Tuna Noodle Casserole - It's a Keeper
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Tuna Noodle Casserole

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Dish
Servings: 6
Author: Christina Hitchcock


  • 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


  • 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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