Tuna Noodle Casserole
Creamy, cheesy comfort in a dish — tender egg noodles, flaked tuna, and peas bound in a from-scratch mushroom sauce with a buttery breadcrumb topping.
Details
Ingredients
- 12 oz wide egg noodles
- 2 cans (5 oz each) tuna, drained and flaked
- 1 cup frozen peas
- 3 tbsp butter
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- Salt and pepper to taste
Instructions
- 1
Preheat oven to 375°F (190°C). Cook egg noodles according to package directions; drain.
- 2
Melt 3 tbsp butter in a large oven-safe skillet. Sauté mushrooms and onion for 5-6 minutes until softened.
- 3
Sprinkle in flour and stir for 1 minute. Gradually whisk in milk and cook until thickened, about 3-4 minutes.
- 4
Remove from heat. Stir in cheddar until melted, then fold in tuna, peas, and cooked noodles. Season with salt and pepper.
- 5
Toss panko with melted butter and scatter over the top.
- 6
Bake 20-25 minutes until bubbly and the topping is golden brown.
About This Recipe
Few dishes evoke the cozy, resourceful spirit of mid-20th century American home cooking quite like Tuna Noodle Casserole. Born from a need for economical yet hearty meals, it quickly became a staple, beloved for its comforting simplicity and ability to transform pantry items into a satisfying family dinner. What makes this rendition special is its commitment to a rich, from-scratch mushroom sauce, built upon a classic butter-and-flour roux. This foundational technique ensures a velvety texture far superior to condensed soups, allowing the natural sweetness of sautéed onions and earthiness of mushrooms to shine through. The choice of sharp cheddar not only melts beautifully but also provides a tangy counterpoint to the savory tuna and tender egg noodles. While albacore tuna offers a milder flavor, light tuna is a budget-friendly and equally delicious alternative. For an extra layer of texture, consider adding finely diced celery or water chestnuts to the sauce. This dish is perfected by a generous crown of buttery panko breadcrumbs, which bake into an irresistibly golden, crisp topping. Serve alongside a crisp mixed green salad with a bright vinaigrette to cut through the casserole's richness, or a simple side of steamed green beans for a complete meal that transcends its humble origins.
Tips & Tricks
- • When making the mushroom sauce, ensure your butter and flour are cooked together for at least one minute to form a smooth roux before gradually whisking in cold milk; this prevents lumps and eliminates a raw flour taste.
- • For an extra layer of flavor and crunch, substitute the peas with a cup of frozen mixed vegetables, or swap the panko breadcrumbs for crushed potato chips or crispy fried onions.
- • This casserole can be assembled up to 24 hours in advance, covered, and refrigerated; add an extra 10-15 minutes to the baking time if baking from cold, and add the breadcrumbs just before baking to maintain their crispness.
- • Balance the richness of the casserole with a bright, acidic side, such as a simple green salad dressed with a lemon vinaigrette, or steamed asparagus.
Nutrition Facts
Per serving (approximate)