Tuna noodle casserole usually falls into one of two categories: the kind made with a can of condensed mushroom soup, or the kind made from scratch. While I grew up on the canned soup version, I eventually realized that making a simple white sauce (roux) only takes about five extra minutes and completely changes the texture. It’s less salty, creamier, and doesn’t have that gelatinous feel.
This recipe uses a splash of cooking sherry, which sounds a bit dated, but it gives the sauce a depth that plain milk and broth just can’t achieve. I made the mistake once of buying “tuna in oil” and not draining it enough, which resulted in a greasy casserole, so definitely stick to water-packed tuna and drain it until it’s practically dry. It’s a humble, filling meal that feeds a crowd for cheap.
Ingredients
- 12 oz dried egg noodles (I prefer extra wide)
- 4 tbsp unsalted butter
- 1 medium white onion, diced
- 8 oz cremini mushrooms, sliced (white button mushrooms work too)
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 tbsp cooking sherry (optional, but recommended)
- 1 cup frozen peas (no need to thaw)
- 2 cans (5 oz each) tuna in water, drained well
- 1½ cups sharp cheddar cheese, grated
- Salt and freshly cracked black pepper
- Topping: ½ cup panko breadcrumbs and ¼ cup grated Parmesan
Instructions
- Prep the Noodles: Cook the egg noodles in boiling salted water. Crucial step: Undercook them by about 2 minutes. If the package says 8 minutes, drain them at 6. They will soak up sauce in the oven, and nobody likes mushy noodles.
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the onions and mushrooms. Cook them until the onions are translucent and the mushrooms are brown, about 5 minutes.
- Build the Roux: Sprinkle the flour over the veggies. Stir it around constantly for 2 minutes. You want the raw flour taste to cook off, turning the mixture a light tan color.
- Make the Sauce: Slowly whisk in the chicken broth. I usually do this in thirds to avoid lumps. Follow with the milk and sherry. Let this simmer for about 7 minutes until it thickens. It should look like a gravy.
- The Mix: Take the skillet off the heat. Stir in the cheddar cheese until it melts into the sauce. Fold in the drained tuna, peas, and the cooked noodles. Taste a noodle now—add salt and pepper if it’s bland.
- Bake: Dump everything into a greased 9×13 baking dish. Sprinkle the panko and Parmesan over the top. Bake at 375°F for 25 minutes. If the top isn’t brown enough for you, broil it for the last 60 seconds.
Why You’ll Love This Recipe
- No “Can” Flavor: By skipping the condensed soup, you control the sodium and get a much cleaner, buttery flavor.
- Texture Contrast: The panko breadcrumbs on top stay super crunchy while the noodles underneath stay soft and creamy.
- Pantry Friendly: Aside from maybe the mushrooms, everything else is likely already in your cupboard or freezer.
Chef’s Tips for Perfection
- Grate Your Own Cheese: I know it’s a pain, but pre-shredded cheese is coated in potato starch to keep it from clumping in the bag. That starch can make your sauce grainy. Block cheese melts much smoother.
- The Sherry Factor: If you don’t keep cooking sherry on hand or prefer not to use alcohol, you can swap it for a teaspoon of lemon juice or just leave it out. The acidity helps cut the richness of the dairy.
- Sauce Consistency: If your sauce looks too thick in the pan (like glue), splash in a little extra broth before baking. The noodles are thirsty and will drink up a lot of moisture in the oven.
Storage and Reheating
This keeps well in the fridge for up to 5 days in an airtight container. When reheating, I usually sprinkle a few drops of water over the top before microwaving, as the pasta tends to dry out a bit in the fridge. You can freeze it, but be warned that egg noodles can get a little soft upon thawing and reheating.
Nutritional Notes
This is hearty comfort food. A serving runs about 460 calories, mostly from the pasta, cheese, and butter. You can lighten it up by using 2% milk instead of whole, but the sauce might be slightly thinner.
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