Skip To Content
Mobile Nav Toggle Mobile Search Toggle

Festival Foods

Tuna Noodle Casserole

Tuna Noodle Casserole #festfoods Tuna Noodle Casserole is one of those staple meals in just about everyone’s house!  It is quick, simple and a family favorite.  Today I am taking the non-traditional route and making the sauce from scratch, and it is totally worth the 10 minutes it takes!  It’s rich, flavorful and more nutritious than canned soup and you will fall in love with it; I promise. On top of having a great sauce, I am using these two handy-dandy ingredients; I keep them both in my pantry at all times because they can be the base of just about any weeknight meal. Tuna Noodle Casserole I also keep a frozen bag or a can of peas handy because I love to throw them into casseroles or pasta dishes.  They remind me of my childhood because my mom put peas in just about everything!  They enhance the color of the dish and are budget friendly, so they help stretch the meal a whole lot further {and boy do I love leftovers}. Tuna Noodle Casserole To start this dish off, preheat the oven to 375°F. Cook the noodles according to package directions.  Once they are cooked, drain and place them in a greased casserole dish.  {Greasing will make clean up that much easier!} Tuna Noodle Casserole In the meantime, prepare the sauce.  Heat butter and oil in a large saucepan on medium-high.  Add chopped onion and saute 5-6 minutes, until soft.  Stir in flour and cook 2-3 minutes {we are making a roux}.  Slowly whisk in the milk, then the chicken broth.  Bring sauce to a boil, then reduce to a simmer, whisking regularly, until thickened.  Season with salt and pepper to taste. Tuna Noodle Casserole Tuna Noodle Casserole Stir in the tuna, peas and parmesan cheese and cook on medium-high for a few seconds until the parmesan cheese is melted.  Remove sauce from heat, pour sauce over the noodles and stir to incorporate. Tuna Noodle Casserole Spread the panko breadcrumbs evenly over the casserole.  Bake for 20 minutes in the preheated oven.  Turn the oven on a low broil and allow breadcrumbs to toast and turn light brown {we all love crunchy topping}.  Remove from the oven and allow to rest for a few minutes before serving. Tuna Noodle Casserole Dinner is ready and you will most likely have enough for lunch tomorrow {leftovers = my favorite}.  This meal is something to feel good about because you made it all FROM SCRATCH!  Enjoy! Tuna Noodle Casserole

Tuna Noodle Casserole


8 oz. whole-wheat egg noodles

Cooking spray

2 Tbsp. butter

1 Tbsp. extra virgin olive oil

½ medium onion, finely chopped

6 Tbsp. all-purpose flour

2 cups skim milk

1 cup low sodium chicken broth

¾ tsp. salt

½ tsp. ground black pepper

12 oz. chunk light tuna, drained

1 cup frozen peas, thawed

¼ cup shredded Parmesan cheese

¼ cup panko breadcrumbs  


  1. Preheat the oven to 375°F.
  2. Cook the egg noodles according to package directions. Drain and place in a greased baking dish.
  3. In the meantime, heat butter and oil in a large saucepan to medium-high. Add chopped onion and saute 5-6 minutes, until soft.  Stir in the flour and cook for 2-3 minutes.  Slowly stir in the milk, whisking as you pour.  Whisk in the chicken broth.  Increase the heat to high; when the sauce starts to boil, turn back to medium-high.  Simmer, whisking regularly, until sauce has thickened.  Season with salt and ground black pepper.  Stir in the tuna, peas and parmesan cheese and cook on medium-high until cheese has melted.
  4. Pour sauce over noodles and stir until incorporated. Evenly spread Panko breadcrumbs over the top of the casserole.  Bake in preheated oven for 20 minutes.
  5. Turn oven to a low broil and allow breadcrumbs to brown. Remove from oven and let sit a few minutes before serving.

  Yield: 8 servings Per Serving*: Calories 260, Total Fat 7g (Saturated 2.5g, Trans 0g), Cholesterol 35mg, Sodium 540mg, Total Carbohydrate 33g (Dietary Fiber 4g, Sugars 4g), Protein 20g, Vitamin A 10%, Vitamin C 6%, Calcium 8%, Iron 8% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.  

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at or find them on Facebook, Instagram, Pinterest and Twitter.

Tuna Noodle Casserole

Julie Andrews is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

Sign Up For Blog Posts Via Email
Get Updates Via Email

Printer Friendly Version

Thanks for posting. Your comment is awaiting moderation.