Classic Tuna Noodle Casserole
Classic Tuna Noodle Casserole is the ultimate creamy comfort food, baked to golden perfection and perfect for family-friendly weeknights.
Ingredients
- 12 oz wide egg noodles Barilla or store brand
- 2 tbsp unsalted butter plus extra for greasing
- 1/2 cup yellow onion finely chopped
- 8 oz white mushrooms sliced (optional but adds depth)
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 1/2 cups low-sodium chicken broth or veggie broth
- 1 cup whole milk or half-and-half for extra creaminess
- 1 cup plain Greek yogurt replaces half the milk for tang
- 2 cans tuna in water drained (I like Bumble Bee)
- 1 cup frozen peas thawed (Green Giant if you're picky)
Instructions
- Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish so the casserole slides out easily when everyone's eyeballs light up.
- Bring a large pot of salted water to a boil. Toss in egg noodles and cook 1 minute less than package instructions—aim for al dente. Drain and set aside.
- In the same pot, melt 2 tablespoons of butter over medium heat. Add onion and mushrooms. Cook until onions are translucent, about 4 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle flour over veggies; stir constantly for 1 minute to cook off the raw taste. Slowly whisk in chicken broth, then milk and Greek yogurt. Keep whisking until the sauce bubbles and thickens, about 3–4 minutes.
Notes
Tips on ingredients: Cook al dente—slightly firm—so they hold up after baking. Opt for whole-milk Greek yogurt to keep the sauce luxuriously silky. Pat dry tuna on paper towels to avoid a watery sauce. Crush crackers in a zip-top bag with a rolling pin for uniform crumbs.
Nutrition
Calories: 350kcal
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