Classic Tuna Noodle Casserole combines wide egg noodles, solid white albacore tuna, sliced carrots, optional peas, shallots, Vermont white cheddar, Colby-Jack cheese, topped with panko bread crumbs, and fresh parsley for an easy to make Classic yet updated Casserole that aims to please any Casserole Queen.
I personally think Tuna Noodle Casseroles became a very popular household dish circa 1950’s for many of reasons; the ingredients were cheap to purchase and easy to find at the local market, it cooked in about 25 to 35 minutes time. Tuna casseroles could easily be frozen, then reheated for later use.
While every tuna casserole may slightly vary to some extent, usually, tuna casserole is made with egg noodles, chopped onion, shredded cheddar cheese, frozen green peas, canned, drained tuna, condensed cream of mushroom soup, sliced mushrooms and a topping such as crushed potato chips, crushed corn flakes, bread crumbs or even french fried onions.
Below you will find my good friend Tricia’s version of The Classic Tuna Noodle Casserole, which I have slightly adapted in some areas to include optional items. The directions are fairly simple and easy to follow.
Classic Tuna Noodle Casserole
- 12 ounces of wide egg noodles
- 3 cans of solid white albacore tuna in water (6 oz cans), drained
- 1 tablespoon unsalted butter
- 3 medium carrots sliced razor thin
- 1/2 cup frozen peas, optional
- 1 shallot minced, optional
- 4 ounces chicken stock
- 4 ounces whole milk
- 4 ounces heavy cream
- 2 cans cream of mushroom soup
- 6 ounces freshly grated Vermont White Cheddar
- 1 teaspoon garlic powder
- Kosher salt to taste
- fresh ground pepper to taste
- pinch of cayenne pepper
- 6 ounces Colby-Jack freshly shredded
- 1 tablespoon of unsalted butter
- 3/4 cup of panko bread crumbs
- 3 tablespoons chopped fresh parsley
- Preheat oven to 350 degrees
- In a large pasta pan filled with salted boiling water, cook wide egg noodles 1 minute less than the package directions states.
- Meanwhile, in a small metal skillet on medium heat melt 1 tablespoon of unsalted butter, add razor-thin sliced carrots sauté for 2-3 minutes, add minced shallots and continue to sauté for 1-2 minutes. Reserve for later use.
- In a medium sauce pan add 6 ounces chicken stock, 6 ounces of whole milk, 4 ounces of heavy cream, 2 cans of cream of mushroom soup, bring to a slight simmer before adding 6 ounces of freshly grated Vermont White Cheddar, garlic powder, kosher salt, ground pepper, and a pinch of cayenne pepper, stirring till completely melted and smooth. Reduce heat to off.
- In a metal, skillet melts 1 tablespoon of unsalted butter, add panko bread crumbs, toss and brown to a golden color (Reserve)
- Once egg noodles are done cooking drain in a colander and rinse with very cold water to stop cooking process.
- Combine egg noodles with cheese sauce, reserved sautéed carrots, minced shallots, and optional peas.
- Place ingredients in a 9×13 glass oven safe baking dish.
- Top casserole with grated Colby-Jack, golden toasted panko bread crumbs and fresh parsley.
- Bake at 350 degrees 20-25 minutes till cheese melts and casserole heats through.
DISCLAIMER: Recipe by Tricia Yarusso, food styling and photo by Heidy L. McCallum
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.