Tuna Noodle Casserole

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

5 tablespoons unsalted butter, divided, plus butter for baking dish, plus 1 tablespoon melted

1 1/2 medium yellow onions, diced

Salt and freshly cracked black pepper

5 cups white button mushrooms, trimmed and sliced

1/4 cup sherry

2 teaspoons soy sauce

1/4 cup all-purpose flour

2 cups low-sodium chicken broth or chicken stock

1 cup whole milk

1 tablespoon fresh lemon juice

1 cup frozen petit peas

2 (5-ounce) cans tuna packed in olive oil, drained

3 cups dry egg noodles

2 cups grated Cheddar

3/4 cup bread crumbs (recommended: panko)

Directions

  1. 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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.