A classic, creamy tuna noodle casserole recipe inspired by The Pioneer Woman, featuring egg noodles, tuna, and a crunchy topping.
Author:Ahazzam
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound egg noodles
1/2 cup butter
1/2 cup all-purpose flour
4 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup shredded sharp cheddar cheese
2 cans (5 ounces each) tuna, drained
1 cup frozen peas
1 cup crushed potato chips (for topping)
Instructions
Preheat your oven to 375 degrees F. Grease a 9×13 inch baking dish.
Cook the egg noodles according to package directions until al dente. Drain them well and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
Gradually whisk in the milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
Remove the sauce from the heat. Stir in the salt, pepper, garlic powder, and onion powder. Stir in the shredded cheddar cheese until it melts completely into the sauce.
Gently fold in the drained tuna, cooked noodles, and frozen peas into the cheese sauce. Mix until everything is evenly coated.
Pour the mixture into your prepared baking dish.
Sprinkle the crushed potato chips evenly over the top of the casserole.
Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown.
Let the casserole rest for 5 minutes before you serve it.
Notes
You can substitute frozen mixed vegetables for the peas if you prefer.
For a sharper cheese flavor, use Gruyere cheese along with the cheddar.
If you do not have potato chips, use 1 cup of panko breadcrumbs mixed with 2 tablespoons of melted butter for the topping.