Rating: 3.5 stars
68 Ratings
  • 5 star values: 24
  • 4 star values: 17
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 9

Master meal prep with this easy prep, freeze, and bake Cheesy Tuna Noodle Casserole recipe. Panko, Parmesan, and parsley combine for a flavorful, crunchy tuna noodle casserole topping.

Source: Better Homes and Gardens


Recipe Summary

30 mins
1 hr 5 mins
5 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Lightly grease a 2-quart rectangular baking dish; set aside. In a large saucepan cook noodles according to package directions; drain. Return noodles to pan.

  • Meanwhile, for sauce, in a medium saucepan heat 1/4 cup butter over medium heat until melted. Add sweet pepper, celery, and onion; cook for 8 to 10 minutes or until tender, stirring occasionally. Stir in flour, mustard, salt, and black pepper. Gradually stir in milk. Cook and stir until slightly thickened and bubbly.

  • Gently fold sauce, tuna, and cheddar cheese into cooked noodles. Transfer noodle mixture to the prepared baking dish. In a small bowl stir together panko, Parmesan cheese, and parsley; stir in melted butter. Sprinkle crumb mixture over noodle mixture. (To serve today, omit Step 4. Continue as directed in Step 5, except bake, uncovered, for 25 to 30 minutes.)

  • Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight (casserole may still be a bit icy).

  • Preheat oven to 375°F. Bake, uncovered, for 65 to 75 minutes or until heated through. Let stand for 5 minutes before serving.

Nutrition Facts

416 calories; fat 22g; cholesterol 95mg; saturated fat 13g; carbohydrates 28g; mono fat 6g; poly fat 1g; insoluble fiber 2g; sugars 7g; protein 25g; vitamin a 1660.8IU; vitamin c 34mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 5.1mg; vitamin b6 0.3mg; folate 83.1mcg; vitamin b12 1.4mcg; sodium 779mg; potassium 431mg; calcium 334mg; iron 1.9mg.