Tuna Noodle Casserole

This Tuna Casserole recipe is classic comfort food.  And, it’s a great make ahead recipe, too!

When the kids are in school and our schedule is jam packed with activities, I make a lot of casseroles.  They are easy to make ahead of time and bake off when you need it.

Lately, my family has been asking for tuna casserole.  I hadn’t made it in a while.  There is just something about the creamy sauce and the crunchy topping that makes me swoon.  Oh, and the peas.  I LOVE the peas!

I really like this recipe because it doesn’t use creamed soup.  I made a basic cream sauce and added some extra garlic for even more flavor flavor.  If you’ve been reading my blog, you know I love garlic and, in my opinion, everything is better with garlic!

I used Bumble Bee Premium Albacore Tuna packed in water that come in the pouches.

I love the quality and freshness.  You can also use the Bumble Bee Tuna in cans too. Bumble Bee has lots of great recipes on their website.  Pop over and check it out!

What’s your favorite recipe that uses tuna? Leave me a comment below!

Tuna Noodle Casserole

Tuna Noodle Casserole

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

Course: Main Dish

Servings: 6

Author: Christina Hitchcock

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Ingredients

• 1/2 cup butter - divided
• 1 ounce package egg noodles - cooked and drained (reserve 1/2 cup cooking water), 8
• 1/2 medium onion - finely chopped
• 1 stalk celery - finely chopped
• 3 cloves garlic - minced
• 1/4 cup all-purpose flour
• 2 cups milk
• ½ cup cheddar cheese - shredded
• salt and pepper to taste
• 2 in pouches Bumble Bee Premium Albacore Tuna packed water - can will work too
• 1 cup frozen peas - thawed
• ¼ cup Panko bread crumbs
• 2 tablespoons butter - melted

Instructions

• Preheat oven to 375 degrees. Spray a 13x9 baking dish with non-stick cooking spray.
• Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes or until tender.
• Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk and continue cooking 5 minutes, until sauce is smooth and slightly thickened.
• Add cheddar cheese. If sauce is too thick, slowly stir in reserved pasta water until sauce is desired consistency. Season with salt and pepper.
• Stir in tuna, peas, onion mixture and cooked noodles. Transfer to the baking dish.
• Melt remaining 2 tablespoons butter and mix with bread crumbs, and sprinkle over the casserole.
• Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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