Tuna Noodle Casserole



heavy cream
grated parmesan

Dry Goods

white flour
chicken broth
elbow macaroni
panko breadcrumbs
canned French fried onions


tuna, canned


This is the ultimate in comfort dishes, especially as I was growing up in the Midwest. I prefer the creaminess that comes from making the sauce from scratch, but if you’re short on time, you can make it the old-fashioned way: Swap 2 cans of cream of mushroom soup, thinned with a little water, for the butter, flour, chicken broth, and cream mixture.

Mixing the panko breadcrumbs and French fried onions makes an incredibly crispy crust on top. Any type of canned tuna will work here; you could even try canned salmon or crab for a changeup in flavor. 

Make It from Fresh:


  1. Heat a large pot of salted water until boiling, then add the elbow macaroni and cook until tender. 
  2. Drain and set aside. 
  3. In a large saute pan over medium heat, melt the butter.
  4. Add in the flour and stir until smooth. Let cook, stirring often, until the color starts to brown. 
  5. Slowly pour in the chicken broth and cream, stirring often, until all lumps are gone. 
  6. Add the tuna and drained macaroni and toss to coat with the sauce. 
  7. Pour the mixture into a 9×13” casserole dish and preheat the oven to 400*F. 
  8. In a small bowl, combine the panko and parmesan cheese. 
  9. Spread the mixture evenly over the top of the tuna mixture. 
  10. Top evenly with French Fried onions. 

Bake 10-12 minutes or until the topping has begun to brown.

Prep Plan

Prep it for later:
1. Cook the macaroni until tender, then drain. When cool to the touch, transfer to a resealable bag or container and store in the fridge for 3-5 days.
2. Make the sauce, following steps 3-5. Add the tuna and toss to coat. Once it has cooled to room temperature, transfer the sauce to a resealable container and store in the fridge for 3 days, the freezer for up to a week.
3. Mix the panko and parmesan cheese together and store in a resealable bag or container.

You’ll need:
1 bag of boiled elbow macaroni
1 container of sauce and tuna, combined
1 container of panko and parmesan cheese

Prepare from prepped: If frozen, thaw in the fridge overnight.
1. Preheat the oven to 400*F.
2. In a 9x13” casserole dish, combine the sauce and tuna mixture with the boiled macaroni until thoroughly mixed.
3. Top with the panko and parmesan mixture.
4. Add the French Fried onions.
5. Bake 10-12 minutes until the topping has begun to brown.

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