Tuna Noodle Casserole

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


Kosher salt

6 ounces wide egg noodles

2 tablespoons unsalted butter

6 scallions (white parts sliced, green parts finely chopped)

3 stalks celery, thinly sliced, plus 2 tablespoons chopped leaves

1 12-ounce can fat-free evaporated milk

Freshly ground pepper

1 cup frozen peas and carrots

1 cup frozen peas and carrots 

1 tablespoon dijon mustard

1/2 cup light sour cream

3/4 cup shredded low-fat monterey jack cheese (about 3 ounces)

1 5-ounce can water-packed tuna, drained and flaked

1/4 cup panko breadcrumbs


  1. Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain the noodles and return to the pot.
  2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
  3. Pour the sauce over the noodles; stir in the sour cream, 1/2 cup cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish.
  4. Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.

Tuna Noodle Casserole

Sunny's Tuna Noodle Casserole

Tuna Noodle Casserole with Potato Chip Topping

Chicken Noodle Casserole

Chicken Ramen Noodle Casserole

Grilled Tuna Steaks

Classic Tuna Noodle Casserole

Tuna Noodle Casserole 2.0