Tuna Noodle Casserole
This creamy, cheesy Tuna Noodle Casserole is a great weeknight dinner made without canned soups! Completely homemade, it's quick, easy, and full of savory goodness.
Servings: 8
Equipment
Ingredients
For the Casserole
- 4 cups dry wide egg noodles
- 4 tablespoons butter
- 2 stalks celery chopped
- 1 small red bell pepper diced
- 1 small yellow onion diced
- 1 clove garlic minced
- ⅔ cup all-purpose flour
- 1 teaspoon ground mustard, or 1 tablespoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2¼ cups milk
- 12 ounces can of white tuna in water drained and flaked into chunks
- 4 ounces shredded cheddar cheese
For the Topping
- 1 cup finely crushed ritz crackers or panko crumbs
- 4 tablespoons butter melted
Instructions
- Preheat oven to 375˚F.
- Grease a 9x13 baking dish with cooking spray and set aside.
- Cook the noodles according to the directions on the package.
- Drain noodles and return drained noodles back to the pot; set aside.
- Melt the butter in a large saucepan or large deep skillet set over medium heat.
- To the melted butter, add celery, peppers and onions; cook for 8 to 10 minutes or until vegetables are tender.
- Stir in the garlic and cook for 20 seconds.
- Stir in flour, mustard, salt and pepper.
- Add milk; cook and stir until bubbly and thickened. Sauce will be thick.
- Pour the sauce over the noodles.
- Add flaked tuna and cheese to the noodles.
- Gently fold and mix until everything is thoroughly combined.
- Transfer tuna mixture to the baking dish; set aside.
- In a mixing bowl, combine crushed ritz crackers and butter; sprinkle over the casserole.
- Bake uncovered for 25 to 30 minutes, or until heated through.
- Remove from oven and let stand for 5 to 8 minutes before serving.
Nutrition
Calories: 407kcal | Carbohydrates: 33g | Protein: 21g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 86mg | Sodium: 584mg | Potassium: 329mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1089IU | Vitamin C: 20mg | Calcium: 214mg | Iron: 2mg
