Classic Tuna Noodle Casserole

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 breadcrumbs, and fresh parsley for an easy to make Classic yet updated Casserole that aims to please any Casserole Queen.

I think Tuna Noodle Casseroles became a trendy household dish circa the 1950s for many reasons; the ingredients were cheap to purchase and easy to find at the local market, it cooked in about 25 to 35 minutes. Tuna casseroles could quickly 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, breadcrumbs 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 Ingredients:

• Twelve ounces of wide egg noodles
• Three cans of solid white albacore tuna in water (6 oz cans), drained
• One tablespoon unsalted butter
• Three medium carrots sliced razor-thin
• 1/2 cup frozen peas, optional
• One shallot minced, optional
• Four ounces chicken stock
• Four ounces whole milk
• Four ounces heavy cream
• Two cans of cream of mushroom soup
• Six ounces freshly grated Vermont White Cheddar
• One teaspoon garlic powder
• Kosher salt to taste
• fresh ground pepper to taste
• pinch of cayenne pepper
• Six ounces Colby-Jack freshly shredded
• One tablespoon of unsalted butter
• 3/4 cup of panko breadcrumbs
• Three tablespoons chopped fresh parsley

Directions

1. Preheat oven to 350 degrees
2. In a large pasta pan filled with salted boiling water, cook wide egg noodles 1 minute less than the package directions state.
3. Meanwhile, in a small metal skillet over 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.
4. In a medium saucepan, 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.
5. In a metal, skillet melts 1 tablespoon of unsalted butter, add panko breadcrumbs, toss and brown to a golden color (Reserve)
6. Once egg noodles are done cooking, drain in a colander and rinse with icy water to stop the cooking process.
7. Combine egg noodles with cheese sauce, reserved sautéed carrots, minced shallots, and optional peas.
8. Place ingredients in a 9×13 glass oven-safe baking dish.
9. Top casserole with grated Colby-Jack, golden toasted panko breadcrumbs, and fresh parsley.
10. 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

Classic Tuna Noodle Casserole

hmccallum

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 breadcrumbs, and fresh parsley for an easy to make Classic yet updated Casserole that aims to please any Casserole Queen.

5 from 9 votes

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Main Course

Cuisine American

Servings 8 Servings

Calories 548 kcal

Ingredients

  

1x2x3x

• 12 ounces wide egg noodles
• 3-6- ounce cans of solid white albacore tuna in water drained
• 1 tablespoon unsalted butter
• 3 medium carrots sliced razor-thin
• ½ 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 Vermont White Cheddar freshly grated
• 1 teaspoon garlic powder
• Kosher salt to taste
• pepper to taste
• pinch cayenne pepper
• 6 ounces Colby-Jack freshly shredded
• 1 tablespoon unsalted butter
• 3/4 cup breadcrumbs panko
• 3 tablespoons parsley chopped

Instructions

 

• 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 state.
• Meanwhile, in a small metal skillet over 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 saucepan, 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 melt 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 the 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 breadcrumbs and fresh parsley.
• Bake at 350 degrees 20-25 minutes until cheese melts and casserole heats through.

Notes

Adapted from Tricia Yarusso

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

 

 

 

 

Nutrition

Serving: 01Calories: 548kcalCarbohydrates: 48gProtein: 26gFat: 28gSaturated Fat: 16gCholesterol: 114mgSodium: 976mgPotassium: 467mgFiber: 3gSugar: 4gVitamin A: 4789IUVitamin C: 7mgCalcium: 376mgIron: 3mg

Keyword Casserole, Noodle, Tuna

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If you enjoyed this Classic Tuna Noodle Casserole, here are a few other suggestions

• Southern-Style Cheesy Hashbrown Casserole is one of the ultimate comfort food casseroles that I make, and this one has absolutely no canned soup. It is made with chunky-style hashbrowns, deliciously mild cheddar cheese, white sharp cheddar cheese, heavy cream, sour cream, minced carrots, chopped onions, and seasoned with Cajun seasoning, kosher salt, and freshly ground peppercorns.
• Broccoli Alfredo Rice is one of those dishes that fit all those needs and won’t heat the kitchen this summer. It’s a perfect side for chicken, fish, or even pork.
• Southern Broccoli and Rice Casserole is a Southern favorite in our home, and one of our most beloved recipes passed down from one generation to the next; made with long grain rice, fresh never frozen broccoli, sautéed Vidalia onions, sharp white cheddar, mild yellow cheddar, sour cream, low sodium vegetable broth, and topped with seasoned breadcrumbs before being baked to perfection.

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