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Tuna noodle casserole in a white baking dish with golden panko crust and one portion scooped

Easy Tuna Noodle Casserole

A weeknight-friendly tuna noodle casserole built on a from-scratch cream sauce with sharp cheddar and sour cream, loaded with egg noodles, sweet peas, and flaked tuna, and finished with a buttery panko crust that crisps to a deep golden brown.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 0 minutes
Total Time 55 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 12 oz wide egg noodles
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 stalks celery, finely diced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup halal chicken broth
  • 1/2 cup full-fat sour cream
  • 1.5 cups shredded sharp cheddar, divided (1 cup for sauce, 1/2 cup for topping layer)
  • 2 cans (5 oz each) tuna in water, drained and flaked
  • 1.5 cups frozen peas
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
For the panko topping
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup shredded cheddar (optional)

Equipment

  • Large skillet
  • whisk
  • 9x13 baking dish

Method
 

  1. Heat oven to 375°F (190°C). Boil egg noodles in well-salted water for 2 minutes less than the package minimum. Drain without rinsing and set aside.
  2. Melt butter in a large skillet over medium heat. Add onion and celery and cook for 5 to 6 minutes until softened. Stir in garlic for 1 minute.
  3. Scatter flour over the vegetables and stir for 1 to 2 minutes. Add milk in half-cup increments, whisking between each addition. Pour in the broth, garlic powder, onion powder, salt, and pepper. Cook over medium-high heat, stirring, until the sauce thickens enough to coat a spoon, about 4 to 5 minutes.
  4. Take the pan off the heat. Stir in sour cream and 1 cup of cheddar until fully melted and smooth. Fold in the drained tuna and frozen peas. Taste and adjust seasoning.
  5. Add the noodles to the skillet and fold to combine. Transfer to a greased 9x13 baking dish and spread into an even layer.
  6. Scatter the remaining 1/2 cup of cheddar over the filling. Stir panko, melted butter, and parsley together and spread evenly on top.
  7. Bake for 25 to 30 minutes until the topping is golden brown and the sauce bubbles at the edges. Rest 5 minutes before serving.

Notes

Cook noodles 2 minutes short of the package time; they finish cooking in the oven.
Press tuna firmly against the strainer after draining to remove as much moisture as possible.
Always add sour cream and cheese off heat to keep the sauce smooth and prevent separation.
To make ahead, assemble through Step 5, refrigerate up to 24 hours, and add the panko topping just before baking.