Temple Hills Tuna Noodle Casserole

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nostalgic twist on a classic dish, blending flaky tuna, creamy noodles, and a savory sauce for a satisfying one-pot meal. This American-inspired pasta recipe, ready in about 55 minutes, pairs egg noodles, canned tuna in water, milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 8 American cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

10 oz egg noodles
2 cans (5 oz each) canned tuna in water
1 cup milk
1/2 cup sour cream
1 medium, diced onion
2 minced garlic cloves
2 stalks, diced celery
2 medium, diced carrots
1/2 tsp celery salt
1/4 tsp black pepper
2 tbsp butter
2 tbsp flour
1 cup broth
1 cup grated Parmesan cheese
1/4 cup, chopped green onions

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 350°F (175°C). Cook egg noodles in a large pot of salted boiling water for 8-10 minutes until al dente, then drain and set aside.
Step 2: In a large skillet, melt butter over medium heat. Add onion, garlic, celery, and carrots. Sauté for 5 minutes until softened, then stir in flour and celery salt. Cook for 1 minute until fragrant.
Step 3: Gradually whisk in broth, then stir in milk and sour cream until the mixture thickens and coats the back of a spoon. Remove from heat and stir in tuna, black pepper, and cooked noodles.
Step 4: Transfer the mixture to a greased 9x13-inch baking dish. Spread Parmesan cheese evenly over the top, then sprinkle green onions. Bake for 20-25 minutes until bubbly and golden. Let cool slightly before serving.