Tuna Ramen Casserole

Creamy tuna noodle bake reimagined with ramen, peas, diced carrots, and melted cheese topping.

Ingredients

• 4 portions dried ramen noodles (seasoning packets discarded), cooked and drained
• 1 (5-ounce) can tuna, drained and flaked
• 1 cup frozen peas and diced carrots (thawed)
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup sour cream (for extra creaminess, optional)
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 2 tablespoons fresh parsley, chopped (plus more for garnish)

Preparation

1. Preheat oven to 375°F (190°C). Grease a 2-quart baking dish.
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute until bubbly but not browned.
3. Slowly add milk while whisking, then add garlic powder, mustard (if using), salt, and pepper. Cook, whisking often, until thickened, 3–5 minutes.
4. Remove from heat and stir in sour cream (if using) and half of the cheddar until smooth.
5. Gently fold in cooked ramen noodles, tuna, peas, carrots, and parsley. Transfer mixture to prepared baking dish.
6. Sprinkle remaining cheddar and your choice of toppings (potato chips, fried onions, or breadcrumbs) over the casserole.
7. Bake 18–22 minutes until bubbly and golden brown. Cool slightly, then top with fresh parsley and a drizzle of hot sauce if desired.