Tuna Noodle Casserole

About This Recipe

Tuna noodle casserole is a quintessential American midcentury comfort dish, a one-pan bake of tender egg noodles, flaked tuna, and sweet peas bound in a creamy sauce and crowned with a crunchy topping. This version skips the canned soup in favor of a quick homemade mushroom-cheese sauce, giving it fresher flavor and a silkier texture. A scatter of buttered breadcrumbs or crushed potato chips bakes to golden crispness, providing the textural contrast that makes the dish so satisfying. Economical, kid-friendly, and endlessly adaptable, it is the kind of weeknight casserole that has graced American dinner tables for generations. The trick is slightly undercooking the noodles so they finish in the oven without turning soft.

Ingredients

Serves 6

• 12 ozegg noodles
• 4 tbspbutter
• 8 ozmushrooms(sliced)
• 0.25 cupall-purpose flour
• 3 cupswhole milk
• 1.5 cupsshredded cheddar cheese
• 2 canstuna(drained, 5 oz each)
• 1.5 cupsfrozen peas
• 1 tspsalt
• 0.5 tspblack pepper
• 1 cuppanko breadcrumbs

Instructions

1. 1

   Cook the noodles

   Boil the egg noodles 1-2 minutes short of al dente, then drain. They will finish cooking in the oven, so slightly underdone noodles prevent a mushy casserole.

   Toss the drained noodles with a little butter to keep them from clumping.

2. 2

   Saute the mushrooms

   Melt 2 tablespoons of butter in a saucepan and cook the mushrooms 5 minutes until they release their liquid and brown lightly, building a savory base for the sauce.

3. 3

   Make the sauce

   Sprinkle in the flour and cook 1 minute, then whisk in the milk gradually. Simmer 4-5 minutes until thickened, then stir in the cheddar until smooth and season with salt and pepper.

   Add the milk slowly to keep the sauce lump-free.

4. 4

   Combine the filling

   Fold the noodles, drained tuna, and peas into the cheese sauce until everything is evenly coated. The mixture should be loose and creamy, since it firms up as it bakes.

5. 5

   Top and bake

   Spread into a greased 9x13 dish. Toss the panko with the remaining melted butter and scatter over the top. Bake at 375F for 25-30 minutes until bubbly and golden brown.

6. 6

   Rest and serve

   Let the casserole rest 5-10 minutes after baking so the sauce sets and portions cleanly. Serve warm, garnished with parsley if desired.

Variations

• •

  Add a cup of sauteed celery and onion for more texture and flavor.

• •

  Stir in a tablespoon of Dijon or a squeeze of lemon to brighten the sauce.

• •

  Use crushed crackers or fried onions for the topping.

• •

  Swap canned salmon or rotisserie chicken for the tuna.

Storage

Refrigerate covered up to 4 days and reheat in the oven to keep the topping crisp. The casserole can be assembled ahead and refrigerated unbaked overnight, or frozen baked for up to 2 months.

Frequently Asked Questions