Name: Freezer-Friendly Tuna Noodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 ounces egg noodles; 3 tablespoons butter; 8 ounces white mushrooms; 1 tsp fine sea salt; 3 tablespoons all-purpose flour; 1.5 cups low-sodium chicken broth; 1 cup milk; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp black pepper; 2 cans wild-caught solid albacore tuna in water; 1 cup frozen peas; 0.333 cup mayonnaise; 1.5 cups cheddar cheese; 2 hefty cups potato chips

Freezer-Friendly Tuna Noodle Casserole cover

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Freezer-Friendly Tuna Noodle Casserole

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Ingredients

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Instructions

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Instructions

Preheat the oven to 375F. Lightly grease a 9×13 inch casserole dish. Cook noodles on the stovetop in generously salted water according to package directions for al dente (minimum cook time listed). Drain and set aside.

Melt butter in a medium saucepan over medium heat. Add the mushrooms to the pan and let them begin to brown for about 3-4 minutes, stirring occasionally. Add this point, add 1/2 teaspoon of salt to help the mushrooms release moisture. Sauté for about 7-8 minutes total, until mushrooms have softened and released a bit of moisture.

Reduce heat to low and add flour to the mushrooms. Cook for 1 minute, stirring frequently. Next, add the chicken broth and milk, about 1/2 cup at a time, stirring constantly. Bring to a simmer and cook until the sauce has thickened, about 3 minutes, then turn the heat off. Add the garlic powder, onion powder, black pepper, tuna and peas, and stir until combined. Finally, add the mayonnaise and 3/4 cup shredded cheddar cheese and stir until the cheese is melted and the sauce is creamy.

Loosen up the cooked noodles and add them to the casserole dish. Pour the sauce over the noodles and gently toss in the dish to combine. Cover with remaining 3/4 cup shredded cheddar cheese and crushed potato chips. Bake uncovered for 22-25 minutes until the top is golden brown.

Let the casserole cool for 5 minutes, then serve! Store leftovers in an airtight container in the fridge for up to 4 days.

Make recipe as written through step 3, then mix sauce and pasta together in the pasta cooking pan. Spoon the saucy noodle mixture into 2-cup Souper Cups Trays or other freezer friendly airtight container. Do not put the cheese or chips on top. Freeze for up to 3-6 months for best quality.

Preheat oven to 375F. Place frozen cube of tuna noodle casserole into a baking dish and cover with foil. Cook for about 35 minutes, or until mostly thawed. Remove from the oven, uncover and stir. Sprinkle cheese and crushed chips on top. Return to the oven uncovered and bake for another 10-20 minutes until sides are bubbly and the top is golden brown.

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Tips & Tricks (5)

Drain Tuna Thoroughly 💧
Press canned tuna between paper towels to remove excess water, preventing a watery casserole and ensuring a creamy, concentrated flavor in every bite.
Make Roux for Silky Sauce 🧈
Create a proper béchamel by cooking equal parts butter and flour (1:1 ratio) for 2 minutes before gradually whisking in milk and broth to avoid lumps and achieve a luxurious sauce.
Toast Mushrooms First 🍄
Sauté mushrooms in butter over medium-high heat until golden before adding to the casserole; this concentrates their umami flavor and prevents them from releasing excess moisture during baking.
Undercook Noodles Slightly 🍝
Cook egg noodles 1-2 minutes under al dente since they'll continue cooking in the oven; this prevents mushy, overcooked noodles in the final dish.
Add Crispy Chips Just Before Serving 🥔
For maximum crunch, add crushed potato chips as a topping only after reheating from frozen; this prevents them from becoming soggy while maintaining their signature texture.