Tuna Casserole

As I contemplated my stores of tuna fish, I realized I needed to find me a desirable tuna casserole recipe. I’ve never made it with canned soup, but it has been years… I found your recipe to just be PERFECT! I do have some things in my canned pantry that need to be used, and here’s the perfect recipe for it! Thank you so very much!

This Tuna Casserole Recipe is the BEST ever without any canned soups or mayo! Just tuna and bright peas enveloped in the most flavorful rich, creamy cheese sauce all topped with golden crispy panko. This Tuna Noodle Casserole is made with pantry friendly ingredients and is easy to customize – swap the noodles, swap the veggies, swap the cheese, etc. for whatever you have on hand. This Tuna Casserole recipe is also quick and easy to make and you can prep it entirely ahead of time and bake until warm and bubbly at dinner time!

Course : Main Course
Prep Time : 15 minutes
Cook Time : 45 minutes
Servings : 4-8 servings



  • 16 oz. wide egg noodles


  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil, divided
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 2 cups low sodium chicken broth
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 teaspoons chicken bouillon
  • 1 1/4 teaspoon salt
  • 1 tsp EACH onion powder, garlic powder, dried parsley
  • 1/4 teaspoon pepper
  • 2 cups freshly grated sharp cheddar cheese divided (or more to taste)
  • 3 oz. freshly grated Gruyere cheese (1 packed cup)
  • 1/2 cup sour cream
  • 2 cans (7 oz. each) solid white albacore tuna drained
  • 2 cups frozen petite peas thawed

Panko Topping

  • 3/4 cup panko breadcrumbs
  • 1 tablespoon melted butter
  • 1 tablespoon extra virgin olive oil

Get the Instructions ==>> carlsbadcravings.com

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