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Comforting Tuna Casserole Recipe Easy Homemade Crispy Golden Topping

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A creamy tuna casserole with tender noodles and a crispy golden topping, perfect for cozy dinners and potlucks. This easy recipe combines simple pantry staples for a comforting, crowd-pleasing meal.

Ingredients

Scale
  • 12 oz egg noodles (or any short pasta you prefer)
  • 2 (5 oz) cans of tuna in water, drained
  • 1 cup frozen peas, thawed
  • 1/2 cup finely chopped onion (yellow or sweet onion)
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour (or gluten-free flour blend)
  • 2 cups whole milk (or plant-based milk like oat for dairy-free)
  • 1/2 cup chicken or vegetable broth
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 cup crushed buttery crackers (Ritz crackers recommended)
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1 tbsp grated Parmesan cheese (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter or non-stick spray.
  2. Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions, about 7-8 minutes until al dente. Drain well and set aside.
  3. In a medium saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp flour and cook for 1-2 minutes until light golden, stirring constantly to avoid lumps.
  4. Gradually whisk in 2 cups whole milk and 1/2 cup broth. Keep whisking until mixture thickens and bubbles, about 5 minutes.
  5. Stir in 1 tsp Dijon mustard, 1/2 tsp garlic powder, salt, and pepper to taste. Reduce heat to low and add 1 cup shredded cheddar and 1/2 cup shredded mozzarella cheese. Stir gently until melted and smooth.
  6. In a large bowl, mix drained noodles, drained tuna, thawed peas, chopped onions, and creamy sauce. Stir gently but thoroughly to combine evenly.
  7. Pour mixture into the prepared baking dish, spreading evenly.
  8. In a small bowl, combine crushed crackers, panko breadcrumbs, melted butter, and Parmesan cheese if using. Mix until crumbs are evenly coated.
  9. Sprinkle the topping evenly over the casserole.
  10. Bake for 25-30 minutes, or until topping is golden brown and crispy and casserole is bubbling around edges.
  11. Let rest for 5 minutes before serving.

Notes

[‘Drain tuna well to avoid soggy casserole; press gently between paper towels.’, ‘Cook pasta al dente as it will continue cooking in the oven.’, ‘Use room temperature milk to prevent lumps in sauce.’, ‘Whisk constantly when making sauce for smooth béchamel.’, ‘Mix panko and crushed crackers for a crunchy, buttery topping.’, ‘Let casserole rest 5 minutes after baking for easier serving.’, ‘If topping browns too quickly, tent loosely with foil halfway through baking.’, ‘For dairy-free version, substitute butter with olive oil and use plant-based milk and cheese.’, ‘For gluten-free, use gluten-free flour, pasta, crackers, and breadcrumbs.’]

Nutrition

Keywords: tuna casserole, comfort food, creamy tuna, crispy topping, easy casserole, family dinner, potluck recipe

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