By This Chef John’s Tuna Noodle Casserole balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Chef John’s Tuna Noodle Casserole captures the essence of meals|fish & seafood while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chef John’s Tuna Noodle Casserole becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
12 ounces egg noodles
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 can (10 ounces) condensed cream of mushroom soup
2 cans (5 ounces each) tuna, drained and flaked
1 cup frozen peas
1 cup shredded cheddar cheese
1/2 cup crushed potato chips
PREPARATION STEPS
Cook the Noodles: Boil the egg noodles according to the package instructions until al dente. Drain and set aside.
Make the Sauce: In a saucepan, melt butter over medium heat
Stir in the flour and cook for 1-2 minutes
Gradually whisk in milk, seasoning with salt, pepper, onion powder, and garlic powder
Cook until the sauce thickens.
Combine Ingredients: Stir in the cream of mushroom soup, tuna, peas, and half the shredded cheese. Mix with the cooked noodles.
Assemble the Casserole: Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining cheese and crushed potato chips on top.
Bake: Preheat the oven to 375°F (190°C) and bake for 20-25 minutes, until bubbly and golden.
Serve: Let the casserole cool slightly before serving. Enjoy this creamy and nostalgic dish.
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 400 kcal per serving | Servings: 6 servings
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 15 min | Total: 25 min | Servings: 4 | Calories: ~280 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
