An extra cheesy tuna noodle casserole

There’s something truly magical about a cheesy tuna noodle casserole. It’s more than just a meal; it’s a warm hug on a plate, a taste of home that instantly makes everything feel right. My Nonna’s kitchen was always filled with the most incredible aromas, and dishes like this were the heart of our family gatherings. I’ve always loved how simple ingredients can come together to create something so deeply satisfying. This recipe takes that comfort food classic and dials up the cheesiness to eleven, creating an extra layer of gooey, melty goodness that I know you’ll adore. It’s my little piece of culinary heritage, shared with you.

This casserole is a weeknight warrior and a potluck champion all in one!

• It’s incredibly quick to put together.
• It’s a guaranteed crowd-pleaser for the whole family.
• The extra cheese makes it unbelievably satisfying.
• It’s the perfect comfort food for any occasion.

I remember growing up, any time something special was happening, there was a casserole involved. My Nonna used to make a version of this, and the smell alone would make my knees weak. She always said the secret was in the love you put into it, and of course, a little extra cheese never hurt anyone! Her kitchen was my first culinary classroom, a place where I learned the joy of creating delicious memories. Bringing this version of a cheesy tuna noodle casserole to you feels like sharing a piece of that warmth and tradition. It’s a recipe born from those cherished moments, perfected to bring that same comfort to your table.

Alright, let’s get our kitchen ready for some serious comfort food magic! Gathering your ingredients is the first delicious step towards making this amazing cheesy tuna noodle casserole. Think of it like collecting little treasures for your masterpiece. Using fresh ingredients really makes a difference, trust me. It’s what takes a good dish to a truly great one. So, let’s make sure we have everything we need to create that perfect, melty bake!

Here’s what you’ll need to gather for this delightful bake:

• 1 (16 ounce) package wide egg noodles
• 1 tablespoon olive oil
• 1 cup finely chopped yellow onion
• 1 cup finely chopped celery
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 2 (6 ounce) cans tuna, drained thoroughly and flaked
• 1 cup shredded sharp cheddar cheese, plus an additional 1 cup for topping
• 1 cup shredded Monterey Jack cheese, plus an additional 1 cup for topping
• 1/4 cup panko breadcrumbs (optional, for extra crunch)

Don’t worry if you don’t have something exactly as listed. We can totally make this work!

For the noodles, wide egg noodles are my go-to, but medium noodles work too. Just cook them al dente so they don’t get mushy. If tuna isn’t your favorite, you could try canned chicken. For an even richer sauce, swap out a cup of milk for heavy cream – it’s divine! And if you’re craving even *more* cheese, tuck a layer of thinly sliced Swiss cheese right under that beautiful shredded topping. It adds such a lovely depth of flavor.

Now for the fun part! Let’s bring all these wonderful ingredients together to create our ultimate cheesy tuna noodle casserole. I’ll walk you through each step. It’s simpler than you think, and the result is pure comfort on a fork.

First things first, get that oven preheating to 375°F (190°C). While it warms up, let’s get those noodles going. Cook your egg noodles according to the package directions. We want them perfectly al dente – tender but with a slight bite. Drain them well and set them aside. Don’t rinse them; the starch helps the sauce cling!

Now, grab a large skillet. Heat a tablespoon of olive oil over medium heat. Toss in your chopped onion and celery. Cook them until they’re nice and soft, about 5 to 7 minutes. Season them with a pinch of salt and pepper. This little step adds so much flavor.

In a separate, large saucepan or a Dutch oven, melt the butter over medium heat. Sprinkle in the flour. Whisk it together for about a minute. This is called a roux, and it’s our thickening magic. Gradually whisk in the milk, a little at a time, making sure it’s all smooth. Keep stirring until the sauce simmers and thickens up nicely. It should coat the back of a spoon.

Stir in the garlic powder and dried dill. Then, take the pan off the heat. Add in your drained tuna. Now for the cheesy goodness! Stir in half of your cheddar cheese and half of your Monterey Jack cheese. Keep stirring until it’s all melted and wonderfully creamy. Gently fold in those cooked egg noodles and the sautéed onion and celery mixture. Make sure everything is coated beautifully.

Pour this glorious mixture into your 9×13 inch baking dish. Don’t be shy with the topping! Sprinkle the remaining cheddar and Monterey Jack cheese all over the top. If you’re using the panko breadcrumbs for that extra crunch, scatter them evenly now.

Bake for 20 to 25 minutes. You’re looking for the edges to be bubbly and that cheese topping to be a beautiful golden brown and completely melted. Oh, the aroma!

A few little tricks can make your cheesy tuna noodle casserole even better. Always cook your noodles just until al dente; nobody likes mushy noodles! Make sure your sauce is nicely thickened before adding the noodles. This prevents a watery casserole. And please, let it rest for about 5-10 minutes after it comes out of the oven. This lets the flavors meld and makes it easier to serve. Patience is a virtue, especially when cheese is involved!

To bring this delightful cheesy tuna noodle casserole to life, you’ll need a few trusty kitchen companions. Don’t worry, it’s nothing fancy!

• A large pot for cooking the noodles.
• A large skillet for sautéing your veggies.
• A large saucepan or Dutch oven for making the creamy sauce.
• A whisk to banish lumps from your sauce.
• A measuring cup and spoons for accuracy.
• A 9×13 inch baking dish for assembling and baking.
• A spatula or large spoon for gentle mixing.

Got questions about whipping up this ultimate cheesy tuna noodle casserole? I’ve got answers!

Absolutely! This is a fantastic make-ahead meal. Just follow all the steps up to pouring the mixture into your baking dish and topping it with the cheeses and breadcrumbs. Cover it tightly with plastic wrap and then foil. You can store it in the refrigerator for up to 2 days. When you’re ready to bake, let it sit at room temperature for about 30 minutes, or add an extra 5-10 minutes to the baking time. It’s perfect for busy weeknights!

Leftovers are a gift! Once cooled, cover your cheesy tuna bake tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for 3-4 days. To reheat, you can warm individual portions in the microwave until heated through. For a larger amount, cover the baking dish with foil and reheat in a 350°F (175°C) oven until bubbly and hot, about 15-20 minutes. Sometimes a little splash of milk can help revive the creaminess.

While this recipe is designed for maximum cheesiness, you can adapt it! For a vegetarian version, swap out the tuna for a can of drained chickpeas or white beans, or even some sautéed mushrooms and extra veggies like peas. For dairy-free, use your favorite plant-based milk (unsweetened almond or soy work well), a dairy-free butter substitute, and a good quality dairy-free shredded cheese blend. The texture might change slightly, but it will still be a delicious, comforting casserole!

Just a little heads-up about the numbers you see below. This cheesy tuna noodle casserole is a rich, comforting dish, and the nutritional values are estimates. They can change depending on the specific ingredients and brands you use, plus how big your servings are!

Serving Size: 1 serving. Calories: Approximately 550 kcal. Sugar: Approximately 5g. Sodium: Approximately 700mg. Fat: Approximately 30g. Saturated Fat: Approximately 15g. Unsaturated Fat: Approximately 15g. Trans Fat: Approximately 0.5g. Carbohydrates: Approximately 45g. Fiber: Approximately 3g. Protein: Approximately 25g. Cholesterol: Approximately 90mg.

I truly hope you love making and eating this cheesy tuna noodle casserole as much as I do! It’s such a joy to share these comforting recipes with you. Have you tried it yet? I’d be thrilled to hear about your experience! Feel free to share your thoughts, any tweaks you made, or even a photo of your beautiful, bubbly bake in the comments below. Let’s build a community around delicious food!

An extra cheesy tuna noodle casserole

---

• Author: Lina Kohn
• Total Time: 60 minutes
• Yield: 6-8 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This extra cheesy tuna noodle casserole is a comforting and delicious meal, perfect for a family dinner. It features layers of creamy sauce, tender noodles, and flaky tuna, all topped with a generous amount of melted cheese for a truly indulgent experience.

---

Ingredients

Scale 1x2x3x

• 1 (16 ounce) package egg noodles
• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 2 (6 ounce) cans tuna, drained and flaked
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded Monterey Jack cheese, divided
• 1/4 cup panko breadcrumbs (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 375°F (190°C). Cook egg noodles according to package directions until al dente. Drain and set aside.
2. While the noodles cook, heat olive oil in a large skillet over medium heat. Add chopped onion and celery, and cook until softened, about 5-7 minutes. Season with salt and pepper.
3. In a separate large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
4. Gradually whisk in milk until smooth. Bring to a simmer, stirring frequently, until the sauce thickens.
5. Stir in garlic powder and dried dill. Remove from heat.
6. Add the drained tuna, half of the cheddar cheese, and half of the Monterey Jack cheese to the sauce. Stir until the cheese is melted and the sauce is creamy.
7. Gently fold in the cooked egg noodles and the sautéed onion and celery mixture until everything is well combined.
8. Pour the mixture into a 9×13 inch baking dish.
9. Top with the remaining cheddar cheese and Monterey Jack cheese. If using, sprinkle panko breadcrumbs evenly over the cheese.
10. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is golden brown and melted.
11. Let it rest for a few minutes before serving.

Notes

• For an even cheesier casserole, you can add a layer of sliced Swiss cheese under the shredded cheese topping.
• If you prefer a richer flavor, you can use heavy cream instead of some of the milk.
• Feel free to add frozen peas or corn to the casserole for extra vegetables.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: Approximately 550 kcal
• Sugar: Approximately 5g
• Sodium: Approximately 700mg
• Fat: Approximately 30g
• Saturated Fat: Approximately 15g
• Unsaturated Fat: Approximately 15g
• Trans Fat: Approximately 0.5g
• Carbohydrates: Approximately 45g
• Fiber: Approximately 3g
• Protein: Approximately 25g
• Cholesterol: Approximately 90mg