Tuna Noodle Casserole from Scratch
Tuna noodle casserole from scratch uses a creamy mushroom sauce, tender egg noodles and plenty of tuna.
Ingredients
- 4 5-ounce cans chunk light tuna in water drained; about 4 ounces fish per can
- 6 oz dry wide egg noodles
- 8 oz white mushrooms sliced
- 1 cup frozen peas
- 1/2 cup onion finely diced
- 1 cup celery finely diced
- 2 cups 2% milk
- 1 cup low-sodium chicken broth prepared
- 3 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 2 oz sharp cheddar shredded
- 1/3 cup panko breadcrumbs
- 1 tbsp Dijon mustard
- 1/4 tsp table salt
- 1/4 tsp black pepper
Instructions
- Heat oven to 375°F. Boil noodles in water for 2 minutes less than the package time, then drain. Do not rinse. Set out a 9-by-13-inch baking dish.
- Melt butter in a deep skillet over medium heat. Cook mushrooms, onion and celery for 8–10 minutes, stirring, until vegetables soften and mushroom liquid has mostly evaporated.
- Stir in flour and cook 1 minute. Whisk in broth, then milk gradually. Simmer 4–5 minutes, stirring until the sauce coats a spoon. Turn off heat and stir in mustard, salt, pepper and cheddar.
- Fold in drained tuna, peas and noodles without mashing the fish. Scrape everything into the baking dish and scatter panko over the top.
- Bake 20–25 minutes until the edges bubble and the center reaches 165°F. Rest 5 minutes, then divide into six equal portions.
Notes
One serving is one of 6 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are not included. Nutrition is estimated and changes with brands, portions and substitutions.