Tuna And Noodles Recipe

I love discovering new ways to make classic comfort food feel fresh and exciting.

This tuna and noodles recipe takes the traditional casserole and elevates it with a smoky paprika and lemon cream sauce. The result is a family-friendly meal with rich flavor and a bright, creamy finish that comes together in less than an hour.

It’s the perfect solution for busy weeknights when you need something simple yet truly delicious. This upgraded tuna and noodles recipe guarantees a new family favorite that will redefine your idea of tuna noodle casserole.

Ingredients

• 300 g (10.5 oz) wide egg noodles: These noodles provide a substantial base for the casserole, holding the sauce well in every bite. Wide egg noodles are traditional for this type of casserole, but you can use other pasta shapes like elbow macaroni or penne if needed. Ensure they are cooked al dente before mixing; they will finish cooking in the oven.
• 60 g (4 tbsp) unsalted butter: This serves as the fat base for the roux, essential for thickening the sauce. Unsalted butter gives you control over the overall sodium level in the dish.
• 40 g (1/4 cup) all-purpose flour: The flour combines with the melted butter to create the roux, which is the thickening agent for the creamy sauce. Whisk thoroughly to avoid lumps and cook for 1-2 minutes to cook out the raw flour taste.
• 500 ml (2 cups) whole milk: Whole milk provides the necessary richness for a decadent and creamy sauce base. You can use 2% milk as a lighter alternative, but the sauce won’t be as velvety.
• 240 ml (1 cup) vegetable broth: The broth adds another layer of flavor and helps to thin the sauce to the perfect consistency for baking. Chicken broth can be used instead for a slightly different savory note.
• 200 g (7 oz) shredded sharp cheddar cheese: Sharp cheddar provides the primary cheesy flavor and helps create a beautiful, smooth sauce. Shredding the cheese yourself from a block melts better than pre-shredded, which often contains anti-caking agents. For a different flavor profile, you could swap half the cheddar for Monterey Jack or Gruyere cheese.
• 10 ml (2 tsp) smoked paprika: This is the star ingredient that adds a deep, smoky flavor and a beautiful orange hue to the sauce. Be sure to use smoked paprika (pimentón) and not regular paprika for the best results.
• 5 ml (1 tsp) fresh lemon juice: A small amount of lemon juice brightens the overall flavor and cuts through the richness of the cheese and cream. It balances the smoky paprika perfectly.
• 2.5 ml (1/2 tsp) sea salt: Used for seasoning and enhancing all the flavors in the casserole. Adjust according to the saltiness of your broth and tuna.
• 1.25 ml (1/4 tsp) black pepper: Adds a subtle heat and sharpness to the sauce. Freshly ground black pepper provides the best aroma and flavor.
• 2 x 140 g (5 oz) cans tuna in water, drained and flaked: Canned tuna is the protein base for this recipe; draining well prevents excess liquid from thinning the sauce. Tuna in water is recommended as it keeps the flavor profile cleaner than tuna in oil. Gently flake the tuna after draining to maintain texture.
• 200 g (1.5 cups) frozen green peas: Peas add a pop of color, sweetness, and a boost of nutrition to the dish. No need to thaw them beforehand; they will cook perfectly in the hot sauce.
• 15 g (2 tbsp) fresh parsley, chopped: Used for garnish, adding freshness and visual appeal to the final dish. Reserve for sprinkling on top just before serving.
• 5 ml (1 tsp) lemon zest: Used for garnish, adding a bright citrus aroma and flavor to finish the dish. Zest before juicing the lemon for ease of use.

Instructions

This tuna and noodles recipe comes together very quickly, so make sure all your ingredients are prepped before you start cooking the sauce.

1. Preheat oven and prepare noodles: Preheat oven to 190°C (375°F) to ensure it’s hot when the casserole is ready to bake. Lightly grease a 2-liter (8×8 inch) baking dish to prevent sticking. Cook egg noodles according to package directions until al dente; drain well and set aside.
2. Prepare the roux: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not allow the roux to brown; this stage is crucial for a smooth sauce.
3. Thicken the cream sauce: Gradually whisk in the milk and vegetable broth until smooth. Continue whisking and cook for 5-7 minutes, until the sauce thickens and comes to a gentle simmer. Keep stirring to prevent the sauce from sticking to the bottom of the pan.
4. Add flavorings and cheese: Remove the saucepan from the heat. Stir in the shredded cheddar cheese, smoked paprika, fresh lemon juice, sea salt, and black pepper until the cheese is melted and the sauce is smooth and creamy. The sauce should have a beautiful light orange hue from the paprika.
5. Combine ingredients: Add the cooked and drained egg noodles, flaked tuna, and frozen green peas to the saucepan with the cream sauce. Stir gently until all ingredients are well combined and coated in the creamy sauce. Ensure the tuna is distributed evenly throughout the mixture. If the mixture looks too dry, I find splashing in 1-2 tablespoons of milk before baking ensures the casserole stays creamy.
6. Bake the casserole: Pour the mixture into the prepared baking dish, spreading it evenly. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and lightly golden on top. A quick broil for the last minute can add extra color to the top if desired.
7. Garnish and serve: Remove from oven and let rest for 5 minutes before serving. Garnish generously with freshly chopped parsley and a sprinkle of fresh lemon zest for visual contrast and aromatic brightness. Serve warm in individual shallow ceramic bowls.

Making This Casserole Ahead of Time

This high-protein tuna and noodles recipe is excellent for meal prep, making busy weeknights even easier. To prep ahead, follow the instructions up to step 5 (combining the ingredients). Pour the mixture into the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 extra minutes to the baking time to reheat this family-friendly tuna noodles dish.

To store leftovers, transfer any remaining casserole to an airtight container. Store in the refrigerator for up to 3 days. To reheat, add a splash of milk or broth and bake covered at 180°C (350°F) or microwave gently until heated through.

Freezing the casserole: While possible, freezing may cause the creamy sauce to separate upon reheating, resulting in a slightly grainy texture. If freezing, bake first, cool completely, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Variations and Add-Ins

The classic tuna and noodles recipe base is versatile. You can easily adapt it to your preferences for healthy eating or a different flavor profile. The following add-ins make this a dynamic, quick meal for any occasion.

• Top with a Panko or Breadcrumb Crunch: For added texture, toss 1 cup of Panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the top before baking. This creates a crispy, golden-brown crust.
• Add Vegetables: Increase the nutritional value by sautéing onions, celery, and mushrooms before adding them to the sauce. You can also incorporate corn or broccoli florets along with the peas in step 5.
• Adjust the Cheese: Experiment with different cheese varieties for a new flavor profile. Try using a combination of cheddar and Gruyere or white cheddar for a sharper taste. For a milder flavor, replace the sharp cheddar with Monterey Jack.
• Increase the Spiciness: Add a pinch of cayenne pepper or red pepper flakes to the sauce along with the smoked paprika for a gentle kick. I’ve found a small amount of cayenne gives just enough heat without being overpowering for my kids, keeping this a truly family-friendly meal.

FAQs about Tuna Noodle Casserole

Which type of canned tuna works best for this recipe?

We recommend using tuna packed in water for a cleaner flavor that won’t interfere with the delicate smoked paprika and lemon notes. Drain it well before flaking it to prevent a watery sauce. This keeps the high-protein aspect of the tuna and noodles recipe clean and simple.

Can I use regular paprika instead of smoked paprika?

Yes, but the flavor profile will change significantly. Regular paprika provides color but lacks the depth and smokiness that defines this particular recipe. For the best result, stick to smoked paprika (pimentón).

How do I make sure my sauce doesn’t clump or get grainy?

The key to preventing a grainy sauce is to whisk constantly while gradually adding the milk and broth to the roux. For the cheese, ensure you remove the pan from the heat before stirring it in. I always find a wire whisk prevents lumps when adding the milk to the flour-butter mixture.

Can I make this with gluten-free noodles?

Absolutely, this recipe works well with most gluten-free pasta varieties. Be sure to follow the package instructions for cooking time and cook only to al dente, as they can become mushy more quickly than regular egg noodles.

What’s the difference between this and a standard tuna casserole?

This tuna and noodles recipe uses a custom smoked paprika and lemon cream sauce instead of relying solely on cream of mushroom soup, offering a fresher, more complex flavor profile.

How long will this high-protein tuna and noodles recipe keep in the refrigerator?

Leftovers will store well in an airtight container for up to 3 days. Reheat gently by adding a splash of milk or broth and warming it slowly in the oven or microwave to keep the sauce creamy.

Conclusion

This easy tuna and noodles recipe offers a refreshing update to a timeless classic, proving that simple ingredients can produce truly delicious results for family dinners. For quick meals and future inspiration, pin this recipe now and give it a try this week!

tuna and noodles recipe

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• Author: Elina Mirkle
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This family-friendly tuna noodle casserole features a rich, creamy sauce infused with smoked paprika and lemon, offering a quick and modern twist on a classic comfort food for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 10.5 oz wide egg noodles, cooked al dente
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup vegetable broth
• 7 oz sharp cheddar cheese, shredded
• 2 tsp smoked paprika
• 1 tsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 10 oz canned tuna in water, drained and flaked
• 1.5 cups frozen green peas
• 2 tbsp fresh parsley, chopped (for garnish)
• 1 tsp lemon zest (for garnish)

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Instructions

1. Prepare Noodles and Preheat: Preheat oven to 375°F (190°C) and grease an 8×8 inch baking dish. Cook egg noodles according to package directions until al dente; drain and set aside.
2. Create Roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, without browning.
3. Thicken Cream Sauce: Gradually whisk in milk and vegetable broth until smooth. Continue cooking and whisking for 5-7 minutes until the sauce thickens and gently simmers.
4. Add Cheese and Seasonings: Remove from heat and stir in shredded cheddar cheese, smoked paprika, lemon juice, salt, and pepper until smooth and creamy.
5. Combine Casserole Ingredients: Fold in the cooked noodles, flaked tuna, and frozen green peas. Stir gently until all ingredients are well combined.
6. Bake Until Bubbly: Transfer the mixture to the prepared baking dish and spread evenly. Bake for 20-25 minutes, until bubbly around the edges. Garnish with fresh parsley and lemon zest before serving.

Notes

This casserole can be prepared up to step 5 (combining ingredients) and refrigerated for up to 24 hours before baking. For leftovers, store in an airtight container for up to 3 days and reheat by adding a splash of milk or broth before warming in the oven or microwave.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 820 kcal
• Sugar: 9 g
• Sodium: 740 mg
• Fat: 31 g
• Saturated Fat: 18 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 78 g
• Fiber: 4 g
• Protein: 39 g
• Cholesterol: 100 mg

Keywords: Tuna, Noodle, Casserole, Creamy, Paprika, Lemon, Comfort Food, Quick Meal, Family Dinner, Weeknight