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tuna noodles in a white baking dish with a wooden spoon
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5 from 2 votes

Tuna Noodle Casserole

This American classic casserole is completely made from scratch. Made with peas, egg noodles, and a white bechamel sauce.
Prep Time5 mins
Cook Time1 hr 5 mins
Course: Entree
Cuisine: American
Servings: 10
Calories: 449kcal


  • 12 ounces Egg Noodles
  • 4 tbsp Butter
  • 1/4 cup All-Purpose Flour
  • 4 cups Whole Milk
  • 1 1/2 cups Chicken Stock
  • 2 cans Tuna
  • 2 cups Frozen Peas
  • 1 tsp Granulated Garlic
  • 1/4 tsp Cayenne Pepper
  • 1 cup Panko Breadcrumbs
  • 2 cups Cheddar Cheese
  • 2 tbsp Olive Oil


  • Drain the tuna and set aside.
  • Place a large pot of water over high heat and season it generously with salt.
  • While you wait for the water to come to a rapid boil, prepare the bechamel sauce. To prepare the bechamel sauce, melt the butter in a large skillet over medium-high heat.
  • Once the butter melts, add the flour and cook for 1-2 minutes.
  • Add the whole milk and chicken stock. Stir occasionally and cook for 35-40 minutes or until it thickens.
  • Cook the egg noodles for 8 minutes or until al dente.
  • Preheat oven to 450 degrees F.
  • Season the bechamel sauce with granulated garlic, cayenne pepper, salt, and pepper.
  • Add the tuna fish, frozen peas, and 1 1/2 cups cheddar cheese to the bechamel sauce and mix well.
  • Stir in the cooked egg noodles and place the mixture in a 9x13 baking dish.
  • In a small bowl, combine the panko breadcrumbs, olive oil, and remaining cheese.
  • Top the casserole with the breadcrumb mixture.
  • Bake for 20 minutes or until hot and bubbly.
  • Garnish with fresh parsley and enjoy!


Calories: 449kcal | Carbohydrates: 42g | Protein: 24g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 411mg | Potassium: 419mg | Fiber: 3g | Sugar: 8g | Vitamin A: 808IU | Vitamin C: 12mg | Calcium: 312mg | Iron: 2mg