The Best Old-Fashioned Tuna Casserole Without Canned Soup Recipe
This old-fashioned tuna casserole is amazingly delicious and comforting. It's the best tuna casserole recipe made of canned tuna but without canned soup!
Ingredients
- 8 oz egg noodles
- 10 oz (2 x 5-oz cans) canned tuna in water, (drained)
- 9 oz frozen peas
- 1 cup freshly shredded cheddar cheese
Béchamel Sauce:
- ¼ cup unsalted butter
- 1 cup diced yellow onion
- 1 cup diced celery
- ¼ cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 1 teaspoon garlic powder
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
Optional Toppings:
- ½ cup panko breadcrumbs
- 2 tablespoons butter, (melted)
Instructions
- Preheat oven to 425°F.
- Add 1 teaspoon of salt into boiling water. Cook noodles for 1 minute less than the direction for al dente. Drain and rinse under cold water.
- Melt butter in a saucepan over medium-high heat. Add onion and celery. Cook for 3-4 minutes or until soft.
- Add flour, cook, keep stirring for 2 minutes or until it smells toasted.
- Whisk in the broth, milk, garlic powder, salt, and black pepper. Cook, whisking frequently until thickened (as thick as condensed soup), about 5 minutes.Adjust seasoning with additional salt or a small amount of chicken bouillon if needed.
- In a large mixing bowl, add pasta, tuna, cheese, frozen peas, and béchamel sauce. Stir to combine then transfer to a 2 to 2½ qt baking dish.
- Mix panko breadcrumbs with melted butter. Sprinkle on top of casserole.
- Bake until bubbly and the cheese is melted for about 18 minutes.
Notes
Frozen peas. If you don't like peas, you can use frozen spinach instead.
Nutrition
Calories: 485kcalCarbohydrates: 47gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 103mgSodium: 928mgPotassium: 497mgFiber: 5gSugar: 7gVitamin A: 1060IUVitamin C: 20mgCalcium: 244mgIron: 3mg
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