Proper Tuna Noodle Casserole with Béchamel Panko Crust

Proper Tuna Noodle Casserole With Bechamel Panko

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Preparation time:20 Mins

Cooking time:40 Mins

Servings:8 servings

Ingredients:

• 12 oz Medium Egg Noodles
• 4 Tbsp Unsalted Butter (for roux)
• 1/4 cup All-Purpose Flour
• 2 cups Whole Milk, warmed
• 1 cup Chicken Stock (low sodium)
• 1/2 tsp Dried Thyme
• 1 tsp Dijon Mustard
• 1/2 tsp Worcestershire Sauce
• Salt and Black Pepper, To taste
• 2 Tbsp Unsalted Butter (for sautéing)
• 1 medium Yellow Onion, finely diced
• 2 stalks Celery, finely diced
• 2 cloves Garlic, minced
• 1 cup Frozen Peas, defrosted
• 2 x 5 oz tins Tinned Tuna (in olive oil or water), drained and flaked
• 1 cup Sharp Mature Cheddar Cheese, grated (divided into 3/4 cup and 1/4 cup)
• 1 cup Panko Breadcrumbs
• 2 Tbsp Fresh Parsley, chopped (optional)
• 3 Tbsp Melted Unsalted Butter (for topping)

Instructions:

• Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Cook the egg noodles in heavily salted boiling water until 1 minute before they are fully cooked (al dente). Drain the pasta and set aside.
• In a medium saucepan, melt 2 Tbsp butter. Add the diced onion and celery. Sauté over medium heat until softened and translucent, about 5–7 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove the sautéed vegetables from the pan and set aside.
• Return the saucepan to medium heat. Melt 4 Tbsp butter. Once melted and bubbling, sprinkle in the all-purpose flour. Whisk continuously for 1–2 minutes until the mixture is smooth and smells slightly nutty.
• Slowly pour in the warm milk and chicken stock, whisking constantly to prevent lumps. Bring to a gentle simmer until the sauce thickens. Reduce the heat to low. Stir in the Dijon mustard, Worcestershire sauce, and dried thyme. Season aggressively with salt and black pepper. Remove from the heat and stir in 3/4 cup of the grated Cheddar until fully melted and smooth.
• In a large bowl, combine the cooked noodles, the reserved sautéed aromatics (onion, celery, garlic), the defrosted peas, and the flaked, drained tuna. Pour the creamy cheese sauce over the mixture. Gently fold everything together until the ingredients are evenly coated. Transfer the filling to the prepared baking dish.
• In a small bowl, combine the Panko breadcrumbs, the remaining 1/4 cup grated Cheddar, fresh parsley (if using), and 3 Tbsp of melted butter. Mix well until the crumbs are thoroughly coated. Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
• Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.

Nutrition Facts

Calories	475 kcal
Protein	30 g
Fat	25 g
Carbs	35 g
Fiber	3 g
Sodium	450 mg

Recipe Info

Category	Main Course
Cuisine	American

Right, Let’s Talk Serious Comfort Food

Right then, hands up if you grew up on a slightly questionable, tinned-soup version of this classic? Honestly, the retro Tuna Noodle Casserole often gets a bad rap.

But when done properly, oh my gosh, it is the definition of Ultimate Comfort Food . We are bringing back the glorious Tuna Noodle Casserole Bake , but we are doing it the proper way.

This isn't the grey, watery version from school dinners; this is a true Creamy tuna noodle bake .

I spent years trying to perfect this version, trying to find that balance between nostalgia and actual quality cooking. The initial challenge? Ditching that can of condensed mushroom soup! Honestly, going for Tuna Noodle Casserole from scratch felt daunting at first.

But trust me, learning to make a silky smooth Béchamel sauce is miles better. It takes maybe ten extra minutes, but the flavour pay-off is colossal.

This recipe takes that beautiful American concept and gives it a proper upgrade, resulting in a tremendously satisfying, rich Economical tuna pasta bake .

It’s the perfect weeknight meal, especially when the weather is doing its typically British thing outside—pouring it down. It’s pure hug-in-a-dish material.

Don't panic about the technique, though. We rate this a solid Medium difficulty, mostly because making the roux takes a minute of focus to avoid lumps.

But really, if you can stir, you can nail this. Total time? You are looking at about 65 minutes from start to plate.

It serves 6 to 8 seriously generous portions.

Why bother with this Elevated tuna noodle casserole recipe ? First, it’s ridiculously cheap to make—tuna and noodles are budget superstars.

Second, tuna is packed with protein, making it great fuel after a long day. We finish it off with that gorgeous, golden Panko tuna casserole topping , which is completely non-negotiable, honestly.

The crunch is everything.

You get that incredible contrast: rich, cheesy sauce bubbling underneath, and a shatteringly crisp top layer. We are creating an incredible Tuna casserole with Béchamel sauce , ditching those shortcuts forever.

Ready to stop messing about and make the ultimate classic Tuna Noodle dish? Let’s crack on with the ingredients list!

Getting the Gear and Goodies: Your Shopping List for the Ultimate Comfort Food

Honestly, turning a basic dinner into an Ultimate Comfort Food experience starts with the ingredients. We are making a proper, Elevated tuna noodle casserole recipe .

That means skipping the tins of creamed soup. We’re going Tuna noodle casserole from scratch . You know?

The Must-Haves for a Creamy Tuna Noodle Bake

This section is non-negotiable. Don’t skimp on the dairy, mate. The secret to our silky, lush Tuna casserole with Béchamel sauce is using good stuff.

You will need 4 Tbsp (57 g) of unsalted butter for the roux. That is the base. Pair it with 1/4 cup (30 g) of plain flour.

Now, a quick warning: If your sauce is lumpy, you didn't whisk enough!

For the liquid, grab 2 cups (475 ml) of whole milk. Warmed milk mixes easier. We use 12 oz (340 g) of medium egg noodles.

Remember to undercook them slightly. They finish baking in the sauce!

Flaking the Star: Tinned Tuna and Flavour Notes

The most crucial ingredient? The tuna. Get quality tuna packed in olive oil. Drain it really well. No one wants a watery Noodle Casserole .

We use 2 x 5 oz (2 x 142 g) tins.

My biggest lesson when perfecting this Economical tuna pasta bake was seasoning. It must taste slightly strong before baking. Add 1 tsp (5 ml) of Dijon mustard for depth.

A dash of Worcestershire sauce ( 1/2 tsp ) adds great savoury punch. Finish with 3/4 cup (85 g) of sharp cheddar stirred into the sauce.

The Essential Crunch: Panko Topping and Tools

The best part of this Tuna Noodle Casserole Bake is the crunch. We rely on the Panko tuna casserole topping .

You need 1 cup (100 g) of Panko breadcrumbs. Regular crumbs are fine, but Panko is superior. It’s science.

Equipment is simple. Get a large stockpot for boiling your Tuna Noodle pasta. You need a heavy-bottomed saucepan for the sauce.

Seriously, heavy pans stop things from burning. And obviously, the star of the show: a 9x13-inch (3-litre) casserole dish. That’s it! Now, let’s get cooking!

Time to Make the Magic Happen: From Scratch to the Ultimate Comfort Food

Honestly, making the best Tuna Noodle Casserole isn't hard. It just needs organization and a little patience with the sauce.

We are doing a full Tuna Noodle Casserole Bake here, not some sad tinned-soup version. This is the Elevated tuna noodle casserole recipe —a proper Creamy tuna noodle bake made from scratch .

Essential Prep: Get Your Ducks in a Row

I learned the hard way that cooking is 90% prep. Trust me. Before you touch that hob, get everything measured and chopped.

That is your mise en place . Dice your onion and celery finely. Open and drain those tins of Tuna Noodle .

Have your milk and stock sitting nearby. If you forget to drain the tuna properly, the filling gets watery. Nobody wants that!

Safety Reminder: Remember that saucepan handles always swing away from the front of the stove. We want dinner, not a trip to the emergency room, right?

Building the Béchamel: The Core of the Noodle Casserole

This is the key to our incredible Tuna casserole with Béchamel sauce . This step requires continuous attention. Don't wander off to check Instagram!

1. Start the Noodles: Get your egg noodles boiling. Set a timer. You must cook them only until al dente —about 1 minute less than the package says.

   Drain them and set them aside immediately. They will finish cooking in the oven.

2. Aromatics: In your saucepan, melt 2 Tbsp butter. Sauté the chopped onion and celery until they are soft. That takes about 5– 7 minutes .

   Add the garlic for the final minute until it smells lovely. Set these aside with the noodles.

3. Make the Roux: Melt the remaining 4 Tbsp butter in the pan. Sprinkle in the flour. Whisk, whisk, whisk! Keep the heat medium-low.

   Cook this paste for 2 minutes . This step is vital to kill that raw flour taste.

4. The Silky Sauce: Slowly pour in the milk and stock while whisking constantly. I mean constantly . This prevents lumps. Bring it to a gentle simmer.

   When it coats the back of a spoon, stir in your cheese, Dijon, and Worcestershire. Season it aggressively with salt and pepper.

5. Combine and Bake: Gently fold the creamy sauce with the noodles, tuna, peas, and aromatics. Transfer this filling to your baking dish.

Pro Tips for the Crispiest Finish

This Ultimate Comfort Food deserves the perfect topping. We are going heavy on the Panko tuna casserole topping because crunch is everything.

• Lump Solution: If you still ended up with a slightly lumpy sauce (don't worry, we've all been there!), run it through a fine-mesh sieve before mixing it with the pasta. Problem solved.

• Perfect Panko: Mix the Panko with melted butter and cheese thoroughly. Pressing it lightly onto the filling helps it stay put.

• Economical tuna pasta bake is such a bonus! Use high-quality tuna if you can. It truly elevates the flavor of this classic dish.

  Bake it at 375° F ( 190° C) for 25 minutes , until golden and bubbly. Let it rest for 5 minutes before diving in.

  This wait time is torture, I know, but it keeps the sauce perfectly set.

Your Tuna Noodle Casserole Bake FAQs Answered

This cheesy, decadent bake is pure kitchen gold. Honestly, this Creamy tuna noodle bake is the definition of Ultimate Comfort Food .

We aren't just eating; we are reminiscing. I promise, once you try this version, you will never look back. It’s an easy, economical dinner solution.

But how should you plate it? And can you freeze it? Let's dive in!

Serving Up Your Masterpiece

Even Noodle Casserole deserves respect. My first few attempts looked like brown slop. Trust me, presentation matters here.

Serve this Tuna Noodle Casserole straight from the dish. Use a big, rustic serving spoon. That looks super homey. Before taking it out, dust the top with fresh parsley.

That vibrant green makes the Panko tuna casserole topping pop. It contrasts beautifully with the melted cheese.

Pair this richness with something sharp. A simple side salad is perfect. Mix rocket leaves with a lemon vinaigrette. That sharp acid cuts through the creamy sauce.

For drinks, keep it light. A cold, crisp lager is spot on. A chilled glass of dry Rosé is also smashing.

Storage Tips: Prepping Ahead

This Tuna Noodle Casserole Bake is fantastic for meal prep. Leftovers keep well. Once cooled, cover the dish tightly. Store it in the fridge for up to 3 days .

It reheats beautifully.

Want to freeze it? Go for it! Assemble the entire Economical tuna pasta bake . But stop before adding the Panko topping.

Cover the dish tightly with foil. Freeze for up to 3 months. To reheat, thaw the dish overnight first. Then add the buttery Panko topping.

Bake until hot and bubbly. If it seems dry, splash a tablespoon of milk on top.

Simple Swaps and Variations

This is why I adore making Tuna noodle casserole from scratch . It is so adaptable!

• Going Gluten-Free: Use certified GF flour for the roux. Use your preferred gluten-free egg noodles. Easy peasy.
• The Vegetarian Hack: Skip the Tuna Noodle . Substitute the tuna with cooked artichoke hearts. Or use two cans of rinsed, drained chickpeas.
• Seasonal Veg: Change the vegetables with the seasons! In autumn, I swap peas for roasted sweet potato cubes. They add a lovely, earthy sweetness.

A Quick Nutrition Look

Yes, this uses butter and cheese. But this is a substantial meal! Tuna Noodle provides serious protein. Tinned tuna is affordable.

It is also packed with healthy Omega-3 fats. It makes a filling, nourishing family dinner. Finding high protein, low-cost meals is essential right now.

This Elevated tuna noodle casserole recipe is a win-win.

You have the full plan now. look into into this beautiful, cheesy goodness. This upgraded classic will quickly become a favourite. Enjoy every single bite!