientos (drained)
- 1 cup breadcrumbs (soft, fresh)
- 2 tbsp unsalted butter (melted)
- 1/4 tsp fine salt
- 1 tbsp finely chopped fresh parsley (for garnish, optional)
Instructions
- Preheat your oven to 350°F (180°C). Boil salted water and cook the noodles for 7-8 minutes until al dente, then drain and rinse.
- Melt 4 tablespoons of butter in a saucepan over medium heat and sauté the mushrooms for 5-6 minutes until golden brown.
- Sprinkle 3 tablespoons of flour over the mushrooms and cook for 1-2 minutes.
- Gradually whisk in 2 1/2 cups of milk and stir until the sauce thickens (3-4 minutes).
- Stir in 1/2 cup of mayonnaise, 1 1/2 cups peas, drained tuna, and pimientos. Season and simmer for 1 minute.
- Add the cooked noodles to the sauce and combine well. Transfer to a buttered 2-quart baking dish.
- Mix breadcrumbs, 2 tablespoons melted butter, and salt in a bowl, then sprinkle over the casserole.
- Bake for 25 minutes or until bubbly and browned. Garnish with parsley if desired.
Notes
Serve with a green salad or garlic bread. Store leftovers in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg