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Crispy Old-School Tuna Noodle Casserole Recipe with Easy Cheese Sauce

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A nostalgic and comforting tuna noodle casserole featuring a creamy homemade cheese sauce and a crispy golden breadcrumb topping. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 8 ounces egg noodles
  • 2 cans (5 oz each) tuna in water, drained
  • 1 cup frozen peas, thawed
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup Parmesan cheese, grated (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of egg noodles and cook according to package instructions until al dente (about 7-8 minutes). Drain and set aside. Rinse briefly under cold water to stop cooking and prevent sticking.
  2. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly until it forms a smooth paste and starts to bubble without browning.
  3. Gradually whisk in 2 cups of warm whole milk, adding a little at a time to avoid lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Add more milk if too thick.
  4. Remove saucepan from heat. Stir in 1 cup shredded sharp cheddar and 1/2 cup shredded Monterey Jack cheese until melted and smooth. Season with 1/2 teaspoon garlic powder, salt, and freshly ground black pepper to taste.
  5. In a large mixing bowl, gently fold together the cooked noodles, drained tuna, thawed peas, and cheese sauce until evenly coated.
  6. In a small bowl, mix 1 cup panko breadcrumbs with 2 tablespoons melted butter and 1/4 cup grated Parmesan cheese. Stir until crumbs are evenly coated.
  7. Pour the noodle mixture into a 9×13 inch baking dish and spread evenly. Sprinkle the breadcrumb mixture evenly over the top.
  8. Preheat oven to 350°F (175°C). Bake the casserole uncovered for 25-30 minutes, or until the topping is golden brown and crispy and the casserole is bubbling around the edges.
  9. Let the casserole rest for 5 minutes before serving to allow the cheese sauce to set.

Notes

Use warm milk to avoid lumps in the cheese sauce. Rinse noodles after boiling to prevent sticking. If topping browns too quickly, tent with foil halfway through baking. For gluten-free, substitute gluten-free noodles, flour, and breadcrumbs. Freshly shred cheese for best melting. Alternatives for panko include crushed crackers or cornflakes.

Nutrition

Keywords: tuna noodle casserole, cheese sauce, crispy topping, comfort food, easy casserole, weeknight dinner

Find it online: https://shimmersnack.com/crispy-old-school-tuna-noodle-casserole-recipe-with-easy-cheese-sauce/