Old Fashioned Tuna Casserole in Béchemal Sauce

Old School Tuna Casserole in Béchamel Sauce


  • 8 oz Egg Noodles
  • 10 oz Canned Tuna (2 5 oz cans)
  • 9 oz Frozen Peas
  • 1 cup Freshly Shredded Cheddar Cheese
  • 1/4 cup Unsalted Butter
  • 1 cup Diced Yellow Onion
  • 1 cup Diced Celery
  • 1/4 cup Low-Sodium Chicken or Vegetable Broth
  • 1 cup Whole Milk
  • 1 tsp Garlic Powder
  • 1 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup Panko Breadcrumbs
  • 2 Tbsp Butter (melted)
  • Fat Boy Premium All Purpose Rub


  • Preheat oven to 425°F.
  • Add 1 teaspoon of salt into boiling water. Cook noodles for 1 minute less than the direction for al dente. Drain and rinse under cold water.
  • Melt butter in a saucepan over medium-high heat. Add onion and celery. Cook for 3-4 minutes or until soft.
  • Add flour, cook, keep stirring for 2 minutes or until it smells toasted.
  • Whisk in the broth, milk, garlic powder, salt, and black pepper. Cook, whisking frequently until thickened (as thick as condensed soup), about 5 minutes. Adjust seasoning with additional salt or a small amount of chicken bouillon if needed.
  • In a large mixing bowl, add pasta, tuna, cheese, frozen peas, and béchamel sauce. Stir to combine then transfer to a 2 to 2½ qt baking dish.
  • Sprinkle mixed casserole with Fat Boy Premium All Purpose rub.
  • Mix panko breadcrumbs with melted butter. Sprinkle on top of casserole.
  • Bake until bubbly and the cheese is melted for about 18 minutes.

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