American · Dinner
Tuna noodle casserole
A from-scratch tuna noodle casserole with undercooked egg noodles, olive-oil tuna, peas, browned mushrooms, and a light cheddar cream sauce under crisp buttery crumbs.
Equipment
- Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Ingredients
1× recipe · Makes 8 servings
- 12 ounces wide egg noodles
- 1 tablespoon plus 2 teaspoons kosher salt, divided
- 6 tablespoons unsalted butter, divided
- 12 ounces cremini mushrooms, sliced
- 1 small yellow onion, finely diced
- 1 celery stalk, finely diced
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken stock, warmed
- 1 cup whole milk, warmed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 2 5-ounce cans olive-oil-packed tuna, drained and flaked
- 1 1/2 cups frozen peas
- 1 cup shredded sharp cheddar
- 1 cup panko breadcrumbs
- 2 tablespoons chopped flat-leaf parsley
Instructions
Heat oven to 375°F and butter a with 1 tablespoon butter. Boil noodles in water seasoned with 1 1/2 tablespoons salt until 2 minutes shy of al dente; drain.
Melt 2 tablespoons butter in a wide pot and brown mushrooms without crowding, 8 minutes. Add onion and celery and cook until soft. Add 2 more tablespoons butter, then flour; stir 2 minutes.
Gradually whisk in stock and milk. Simmer until lightly thickened, then add Dijon, pepper, and remaining salt. Remove from heat and fold in tuna, peas, cheddar, parsley, and noodles; transfer to the dish.
Melt remaining butter and toss with panko; scatter evenly over the casserole. Bake only until bubbling and crumbs are golden, 18 to 22 minutes. Rest 10 minutes before serving.
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