Recipes and Cooking Tuna-Noodle Casserole 4.8 (6) Add your rating & review Modernize this traditional family dinner dish with our Tuna-Noodle Casserole recipe. This home style meal is updated by incorporating a variety of savory vegetables, spices and soft bread crumbs and Parmesan cheese to make it the new tradition at your family dinner table. 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 May 1, 2008 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 25 mins Stand Time: 5 mins Total Time: 1 hrs Servings: 4 Jump to Nutrition Facts Ingredients 3 cup dried wide noodles (about 5 ounces) ¼ cup butter or margarine 1 cup chopped celery (2 stalks) ¾ cup chopped red sweet pepper (1 medium) 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, or two 5-ounce pouches chunk light tuna in water, drained ½ cup panko (Japanese-style bread crumbs) or soft bread crumbs ¼ cup freshly grated Parmesan cheese 1 tablespoon snipped fresh parsley 1 tablespoon butter or margarine, melted Directions Preheat oven to 375°F. In a large saucepan cook noodles according to package directions. Drain; return noodles to pan. Meanwhile, for sauce, in a medium saucepan melt the 1/4 cup butter over medium heat. Add celery, sweet pepper, and onion; cook for 8 to 10 minutes or until tender. Stir in flour, mustard, salt, and black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps if necessary. Gently stir sauce and tuna into cooked noodles in large saucepan. Transfer to a greased 1-1/2-quart casserole. In a small bowl combine panko, Parmesan cheese, parsley, and the 1 tablespoon melted butter. Sprinkle over noodle mixture. Bake, uncovered, for 25 to 30 minutes or until heated through. Let stand for 5 minutes before serving. Andy Lyons Cheesy Tuna-Noodle Casserole: Prepare as above, except add 1 cup cheddar cheese cubes (4 ounces) to the noodles with the tuna. Salmon-Noodle Casserole: Prepare as above, except substitute two 6-ounce cans skinless, boneless salmon, drained, for the tuna. Rate it Print Nutrition Facts (per serving) 513 Calories 23g Fat 41g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 513 % Daily Value * Total Fat 23g 29% Saturated Fat 13g 65% Cholesterol 113mg 38% Sodium 986mg 43% Total Carbohydrate 41g 15% Total Sugars 10g Protein 33g Vitamin C 38.4mg 192% Calcium 262.5mg 20% Iron 2.7mg 15% Potassium 641mg 14% Folate, total 116.9mcg Vitamin B-12 1.9mcg Vitamin B-6 0.4mg *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.