Tuna Noodle Casserole Recipe
When it comes to comfort food, few dishes evoke the sense of nostalgia and warmth that a Tuna Noodle Casserole does. This timeless recipe stands out for its rich, creamy texture and the perfect blend of flavors that transport you back to simpler times. The combination of tender noodles, savory tuna, and a golden, crispy topping creates a harmony that’s hard to resist. It’s the kind of meal that feels like a warm hug, perfect for those cozy family dinners.
On busy weeknights, when time is of the essence, this Tuna Noodle Casserole becomes a lifesaver. It’s not just easy to prepare but also incredibly satisfying. With simple ingredients and straightforward steps, you can have a hearty, homemade meal on the table in no time. It’s a dish that requires minimal effort but delivers maximum comfort—a true winner for those who want deliciousness without the fuss.
Ingredients Overview
To craft the perfect Tuna Noodle Casserole, you’ll need a selection of essential ingredients that come together to create its signature taste and texture. The wide egg noodles form the base, providing a soft yet substantial bite that absorbs the creamy sauce beautifully. Tuna, the star of the show, adds a delightful, savory note that pairs perfectly with the sharpness of white cheddar cheese. Green peas contribute a pop of color and a slight sweetness, balancing the dish.
Customization is key when it comes to making this casserole your own. If you’re looking to switch things up, consider substituting the wide egg noodles with a whole grain or gluten-free variety to suit your dietary needs. For a richer flavor, swap the sharp white cheddar for a smoked cheese, or try adding a touch of Gruyère for a more complex taste. The Dijon mustard in the sauce can also be adjusted—add more for a tangy kick or replace it with whole grain mustard for a bit of texture.
Step-by-Step Cooking Instructions
Start by focusing on the foundation of your casserole—the pasta. Cooking the egg noodles to perfection is crucial for achieving the right texture in your dish. Bring a large pot of salted water to a rolling boil, and cook the noodles according to the package instructions. Be sure not to overcook them; al dente is the goal, as they’ll continue to soften in the oven later. Once cooked, drain the noodles well and set them aside while you prepare the rest of the dish.
The next step is all about creating that luscious, creamy sauce that ties the whole casserole together. Begin by melting unsalted butter in a Dutch oven over medium heat. Add minced garlic and diced shallots, allowing them to sauté until they release a fragrant aroma that fills your kitchen. This step is vital, as it infuses the butter with a depth of flavor that will permeate the entire dish. Once the garlic and shallots are ready, whisk in flour to create a roux. This mixture will thicken your sauce, giving it that perfect creamy consistency. Gradually pour in the half and half, followed by a dollop of Dijon mustard, stirring continuously until the sauce thickens slightly. The final touch is to stir in shredded sharp white cheddar cheese, allowing it to melt smoothly into the sauce.
Now comes the moment where everything comes together. Fold the cooked egg noodles into the creamy sauce, ensuring they’re well-coated. Add the drained tuna and rinsed green peas, gently mixing until all the ingredients are evenly distributed. Season the mixture with Kosher salt and freshly ground black pepper to your liking. Once combined, it’s time to prepare the panko mixture, which will form the crispy topping. In a small bowl, combine Panko breadcrumbs, freshly grated Parmesan, lemon zest, and a drizzle of olive oil. Sprinkle this mixture evenly over the top of the casserole, then place the dish in a preheated oven set to 400°F. Bake for 25-30 minutes, or until the top is golden brown and bubbly.
Recipe Tips & Frequently Asked Questions
- How to Achieve the Best Texture: To ensure your noodles don’t turn mushy, be mindful of cooking them just until al dente. The additional baking time in the oven will soften them further, resulting in the perfect texture.
- Flavor Enhancements: If you want to add an extra layer of depth to your casserole, consider incorporating a splash of white wine into the sauce. It adds a subtle acidity that balances the richness of the dish.
- Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to three days. When reheating, cover the casserole with foil to prevent the top from over-browning, and warm it in the oven at 350°F until heated through.
- Can I Use Fresh Tuna Instead of Canned? Absolutely! Fresh tuna can be used if you prefer. Simply cook it beforehand and flake it into the casserole.
- What Other Cheeses Work Well in This Casserole? Experimenting with different cheeses can be fun. Try using a blend of cheddar and Monterey Jack for a milder flavor or add some Gruyère for a nutty twist.
- How Can I Make This Recipe Gluten-Free? To make this casserole gluten-free, use gluten-free noodles and replace the all-purpose flour with a gluten-free flour blend.
What to Serve With This Recipe
Pairing your Tuna Noodle Casserole with the right side dishes can elevate your meal. Consider serving it alongside a crisp green salad with a tangy vinaigrette, which will provide a refreshing contrast to the rich, creamy casserole. Steamed or roasted vegetables, such as broccoli or asparagus, also make excellent accompaniments, adding a bit of crunch and color to your plate.
To complement the flavors of the casserole, select a beverage that enhances its comforting qualities. A light, crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with the dish, cutting through the richness without overpowering it. For a non-alcoholic option, a sparkling water with a splash of lemon can be equally refreshing.
Variations to Try
There’s no need to stick strictly to the original recipe—feel free to experiment with variations to suit your preferences. For a healthier twist, consider adding extra vegetables to the mix. Sautéed mushrooms, bell peppers, or spinach can introduce additional nutrients and a new dimension of flavor to your casserole.
If you’re a fan of spicy food, don’t hesitate to add a bit of heat. A pinch of red pepper flakes or a dash of hot sauce in the sauce can give the dish a pleasant kick, making it even more satisfying for those who enjoy a bit of spice.
For those seeking a vegetarian option, simply omit the tuna and replace it with a plant-based protein like chickpeas or white beans. The creamy sauce and the crispy topping remain just as delicious, ensuring that this version is every bit as comforting as the original.
Serving and Presentation
Presentation is key when serving a dish as comforting as Tuna Noodle Casserole. A sprinkle of fresh chopped chives on top not only adds a burst of color but also a subtle oniony flavor that complements the richness of the dish. If you’re feeling creative, consider garnishing with a few lemon slices or a sprinkle of paprika for a pop of color.
When it comes to plating, serve the casserole in generous portions, allowing the golden, crispy topping to be the star of the show. This dish is best enjoyed hot out of the oven, with the melted cheese still gooey and the noodles tender. Whether you’re serving it at a family dinner or a casual gathering, this Tuna Noodle Casserole is sure to be a hit, bringing warmth and comfort to every bite.
Ingredients
- 3 (5-ounce) cans tuna in water, drained
- 10 ounces wide egg noodles, about 4 1/2 cups
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 large shallots, diced
- 3 ½ cups half and half
- 2 teaspoons Dijon mustard
- 8 ounces shredded sharp white cheddar cheese, about 2 cups
- 1 cup frozen green peas, rinsed
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
For the panko mixture
- â…“ cup Panko*
- â…“ cup freshly grated Parmesan
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
Instructions
- Start by bringing a large pot of salted water to a rolling boil. Cook the egg noodles according to the package directions. Once done, drain them thoroughly and set them aside.
- Preheat your oven to 400°F (200°C).
- In a Dutch oven, melt the unsalted butter over medium heat. Add the minced garlic and diced shallots, stirring frequently until they release a fragrant aroma, approximately 2 minutes.
- Sprinkle in the flour, whisking constantly until the mixture becomes lightly browned, about 1 minute.
- Gradually pour in the half and half, followed by the Dijon mustard. Continue to stir the mixture until it thickens slightly, which should take around 4-5 minutes.
- Remove the pot from the heat source and immediately stir in the shredded sharp white cheddar cheese. Mix until the cheese melts smoothly into the sauce, about 2 minutes.
- Gently fold in the cooked egg noodles, drained tuna, and rinsed green peas until everything is evenly combined. Season with Kosher salt and freshly ground black pepper according to your taste.
- In a small bowl, mix together the Panko breadcrumbs, freshly grated Parmesan, lemon zest, and olive oil until the ingredients are well incorporated.
- Sprinkle the Panko mixture evenly over the top of the pasta mixture.
- Place the Dutch oven in the preheated oven and bake until the dish becomes golden brown and bubbly, typically between 25-30 minutes.
- Serve immediately, garnishing with chopped fresh chives for an added touch of freshness, if desired.
Tuna Noodle Casserole Recipe
Ingredients
- 3 5-ounce cans tuna in water, drained
- 10 ounces wide egg noodles about 4 1/2 cups
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 large shallots diced
- 3 ½ cups half and half
- 2 teaspoons Dijon mustard
- 8 ounces shredded sharp white cheddar cheese about 2 cups
- 1 cup frozen green peas rinsed
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh chives
For the panko mixture
- â…“ cup Panko*
- â…“ cup freshly grated Parmesan
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
Instructions
- Start by bringing a large pot of salted water to a rolling boil. Cook the egg noodles according to the package directions. Once done, drain them thoroughly and set them aside.
- Preheat your oven to 400°F (200°C).
- In a Dutch oven, melt the unsalted butter over medium heat. Add the minced garlic and diced shallots, stirring frequently until they release a fragrant aroma, approximately 2 minutes.
- Sprinkle in the flour, whisking constantly until the mixture becomes lightly browned, about 1 minute.
- Gradually pour in the half and half, followed by the Dijon mustard. Continue to stir the mixture until it thickens slightly, which should take around 4-5 minutes.
- Remove the pot from the heat source and immediately stir in the shredded sharp white cheddar cheese. Mix until the cheese melts smoothly into the sauce, about 2 minutes.
- Gently fold in the cooked egg noodles, drained tuna, and rinsed green peas until everything is evenly combined. Season with Kosher salt and freshly ground black pepper according to your taste.
- In a small bowl, mix together the Panko breadcrumbs, freshly grated Parmesan, lemon zest, and olive oil until the ingredients are well incorporated.
- Sprinkle the Panko mixture evenly over the top of the pasta mixture.
- Place the Dutch oven in the preheated oven and bake until the dish becomes golden brown and bubbly, typically between 25-30 minutes.
- Serve immediately, garnishing with chopped fresh chives for an added touch of freshness, if desired.