Tuna noodle casserole is one of those comfort foods that takes me right back to my childhood, much like American chop suey or macaroni and cheese.
Tuna casserole is creamy, buttery and cheesy, with a crunchy top and protein-rich chunks of tuna fish throughout. It keeps me warm on cold or rainy days, and provides lots of leftovers to reheat in the microwave. Here’s the best tuna casserole recipe I’ve ever had.
What Is Tuna Noodle Casserole?
Tuna casserole is a classic American comfort food that’s earned a permanent place in the family dinner rotation. Creamy, hearty, inexpensive and easy to make, it combines pantry staples into a warm, satisfying meal that can feed a crowd without much fuss.
Simple Is the Name of the Game
At its most basic, tuna casserole consists of canned tuna, pasta and a creamy sauce, all combined and baked until hot and bubbly. Part of the appeal is its simplicity.
But convenience isn’t the only reason people love it. You can change it up, adding mushrooms, celery, peas, carrots, or broccoli for extra vegetables. You can also swap cheddar for Parmesan, mozzarella, or another favorite cheese.
Classic Tuna Casserole Recipe
Here’s how to make the most creamy, tasty tuna casserole recipe you’ll ever have.
Ingredients
- 1 pound elbow macaroni or medium sized pasta shells, cooked
- 2 cups milk
- 3 Tbsp. butter
- 2 Tbsp. flour
- 2 teaspoons onion powder
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1.5 cups mild cheddar cheese, shredded
- 2 cans of solid white tuna, drained and chopped into small chunks
- ½ cup bread crumbs (seasoned or plain)
- Cooking spray or butter to grease the pan
Instructions
Preheat the oven to 400 and grease a lasagna pan or a two-quart baking dish with cooking spray or butter.
Melt the butter in a large skillet or pot over medium-low heat. Whisk in the flour until the roux is smooth. Cook, whisking constantly for one minute. Gradually whisk in the milk and cook, stirring almost constantly, for about 5 minutes or until thickened.
Remove from heat. Stir in the salt, pepper, onion powder, tuna chunks, and shredded cheese. Stir in the cooked pasta. Spoon the pasta mixture into your prepared dish. Sprinkle the top with the bread crumbs.
Bake at 400 for 20 minutes or until golden and bubbly, then remove from the oven and let cool for about 10 minutes before serving.
I like to serve it with caprese salad and a glass of cold alkaline water, but it’s so versatile that it can go with anything. Serves 8.