THE RECIPE JOURNAL · Main Course
Revamped Tuna Noodle Bake
This comforting dish brings a fresh twist to a classic favorite, combining creamy sauce with tender noodles and flavorful tuna. It’s quick to prepare and perfect for a cozy weeknight meal that everyone will love.
FROM THE KITCHEN • Revamped Tuna Noodle Bake
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C) and grease a 2-quart baking dish with some nonstick spray. Bring a large pot of salted water to a boil, then cook the bow-tie pasta until it’s tender but still has a little bite—about 12 minutes. Drain it and set it aside.
02
Step 2
While the pasta is cooking, warm some oil in a big skillet over medium heat. Toss in the mushrooms, onion, celery, bell pepper, and carrot. Cook everything until the veggies are soft and fragrant, which should take around 8 minutes.
03
Step 3
In a large bowl, whisk together the Alfredo sauce, sour cream, Parmesan (reserve some for topping), dill, and black pepper. Add the cooked pasta, sautéed vegetables, and tuna, then stir everything until it’s well combined. Pour this mixture into your prepared baking dish.
04
Step 4
Mix the panko breadcrumbs with the remaining Parmesan and sprinkle it evenly over the top. Give the topping a light spray with nonstick spray to help it crisp up.
05
Step 5
Bake uncovered for about 25 minutes, until the casserole is bubbly and golden brown on top. Serve it up with some lemon wedges for a fresh squeeze right before digging in.
Why you’ll love it
This dish combines creamy, cheesy flavors with the hearty texture of noodles and tuna. It’s quick to prepare and perfect for a comforting weeknight meal. Plus, it’s a great way to use pantry staples in a satisfying way.
How to serve
Serve warm with a fresh green salad or steamed vegetables to add a light contrast. A squeeze of lemon juice on top can brighten the flavors. It also pairs well with crusty bread for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the dish feels dry. This bake can also be frozen for up to 2 months; thaw overnight before reheating.
