Ina Garten Tuna Noodle Casserole Recipe
Ina Garten Tuna Noodle Casserole Recipe is creamy, comforting and easy to make. Tender noodles, tuna, cheese, and peas make this family favorite.
Equipment
- Large pot
- Casserole dish
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Spoon or spatula
- Oven mitts
Ingredients
- Egg noodles – 12 ounces
- Butter – 3 tablespoons
- All-purpose flour – 3 tablespoons
- Milk – 2 cups
- Cheddar cheese – 1 ½ cups shredded
- Tuna – 2 cans (5 oz each) drained
- Frozen peas – 1 cup
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Bread crumbs – ½ cup
- Parmesan cheese – ¼ cup grated
Instructions
Preheat Oven
- Preheat oven to 375°F. Grease a 9x13-inch casserole dish. Set aside.
Cook Noodles
- Cook egg noodles in large pot according to package directions. Drain and set aside.
Make Roux
- In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
Make Sauce
- Slowly whisk in milk. Cook until thickened, about 3–4 minutes. Remove from heat.
Add Cheese
- Add shredded cheddar, salt, and pepper to sauce. Stir until cheese melts.
Combine Ingredients
- In a large bowl, combine cooked noodles, tuna, peas, and cheese sauce. Mix gently.
Assemble Casserole
- Pour mixture into prepared casserole dish. Sprinkle with bread crumbs and Parmesan on top.
Bake
- Bake in preheated oven for 20–25 minutes until golden brown and bubbly. Serve hot.
Notes
- Use good quality tuna for best flavor
- Do not overcook noodles, keep them al dente
- Add peas at the end for color
- Sprinkle bread crumbs for a crunchy topping