Growing up, my mom would make the most delicious Tuna Noodle Casserole (Modern) every few weeks. I can still remember the comforting aroma wafting through the house as it baked in the oven. The way the creamy sauce enveloped the tender noodles and flaky tuna, topped with a crunchy breadcrumb topping – it was pure heaven.
To this day, Tuna Noodle Casserole (Modern) remains one of my all-time favorite dishes. It’s the kind of meal that just fills your soul, you know? And this particular recipe is my absolute go-to. It’s modern, elevated, and incredibly satisfying. Trust me, once you try it, this Tuna Noodle Casserole (Modern) will become a regular in your dinner rotation.
Why This Tuna Noodle Casserole (Modern) Recipe Will Become Your Go-To
The Secret Behind Perfect Tuna Noodle Casserole (Modern)
What sets this Tuna Noodle Casserole (Modern) recipe apart is the balance of flavors and textures. The key is in the little details – things like using both onion powder and garlic powder to build a deeper savory base, or adding just the right amount of black pepper to give it a subtle kick. And of course, the crispy panko breadcrumb topping takes this dish to the next level, adding a wonderful crunch that complements the creamy noodles.
I also love how versatile this recipe is. You can easily customize it to suit your tastes or dietary needs. It’s the kind of dish that’s comforting and familiar, but with a modern, elevated twist.
Essential Ingredients You’ll Need
- 8 ounces egg noodles: These provide the perfect base for the casserole, with their tender texture that soaks up all the delicious sauce.
- 2 (5 ounce) cans tuna, drained: High-quality canned tuna is the star of the show, adding a nice flaky texture and subtle seafood flavor.
- 1 (10.5 ounce) can cream of mushroom soup: This creamy, rich soup is the foundation of the sauce, adding creaminess and a lovely umami note.
- 1 cup milk: The milk helps thin out the sauce and makes it wonderfully velvety.
- 1 cup frozen peas: These add a pop of color, texture, and sweet freshness to balance the dish.
- 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder: These spices build a savory depth of flavor that’s essential for a truly delicious Tuna Noodle Casserole (Modern).
- 1/4 teaspoon black pepper: Just a touch of pepper provides a subtle kick.
- 1/2 cup panko breadcrumbs and 2 tablespoons unsalted butter, melted: The crispy, crunchy topping is the crowning glory of this casserole.
Step-by-Step Tuna Noodle Casserole (Modern) Instructions
Preparing Your Tuna Noodle Casserole (Modern)
Prep time for this Tuna Noodle Casserole (Modern) is just 15 minutes, and the cook time is 25 minutes, for a total time of 40 minutes. All you’ll need is a large pot, a mixing bowl, and a baking dish.
1- Start by bringing a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente, about 8-10 minutes. Drain the noodles and set them aside.
2- In a mixing bowl, combine the drained tuna, cream of mushroom soup, milk, frozen peas, onion powder, garlic powder, and black pepper. Mix everything together until well incorporated.
3- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
4- Add the cooked egg noodles to the tuna mixture and stir gently until the noodles are fully coated. The mixture should be nice and creamy.
5- Transfer the tuna noodle mixture to the prepared baking dish and spread it out evenly. In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle the buttery breadcrumbs over the top of the casserole.
6- Bake the Tuna Noodle Casserole (Modern) for 25 minutes, or until the top is golden brown and the edges are bubbly. Let it cool for a few minutes before serving.
Pro Tips for Success
- Use high-quality canned tuna for the best flavor. Look for tuna packed in olive oil or water.
- Don’t overcook the egg noodles – you want them to still have a bit of bite so they don’t turn mushy in the casserole.
- Adjust the amount of milk to your desired sauce consistency. If you like it extra creamy, add a bit more. If you prefer it thicker, use a little less.
- For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking.
- Feel free to experiment with different mix-ins like chopped onions, celery, or crushed potato chips for extra texture.
Serving and Storing Your Tuna Noodle Casserole (Modern)
Perfect Pairings for Tuna Noodle Casserole (Modern)
This Tuna Noodle Casserole (Modern) recipe serves 6 people, making it a great option for weeknight dinners or casual gatherings. I love to serve it with a fresh green salad and some crusty garlic bread for dipping in the creamy sauce. A crisp white wine or a simple lemonade also pair beautifully.
Storage and Make-Ahead Tips
Tuna Noodle Casserole (Modern) stores incredibly well. Once cooled, you can cover the baking dish with foil or transfer the leftovers to an airtight container and refrigerate for up to 4 days. To reheat, simply pop it back in the oven at 350°F (175°C) for 15-20 minutes until heated through.
You can also easily make this casserole ahead of time. Assemble the entire dish, cover, and refrigerate for up to 3 days before baking. Or, you can freeze the unbaked casserole for up to 3 months. Just thaw it in the fridge overnight before baking as directed.
Variations and Dietary Adaptations for Tuna Noodle Casserole (Modern)
Creative Tuna Noodle Casserole (Modern) Variations
- Swap the egg noodles for gluten-free pasta or spiralized zucchini noodles for a low-carb option.
- Replace the tuna with shredded chicken or cooked ground beef for a different protein.
- Add in sautéed mushrooms, diced bell peppers, or caramelized onions for extra veggies.
- Sprinkle the top with shredded cheddar or Parmesan cheese before baking for a cheesy twist.
Making Tuna Noodle Casserole (Modern) Diet-Friendly
For a gluten-free version, simply use gluten-free pasta or noodles and substitute the cream of mushroom soup with a gluten-free version.
To make it dairy-free, replace the milk with unsweetened almond or oat milk, and use vegan cream of mushroom soup. You can also omit the butter in the topping and use a non-dairy butter substitute.
For a low-carb or keto adaptation, swap the egg noodles for spiralized zucchini or spaghetti squash. Use a low-carb cream of mushroom soup and top with crushed pork rinds instead of breadcrumbs.
Frequently Asked Questions
Q: Can I use a different type of canned tuna besides white tuna?
A: Absolutely! Feel free to use light tuna, chunk tuna, or even oil-packed tuna. Just be sure to drain it well before using.
Q: How long does this Tuna Noodle Casserole (Modern) take to make?
A: The total time for this recipe is 40 minutes – 15 minutes of prep and 25 minutes of cook time.
Q: Can I make this Tuna Noodle Casserole (Modern) ahead of time?
A: Yes, you can assemble the casserole ahead of time and refrigerate it for up to 3 days before baking. You can also freeze the unbaked casserole for up to 3 months.
Q: How many servings does this recipe make?
A: This Tuna Noodle Casserole (Modern) recipe serves 6 people.
Q: My casserole turned out a little dry. What can I do?
A: If your casserole is on the drier side, try adding a bit more milk to the tuna mixture before baking. You can also cover the dish with foil during the last 10 minutes of baking to help keep the moisture in.
Tuna Noodle Casserole (Modern)
- Total Time: 40
- Yield: 6 servings
Description
This modern take on classic Tuna Noodle Casserole is a comforting and delicious weeknight dinner that’s ready in just 30 minutes. Tender egg noodles are combined with flaky tuna, a creamy mushroom sauce, and a crispy topping for a cozy, crowd-pleasing meal.
Ingredients
– 8 ounces egg noodles
– 2 (5 ounce) cans tuna, drained
– 1 (10.5 ounce) can cream of mushroom soup
– 1 cup milk
– 1 cup frozen peas
– 1/2 teaspoon onion powder
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/2 cup panko breadcrumbs
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions. Drain and set aside.
3. In a large bowl, combine the drained tuna, cream of mushroom soup, milk, frozen peas, onion powder, garlic powder, and black pepper. Mix well.
4. Stir in the cooked egg noodles until evenly coated.
5. Transfer the tuna noodle mixture to the prepared baking dish.
6. In a small bowl, mix together the melted butter and panko breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
7. Bake for 20-25 minutes, until the top is golden brown and the casserole is bubbling.
8. Let stand for 5 minutes before serving.
Notes
For a richer flavor, use cream of celery or cream of chicken soup instead of cream of mushroom. You can also add diced onions, sliced mushrooms, or crushed potato chips to the topping.
- Prep Time: 15
- Cook Time: 25
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Conclusion
This Tuna Noodle Casserole (Modern) recipe is a true comfort food classic, but with a delicious twist. The creamy, flavorful sauce, tender noodles, and crunchy breadcrumb topping make it an absolute winner. I’m confident this will become a regular in your dinner rotation, just like it is in mine.
So what are you waiting for? Give this Tuna Noodle Casserole (Modern) a try and let me know what you think! I’d love to hear your thoughts in the comments below.
