Tuna Noodle Casserole Without Cream Soup
A creamy, comforting tuna noodle casserole made without canned cream soup, featuring tender egg noodles, flaky tuna, peas, mushrooms, Cheddar cheese, and a crispy Parmesan-panko topping.
Servings: 6
Calories: 520kcal
Ingredients
- For the Casserole
- 12 ounces egg noodles
- 2 cans 5 ounces each tuna in water, drained and flaked
- 2 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- ½ cup sour cream
- 1 cup frozen peas
- 1 cup sliced mushrooms
- 1½ cups shredded Cheddar cheese divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- For the Topping
- ¾ cup panko breadcrumbs
- 1 tablespoon unsalted butter melted
- ¼ cup grated Parmesan cheese
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil. Cook the egg noodles until just al dente according to package directions. Drain well and set aside.
- Prepare the vegetables: Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Melt the butter in a large skillet over medium heat. Add the onion and mushrooms and cook for 4–5 minutes, until softened. Add the garlic and cook for 30 seconds.
- Make the sauce: Sprinkle the flour over the vegetables and stir for 1 minute. Gradually whisk in the chicken broth and milk. Cook for 3–5 minutes, stirring frequently, until the sauce thickens.
- Add the creamy ingredients: Reduce the heat to low. Stir in the sour cream, salt, black pepper, garlic powder, and paprika.
- Add cheese and peas: Remove from the heat and stir in 1 cup of Cheddar until melted. Stir in the frozen peas.
- Combine: Add the cooked noodles and drained tuna to the skillet. Gently fold until everything is evenly coated with the sauce.
- Transfer to the dish: Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining ½ cup Cheddar over the top.
- Prepare the topping: Combine the panko breadcrumbs, melted butter, and Parmesan cheese in a small bowl. Sprinkle evenly over the casserole.
- Bake: Bake uncovered for 20–25 minutes, until hot and bubbling and the topping is golden brown.
- Rest and serve: Let the casserole rest for 5–10 minutes before serving.
Notes
- Cook the egg noodles only until al dente so they don't become mushy during baking.
- Drain the tuna thoroughly to prevent excess liquid in the casserole.
- Allow the homemade sauce to thicken before combining it with the noodles.
- Freshly shredded Cheddar melts especially well.
- For an extra-crispy topping, broil for 1–2 minutes at the end, watching carefully.
- If making ahead, add the breadcrumb topping just before baking for the best texture.
Nutrition
- Calories: 520
- Carbohydrates: 54g
- Protein: 29g
- Fat: 21g
- Saturated Fat: 10g
- Cholesterol: 105mg
- Sodium: 720mg
- Fiber: 4g
- Sugar: 7g