Tuna Noodle Casserole

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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

One 12-ounce can fat-free evaporated milk

Freshly ground pepper

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)

One 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 according to the package directions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot.
  2. Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, about 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 of the 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.