Why Make This Recipe
Ina Garten’s Tuna Noodle Casserole is a comforting dish that brings warmth and joy to any meal. It’s simple to make and uses common ingredients found in most kitchens. This recipe transforms the classic tuna casserole into a delicious and creamy dinner option that everyone will love. Perfect for busy weeknights or cozy family gatherings, you’ll appreciate how quickly it comes together.
How to Make Tuna Noodle Casserole
Ingredients:
- 12 oz egg noodles, cooked al dente
- 2 (5-oz) cans tuna, drained
- 4 tbsp unsalted butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken or vegetable stock
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 cup shredded Cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp parsley, for garnish
Directions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch dish.
- Cook the egg noodles until they are al dente, then drain and set aside.
- In a skillet, melt the butter over medium heat. Add the chopped onion and celery, sautéing until soft. Then add the minced garlic and cook for one more minute.
- Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the chicken or vegetable stock, followed by the whole milk and heavy cream. Simmer the sauce until it thickens.
- Remove the skillet from heat and stir in both cheeses, along with salt and pepper, until the mixture is smooth.
- In a large bowl, combine the cheese sauce with the cooked noodles and flaked tuna. Stir until well combined.
- Transfer the mixture to the prepared baking dish. Top with panko breadcrumbs that have been tossed with olive oil.
- Bake for 25-30 minutes, or until the top is golden and bubbly. Let it rest for 5 minutes, then garnish with parsley before serving.
How to Serve Tuna Noodle Casserole
Serve the Tuna Noodle Casserole warm right out of the oven. It pairs wonderfully with a fresh green salad or steamed vegetables for a complete meal. If desired, sprinkle extra cheese on top before serving for added flavor.
How to Store Tuna Noodle Casserole
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through. You can also microwave individual portions.
Tips to Make Tuna Noodle Casserole
- Use whole-grain or gluten-free egg noodles for a healthier option.
- Feel free to add vegetables like peas or bell peppers for extra nutrition.
- If you prefer a spicier version, add red pepper flakes or diced jalapeños to the sauce.
Variation
For a different twist, substitute the tuna with cooked chicken or shrimp. You can also experiment with different types of cheese, such as mozzarella or gouda, to create a unique taste.
FAQs
1. Can I make Tuna Noodle Casserole ahead of time?
Yes! You can prepare the casserole a day in advance, just cover it and store it in the refrigerator until you’re ready to bake.
2. Is it possible to freeze Tuna Noodle Casserole?
Yes, this casserole can be frozen before baking. Just cover it tightly with foil or plastic wrap. Thaw it overnight in the fridge before baking.
3. What can I use instead of panko breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work just fine. You can also crush crackers or use crushed chips for a different texture.
Tuna Noodle Casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch dish.
- Cook the egg noodles until they are al dente, then drain and set aside.
- In a skillet, melt the butter over medium heat. Add the chopped onion and celery, sautéing until soft.
- Add the minced garlic and cook for one more minute.
- Stir in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the chicken or vegetable stock, followed by the whole milk and heavy cream.
- Simmer the sauce until it thickens.
- Remove the skillet from heat and stir in both cheeses, along with salt and pepper, until the mixture is smooth.
- In a large bowl, combine the cheese sauce with the cooked noodles and flaked tuna. Stir until well combined.
- Transfer the mixture to the prepared baking dish.
- Top with panko breadcrumbs that have been tossed with olive oil.
- Bake for 25-30 minutes, or until the top is golden and bubbly.
- Let it rest for 5 minutes, then garnish with parsley before serving.