Tuna Casserole

Tuna Casserole is classic comfort food at its best. This updated version is loaded with canned tuna, egg noodles, Monterey Jack cheese, and a thick creamy sauce. It's easy to make, oven-ready in 20 minutes, and completely homemade!

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 259kcal

Author: Cathy Trochelman

Ingredients

4 cups egg noodles cooked (8 ounces dry)
3 (5 ounce) cans albacore tuna drained
1 cup Monterey Jack cheese shredded
2 jars diced pimentos drained
5 Tablespoons butter
1/2 cup celery chopped
1/2 cup onion chopped
1/2 cup flour
1 teaspoon mustard powder
1 teaspoon salt
1 cup milk
1 cup chicken broth
1/2 cup panko bread crumbs
1/4 teaspoon Italian seasoning

Instructions

Preheat oven to 375° F.
In a large mixing bowl, combine noodles, tuna, shredded cheese, and diced pimentos. Set aside.
Melt 3 Tbsp. butter in a small saucepan. Add celery and onions and cook until tender.
Stir in flour, dried mustard, and salt.
Add milk and chicken broth all at once; cook and stir until thickened and bubbly.
Pour sauce over noodle mixture and mix together.
Transfer mixture to a 1 1/2 quart casserole dish.
Top with a mixture of bread crumbs and 2 Tablespoons melted butter.
Sprinkle with Italian seasoning.
Bake for 20-25 minutes.

Notes

Make Ahead & Storage Tips

This dish can easily be made in advance. Simply follow the recipe instructions, cover the unbaked casserole with foil, and store in the refrigerator until you are ready to bake it. You will need to increase the baking time to 30-45 minutes. Leftover casserole can be stored in an airtight container in the refrigerator for 3-4 days.

Nutrition