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Tuna Noodle Casserole


  • 12 ounces egg noodles

  • 3 tablespoons butter

  • ½ white onion, diced

  • 3 cloves garlic, minced

  • 3 tablespoons flour

  • 2 cups chicken broth

  • 1 cup milk

  • 2 cups frozen peas

  • 2 cans (6-ounce) solid white albacore tuna

  • 2 cups shredded cheddar cheese

  • 1 cup panko bread crumbs

  • ¼ cup grated parmesan cheese

  • 2-3 teaspoons olive oil


  1. Preheat oven to 400°F and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.

  2. Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and sauté 5-7 minutes, until softened. Stir in garlic and flour and cook one minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly. 

  3. Once mixture has thickened, stir in peas and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.

  4. In a small bowl, use a fork to mix together bread crumbs, parmesan, and olive oil. Sprinkle over the pasta.

  5. Bake in the preheated oven, uncovered, for 15-20 minutes, until bread crumbs are lightly browned. Serve hot.


Recipe and video sourced from

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