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Creamy Tuna Noodle Casserole Recipe with Crispy Breadcrumb Crust

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A quick and easy creamy tuna noodle casserole with a crispy panko breadcrumb crust, perfect for cozy weeknight dinners and comforting family meals.

Ingredients

Scale
  • 8 ounces egg noodles (225 grams)
  • 2 cans canned tuna (5 ounces / 140 grams each), drained
  • 1 cup frozen peas (150 grams)
  • 4 tablespoons unsalted butter (56 grams), divided
  • 4 tablespoons all-purpose flour (30 grams)
  • 2 cups milk (whole or 2%, 480 ml)
  • 1/2 cup mayonnaise (120 grams)
  • 1 teaspoon Dijon mustard
  • 1 cup shredded cheddar cheese (110 grams)
  • Salt and freshly ground black pepper to taste
  • 1 cup panko breadcrumbs (60 grams)
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Cook the noodles: Bring a large pot of salted water to a boil. Add 8 ounces of egg noodles and cook according to package instructions, about 7-8 minutes until al dente. Drain and rinse briefly with cold water to stop cooking and prevent sticking.
  2. Prepare the creamy sauce: In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Whisk in 4 tablespoons of all-purpose flour and cook for 1-2 minutes until pale golden and nutty smelling.
  3. Add the milk gradually, whisking continuously until the sauce thickens, about 5-7 minutes. It should coat the back of a spoon.
  4. Remove from heat and whisk in 1/2 cup mayonnaise and 1 teaspoon Dijon mustard until smooth.
  5. Stir in 1 cup shredded cheddar cheese until melted and smooth. Season with salt and freshly ground black pepper to taste.
  6. Combine tuna and veggies: In a large mixing bowl, combine drained tuna and frozen peas. Add cooked noodles and pour warm cheese sauce over everything. Gently fold to combine without breaking up the tuna.
  7. Prepare the breadcrumb topping: Melt remaining 2 tablespoons butter. In a bowl, mix panko breadcrumbs, garlic powder, and melted butter until evenly coated.
  8. Assemble casserole: Transfer tuna noodle mixture into a greased 9×13-inch baking dish and spread evenly. Sprinkle breadcrumb topping evenly over the surface.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until topping is golden brown and casserole is bubbling.
  10. Let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Notes

Watch the breadcrumb crust in the last 5 minutes of baking to prevent burning; tent with foil if browning too fast. For gluten-free, use gluten-free pasta, flour substitute, and gluten-free panko. Mayonnaise adds richness and tang to the sauce. Leftovers reheat well covered in a 350°F oven. You can add extra veggies like mushrooms or corn for variation.

Nutrition

Keywords: tuna casserole, creamy tuna noodle casserole, panko breadcrumb crust, easy weeknight dinner, comfort food, tuna noodle bake

Find it online: https://evabake.com/creamy-tuna-noodle-casserole-recipe-with-crispy-breadcrumb-crust-easy-and-perfect/