Anabelle Mclean Ina Garten’s Tuna Noodle Casserole is a comforting and delicious twist on a classic American dish. Packed with tender noodles, flaky tuna, and a creamy sauce, this recipe is topped with crispy breadcrumbs for a satisfying crunch. It’s the perfect one-dish meal for weeknight dinners or casual gatherings.
What is Ina Garten Tuna Noodle Casserole?
Tuna Noodle Casserole is a baked pasta dish made with egg noodles, tuna, and a creamy sauce, topped with breadcrumbs or cheese. Ina Garten’s version elevates this classic comfort food with fresh ingredients and rich flavors.
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Reasons to Try Ina Garten Tuna Noodle Casserole
- Classic Comfort Food: A nostalgic dish that satisfies every time.
- Rich and Creamy: The sauce is full of flavor and perfectly coats the noodles.
- Easy to Make: A one-dish meal that’s perfect for busy weeknights.
- Family-Friendly: Loved by kids and adults alike.
Ingredients Needed to Make Ina Garten Tuna Noodle Casserole
- Egg noodles – 12 ounces, cooked al dente
- Tuna – 2 (5-ounce) cans, drained and flaked
- Unsalted butter – 4 tablespoons
- Yellow onion – 1 large, finely chopped
- Celery – 2 stalks, finely chopped
- Garlic – 2 cloves, minced
- All-purpose flour – ¼ cup
- Chicken or vegetable stock – 2 cups
- Whole milk – 1 ½ cups
- Heavy cream – ½ cup
- Cheddar cheese – 1 cup, shredded
- Parmesan cheese – ½ cup, grated
- Breadcrumbs – 1 cup (panko recommended for extra crunch)
- Olive oil – 2 tablespoons
- Salt – 1 teaspoon (or to taste)
- Black pepper – ½ teaspoon
- Parsley – 2 tablespoons, chopped (for garnish)
Instructions to Prepare Ina Garten Tuna Noodle Casserole
Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
Cook the Noodles
- Cook the egg noodles in salted boiling water until al dente, according to package instructions. Drain and set aside.
Sauté the Vegetables
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and celery, and sauté for 5-7 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
Make the Creamy Sauce
- Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken or vegetable stock, milk, and heavy cream. Bring to a simmer and cook for 5 minutes, stirring constantly, until the sauce thickens.
- Remove the skillet from heat and stir in the cheddar cheese, Parmesan cheese, salt, and black pepper until the cheese melts.
Combine the Ingredients
- In a large mixing bowl, combine the cooked noodles, flaked tuna, and creamy sauce. Mix gently until well coated.
Assemble the Casserole
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- In a small bowl, combine the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake the Casserole
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling around the edges.
Garnish and Serve
- Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley and serve warm.
What Goes Well With Ina Garten Tuna Noodle Casserole?
- Side Salad: A fresh green salad with a vinaigrette complements the creamy casserole.
- Garlic Bread: Perfect for scooping up the sauce.
- Steamed Vegetables: Broccoli or green beans add a healthy side.
- Pickles: A tangy contrast to the rich flavors.
Key Tips for Making Ina Garten Tuna Noodle Casserole
- Cook Noodles Al Dente: This prevents them from becoming mushy during baking.
- Use High-Quality Tuna: Solid white albacore tuna works best for its firm texture and flavor.
- Don’t Skip the Breadcrumbs: They add a satisfying crunch to the creamy casserole.
- Taste the Sauce: Adjust the seasoning before combining it with the noodles.
- Make It Ahead: Assemble the casserole in advance and refrigerate until ready to bake.
Creative Variations of Ina Garten Tuna Noodle Casserole
- Add Vegetables: Include peas, mushrooms, or spinach for extra nutrition.
- Cheesy Upgrade: Use Gruyère or Monterey Jack for a richer flavor.
- Spicy Twist: Add a pinch of red pepper flakes or diced jalapeños for heat.
- Gluten-Free Option: Use gluten-free noodles and breadcrumbs.
- Herbaceous Flavor: Mix fresh dill or thyme into the sauce.
Storage Guidelines for Ina Garten Tuna Noodle Casserole
- Refrigerate leftovers: Store them in an airtight container for up to 3 days.
- Freeze for Later: Wrap the unbaked casserole tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
- Reheat: Warm leftovers in a 350°F (175°C) oven until heated through.
Nutrition Value
- Calories: ~400 per serving
- Protein: 25g
- Carbohydrates: 30g
- Fats: 18g
- Fiber: 2g
FAQs
Can Tuna Noodle Casserole Be Made Ahead of Time?
Yes, tuna noodle casserole can be made ahead of time. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature and bake as directed.
How Can I Make Tuna Noodle Casserole Healthier?
To make tuna noodle casserole healthier, use whole wheat or gluten-free noodles, low-fat milk, and reduced-fat cheese. Adding more vegetables like peas, spinach, or broccoli can also boost nutrition.
Can Tuna Noodle Casserole Be Frozen?
Yes, tuna noodle casserole can be frozen. Assemble the casserole, wrap it tightly in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, or bake straight from frozen, adding an additional 10-15 minutes to the cooking time.
What is the best tuna to use in tuna noodles in cassoule?
Solid white albacore tuna is the best choice for tuna noodle casserole. It has a firm texture and mild flavor that complements the creamy sauce and noodles.
Wrapping Up
Ina Garten’s Tuna Noodle Casserole is a comforting, classic dish that’s easy to prepare and loved by all. With its creamy sauce, tender noodles, and crispy breadcrumb topping, this casserole is perfect for family meals or potlucks.
Give it a try for a taste of nostalgia with an elevated twist!
More Ina Garten Recipes
- Ina Garten Balsamic Roasted Beef
- Ina Garten Sliders
- Ina Garten Spinach Quiche
- Ina Garten Turkey Chili
Ina Garten Tuna Noodle Casserole Recipe
Tuna Noodle Casserole is a baked pasta dish made with egg noodles, tuna, and a creamy sauce, topped with breadcrumbs or cheese. Ina Garten’s version elevates this classic comfort food with fresh ingredients and rich flavors.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- Egg noodles – 12 ounces, cooked al dente
- Tuna – 2 (5-ounce) cans, drained and flaked
- Unsalted butter – 4 tablespoons
- Yellow onion – 1 large, finely chopped
- Celery – 2 stalks, finely chopped
- Garlic – 2 cloves, minced
- All-purpose flour – ¼ cup
- Chicken or vegetable stock – 2 cups
- Whole milk – 1 ½ cups
- Heavy cream – ½ cup
- Cheddar cheese – 1 cup, shredded
- Parmesan cheese – ½ cup, grated
- Breadcrumbs – 1 cup (panko recommended for extra crunch)
- Olive oil – 2 tablespoons
- Salt – 1 teaspoon (or to taste)
- Black pepper – ½ teaspoon
- Parsley – 2 tablespoons, chopped (for garnish)
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
Cook the Noodles
- Cook the egg noodles in salted boiling water until al dente, according to package instructions. Drain and set aside.
Sauté the Vegetables
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and celery, and sauté for 5-7 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
Make the Creamy Sauce
- Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken or vegetable stock, milk, and heavy cream. Bring to a simmer and cook for 5 minutes, stirring constantly, until the sauce thickens.
- Remove the skillet from heat and stir in the cheddar cheese, Parmesan cheese, salt, and black pepper until the cheese melts.
Combine the Ingredients
- In a large mixing bowl, combine the cooked noodles, flaked tuna, and creamy sauce. Mix gently until well coated.
Assemble the Casserole
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- In a small bowl, combine the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake the Casserole
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling around the edges.
Garnish and Serve
- Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley and serve warm.
