• >
  • Recipes
  • >
  • Tuna Noodle Casserole

Tuna Noodle Casserole

Recipe courtesy Kelsey Nixon
Show: Next Food Network Star After Party Episode: Episode 1
TOTAL TIME: 1 hr 15 min
Prep: 30 min
Inactive Prep: --
Cook: 45 min
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 375 degrees F and grease a 2-quart baking dish.

In a large heavy-bottomed skillet, melt 1 tablespoon butter over medium-high heat. Saute the onions until translucent and fragrant; season with salt and pepper. Add the mushrooms and cook, stirring occasionally for about 2 minutes. Stir in the sherry and soy sauce and cook until the majority of the liquid has evaporated. Remove from the heat and set aside.

Melt the remaining 4 tablespoons of butter, in large heavy-bottomed saucepan over medium-low heat. Whisk in the flour and cook for about 2 to 3 minutes. Slowly add the chicken broth, whisking constantly. Bring to a boil, then whisk in the milk. Reduce the heat to a simmer and continue cooking for an additional 5 minutes.

Add the mushroom mixture to the white sauce and stir in the lemon juice. Season the sauce with salt and pepper, to taste. Add the drained tuna and the peas; stir just to combine. Check seasoning and add more salt and pepper, if needed. Remove from heat.

Cook the egg noodles in a large pot of salted boiling water according to package directions just until al dente. Drain and return it to the saucepan. Add the sauce, stirring gently to coat the noodles. Transfer the mixture to the prepared baking dish.


In a mixing bowl, toss together the grated cheese and the bread crumbs. Drizzle with the 1 tablespoon of melted butter and toss. Sprinkle evenly over the casserole. Bake until the topping is crisp and the sauce is bubbling.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 1 reviews

  • on April 13, 2013

    Flag

    I've tried several tuna casserole recipes and this one is far the best. I like the fact it doesn't use canned condensed soup. I do add about a tbsp of chopped jalapeno peppers (jarred at the end for a bit of kick, otherwise stick to the recipe and it's a good comfort food. There is another version of this on Epicurious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How