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Tuna Noodle Casserole

This classic Tuna Noodle Casserole recipe features tender egg noodles coated in a rich, creamy sauce with tuna, mushrooms, and onions, all topped with a generous layer of crispy panko breadcrumbs. It's a comforting and easy-to-prepare dish, perfect for family meals, promising a golden, bubbly finish straight from the oven.
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Cook Time 30 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine asian
Servings 8 people
Calories 4053 kcal

Equipment

  • 1 Large Pot
  • 1 Large Skillet
  • 1 9x13 inch Baking Dish
  • 1 Whisk
  • 1 Chef's knife

Ingredients
  

Main

  • 12 ounces wide egg noodles
  • 8 tablespoons 1 stick salted butter, plus extra for buttering the baking dish
  • 1 medium onion diced
  • 6 ounces white button mushrooms finely chopped
  • 1/4 cup all-purpose flour
  • 3 cups warmed whole milk
  • 1/2 cup dry sherry
  • Kosher salt and freshly ground black pepper
  • Three 6.4-ounce cans white albacore tuna in water drained
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons minced fresh parsley
  • 1/2 cup panko breadcrumbs
  • Serving suggestions: a green salad and crusty bread

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
  • Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
  • Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
  • Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
  • Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.

Notes

To achieve a superior casserole, cook egg noodles strictly to al dente; they will continue to soften in the oven, preventing mushiness. For a richer, deeper flavor in the sauce, ensure you season generously with salt and fresh black pepper, adjusting before combining with the noodles. A pinch of freshly grated nutmeg can subtly elevate the creamy sauce, adding warmth. Ensure your sauce is thick enough to coat ingredients but not overly viscous. For an extra bright finish, a squeeze of fresh lemon juice stirred in just before baking can cut through the richness. The panko breadcrumbs are crucial for a crispy topping; melt the butter fully and ensure even coating.