Dinner · Fish

Tuna Noodle Casserole

A from-scratch version of the potluck classic: egg noodles, tuna and peas in a creamy mushroom sauce under crunchy crumbs.

⏱ 50 min (15 min prep, 35 min cooking) 🍽 Serves 6 · about 1 1/2 cups budgetkid friendlymake aheadfreezer friendlyleftovers
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ContainsMilk, Eggs, Fish, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Noodles

  • 8 oz Egg noodles

  • Sauce

  • 3 tbsp Butter, salted
  • 8 oz Cremini mushrooms, sliced
  • ½ Yellow onion, finely chopped
  • 3 tbsp All-purpose flour
  • 1½ cup Chicken broth
  • 1½ cup Whole milk
  • ½ tsp Table salt
  • ¼ tsp Ground black pepper
  • 1 cup Cheddar cheese (block), shredded

  • Filling

  • 3 can Tuna, canned in water, drained and flaked
  • 1½ cup Frozen peas

  • Topping

  • ½ cup Panko breadcrumbs
  • 1 tbsp Butter, salted, melted

Make it yourself

Make the egg noodles yourself → Make the butter yourself → Make the chicken stock yourself → Make the panko-style crumbs yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: 2-quart or 8-by-8-inch baking dish, large pot, saucepan, whisk, instant-read thermometer.

  1. Heat the oven to 375°F and butter the baking dish. Cook the noodles in salted boiling water 2 minutes less than the package says; drain.
  2. Melt 3 tablespoons butter in a saucepan over medium heat. Cook the mushrooms and onion 6 to 8 minutes, until soft. Stir in the flour for 1 minute.
  3. Slowly whisk in the broth and milk and simmer, whisking, until thick, about 5 minutes. Off the heat, stir in the salt, pepper and cheese.
  4. Fold in the noodles, tuna and peas and spread in the dish.
  5. Toss the panko with the melted butter and sprinkle over. Bake 20 to 25 minutes, until bubbling and golden and the center reaches 165°F.

🌡 Safe temperaturesCasseroles 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadAssemble without the topping up to 1 day ahead and refrigerate. Add the topping and bake 30 to 35 minutes, to 165°F.
❄️ FreezerFreeze the unbaked casserole, without the topping, for up to 3 months. Thaw in the fridge, top and bake to 165°F.
↺ LeftoversReheat portions to 165°F with a splash of milk.
🧒 With kidsKids can sprinkle on the crumbs. Chopped mushrooms melt into the sauce if kids are wary of them.
Gluten-free swapUse gluten-free pasta, flour and crumbs, and check the broth.

Goes well with

🥬 Simple Green Salad🫛 Garlic Butter Green Beans

Good to know

Cooking Fats Compared Salted vs. unsalted butter All-purpose vs. bread flour (and friends) Stock vs. broth Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits