Quick and Delicious 35-Minute Tuna Noodle Casserole Bliss
Experience the comforting goodness of a Quick and Delicious 35-Minute Tuna Noodle Casserole, perfect for busy days.
Servings: 6 servings
Calories: 450kcal
Equipment
- 9×13 baking dish
- large pot
- Saucepan
Ingredients
For the Casserole
- 8 oz Egg Noodles Feel free to use gluten-free pasta.
- 5 oz Tuna (canned) Solid white albacore works best.
- 1 cup Frozen Peas Swap with broccoli or corn if desired.
- 1.5 cups Cheddar Cheese (shredded) Consider Monterey Jack or mozzarella as alternatives.
- 4 tablespoons Butter Total for the sauce and topping.
- 3 tablespoons All-Purpose Flour Use gluten-free flour if preferred.
- 2 cups Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.5 teaspoon Garlic Powder Optional for extra flavor.
- 0.5 cup Breadcrumbs Panko breadcrumbs add extra crunch.
- 1 tablespoon Fresh Parsley Optional garnish.
Instructions
How to Make Quick and Delicious 35-Minute Tuna Noodle Casserole
- Preheat your oven to 400°F (200°C) and generously grease a 9x13 baking dish.
- Boil salted water in a large pot; cook the egg noodles until al dente, about 6-7 minutes.
- Melt 3 tablespoons of butter in a saucepan over medium heat. Whisk in the flour for about 1 minute.
- Stir in the milk gradually until thickened (about 3-4 minutes), then add cheddar cheese and whisk until melted.
- Combine cooked egg noodles with flaked tuna, peas, and cheese sauce in a large bowl and mix well.
- Pour the noodle mixture into the prepared baking dish and smooth the top.
- Melt the remaining tablespoon of butter and mix with the breadcrumbs, then sprinkle over the casserole.
- Bake uncovered for about 15 minutes, or until the top is golden brown.
- Let rest for 5 minutes before serving and optionally garnish with fresh parsley.
Notes
Optional: Add crushed red pepper for a spicy kick. Use freshly grated cheese for better melting.