Tuna Noodle Casserole with Peas and Panko Topping
A comforting baked casserole featuring tender egg noodles, flaky tuna, and bright green peas in a creamy mushroom-onion sauce topped with golden panko breadcrumbs. The dish combines classic comfort food flavors with a fresh side salad dressed in balsamic vinaigrette. Perfect for family dinners or potluck gatherings, this version the traditional recipe with quality tuna packed in olive oil and a crispy, cheesy topping that adds textural contrast to the creamy base.
Ingredients
- 1 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- ½ tsp maple syrup
- 2 Tbsp olive oil
- 5 oz mixed greens
- 8 oz egg noodles
- ¼ cup parmesan cheese, grated
- ¼ cup parmesan cheese, grated
- ½ medium onions, diced
- 8 oz button mushrooms, chopped
- 1 ½ cups frozen or canned peascanned peas1:1
High confidence
- 2 cans canned tuna, drained
- 3 Tbsp butter
- 1 Tbsp butter
- 3 Tbsp all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Medium confidence
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup milk
- ½ cup stock
- 1 tsp lemon zest
- ½ cup panko
Instructions
- 1
Heat oven to 400F
- 2
Spray square baker with nonstick cooking spray or brush with oil
- 3
Melt butter in large saucepan over medium heat
- 4
Add mushrooms and onions and cook until deep golden brown and very tender
- 5
Sprinkle flour, salt, and pepper over mushroom mixture and stir until no dry spots remain
- 6
Slowly pour milk and stock while whisking
- 7
Bring to simmer and simmer until sauce thickens slightly
- 8
Remove from heat and fold in cheese, lemon zest, noodles, peas, and tuna
- 9
Transfer to prepared baking dish
- 10
Melt remaining butter in microwave briefly
- 11
Stir panko and remaining cheese into melted butter
- 12
Spread panko mixture evenly over casserole
- 13
Bake until top is golden brown and flavors have come together
- 14
Whisk together vinegar, mustard, maple syrup, and olive oil
- 15
Add greens on top but wait to toss until serving
- 16
Season salad with black pepper if desired
- 17
Serve casserole with salad on the side
Tips
Look for Spanish or Italian tuna varieties packed in olive oil for better flavor and texture in the final dish.
Use pre-chopped mushrooms to save prep time, or slice your own into uniform pieces for even cooking.
Any small pasta shape can substitute for egg noodles - try shells, rotini, or penne for fun variations.
Good to Know
Refrigerate covered for up to 3 days. Reheat individual portions in microwave or cover and reheat in 350F oven until warmed through.
Assemble casserole without panko topping up to 1 day ahead. Cover and refrigerate. Add topping and bake as directed, adding 5-10 minutes if needed.
Serve hot from the oven with the fresh salad on the side. Let cool 5 minutes before serving to allow sauce to set slightly.
Common Mistakes
Don't skip browning the mushrooms and onions deeply to avoid watery, bland flavor in the final dish.
Whisk milk and stock slowly into flour mixture to prevent lumps in the sauce.
Wait to toss the salad until serving to prevent wilted greens.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Medium confidence
General Alternatives
FAQ
Can I make this ahead of time?
Yes, assemble the casserole without the panko topping up to one day ahead. Cover and refrigerate, then add topping and bake as directed, adding 5-10 extra minutes if needed.
What pasta shapes work best as substitutes?
Any small pasta shape works well - try shells, rotini, penne, or even broken lasagna sheets. Cook according to package directions before adding to the casserole.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover and reheat in a 350F oven until heated through.