Tuna Noodle Casserole
A creamy baked casserole of egg noodles, tuna, and peas in a from-scratch cheese sauce, topped with buttery breadcrumbs - a real roux-based cheese sauce instead of canned soup, well-drained tuna, and noodles cooked just shy of al dente are what keep real tuna casserole creamy instead of watery or mushy.
⏱ 40 min🍽 6 servings
dinnerquick
Ingredients
- •12 oz egg noodles, cooked just shy of al dente
- •2 cans tuna, drained and pressed dry
- •1 cup frozen peas
- •3 tbsp butter, divided
- •3 tbsp flour
- •2 cups milk
- •1 1/2 cups shredded cheddar cheese
- •1 cup breadcrumbs
- •Salt and pepper to taste
Steps
- 1.Preheat oven to 375°F.
- 2.Cook the noodles until just shy of al dente, since they'll continue cooking in the oven - overcooking here is what turns the casserole mushy.
- 3.Melt 2 tablespoons of the butter in a saucepan, whisk in the flour, and cook for 1 minute, then gradually whisk in the milk until thickened.
- 4.Remove from heat and stir in the cheddar until melted, then season with salt and pepper - this from-scratch cheese sauce is what real tuna casserole is built on instead of canned soup.
- 5.Mix the noodles, well-drained tuna, peas, and cheese sauce together.
- 6.Melt the remaining butter and toss with the breadcrumbs, then spread the casserole into a baking dish and top with the buttered breadcrumbs.
- 7.Bake for 25 minutes until golden and bubbly.