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Creamy cheesy tuna casserole with a golden crispy panko topping in a baking dish

Best Tuna Casserole Recipe

Creamy, cheesy, and ready in 30 minutes. This recipe uses a homemade scratch-made sauce for a rich, seasoned flavor that beats canned soup every time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 380
Ingredients Method

Ingredients
  

  • For the Cream Sauce:
  • Unsalted butter — 3 tbsp 42g
  • All-purpose flour — 3 tbsp 24g
  • Whole milk — 1½ cups 360ml
  • Chicken broth — ½ cup 120ml
  • Garlic powder — ½ tsp
  • Onion powder — ½ tsp
  • Dijon mustard — 1 tsp
  • Salt — ½ tsp
  • Black pepper — ¼ tsp
  • Main Ingredients:
  • Egg noodles wide — 8 oz (225g)
  • Canned tuna in water drained — 2 cans (10 oz / 280g total)
  • Frozen peas — 1 cup 145g
  • Sharp cheddar shredded — 1½ cups (170g)
  • Topping:
  • Panko breadcrumbs — ½ cup 30g
  • Butter melted — 1 tbsp
  • Parmesan grated — 2 tbsp
  • Optional Add-ins:
  • Sliced mushrooms — sautéed first
  • Diced celery — for crunch
  • Red pepper flakes — for heat
  • Lemon zest — for brightness
  • Fresh parsley — for garnish

Method
 

  1. Preheat and Boil: Preheat your oven to 375°F (190°C). Boil the egg noodles in salted water for exactly 2 minutes less than the package directions (they should be slightly firm). Drain and set aside.
    Make the Roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 90 seconds until the mixture is pale golden and smells nutty.
    Create the Sauce: Slowly pour in the milk and chicken broth, whisking constantly to avoid lumps. Stir in the garlic powder, onion powder, Dijon mustard, salt, and pepper. Simmer for 2-3 minutes until the sauce thickens enough to coat a spoon.
    Mix the Filling: Remove the sauce from heat and stir in 1 cup of shredded cheddar until melted. Gently fold in the drained tuna, frozen peas, and cooked noodles.
    Assemble: Transfer the mixture into a lightly greased 9x13 baking dish. Sprinkle the remaining ½ cup of cheese over the top.
    Add the Topping: In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan. Sprinkle this evenly over the cheese layer.
    Bake: Bake for 18-20 minutes until the topping is deep golden brown and the edges are bubbling. Let it rest for 5 minutes before serving.
    2. Tip: "Notes" section mein ye lazmi likhna: "Don't skip the Dijon mustard; it's the secret ingredient that balances the richness of the sauce!"