Cheesy Tuna Casserole With Egg Noodles and Peas

This casserole feeds 12 people from one 9 by 13-inch pan, and most of it comes out of your pantry. You make a quick sauce on the stove, toss it with cooked egg noodles, tuna, peas and carrots, then bake it under cheddar and crushed crackers.

The whole thing runs about 45 minutes from start to fork, and 15 to 20 of those minutes are hands-off oven time. The one step people rush is the sauce. Let it actually thicken before the tuna goes in, or you get a soupy pan.

If you keep canned tuna, egg noodles and a bag of shredded cheddar around, you can make this on a Tuesday without a trip to the store.

Step-by-Step Instructions

1. Heat the oven and grease the dish

Set the oven to 400°F (200°C). Spray a 9 by 13-inch baking dish with nonstick spray.

2. Soften the onion

Put the butter in a large saucepan over medium heat and let it melt. Add the diced onion and cook about 5 minutes, until it is soft and smells sweet.

3. Build the base

Add the garlic, flour, Italian seasoning and salt. Stir for 1 minute. It will look like a thick paste.

4. Add the liquid slowly

Pour in the broth and milk in a slow stream, stirring the whole time so no lumps form. Bring it to a simmer and keep stirring.

5. Thicken the sauce

Simmer 10 to 12 minutes, stirring often, until the sauce coats the back of a spoon. Then stir in the peas, carrots and tuna.

6. Layer the noodles

Spread the cooked egg noodles across the bottom of the greased dish.

7. Combine everything

Pour the sauce over the noodles and stir so it is evenly mixed. Add 2 cups of the cheddar and stir again. Smooth the top, then scatter the last cup of cheddar over it.

8. Make the topping

In a small bowl, mash the cracker crumbs, Parmesan and olive oil together with a fork. Sprinkle that over the cheese.

9. Bake

Bake 15 to 20 minutes, until the top is lightly browned and the edges bubble.

10. Rest and serve

Let it sit 5 minutes, then serve warm.

How to Store Cheesy Tuna Casserole

Variations

• Swap the canned peas and carrots for frozen ones. Microwave them a few minutes first so they aren't cold in the middle.
• Use rotini or medium shells instead of egg noodles. Same 12 ounces.
• Add 1 cup of sliced mushrooms with the onion for a meatier texture.

Frequently Asked Questions

Cheesy Tuna Casserole With Egg Noodles and Peas

Creamy, cheesy tuna casserole with egg noodles, peas, carrots and a buttery cracker topping. It bakes in 20 minutes and feeds a crowd.

15 minPrep time30 minCook time50 minTotal12Servings

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Ingredients

• 1 nonstick cooking spray (for greasing)
• 3 tablespoons unsalted butter
• 1 small yellow onion (diced)
• 6 cloves garlic (minced)
• 3 tablespoons all purpose flour
• 2 teaspoons italian seasoning
• 2 teaspoons kosher salt
• 2 cups chicken broth
• 1 cup whole milk
• 2 cups peas (canned, drained)
• 1 cup carrot (drained)
• 4 cans tuna (packed in water, drained)
• 12 oz egg noodles (cooked according to package instructions and drained)
• 3 cups shredded cheddar cheese (divided)
• 1 cup butter crackers (crumbled)
• ¼ cup grated parmesan cheese
• 1 tablespoon olive oil

Instructions

1. 1Heat the oven and grease the dish — Set the oven to 400°F (200°C). Spray a 9 by 13-inch baking dish with nonstick spray.
2. 2Soften the onion — Put the butter in a large saucepan over medium heat and let it melt. Add the diced onion and cook about 5 minutes, until it is soft and smells sweet.
3. 3Build the base — Add the garlic, flour, Italian seasoning and salt. Stir for 1 minute. It will look like a thick paste.
4. 4Add the liquid slowly — Pour in the broth and milk in a slow stream, stirring the whole time so no lumps form. Bring it to a simmer and keep stirring.
5. 5Thicken the sauce — Simmer 10 to 12 minutes, stirring often, until the sauce coats the back of a spoon. Then stir in the peas, carrots and tuna.
6. 6Layer the noodles — Spread the cooked egg noodles across the bottom of the greased dish.
7. 7Combine everything — Pour the sauce over the noodles and stir so it is evenly mixed. Add 2 cups of the cheddar and stir again. Smooth the top, then scatter the last cup of cheddar over it.
8. 8Make the topping — In a small bowl, mash the cracker crumbs, Parmesan and olive oil together with a fork. Sprinkle that over the cheese.
9. 9Bake — Bake 15 to 20 minutes, until the top is lightly browned and the edges bubble.
10. 10Rest and serve — Let it sit 5 minutes, then serve warm.

Cook's note: The sauce is the whole game here. Give it the full 10 to 12 minutes on the stove and the baked casserole will slice cleanly instead of sliding apart.

Servings: 12

Cuisine: American

Course: Casserole

RecipesCooker15 minutes30 minutes50 minutes

Written by Darnell
Darnell covers air fryer recipes and slow cook meals, with a steady side of eggs and breakfast casseroles for people cooking on a tight schedule. He writes in a blunt, test-it-again voice and flags the mistakes that ruin texture, from soggy fries to rubbery eggs. Every post gives timings, temperatures, and a fallback if your machine runs hot.