Description
Creamy, cheesy, and packed with flavor, this Tuna Noodle Casserole from Scratch takes comfort food to the next level. Made with a rich béchamel sauce, tender egg noodles, hearty tuna, and a golden breadcrumb topping, this dish is a family favorite you’ll love serving for any occasion.
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ¼ cup minced shallots or onion
- 2 bay leaves
- 2 ½ cups cold milk (whole or 2% milkfat)
- ½ teaspoon kosher salt
- ½ teaspoon freshly grated nutmeg
- ½ pound egg noodles
- 10 ounces canned tuna in oil or water, drained (2 cans)
- 2 cups grated provolone cheese or other white melty cheese (such as mozzarella, fontina, gruyere, Monterey Jack, or Italian blend)
- 1 cup frozen peas, thawed
- 1 cup sliced green olives with pimentos, drained
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup panko bread crumbs
- ¼ cup grated Parmesan cheese
- 1 tablespoon finely chopped parsley
Instructions
- Prepare the Béchamel Cream Sauce:
- Melt the butter in a medium saucepan or skillet over medium heat.
- Stir in the flour and cook for 4–5 minutes, whisking constantly, until golden and fragrant.
- Add the minced shallots or onion and bay leaves. Cook for about 3 minutes, until the onion softens.
- Slowly whisk in the cold milk. Bring to a simmer and whisk continuously for 10–15 minutes, until thickened.
- Season with kosher salt and freshly grated nutmeg. Remove the bay leaves and set aside.
- Cook the Noodles:
- Preheat your oven to 375°F.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, about 2 minutes less than package instructions.
- Reserve 1 cup of pasta water, then drain the noodles.
- Assemble the Casserole Base:
- In a large mixing bowl, combine the cooked noodles with the béchamel sauce.
- Add the drained tuna, grated provolone cheese, thawed peas, and sliced green olives.
- Season with kosher salt and freshly ground black pepper. Gently fold the mixture together, adding 1–2 tablespoons of reserved pasta water if needed to thin the mixture.
- Prepare the Baking Dish:
- Butter a 2-quart baking dish.
- Pour the noodle mixture into the prepared dish, spreading it evenly.
- Add the Topping:
- In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, and chopped parsley.
- Sprinkle the topping evenly over the casserole.
- Bake the Casserole:
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the topping is golden brown and the casserole is bubbly.
- Cool and Serve:
- Let the casserole stand for a few minutes before serving. Enjoy warm and savor every creamy, cheesy bite!
Notes
- Make It Ahead: Assemble the casserole without the breadcrumb topping and refrigerate for up to 24 hours. Add the topping before baking.
- Freezer-Friendly: Freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- Cheese Substitutes: Cheddar, mozzarella, or Monterey Jack can replace provolone for different flavor profiles.
- Vegetable Additions: Incorporate sautéed mushrooms, diced carrots, or baby spinach for extra nutrients.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for best results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American