Recipes and Cooking Cheesy Tuna Noodle Casserole 3.6 (68) 2 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 27, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Bake Time: 1 hrs 5 mins Stand Time: 5 mins Total Time: 1 hrs 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 cup dried wide egg noodles ¼ cup butter 1 cup chopped red sweet pepper 1 cup chopped celery (2 stalks) ¼ cup chopped onion ¼ cup all-purpose flour 1 - 2 tablespoon Dijon-style mustard ½ teaspoon salt ¼ teaspoon ground black pepper 2 ¼ cup milk 1 12 ounce can chunk white tuna (water pack), drained and broken into chunks; two 5-ounce pouches chunk light tuna in water, drained; or two 6-ounce cans skinless, boneless salmon, drained 1 cup cubed cheddar cheese ½ cup panko (Japanese-style bread crumbs) or soft bread crumbs ¼ cup freshly grated Parmesan cheese (1 ounce) 1 tablespoon snipped fresh parsley 1 tablespoon butter, melted Directions 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. Rate it Print Nutrition Facts (per serving) 416 Calories 22g Fat 28g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 416 % Daily Value * Total Fat 22g 28% Saturated Fat 13g 65% Cholesterol 95mg 32% Sodium 779mg 34% Total Carbohydrate 28g 10% Total Sugars 7g Protein 25g Vitamin C 34mg 170% Calcium 334mg 26% Iron 1.9mg 11% Potassium 431mg 9% Folate, total 83.1mcg Vitamin B-12 1.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.