Tuna Noodle Bake

Tuna Noodle Bake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , , ,

Yields or Serves:  

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This classic Tuna Noodle Bake was my mother’s recipe and always brings back childhood memories for me.

  • 3 Cups Uncooked Wide Egg Noodles
  • 2 Tablespoons
  • 4 Tablespoons Unsalted Butter
  • 1 Medium Onion (Finely Chopped)
  • 1/4 Cup Finely Chopped Parsley
  • 2 1/2 Tablespoons Unbleached Flour
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Freshly Ground Pepper
  • 2 1/4 Cups Milk
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Ground Mustard
  • 1/3 Cup Sour Cream
  • 1 Cup Oil Packed Tuna (Flaked & Undrained)
  • 1 Medium Tomato (Seeded & Diced)
  • 2 1/2 Cups Shredded Sharp Cheddar Cheese
  1. Preheat oven to 375 degrees.
  2. Butter medium-size casserole dish. Set aside.
  3. Prepare noodles according to package directions. Drain and transfer to large-size bowl. Drizzle with olive oil. Toss to avoid clumping.
  4. In large-size saucepan melt butter over a medium heat. Add onions and cook 5 minutes until soft. Add flour, pepper, and paprika. Cook 1 minute. Stir constantly. Add milk, kosher salt, and mustard. Whisk to blend. Cook 5 minutes until sauce thickens, making sure to whisk often. Add sour cream and whisk until blended. Remove from heat and pour sauce over noodles.
  5. Add tuna with its oil. Add parsley and diced tomato, and 1 1/2 cups cheese. Mix to coat. Pour mixture into casserole. Sprinkle with remaining cheese.
  6. Place in oven 30 minutes until bubbly.
  7. Remove from oven and serve warm.
  8. Prep Time: 30 Minutes Cook Time: 30 Minutes Total Time: 60 Minutes
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserve


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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