Cheesy Tuna & Egg Noodle Casserole


  • 3 cans tuna fish drained
  • 1 sm onion chopped
  • 1/2 can peas (leftovers)
  • 1/2 bag egg noodles cook a dente
  • 4 tbsp butter
  • 2 tbsp flour
  • 1 1/2 cup milk
  • 1 1/2 cup shredded mozzarella cheese divided
  • 1/2 cup panko crumbs
  • 2 tbsp oil
  • sprinkle of garlic powder
  • salt and black pepper


  • Boil water to cook the egg noodles al dente.
  • In a pan, heat up oil to saute onion. Stir in the tuna flakes, then the peas to cook for a few minutes. Season with garlic powder, salt and black pepper.
  • In a small pot, melt butter, stir in flour then add milk. Keep stirring for a couple of minutes. Add 1 cup of the cheese. Stir until well incorporated. Preheat the oven to 350°
  • Drain the egg noodles. Place ‘em back in the pot. Combine the egg noodles and cheese sauce. Stir together. Pour into a casserole dish. Top evenly with the remaining cheese.
  • Sprinkle panko crumbs on top. Bake it in the oven for 20 minutes.

Simple and easy cheesy tuna and egg noddles casserole.

Dexie Jane

Mother of 2. She drinks coffee everyday and wine on the weekends. She also devours massive amount of chocolate, pork, and sushi. She loves to dance in her living room and binge-watches KDRAMA, historical dramas, and excessive unhealthy dose of Crime/Murder mysteries/dramas/documentaries. She's a Bibliophile and a SHOEHOLIC!

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