Tuna Noodle Casserole
Ingredients
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- 1 tbsp olive oil
- 7 tbsp unsalted butter
- 1 medium yellow onion – finely chopped
- 2 ribs celery – finely chopped
- 8 ounces cremini mushrooms – sliced (~12.5 medium cremini mushrooms)
- 2 cloves garlic – minced
- 5 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 2 cups whole milk
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 1 cup frozen peas – thawed
- 12 ounces canned tuna – drained and flaked
- 12 ounces wide egg noodles
- 1 cup panko breadcrumbs
- 1/2 cup parmesan cheese – finely grated
Instructions
1. Heat the oven to 375°F. Bring a large pot of water to a boil. Set a 9x13-inch baking dish nearby.
2. Cook the egg noodles in the boiling water until 2 minutes shy of package al dente time, 5–7 minutes. Drain and set aside.
3. Meanwhile, heat the olive oil and 3 tbsp of the butter in a large skillet over medium heat until the butter foams. Add the onion and celery; cook, stirring, until softened, 5–7 minutes.
4. Add the mushrooms; cook until they release their liquid and the edges are lightly browned, 6–8 minutes. Stir in the garlic and cook until fragrant, 30 seconds.
5. Add 2 tbsp more butter to the skillet and let it melt. Sprinkle in the flour and cook, stirring constantly, 1–2 minutes to form a blond roux.
6. Gradually whisk in the chicken broth, then the milk, until smooth. Bring to a simmer and cook until the sauce thickens enough to coat the back of a spoon, 4–6 minutes. Season with the kosher salt and black pepper.
7. Off the heat, fold in the peas, tuna, and drained noodles until evenly coated. Transfer the mixture to the baking dish and spread in an even layer.
8. Melt the remaining 2 tbsp butter. In a bowl, toss the panko with the melted butter and parmesan until evenly moistened, then scatter evenly over the casserole.
9. Bake until bubbling at the edges and the topping is golden brown, 20–25 minutes. Let rest 10 minutes before serving.
Tuna noodle casserole is a cozy, creamy bake that layers tender egg noodles with flaky tuna, a savory mushroom sauce, sweet pops of peas, and a crisp breadcrumb-parmesan crust. The contrast of silky sauce and crunchy top is key to its appeal, delivering richness without heaviness when balanced correctly. It’s weeknight-friendly comfort food that feeds a crowd and reheats well, making it a staple of many home kitchens.
Emerging in mid-20th-century American home cooking, tuna noodle casserole rose alongside pantry conveniences and the popularity of one-pan meals. While many versions relied on condensed soups, the dish evolved with from-scratch renditions that build a white sauce with sautéed mushrooms and a simple roux. Across decades, its core identity—noodles, tuna, creamy sauce, and a browned topping—has remained a beloved snapshot of American casserole culture.