Temple Hills Tuna Noodle Casserole
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 ready in about 55 minutes pairs egg noodles, (5 oz each) 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Temple Hills Tuna Noodle Casserole take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Temple Hills Tuna Noodle Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep egg noodles from drying out.
Can I substitute ingredients in Temple Hills Tuna Noodle Casserole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Temple Hills Tuna Noodle Casserole for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Temple Hills Tuna Noodle Casserole?
American pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
