Ina Garten Tuna Noodle Casserole Recipe

This Ina Garten Tuna Noodle Casserole is a creamy and comforting recipe, which is made with tender egg noodles and flaky tuna. It’s the perfect one-dish meal, ready in about 50 minutes.

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Ina Garten Tuna Noodle Casserole Ingredients

12 ounces egg noodles
2 (5-ounce) cans tuna, drained and flaked
4 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups chicken or vegetable stock
1 ½ cups whole milk
½ cup heavy cream
1 cup shredded Cheddar cheese
½ cup grated Parmesan cheese
1 cup panko breadcrumbs
2 tablespoons olive oil
1 teaspoon salt (or to taste)
½ teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)

How To Make Ina Garten Tuna Noodle Casserole

Preheat Oven and Cook Noodles: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. Cook the egg noodles in a large pot of salted boiling water until al dente, according to the package instructions. Drain well and set aside.
Sauté the Vegetables: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and sauté for 5-7 minutes, until they have softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
Make the Creamy Sauce: Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken stock, milk, and heavy cream until smooth. Bring the mixture to a simmer and cook for 5 minutes, stirring, until the sauce thickens.
Add Cheese and Seasoning: Remove the skillet from the heat. Stir in the shredded Cheddar cheese, grated Parmesan cheese, salt, and black pepper. Continue stirring until the cheese is completely melted and the sauce is smooth.
Combine Ingredients: In a large mixing bowl, gently combine the cooked egg noodles, the flaked tuna, and the creamy cheese sauce.
Assemble and Top the Casserole: Transfer the mixture to your prepared baking dish and spread it into an even layer. In a small bowl, toss the panko breadcrumbs with the olive oil. Sprinkle the oiled breadcrumbs evenly over the top of the casserole.
Bake and Serve: Bake for 25-30 minutes, or until the casserole is bubbling around the edges and the breadcrumb topping is golden brown. Let it rest for 5 minutes, then garnish with fresh parsley and serve warm.

Recipe Tips

How to prevent mushy noodles? It’s very important to cook the egg noodles only until they are ‘al dente’ (still have a slight bite). They will continue to cook in the oven, and undercooking them slightly at first ensures they have the perfect texture in the finished casserole.
What is the best tuna to use? For the best texture and flavor, use a high-quality solid white albacore tuna packed in water or oil. Drain it well and break it into flakes, but don’t mash it.
How do I get the crispiest topping? Using panko breadcrumbs is the key. They are lighter and crispier than regular breadcrumbs. Tossing them with olive oil before sprinkling them on top helps them brown evenly and become extra crunchy.
Why should I taste the sauce before mixing? Always taste your sauce before you combine it with the other ingredients. This is your last chance to easily adjust the seasoning (salt and pepper) to your preference.

What To Serve With Tuna Noodle Casserole

This classic comfort dish is a meal in itself, but it pairs wonderfully with simple sides.

A fresh green salad with a tangy vinaigrette
Steamed green beans or broccoli
Warm garlic bread
A side of dill pickles for a tangy contrast

How To Store Tuna Noodle Casserole

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: You can assemble the casserole without the breadcrumb topping, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, add the topping, and bake as directed.
Reheat: Warm leftovers in a 350°F (175°C) oven until heated through.

Tuna Noodle Casserole Nutrition Facts

Calories: ~400 per serving
Protein: 25g
Carbohydrates: 30g
Fats: 18g
Fiber: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this casserole ahead of time?

Yes, this is a great make-ahead dish. You can assemble the entire casserole (without the topping), cover it, and refrigerate for up to 24 hours. When ready to bake, add the breadcrumb topping and bake, adding 10-15 minutes to the cooking time.

How can I make this casserole healthier?

For a lighter version, you can use whole wheat noodles, low-fat milk, and reduced-fat cheese. You can also boost the nutrition by adding a cup of frozen peas or chopped spinach to the sauce.

What can I substitute for heavy cream?

You can use half-and-half or whole milk as a substitute for heavy cream. The sauce will be slightly less rich but still creamy and delicious.

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