Description
This classic Tuna Noodle Casserole combines tender egg noodles with a creamy mushroom and tuna sauce, topped with a golden, buttery breadcrumb crust. A comforting, hearty dish perfect for family dinners, featuring sautéed onions and mushrooms, peas, and a rich, cheesy sauce baked to perfection.
Ingredients
Vegetables
- 1 yellow onion, finely diced (250g, about 2 cups)
- 8 oz mushrooms, cleaned and sliced
- ½ cup frozen peas (70g)
Pasta
- 8 oz wide egg noodles (uncooked)
Protein
- 12 oz chunk light tuna, drained
Dairy & Fats
- 4 Tbsp butter, divided
- 2 cups whole milk
- 4 oz cream cheese
- 2 Tbsp Parmesan cheese, grated (20g)
Pantry
- 1 tsp salt, divided
- ¼ tsp black pepper, freshly cracked
- 2 Tbsp all-purpose flour (20g)
- 1 cup vegetable or chicken broth
- 2 Tbsp breadcrumbs (25g)
Instructions
- Gather Ingredients: Collect and prepare all your ingredients by dicing the onion, slicing the mushrooms, measuring out your dairy and pantry items to streamline cooking.
- Sauté Onions: In a skillet, melt 1 Tbsp butter over medium heat. Add the finely diced onion and sauté until softened and translucent, about 3-5 minutes.
- Cook Mushrooms: Add sliced mushrooms to the skillet with onions, season with ¼ tsp salt and ¼ tsp black pepper. Continue sautéing over medium heat until mushrooms have softened and released their moisture, about 5 minutes. Remove the onion and mushroom mixture from the skillet and set aside.
- Create Roux: In the same skillet, add 2 Tbsp butter and 2 Tbsp all-purpose flour. Cook over medium heat, whisking continuously as the butter melts and the mixture bubbles and foams for about one minute to cook off the raw flour taste.
- Make Sauce: Slowly whisk in 2 cups whole milk, 1 cup broth, and 4 oz cream cheese until smooth. Continue cooking and whisking over medium heat until the cream cheese is fully melted and the sauce begins to simmer and thicken, about 5 minutes. Be patient to avoid lumps.
- Add Vegetables to Sauce: Stir the cooked mushrooms, onions, and frozen peas into the sauce. Season with the remaining ¾ tsp salt. Remove from heat and set aside.
- Cook Noodles: Preheat oven to 350ºF (175ºC). Bring a large pot of salted water to a boil. Add the egg noodles and cook for about 7 minutes until just tender (al dente). Drain well in a colander.
- Prepare Topping: While noodles cook, melt 1 Tbsp butter in a small bowl and mix with breadcrumbs and grated Parmesan cheese to form the breadcrumb topping.
- Combine Casserole: In a large mixing bowl, combine the cooked noodles, creamy mushroom sauce mixture, and drained tuna. Stir gently to mix evenly.
- Assemble & Bake: Transfer the tuna noodle mixture into a 9×9-inch (3-quart) casserole dish. Evenly sprinkle the breadcrumb topping over the casserole. Bake in the preheated oven for 25 minutes or until the casserole is heated through and the topping is golden brown and crispy.
- Serve: Remove from oven and let cool slightly before serving. Enjoy your warm, creamy tuna noodle casserole.
Notes
- For a lighter version, substitute whole milk and cream cheese with low-fat alternatives.
- Using fresh mushrooms is preferred, but canned mushrooms can be substituted if needed.
- Make sure to drain the tuna well to avoid excess moisture making the casserole soggy.
- Breadcrumb topping adds a nice crunchy texture; you can substitute panko breadcrumbs for extra crispiness.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
