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One portion of tuna noodle casserole on a plate: creamy wide egg noodles with flaked tuna, green peas and mushrooms under a golden crisp panko and Parmesan crust (AI-generated photo)

Comfort food

Tuna Noodle Casserole

Creamy noodles, tuna and peas under a crisp crust.

45 min total17 min activeMakes 4 portions
High-proteinMethod in Pro

The weeknight casserole, rebuilt from scratch: a quick white sauce instead of canned soup, real mushrooms, and a toasty panko-Parmesan top. Three cans of tuna make it properly filling. Most of the time is in the oven.

Ingredients

For 4 portions.

Noodles

  • 8 oz egg noodles

Sauce

  • 1 tablespoon unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 1 yellow onion, diced
  • 3 tablespoons all-purpose flour
  • 2 cups skim milk
  • 1 cup low-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 4 oz reduced-fat cheddar, shredded
  • 1/2 cup plain nonfat Greek yogurt

Filling

  • 3 (5 oz) cans tuna in water, drained
  • 1 1/2 cups frozen peas

Topping

  • 1/2 cup panko breadcrumbs
  • 2 tablespoons grated Parmesan
  • cooking spray

Method

  1. Heat the oven to 375°F. Boil the noodles for 6 minutes, 2 minutes short of done, and drain.

    Timer 6 min
  2. Meanwhile, melt the butter in a large pan and cook the mushrooms and onion 6 minutes. Stir in the flour for 1 minute, then whisk in the milk and broth and simmer 3 minutes until thickened.

The rest of the method is in Short Order Pro

2 more steps, with cook mode and timers, in the app. Ingredients, nutrition and cost stay free on every dish, and 20 dishes include the full method for free.

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Tips

  • Undercook the noodles by 2 minutes; they finish in the oven.
  • Drain the tuna well so the sauce stays creamy, not watery.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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