Tuna Noodle Casserole

Go Bold With Butter

Of course I always miss my husband when he’s occasionally traveling out of town for work, but I have to admit, sometimes it’s nice being able to cook absolutely anything I want for dinner when it’s just me I have to please.

It might sound crazy, but one of the dishes I get excited to whip up, that my husband usually turns his nose up to, is Tuna Noodle Casserole.

This seemingly ho-hum casserole actually boasts big, fresh flavors, and a velvety-smooth sauce when made from scratch. Pantry staples including egg noodles, butter, canned tuna, and milk make it an easy weeknight casserole to throw together, while sharp Cheddar cheese, vibrant peas, and panko breadcrumbs make each scoop special and satisfying.

Serve with a side salad for an easy, filling dinner (for just you, or the whole family!) any night of the week.

Tuna Noodle Casserole
Serves 2


3 ounces egg noodles
3 tablespoons butter, divided
1 shallot, minced
Salt and pepper to taste
2 tablespoons flour
1 cup chicken broth
1/2 cup milk
1/4 cup frozen peas
1-5oz can tuna packed in water, drained
1/4 cup (about 1 ounce) sharp Cheddar cheese, grated
1 tablespoon Parmesan cheese
1 tablespoon panko breadcrumbs
1/8 teaspoon Italian seasoning


Preheat oven to 375°F. Cook noodles in boiling, salted water until slightly under al dente. Drain, return to the pot, and set aside.

Melt 2 tablespoons butter in a medium-sized skillet over medium heat. Add shallots, season with salt and pepper, and sauté until softened, about 3-4 minutes. Sprinkle in flour and stir, cooking for 1 more minute. Flour and butter will be lumpy.

Slowly whisk in chicken broth, breaking up the clumps of butter and flour. Once all the chicken broth has been incorporated, pour in the milk and bring the mixture to a boil. Add peas, then turn the heat back down to medium and let the mixture bubble until thickened, about 5-6 minutes, whisking every minute or so.

Add drained tuna and more salt and pepper, to taste. Turn off the heat and stir in Cheddar cheese until completely melted. Pour on top of cooked noodles and mix to combine.

Spray two individual sized baking dishes with non-stick spray and divide the mixture evenly between the two.

In a small microwave-safe dish, melt 1 tablespoon butter. Add Parmesan cheese, panko bread crumbs and Italian seasoning and toss to coat with the butter. Divide mixture evenly between the baking dishes. Bake for 20 minutes, or until golden brown.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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