Tuna Noodle Casserole
Tender egg noodles, flaky tuna, peas, and mushrooms baked in a creamy homemade mushroom sauce beneath a crisp cheddar-breadcrumb topping.
Prep: 20 min · Cook: 35 min · Yield: 6 · Method: Oven
Ingredients
- 12 ounces egg noodles
- 4 tablespoons unsalted butter
- 8 ounces mushrooms
- 1 quarter cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 20 ounces canned tuna
- 1.5 cups frozen peas
- 1.5 cups shredded cheddar cheese
- 0.75 cup breadcrumbs
Cooking instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish. (about 5 min) — 375°F
- Bring a large pot of salted water to a boil. Cook the egg noodles until 2 minutes shy of the package directions. Drain well. (about 8 min) — Boiling
- Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the sliced mushrooms and cook until softened and lightly browned, 5 to 7 minutes. (about 7 min) — Medium heat
- Add the remaining 2 tablespoons butter. When melted, whisk in the flour and cook for 1 minute. Gradually whisk in the milk. Cook, whisking often, until the sauce thickens enough to coat a spoon, 5 to 7 minutes. Stir in the salt and pepper. (about 7 min) — Medium heat
- Remove the sauce from the heat. Stir in the drained tuna, frozen peas, cooked noodles, and 1 cup of the cheddar. Transfer the mixture to the prepared baking dish and spread evenly. (about 5 min) — Off heat
- Mix the remaining cheddar with the breadcrumbs, then sprinkle evenly over the casserole. (about 2 min) — 375°F
- Bake until bubbling around the edges and golden on top, 20 to 25 minutes. Rest for 5 minutes before serving; the center should reach 165°F. (about 25 min) — 375°F