This extra cheesy tuna noodle casserole recipe is designed for those who love a rich, melty, and satisfying bake. It features multiple layers of cheese and a creamy sauce, ensuring every bite is packed with flavor.
Author:Noah Younssi
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6-8 servings
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound egg noodles
2 tablespoons butter
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 cans (5 ounces each) tuna, drained and flaked
1 cup frozen peas
1 cup shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
1/2 cup crushed potato chips (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
Cook the egg noodles according to package directions. Drain and set aside.
In a large skillet or pot, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
Whisk in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the milk until smooth. Bring the mixture to a simmer, stirring, until it thickens.
Stir in the salt, pepper, and paprika.
Add the flaked tuna, frozen peas, 1/2 cup of cheddar cheese, and 1/2 cup of Monterey Jack cheese to the sauce. Stir until the cheese is melted and the mixture is well combined.
Gently fold in the cooked egg noodles.
Pour half of the noodle mixture into a 9×13 inch baking dish. Sprinkle with 1/4 cup cheddar cheese and 1/4 cup Monterey Jack cheese.
Pour the remaining noodle mixture over the cheese layer. Top with the remaining 1/4 cup cheddar cheese and 1/4 cup Monterey Jack cheese. If using, sprinkle crushed potato chips over the top.
Bake for 20-25 minutes, or until bubbly and the cheese is melted and golden brown.
Let stand for 5 minutes before serving.
Notes
For an even cheesier casserole, you can add an extra 1/2 cup of your favorite cheese blend on top.
Feel free to add other vegetables like corn or diced carrots.
If you don’t have potato chips, breadcrumbs or crushed crackers can be used for the topping.