Tuna Casserole with Noodles, Peas, and Crispy Breadcrumbs
A creamy tuna casserole with egg noodles, peas, mushrooms, celery, cheddar, and a crisp breadcrumb topping, made without condensed soup.
Ingredients
- 8 oz wide egg noodles
- 2 5-oz cans tuna drained well
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion finely diced
- 2 celery stalks thinly sliced
- 8 oz mushrooms sliced
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup low-sodium vegetable or seafood broth
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 cup frozen peas
- 3/4 cup mild cheddar shredded
- 1/2 cup panko breadcrumbs
- 1 tbsp chopped parsley optional
- salt to taste
Instructions
- Heat the oven to 375°F. Cook the egg noodles in salted water for about 1 minute less than the package directions, then drain well.
- Melt the butter with the olive oil in a large skillet over medium heat. Add onion, celery, and mushrooms and cook for 6 to 8 minutes until softened.
- Sprinkle in the flour and stir for 1 minute. Slowly whisk in the milk and broth. Add Dijon mustard, garlic powder, and black pepper and simmer 3 to 5 minutes until thickened.
- Reduce the heat to low. Stir in the peas and cheddar, then add the noodles and gently fold in the drained tuna. Taste before adding salt.
- Transfer to a lightly oiled baking dish. Mix the panko with a small drizzle of olive oil, scatter over the top, and bake for 18 to 22 minutes until bubbling and golden.
- Let the casserole rest for about 5 minutes before serving. Sprinkle with parsley if desired.
Notes
Cook the noodles about 1 minute shy of package directions so they finish in the oven without becoming soft. Refrigerate leftovers promptly and reheat gently with a splash of milk if needed.