Tuna Noodle Casserole

Tender noodles and chunky tuna, dotted with roasted red peppers and green peas, laced with a satiny, homemade, flavorful cream sauce.

Course Main Course

Cuisine American

Keyword comfort food, egg noodles, tuna, tuna casserole

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 467kcal

Cooking spray
6 ounces about 3 1/2-4 cups wide or extra wide egg noodles, regular or egg yolk-free
2 tablespoons butter
2 tablespoons all-purpose flour
2 1/2 cups milk I used 2%
1 teaspoon Dijon mustard
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and ground black pepper
12 ounces chunk tuna of choice from a can or pouch, white or light, preferably water-packed
1/2 cup diced roasted red peppers or pimentos
1/2 cup frozen peas keep frozen until ready to use
4 tablespoons grated parmesan cheese divided
1/2 cup panko bread crumbs or regular bread crumbs
Chopped fresh parsley for serving optional

Preheat the oven to 375 degrees. Coat a 2-quart baking dish with cooking spray.
Cook the noodles according to the package directions, stopping when they're still al dente. Drain and set aside.
Melt the butter in a large skillet over medium heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the milk and bring to a simmer.
Whisk in the mustard, dried parsley, onion powder, garlic powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and return to a simmer.
Remove the pan from the heat and fold in the noodles, tuna, roasted red peppers, peas, and 2 tablespoons of the parmesan cheese. Season to taste with salt and pepper. Pour the mixture into the prepared pan.
In a small bowl, combine the panko bread crumbs and remaining parmesan cheese. Mix well. Sprinkle the mixture over the tuna-noodle mixture.
Bake for 15 to 20 minutes, until the top is golden brown. Cool slightly and top with chopped fresh parsley before serving.