Tuna Noodle Casserole

A from-scratch, creamy tuna noodle casserole with browned mushrooms, peas, sharp cheddar, and a crisp buttery breadcrumb topping.

65 min

6 servings

Ingredients

12 oz wide egg noodles

3 (5 oz) cans solid white tuna

3 tbsp unsalted butter

3/4 cup panko

8 oz cremini mushrooms, sliced

2 celery ribs

1 small yellow onion

3 tbsp flour

2 1/2 cups whole milk

1 cup peas

6 oz sharp cheddar

9-by-13-inch baking dish · Large pot · Large skillet · Fine-mesh strainer · Whisk

Assemble ahead

Assemble through the topping, cover, and refrigerate. Bake directly from cold until the center is hot and the top is deeply golden.

Avoid a soupy casserole

Drain both noodles and tuna thoroughly, and stop cooking the sauce as soon as it coats a spoon; it thickens further in the oven.

01. Heat the oven to 375 F and butter the baking dish thoroughly, especially the corners.

02. Boil noodles 2 minutes short of the package timing; drain them well without rinsing so sauce can cling.

03. Press canned tuna dry in a fine-mesh strainer, then flake it gently to avoid wet pockets in the casserole.

04. Cook mushrooms, celery, and onion in 1 tbsp butter until the mushroom moisture cooks away and the vegetables are tender.

05. Stir flour into the remaining butter for 1 minute, whisk in milk gradually, and cook only until it coats a spoon.

06. Off heat, fold in noodles, tuna, peas, and 4 oz cheddar until all the noodles are creamy and coated.

07. Fill the dish; toss panko with 1 tbsp melted butter and the remaining 2 oz cheddar, then scatter it loosely on top.

08. Bake at 375 F for 20 minutes, until bubbling at the edges and deeply golden over the surface.

09. Rest 5 minutes so the sauce settles into a creamy coating rather than flowing across the plate.