Ina Garten Tuna Noodle Casserole features egg noodles, tuna, peas, celery, onion, creamy mushroom soup, milk, cheddar cheese, parsley, and a crispy breadcrumb and cheese topping. This Barefoot Contessa Tuna Noodle Casserole recipe creates a tasty dinner that takes about 35 minutes to prepare and can serve up to 6 people.
? Why You’ll Love This Tuna Noodle Casserole Recipe:
- It’s simple and fast to cook, perfect for busy evenings.
- It’s creamy, full of cheese, and very tasty.
- Everyone, from kids to adults, enjoys this meal.
- You can change it by adding things you like, such as mushrooms or bell peppers.
? Ina Garten Tuna Noodle Casserole Ingredients
- 3 cups egg noodles (approx 6 ounces)
- 1 tablespoon butter
- 1 small onion, diced
- 2 stalks of celery, diced
- ⅔ cup frozen peas, defrosted
- 1 can (5-6 ounces) tuna, drained
- 10 ½ ounces condensed cream of mushroom soup (undiluted)
- ⅓ cup whole milk
- 1 cup cheddar cheese, grated (sharp or mild, as preferred)
- 1 tablespoon fresh parsley, chopped
Crumb Topping:
- ½ cup panko breadcrumbs
- 1 tablespoon butter, melted
- ½ cup cheddar cheese, grated
- 1 tablespoon fresh parsley, chopped
? How To Make Ina Garten Tuna Noodle Casserole
- Preheat the oven to 425°F (220°C).
- Cook the egg noodles according to the package directions until al dente. Drain and rinse with cold water to stop the cooking process.
- In a skillet, melt 1 tablespoon of butter over medium heat. Sauté the celery and onion for 5 to 7 minutes, or until tender.
- In a large bowl, combine the cooked noodles, sautéed celery and onion, defrosted peas, drained tuna, cream of mushroom soup, milk, cheddar cheese, and parsley. Mix well.
- Transfer the mixture to a 2-quart casserole dish. Sprinkle the breadcrumb and cheese topping evenly over the top.
- Bake in the preheated oven for 18 to 20 minutes, or until the topping is golden brown and the casserole is bubbling.
? Recipe Tips
- Cook the celery and onion in olive oil for more taste, instead of using butter.
- Try making your mushroom sauce for a better flavor instead of using canned soup.
- Use different cheeses like gruyere or mozzarella to change the taste.
- Make sure to drain the noodles well before you mix them in, so the casserole isn’t too watery.
? What To Serve With Tuna Noodle Casserole?
Serve Tuna Noodle Casserole with biscuits, stuffed mushrooms, macaroni salad, green beans and potatoes, lima beans, carrot fries, crab cakes, sauce, tempeh, artichokes,lobster salad, pickled beets, and garlic bread.
? How To Store Leftovers Tuna Noodle Casserole?
- In The Fridge: Keep leftover tuna noodle casserole in a sealed container for up to 4 days.
- In The Freezer: Transfer the cooled leftover tuna noodle casserole into a freezer-safe container or zip-lock bag and freezer for up to 3 months.
? How To Reheat Leftovers Tuna Noodle Casserole?
- Oven: Reheat leftover tuna noodle casserole in a baking dish at 350°F for about 20 to 25 minutes until heated through.
- Stove: Warm leftover tuna noodle casserole gently in a skillet for 10 minutes over low heat, stirring occasionally until heated.
- Microwave: Throw leftover tuna noodle casserole in a microwave-safe dish covered with a damp paper towel and heat in 1 to 2-minute intervals until warmed, stirring in between.
FAQs
Why is my tuna noodle casserole so dry?
It might be too dry if you use too many noodles or not enough liquid. To fix this, add more liquid like milk or cream and bake it for a shorter time.
What’s the best pasta to use for tuna noodle casserole?
Egg noodles are best because they are soft and hold the creamy sauce well. Make sure to cook them until just al dente before mixing with the other ingredients.
How do you thicken tuna noodle casserole?
To make it thicker, mix some cornstarch with water and add it to the casserole. Stir well and heat until the sauce thickens.
Why is my tuna noodle casserole mushy?
It could be soft and mushy if the noodles are cooked too much or if they’re not drained well before you add them to the other ingredients. To fix this, cook the noodles less and drain them well before mixing with the casserole ingredients.
Ina Garten Tuna Noodle Casserole Nutrition Facts
- Calories 344
- Total Fat 15g
- Saturated Fat 5.7g
- Trans Fat 0.3g
- Cholesterol 60mg
- Sodium 778mg
- Potassium 293.9mg
- Total Carbohydrates 32g
- Dietary Fiber 2.8g
- Sugars 1.8g
- Protein 20g
Try More Ina Garten Recipes:
- Ina Garten One Pot Mexican Rice Casserole
- Ina Garten Green Bean Casserole
- Ina Garten Overnight Breakfast Casserole
- Ina Garten Brunch Egg Casserole
Ina Garten Tuna Noodle Casserole
Description
Ina Garten Tuna Noodle Casserole features egg noodles, tuna, peas, celery, onion, creamy mushroom soup, milk, cheddar cheese, parsley, and a crispy breadcrumb and cheese topping. This Barefoot Contessa Tuna Noodle Casserole recipe creates a tasty dinner that takes about 35 minutes to prepare and can serve up to 6 people.
Ingredients
Crumb Topping:
Instructions
- Preheat the oven to 425°F (220°C).
- Cook the egg noodles according to the package directions until al dente. Drain and rinse with cold water to stop the cooking process.
- In a skillet, melt 1 tablespoon of butter over medium heat. Sauté the celery and onion for 5 to 7 minutes, or until tender.
- In a large bowl, combine the cooked noodles, sautéed celery and onion, defrosted peas, drained tuna, cream of mushroom soup, milk, cheddar cheese, and parsley. Mix well.
- Transfer the mixture to a 2-quart casserole dish. Sprinkle the breadcrumb and cheese topping evenly over the top.
- Bake in the preheated oven for 18 to 20 minutes, or until the topping is golden brown and the casserole is bubbling.
Notes
- Cook the celery and onion in olive oil for more taste, instead of using butter.
- Try making your mushroom sauce for a better flavor instead of using canned soup.
- Use different cheeses like gruyere or mozzarella to change the taste.
- Make sure to drain the noodles well before you mix them in, so the casserole isn’t too watery.