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Cheesy Tuna Noodle Casserole Recipe

This Cheesy Tuna Noodle Casserole Recipe is easy to make from scratch for the perfect weeknight meal! For a slight twist on classic tuna noodle casserole, it has Old Bay Seasoning and a buttered toast topping.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 505kcal





  • Preheat the oven to 400F. Butter an 8 by 8-inch casserole dish and set aside.
  • Cook the noodles to al dente according to the package directions; drain well and set aside.
  • Melt 3 tablespoons butter in a medium saucepan over medium-high heat. Once melted, add the onion and cook until softened, but not browned, about 7 to 10 minutes, stirring occasionally. Stir in the flour and cook 1 minute. Whisk in the milk, bay leaf, Old Bay Spice, Dijon mustard, Worcestershire sauce, and black pepper. Stirring frequently, bring up to a boil. Turn off the heat and whisk in the shredded cheddar. Remove and discard the bay leaf and stir in the noodles, tuna, peas, and cubed cheddar. Pour the tuna noodle mixture into the prepared dish.
  • For the topping, pule the bread in a food processor until crumbled. While processing, pulse in the Old Bay Spice, and then gradually the butter. Sprinkle the topping on the casserole.
  • Bake until the casserole is warm throughout and golden on top, about 15 minutes.
  • Serve.


  • To freeze tuna noodle casserole, wrap it well, label it with the contents and the date, and put it in the freezer. It should keep for about 3 months in the freezer.
  • To reheat this casserole, thaw it to room temperature first. Then reheat it in a microwave-safe dish in the microwave, or in an oven-safe dish in a 375F oven topped with foil until warm throughout.


Calories: 505kcal | Carbohydrates: 40g | Protein: 31g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 112mg | Sodium: 553mg | Potassium: 455mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1084IU | Vitamin C: 16mg | Calcium: 417mg | Iron: 3mg