Description
A comforting Tuna Casserole recipe without any canned soups, featuring a creamy homemade sauce, sautéed vegetables, tender egg noodles, and a crispy breadcrumb topping baked to golden perfection. This easy-to-make casserole serves two and is perfect for a cozy meal.
Ingredients
Sauce Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
Noodles
- 2 cups dried egg noodles
Filling
- 1 tablespoon butter, plus extra for topping
- 1/2 cup diced onion
- 1/2 cup chopped cremini mushrooms
- 1/2 cup finely diced celery
- 1/2 cup peas
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon lemon zest
- 1 (6-ounce) can tuna, drained
Topping
- 1/2 cup bread crumbs
- 1 tablespoon butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Make the Sauce: In a saucepan over medium heat, melt 2 tablespoons of butter. Gradually whisk in 2 tablespoons of flour and cook for 1-2 minutes, stirring constantly to avoid lumps. Slowly add 1 cup milk and 1/4 cup heavy cream while whisking continuously. Continue cooking over low heat until the sauce thickens and bubbles. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon nutmeg. Transfer the sauce to a large mixing bowl.
- Cook Noodles: Bring a large pot of salted water to a boil. Add 2 cups dried egg noodles and cook until al dente according to package directions. Drain and set aside.
- Sauté Vegetables and Tuna: Heat 1 tablespoon butter in a skillet over medium heat. Add 1/2 cup diced onion, 1/2 cup chopped mushrooms, and 1/2 cup finely diced celery. Sauté for 8-10 minutes until the vegetables are tender. Stir in 1/2 cup peas, 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon lemon zest, and the drained tuna. Remove from heat.
- Combine Mixture: In the large mixing bowl with the sauce, add the cooked noodles and sautéed vegetable-tuna mixture. Stir well to combine everything evenly.
- Assemble Casserole: Divide the mixture between two 10-ounce ramekins or small baking dishes. Top each with 1/4 cup bread crumbs, drizzle with melted butter, and add extra butter for topping if desired.
- Bake: Bake the casseroles in the preheated oven for 20 minutes, or until the topping is golden and the casserole is bubbling hot.
Notes
- For a richer flavor, use full-fat milk and heavy cream as indicated.
- Ensure you drain the tuna well to avoid excess moisture in the casserole.
- You can substitute cremini mushrooms with button mushrooms if unavailable.
- Use fresh lemon zest for a bright flavor enhancement.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
