Description
A creamy and comforting tuna noodle casserole with tender pasta, savory tuna, and a rich homemade sauce, topped with melted cheese and baked until bubbly.
Ingredients
9 ounces noodles (fettuccine, tagliatelle, or linguini)
2 tablespoons butter
1/2 yellow onion, diced
2 cloves garlic, minced
4 ounces button or cremini mushrooms, sliced
2 tablespoons flour
1 2/3 cup whole milk
1/2 cup chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen peas
4 (5-ounce) cans tuna, drained
1 cup mozzarella cheese, for topping
Fresh chopped parsley, for garnish
Instructions
- Preheat the oven to 350°F.
- Cook the noodles in a large pot of boiling water according to package instructions. Drain and set aside.
- In a large pan, melt the butter over medium heat. Add diced onion, garlic, and mushrooms, and sauté for 4–5 minutes until softened and lightly browned.
- Sprinkle in the flour and stir to coat the vegetables evenly.
- Gradually whisk in the milk and chicken broth, stirring continuously until smooth and slightly thickened.
- Add salt, black pepper, peas, and drained tuna. Stir and let the mixture gently bubble.
- Add the cooked noodles and toss until everything is well coated.
- Transfer the mixture to a 3-quart casserole dish and sprinkle mozzarella cheese evenly over the top.
- Bake for about 20 minutes until hot and bubbly.
- Remove from oven, garnish with fresh parsley, and serve.
Notes
Swap mozzarella with cheddar or a cheese blend for a sharper flavor.
Add spinach or steamed broccoli for extra vegetables.
Use full-fat canned coconut milk and dairy-free cheese for a dairy-free version.
Top with breadcrumbs for a crunchy texture.
Store leftovers in the refrigerator for up to 4 days and reheat with a splash of milk if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
