The Tuna Casserole Everyone Should Know How To Make

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: American cheese

Reduced-fat options lower calories while maintaining flavor.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat adds fiber; elbow macaroni is often less expensive.

canned tuna

🥗Healthier: fresh tuna

💰Cheaper: canned salmon

Fresh tuna is healthier but more expensive; salmon is a cheaper alternative.

Heat a pot over low heat and add unsalted butter until melted.

Add diced onion and sweat for about 8 minutes until soft and translucent.

Add all-purpose flour and cook for another 7-8 minutes until it resembles wet sand.

Gradually add whole milk, stirring continuously until incorporated and thickened.

Turn off the heat and mix in half of the cheddar cheese in stages.

Add tuna in olive oil, breaking it up into smaller chunks, and mix well.

Season with black pepper and a touch of salt after tasting for seasoning.

Cook egg noodles in salted water for 2 and a half minutes, then drain.

Add frozen peas to the tuna mixture and stir gently.

Transfer the mixture to a baking dish.

Mix melted unsalted butter with panko breadcrumbs and the remaining cheddar cheese, then sprinkle on top of the casserole.

Bake at 380°F for 20-25 minutes, or until golden brown and bubbly.

Let cool for 10-15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens