Can I freeze tuna noodle casserole?

Yes, you can safely freeze this tuna casserole for up to 3 months. However, because it contains milk and cheese, the texture of the sauce will not be as smooth after thawing. For best results, thaw overnight in the fridge, and then gently warm over low heat on the stovetop, or in the microwave at 50% power. If needed, stir in an extra splash of milk.

What kind of pasta do I need for this recipe?

While traditional tuna noodle casseroles usually use egg noodles, for this one-pot recipe you will need a short pasta shape that cooks in 9 - 11 minutes. Most egg noodles I have found cook in 7 - 9 minutes, which won't give enough time for the liquid to evaporate to form the base for the sauce. However, there are some types of extra-wide egg noodles that cook in 9 - 11 minutes, and those would work. I also really suggest using bronze-cut pasta if you can find it, this kind of pasta holds sauce better, and also releases more starch into the cooking liquid , leading to a creamier sauce.

My tuna casserole tastes bland, what should I do?

If your tuna casserole tastes bland after you've made it, I highly suggest adding in more salt. With this type of milk-based sauce, having enough salt to bring out the flavors is really important. If you like, you can also add in more black pepper, cheese, onion powder, and garlic powder. Finally, if you appreciate a little spice, add in a sprinkle of cayenne pepper or hot sauce!

Stove Top Tuna Casserole

Name: Stove Top Tuna Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/3 cup (20 g) panko breadcrumbs; 1 tablespoon butter; pinch salt; 12 ounces (340 g) dried short pasta (see notes 1 - 2); 4 cups (946 ml) water; 1 1/2 cups (355 ml) whole or 2% milk; 1 teaspoon salt, plus more to taste; 8 ounces (227 g) sharp cheddar, shredded; 2 cups (270 g) frozen carrots and peas; 1 1/2 teaspoons onion powder; 1 1/2 teaspoons garlic powder; 1 teaspoon black pepper; three 5-ounce cans tuna, well drained

Stove Top Tuna Casserole

pan of tuna noodle casserole with wooden spoon.

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A comfort food classic ready in about 30 minutes! You can make this creamy one-pot pasta dish, that's like a homemade tuna helper, with only your stove top. And, it even includes a buttery breadcrumb topping!

Author: Kate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: main course, entree
Method: stove top
Cuisine: American

Ingredients

Scale

For breadcrumb topping:

1/3 cup (20 g) panko breadcrumbs
1 tablespoon butter
pinch salt

For tuna casserole:

12 ounces (340 g) dried short pasta (see notes 1 - 2)
4 cups (946 ml) water
1 1/2 cups (355 ml) whole or 2% milk
1 teaspoon salt, plus more to taste
8 ounces (227 g) sharp cheddar, shredded
2 cups (270 g) frozen carrots and peas
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon black pepper
three 5-ounce cans tuna, well drained

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Instructions

Add the butter to a sauté pan (a wide pan with straight sides that are about 3 - 5 inches tall) or large pasta pot set over medium heat. When the butter is melted, add in the panko breadcrumbs. Stir the breadcrumbs to evenly coat the pieces in butter, and season with a pinch of salt. Let the crumbs cook in a single layer, stirring occasionally, until the breadcrumbs are golden brown (about 1 - 2 minutes). Remove the breadcrumbs onto a plate.
In the same pot, add the pasta, water, milk, and 1 teaspoon salt. Stir. Turn the burner on high to bring the liquid to a gentle boil, then turn the heat down as needed to maintain the gentle boil. Gently boil the pasta for 11 - 13 minutes, or until tender, stirring occasionally (see note 2).
When the pasta is done cooking, turn off the burner. You should have about 1 1/2 cups liquid remaining. (You can just eyeball this - the pasta should be about 2/3 uncovered). If the pan is too dry, add a splash of milk or water.
Add the cheddar cheese, frozen carrots and peas, onion powder, garlic powder, and black pepper to the pasta. Stir to combine.
Add the drained tuna and gently stir to combine.
Top with the toasted panko and serve.

Notes

This recipe is designed to work with short pasta shapes that cook in 9 - 11 minutes. The recipe will also work with short pasta shapes that take longer, but you will need to adjust the cook time. You may also need to add in more milk or water as the pasta cooks, to ensure you have about 1 1/2 cups liquid once the pasta is done.
For best results I suggest using bronze-cut pasta. De Cecco is my favorite easy-to-find brand.
Although we chose a pasta shape the cooks in 9 - 11 minutes, when using this one-pot method, it takes a little longer to cook the pasta, because it's gently boiling in a smaller amount of liquid (rather than a rapid boil).

The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. The nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. See our full nutrition disclosure policy.

Nutrition

Serving Size: 1/6 recipe
Calories: 604
Sugar: 4.4 g
Sodium: 757 mg
Fat: 17.8 g
Saturated Fat: 10.8 g
Carbohydrates: 47.9 g
Fiber: 2.5 g
Protein: 59.1 g
Cholesterol: 101 mg

Find it online: https://nibbleanddine.com/stovetop-tuna-noodle-casserole/