Best Tuna Casserole

Tuna Casserole is the under rated comfort food! Let’s be honest, nothing tastes better when you need that food hug! Creamy pasta with flaky tuna oozing with melted cheese and buttery breadcrumbs. Yes, you’re right, you need this tonight!

I have made a lot of tuna casseroles in my day but this one is the queen! It’s the little touches that make it so much better!

We all know that it’s easy to make, great for the pocket book and so tasty! Delicious leftovers, if you have any left, and a perfect make ahead meal.

STORAGE AND FREEZING

• Leftovers will keep great in the fridge for 3 to 4 days in an airtight container
• This is a perfect make ahead meal! Just make to let it thaw before you bake it, for even cooking.

TIPS AND VARIATIONS

• Topping: If you don’t have panko, that’s fine, you can use corn flakes, Ritz crackers, or even the crunchy onions you use for green bean casseroles.
• Meat: If tuna isn’t your thing, substitute it with shredded rotisserie chicken.
• Veggies: I love peas but I know for a fact that isn’t a lot of people veggie of choice, so go ahead and replace my delicious peas with your veggie of choice.

Best Tuna Casserole

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Ingredients

• NOODLES
• 16 oz. noodles of choice
• SAUCE
• 3 tablespoons butter
• 2 tablespoons olive oil, divided
• 1/3 cup flour
• 2 cups half and half
• 3 cups chicken broth
• 1 1/2 tablespoons cornstarch
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 3 teaspoons chicken bouillon
• 2 teaspoons salt
• 1 tsp EACH onion powder, garlic powder
• 1 teaspoon pepper
• 3 cups grated sharp cheddar cheese divided (or more to taste)
• 3 oz. freshly grated Gruyere cheese (1 packed cup)
• 1/2 cup sour cream
• 2 cans (7 oz. each) solid white albacore tuna drained
• 2 cups frozen peas thawed
• PANKO TOPPING
• 3/4 cup panko breadcrumbs
• 1 tablespoon melted butter
• 1 tablespoon extra virgin olive oil

Instructions

Cook the noodles in salted water until barely al dente, about 2 minutes less than packaging instructions.
PANKO: Meanwhile, melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a nonstick skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Transfer to a plate; set aside.
Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
Melt butter with olive oil in a very large skillet or Dutch oven medium heat (something that can fit all ingredients). Whisk in flour then cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup cheddar until melted followed by Gruyere cheese until melted. Whisk in sour cream until blended.
Add the tuna and peas and stir to combine. Stir in the noodles until evenly combined. If the sauce has become too thick add a little more chicken broth. Pour into the prepared baking dish and top with remaining 1 cup cheddar cheese followed by panko.
Cover with foil and bake at 350 degrees for 30 minutes, uncover and bake an addition 10-15 minutes or until hot and bubbly and cheese is melted; serve piping hot.

Did you try our Best Tuna Casserole recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

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