Print

Cozy Canned Tuna Casserole Recipe with Perfect Crispy Golden Topping

canned tuna casserole - featured image
Print Recipe

A comforting and easy tuna casserole featuring a creamy filling and a crispy golden breadcrumb topping, perfect for quick weeknight dinners.

Ingredients

Scale
  • 2 (5 oz / 142 g) cans of chunk light tuna in water, drained
  • 8 oz (225 g) egg noodles or elbow macaroni, cooked al dente
  • 1 cup (240 ml) frozen peas, thawed
  • 1/2 cup (120 ml) finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour blend)
  • 1 1/2 cups (360 ml) whole milk, warmed
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (50 g) shredded sharp cheddar cheese
  • 1/4 cup (25 g) grated Parmesan cheese
  • 3/4 cup (75 g) panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1/2 teaspoon dried thyme or Italian seasoning
  • Pinch of smoked paprika (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) egg noodles and cook until just al dente, about 7-8 minutes. Drain and set aside.
  2. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 1/2 cup finely chopped onions and cook until translucent, about 3-4 minutes. Stir in 2 cloves minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle 2 tablespoons all-purpose flour over the butter and onion mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste. The mixture should be bubbly but not browned.
  4. Slowly pour in 1 1/2 cups warmed whole milk while whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes, stirring frequently. It should coat the back of a spoon.
  5. Remove from heat and stir in 1 teaspoon Dijon mustard, 1/2 cup shredded sharp cheddar cheese, 1/4 cup grated Parmesan, salt, and pepper to taste. Adjust seasoning as needed.
  6. In a large bowl, mix the cooked pasta, drained tuna, thawed peas, and creamy sauce together gently until well coated.
  7. Transfer mixture into a greased 9×13 inch casserole dish, spreading evenly.
  8. In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 1/4 cup grated Parmesan, dried thyme, and smoked paprika if using. Toss until crumbs are evenly coated.
  9. Sprinkle the breadcrumb mixture evenly over the casserole.
  10. Preheat oven to 375°F (190°C). Bake uncovered for 20-25 minutes until the topping is golden brown and crispy, and the casserole is bubbling around the edges.
  11. Allow to rest for 5 minutes before serving.

Notes

Do not overcook pasta to prevent mushiness after baking. Warm milk before adding to roux to avoid lumps. Drain tuna well to prevent watery casserole. Toss panko breadcrumbs with melted butter before baking for a richer, evenly toasted topping. Assemble casserole a day ahead and refrigerate; add 5 extra minutes to baking time if baking cold. If topping browns too quickly, cover loosely with foil halfway through baking. If sauce is too thick before baking, stir in a splash of milk to loosen.

Nutrition

Keywords: tuna casserole, comfort food, quick dinner, casserole recipe, crispy topping, tuna pasta bake

Find it online: https://gleefulfork.com/cozy-canned-tuna-casserole-recipe-with-perfect-crispy-golden-topping/