Old-Fashioned Tuna Noodle Casserole

Quick facts

Ingredients

• 12 oz egg noodles
• 3 tbsp unsalted butter
• 1 small onion, diced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cans (5 oz each) tuna, drained
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 3/4 cup panko breadcrumbs
• 1 tbsp melted butter

Step-by-step method

1. Heat oven to 375°F. Cook noodles 2 minutes less than package directions and drain.

2. Melt butter in a saucepan and cook onion 4 minutes. Stir in flour and cook 1 minute.

3. Slowly whisk in milk and broth. Simmer 4–5 minutes until thickened. Stir in Dijon, salt, pepper and cheddar.

4. Fold in tuna, peas and noodles. Transfer to a greased 9-by-13-inch baking dish.

5. Mix panko with melted butter and scatter over top.

6. Bake 22–28 minutes until bubbling and golden. Rest 10 minutes before serving.

Tips for the best result

• Undercook noodles slightly so they stay firm after baking.
• Drain tuna well to prevent watery casserole.
• Add sautéed mushrooms if you want a more savory version.

Storage and reheating

Refrigerate up to 4 days. Reheat covered at 325°F or microwave individual portions.

Approximate nutrition per serving

Approximately 470 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.