Description
A savory tuna noodle casserole featuring a homemade cream sauce infused with garlic and herbs, topped with a golden breadcrumb crust.
Ingredients
Scale
- 12 oz wide egg noodles
- 2 cans (5 oz each) tuna, drained
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Panko breadcrumbs
- 2 tbsp melted butter (for topping)
Instructions
- Preheat oven to 375F and grease a 9×13 inch baking dish.
- Boil egg noodles in salted water for 2 minutes less than package directions. Drain and set aside.
- Melt 4 tbsp butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute.
- Whisk in flour and cook for 2 minutes to create a roux.
- Gradually whisk in milk, stirring constantly until the sauce thickens and bubbles.
- Stir in thyme, parsley, salt, and pepper. Remove from heat.
- Gently fold in the drained tuna and cooked noodles until coated.
- Transfer the mixture to the prepared baking dish.
- Combine breadcrumbs, Parmesan, and 2 tbsp melted butter. Sprinkle evenly over the top.
- Bake for 20-25 minutes until the topping is golden brown and edges are bubbling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American