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Tuna Noodle Casserole

Canned Tuna Recipes

Bumble Bee Recipes - Tuna Noodle Casserole

Tuna Noodle Casserole

By Christina at It’s a Keeper

Prep Time: Greater than 45 minutes
Servings: 4-8 Servings


2 cans or pouches (5 oz) Solid White Albacore in Water

1/2 cup butter, divided

1 package (8 oz) egg noodles, cooked and drained (reserve 1/2 cup cooking water)

1/2 medium onion, finely chopped

1 stalk celery, finely chopped

3 cloves garlic, minced

1/4 cup all-purpose flour

2 cups milk

1/2 cup cheddar cheese, shredded

Salt and pepper to taste

1 cup frozen peas, thawed

1/4 cup Panko bread crumbs

2 tablespoons butter, melted


Preheat oven to 375 degrees F. Spray a 13 x 9 baking dish with non-stick cooking spray. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes or until tender. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Add cheddar cheese. If sauce is too thick, slowly stir in reserved pasta water until sauce is desired consistency. Season with salt and pepper. Stir in tuna, peas, onion mixture and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter and mix with bread crumbs, and sprinkle over the casserole. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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