About the Recipe
It’s no surprise that this tuna noodle casserole has held its place at the top of so many family favorite recipes. It is easy to make, but it’s affordable, tasty, and versatile. Nearly any leftovers or any kind of veggies can be tossed right in! Be creative with this tuna fish casserole recipe!
It can go from prep to presentation in no time at all! Need a quick potluck entrée for work or a neighborhood event? This is hands down the best tuna noodle casserole recipe out there!
- 1 package Wide Egg Noodles
- 1/4 Cup Unsalted Butter
- 1 Cup Celery chopped
- 1 Red Bell Pepper, chopped
- 1/2 Onion, diced
- 1/4 Cup All Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 2 1/4 Cups Whole Milk
- 2 Tablespoons Dijon Mustard
- 2 Cans Water packed chunk Tuna, drained
- 1/2 Cup Frozen Peas, thawed
- 4 oz Cheddar Cheese, shredded
- 1/2 Cup Panko Bread Crumbs
- 1/4 Cup Parmesan cheese, grated
- 1 teaspoon Smoked Paprika
- 1 Tablespoon Parsley, chopped
- 1 Tablespoon Butter, melted
1) Preheat oven to 375° F
2) Lightly grease a 2-quart baking dish and set aside.
3) Cook noodles according to package directions, removing when al dente. Drain, and set aside.
4) Melt butter in a large skillet over medium heat. Add celery, bell pepper, and onion, and cook until the onion is translucent, stirring frequently.
5) Stir in flour, salt, and pepper. Slowly add milk and cook, stirring constantly until thick and bubbly. Stir in Dijon mustard.
6) Add tuna, peas, noodles, and cheddar cheese and fold it into the sauce.
7) Pour the mixture into the prepared dish.
8) Combine Panko, Parmesan cheese, smoked paprika parsley, and melted butter in a small bowl and sprinkle over the top.
9) Bake casserole for 25 to 30 minutes, uncovered, or until heated through and golden brown on top.
10) Let stand for a few minutes before serving.