Andrew’s Tuna Noodle Casserole is a comforting, hearty dish that’s full of flavor. Packed with tender egg noodles, fresh vegetables, creamy sauce, and flaked tuna, it’s topped with a golden, crispy lemon herb breadcrumb crust that makes every bite a delight. This dish is a perfect weeknight dinner or a crowd-pleasing casserole for family gatherings.
Why Everyone Will Love This Recipe
This Tuna Noodle Casserole is the ultimate comfort food, with layers of flavor and texture.
- Creamy, cheesy filling with fresh herbs and nutmeg
- Golden, crispy breadcrumb topping for added crunch
- Hearty and satisfying with vegetables, pasta, and tuna
- Customizable—add more veggies or protein for extra flavor
- Easy to make and perfect for leftovers
It’s the kind of casserole that brings everyone back for seconds.
What Makes This Tuna Noodle Casserole Special?
Andrew’s recipe takes the classic tuna noodle casserole and elevates it with fresh herbs like parsley, tarragon, and dill, along with a homemade chunky lemon herb breadcrumb topping. The creamy sauce made with butter, flour, milk, and chicken broth ties it all together, while the cheddar and Parmesan cheeses provide richness and depth.
Cooking Tips
- Use day-old bread for the breadcrumbs to achieve the perfect texture.
- Make the roux slowly, adding the broth and milk in batches to avoid lumps.
- Add pasta water to the sauce if it gets too thick while simmering.
- Don’t skip the breadcrumbs—they create the ideal crispy contrast to the creamy casserole.
- Be gentle with the tuna—don’t overmix to keep the tuna chunks intact.
Frequently Asked Questions
Can I use canned tuna?
Yes, canned tuna works perfectly! Just be sure to drain it well before adding to the casserole.
Can I use different vegetables?
Absolutely! Feel free to swap in or add extra vegetables, like peas, mushrooms, or bell peppers.
Can I make this ahead of time?
Yes, you can prepare the casserole up to the point of baking, cover it, and refrigerate it for up to 1 day. When ready, bake as instructed.
What other cheeses can I use?
If you prefer, you can substitute the cheddar and Parmesan with mozzarella or Gruyère for a different flavor profile.
How to Store
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
How to Freeze
This casserole can be frozen before or after baking. To freeze before baking, assemble the casserole and cover tightly with foil or plastic wrap. Bake from frozen, adding extra time to the baking process.
Ingredients
For the Chunky Lemon Herb Breadcrumbs:
- ¼ cup chopped parsley
- 1 tbsp grated lemon zest
- 3 garlic cloves, grated on a Micro-plane
- Several pinches of cayenne pepper
- Salt and black pepper, to taste
- 4 cups torn day-old bread
- ¼ cup melted butter
For the Casserole:
- 5 tbsps butter
- 4 tbsps flour
- A few pinches of freshly grated nutmeg
- 2 cups thinly sliced carrots
- 2 ribs celery, thinly sliced
- 2 medium-sized yellow onions, minced
- ¼ cup minced parsley
- ¼ cup minced tarragon
- ¼ cup minced fresh dill
- 2/3 cup chicken broth
- 2 cups whole milk
- 2 tbsps Wyler’s instant chicken bouillon powder
- 8 ozs. frozen peas, rinsed well in hot water
- 8 ozs. white cheddar cheese, grated
- 1/3 cup grated Parmesan cheese
- 16 ounces tuna fish, drained and gently ‘crushed’White pepper, to taste
- 1 pound extra-large egg noodles
How to Make Andrew Zimmern's Tuna Noodle Casserole
- In a food processor, combine parsley, lemon zest, garlic, cayenne pepper, salt, and pepper. Add day-old bread and pulse until the mixture forms coarse breadcrumbs. Transfer to a baking sheet and drizzle with melted butter. Bake at 350°F for 20-25 minutes until golden brown and crispy. Set aside for topping.
- Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water for later.
- In a large skillet, melt butter over medium heat. Add flour and cook, whisking constantly, for 1 minute to form a roux. Add nutmeg and stir well.
- Add the carrots, celery, and onions to the skillet. Cook until softened and translucent, about 5 minutes. Gradually add chicken broth and milk, whisking until the mixture begins to simmer and thicken. Stir in chicken bouillon powder.
- Stir in the peas, cheddar cheese, and Parmesan cheese until melted and smooth. Remove from heat and gently fold in the tuna. Season with white pepper.
- Add the cooked pasta to the skillet with the vegetable and tuna mixture. Stir well to combine. If the mixture is too thick, add the reserved pasta water to loosen it up.
- Transfer the pasta mixture to a lasagna pan or baking dish. Bake at 350°F for 30 minutes until hot and bubbly.
- Top the casserole with the lemon herb breadcrumbs and bake uncovered for another 10 minutes until the topping is golden and crispy.
- Let the casserole cool for 10-15 minutes before slicing. Serve hot and enjoy!
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