Description
Cozy and from-scratch, this tuna noodle casserole bakes tender egg noodles in a light, creamy Dijon-thyme sauce—no canned soup. Two cheeses melt through the pasta while a buttery panko–Gruyère topping turns crisp and golden with a pop of lemon zest. Weeknight-easy, crowd-pleasing comfort food.
Ingredients
Casserole
6 ounces wide egg noodles (about 2 cups dry noodles)
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
3 large garlic cloves, minced
3 stalks celery, diced
3 tablespoons onion, diced
2 1/2 tablespoons flour
1 1/2 cup milk (I use skim)
3/4 cup low-sodium chicken broth
3/4 tablespoon cornstarch
3/4 tablespoon Dijon mustard
3/4 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon coarse ground pepper
1 cup shredded mixed cheddar cheese
1/4 cup shredded Gruyere cheese
1/4 cup sour cream
2 cans (5 oz each) of canned tuna
Panko Topping
1 tablespoon unsalted butter
2 tablespoons panko
2 tablespoons shredded Gruyere cheese
1/2 tablespoon lemon zest
Instructions
- Cook the egg noodles in salted water until al dente, about 7-8 minutes. Reserve 1/2 cup of pasta water for thinning the sauce later, if needed. Drain and set aside.
- Meanwhile, melt 1 tablespoon of butter over medium heat in a nonstick skillet. Add panko and stir to coat. Continue cooking until the crumbs become golden brown. In a small bowl, combine Panko breadcrumbs, Parmesan cheese, and lemon zest. Mix until evenly combined.
- Preheat oven to 350 degrees F. Lightly spray an 8x8 pan with nonstick cooking spray.
- Melt butter with olive oil in a large skillet or Dutch over medium heat (something that can fit all ingredients). Add the onions and celery, and sauté for 5 minutes. Add garlic and sauté for 30 seconds or until fragrant.
- Push the onion, celery and garlic to the edge of the pan. Whisk in flour and cook, while stirring for 2 minutes (it will be lumpy). Cooking the flour helps to get rid of the raw, starchy flavor. Slowly whisk in milk and 1/2 cup chicken broth. Whisk cornstarch with remaining 1/4 cup chicken broth and add to skillet followed by Dijon, salt, pepper, and thyme.
- Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1/2 cup cheddar and Gruyere cheese until melted. Whisk in sour cream until blended.
- Add the tuna and stir until well combined. Gently fold in the noodles until everything is evenly mixed. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it. Transfer the mixture to the prepared baking dish, then sprinkle with 1/2 cup of cheddar cheese and the panko for extra crunch.
- Cover with foil and bake at 350 degrees for 30 minutes, uncover and bake an additional 10-15 minutes or until hot and bubbly and the cheese is melted; serve piping hot. Optionally, broil for 2-3 minutes to brown the crust on top.
Notes
Undercook the noodles by 1–2 minutes; they’ll finish in the oven and stay tender, not mushy.
Season the sauce before adding tuna/noodles. Taste for salt/pepper/Dijon while it’s still in the pan. (Add salt to cheese and tuna quickly—start modestly, adjust as needed.)
Toast the panko in butter, then let it cool for 2–3 minutes before mixing it with Gruyère and lemon zest—this keeps the topping light and crisp.
Fold don’t stir. Add tuna last and gently fold to keep nice flakes. Albacore = bigger chunks; chunk light = milder flavor. Drain well.
Pan size matters: 8×8 or 9×9 = creamier, deeper casserole; 9×13 = thinner layer, bakes quicker. If browning too fast, tent with foil.
Loosen if needed: Reserve ½ cup pasta water; add a splash when mixing if the sauce tightens.
Optional veggies: ½–1 cup peas (thawed), sautéed mushrooms, or blanched broccoli florets fold in beautifully.
Make-ahead: Assemble without the panko topping, cover, and refrigerate up to 24 hours. Add topping just before baking; add 5–10 minutes to bake time.
Reheat: 325°F, covered, 15 minutes; uncover 5 minutes to re-crisp. Add a spoonful of milk or broth to keep it creamy.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Stove Top, Baked
- Cuisine: American