Tuna Noodle Baked Casserole
![Tuna Noodle Baked Casserole](https://i0.wp.com/foodforayear.com/wp-content/uploads/2020/04/7A8852A1-6F93-48CA-AEA4-32E957204A5E-scaled.jpeg?fit=2048%2C2560&ssl=1)
The other day, I was talking to hubby about food. That pretty much happens all of the time, but lately our conversations are a little bit more about how we can use what we have without going to the store.
It just so happens that I’ve had a stack of 6 cans of really good quality tuna in my pantry, gathering dust and I was ready to put them to use (plus it saved me from running to the store!).
I said – “well, I have everything for Tuna Noodle Casserole…”
Well, one thing led to the next and in short order, Tuna Noodle Baked Casserole was served.
Start off by making a simple cheesy bechamel sauce. While pulling that together, boil your noodles of choice ((I would have preferred wide egg noodles using that would’ve required a grocery store trip!)).
![](https://i0.wp.com/foodforayear.com/wp-content/uploads/2020/04/6D0BC065-291B-4395-B58F-1A5304F26DAF.jpeg?resize=1024%2C768&ssl=1)
![](https://i0.wp.com/foodforayear.com/wp-content/uploads/2020/04/47FA6E7A-6E20-415A-9D93-EBB88B101058-1024x768.jpeg?resize=1024%2C768&ssl=1)
![](https://i0.wp.com/foodforayear.com/wp-content/uploads/2020/04/DAD7B5AB-4151-4B3A-BA93-C6E8C9961365.jpeg?resize=1024%2C768&ssl=1)
![](https://i0.wp.com/foodforayear.com/wp-content/uploads/2020/04/DF81E1FC-67C0-409A-B85B-38292EA0DE4F.jpeg?resize=1024%2C768&ssl=1)
![](https://i0.wp.com/foodforayear.com/wp-content/uploads/2020/04/18C1413E-184C-461C-B1BB-181BC5DAF4CD.jpeg?resize=1024%2C768&ssl=1)
About the time the sauce comes together, the noodles will be ready. In a large casserole dish, combine :
- cheesy bechamel
- noodles
- drained tuna
- frozen peas
Top with extra grated Colby Jack cheese and heavy sprinkling of fried onins.
Bake in the oven to melt the cheese and crisp the onions.
![](https://i0.wp.com/foodforayear.com/wp-content/uploads/2020/04/B017BF5E-BF06-47B8-9F8A-5FFBE4EF433A.jpeg?resize=819%2C1024&ssl=1)
![](https://i0.wp.com/foodforayear.com/wp-content/uploads/2020/04/6467BBA6-9D55-482B-B6AC-144DDC2E5F07.jpeg?resize=1024%2C768&ssl=1)
![](https://i0.wp.com/foodforayear.com/wp-content/uploads/2020/04/A3A261C8-E2D1-405B-9335-01B94101F4AF.jpeg?resize=825%2C1024&ssl=1)
Crisp and creamy – so, so comforting. And the bounty of fried onions puts this Tuna Noodle Beaked Casserole over-the-top!!! Why don’t we make this more often?!?
Tuna Noodle Baked Casserole
Ingredients
- 1/2 stick salted butter
- 1/2 c flour
- 5 c whole milk, warmed
- 1 lb Colby Jack cheese, shredded
- 1 t sea salt, more to taste
- 1 lb cooked pasta, cooked 1 min. less than package instructions
- 3 c canned tuna (6-4oz cans), drained
- 12 oz bag frozen peas
- 2 c French’s fried onions
Instructions
Preheat over 375°. Prepare a large baking dish (11″ x 13″) by spraying with nonstick cooking spray.
In a large skillet, combine butter and flour over medium-high heat, stirring until frothy.
Add warm milk and sea salt, whisking vigorously to combine. Bring to a simmer and allow to thicken slightly.
Stir cheese into the white sauce (reserving 2 c for topping), continuing to stir until cheese is melted and thoroughly combined.
Remove from heat and fold in frozen peas and tuna.
Assemble the casserole as follows :
- first, 1/3 of the sauce in the bottom
- next, 1/2 of the cooked pasta
- another 1/3 of the sauce
- remaining pasta
- remaining sauce
Top with remaining grated cheese and fried onions. Bake for 20-25 minutes, until bubbly.
Serves 12
![](https://i1.wp.com/foodforayear.com/wp-content/uploads/2020/04/image-11-scaled.jpg?fit=666%2C1024&ssl=1)