Tuna–Noodle Casserole
This recipe delivers a classic, comforting tuna-noodle casserole, combining al dente flat egg noodles with flaky tuna and fresh scallions in a rich, creamy milk-based sauce. Topped with buttery breadcrumbs, it's baked until golden and bubbly, offering a hearty and satisfying meal perfect for a family dinner.
Equipment
- 1 Large Pot For cooking noodles
- 1 Large Saucepan or Dutch Oven For making the sauce
- 1 Whisk For smooth sauce preparation
- 1 9x13 inch Baking Dish Standard size for casseroles
- 1 Spatula For mixing and serving
Ingredients
Main
- 10 tbsp. butter
- Salt
- 4 1/2 cups about 10 oz. flat egg noodles
- 5 scallions chopped
- 3 tbsp. flour
- 1 1/2 tsp. dry mustard
- 3 1/3 cups milk
- Freshly ground black pepper
- 1 12-oz. can tuna packed in oil, drained and broken into small chunks
- 1 1/2 cups homemade fresh white bread crumbs
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of salted water to a rolling boil. Add the flat egg noodles and cook according to package instructions until al dente. Drain thoroughly and set aside.
- In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat. Add the chopped scallions and sauté for 3-4 minutes until softened.
- Stir in the flour and dry mustard. Cook, stirring constantly, for 1-2 minutes to form a roux, ensuring to cook out the raw flour taste.
- Gradually whisk in the milk, a little at a time, until the sauce is smooth and begins to thicken. Bring to a gentle simmer, then season with salt and freshly ground black pepper to taste.
- Remove the sauce from the heat. Gently fold in the drained cooked noodles and the drained tuna chunks. Mix until all ingredients are well combined and coated in the sauce.
- Transfer the noodle-tuna mixture into the prepared baking dish, spreading it evenly.
- In a small bowl, melt the remaining 4 tablespoons of butter. Toss the fresh white bread crumbs with the melted butter until evenly coated.
- Sprinkle the buttered bread crumbs evenly over the top of the casserole.
- Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the bread crumbs are golden brown and crisp. Let rest for a few minutes before serving.
Notes
For a richer flavor and texture, I recommend toasting the breadcrumbs in a tablespoon of butter before sprinkling them over the casserole. This provides a golden, crispy topping that contrasts beautifully with the creamy interior. To elevate the dish, consider adding finely diced celery or frozen peas to the sauce along with the tuna for added texture and a touch of freshness. Ensure your roux cooks for at least a minute to eliminate any raw flour taste before gradually adding the milk, whisking constantly to prevent lumps for a silky smooth sauce. Don't overcook the noodles initially, as they will finish cooking in the oven.