The BEST Tuna Noodle Casserole From Scratch
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
8
-
Calories
423 kcal
-
Course
Main Course
-
Cuisine
American
The BEST Tuna Noodle Casserole From Scratch
Description
The BEST Tuna Noodle Casserole From Scratch starts with a béchamel cream sauce made by cooking butter and flour into a golden roux, then slowly whisking in cold milk along with minced onion and bay leaves until thickened. Seasoning with kosher salt and freshly grated nutmeg builds warmth and depth. This sauce forms the creamy base of the casserole.
Egg noodles cooked to al dente are combined with the béchamel, flaked canned tuna, peas, and sliced green olives, mixing savory seafood and briny flavors with creamy texture. Provolone cheese adds mild richness within the mixture, which is then topped with a crunchy layer of panko breadcrumbs and Parmesan cheese for textural contrast after baking.
Baked until bubbly and golden, the casserole serves as a filling, nostalgic dish perfect for family dinners or casual meals. Its combination of creamy sauce, tender noodles, and distinct tuna flavor is familiar and satisfying. Practical notes include make-ahead sauce storage and freezing instructions for the assembled casserole, making it convenient for meal planning.
Ingredients
For the Bechamel Cream Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ¼ cup onion minced, or shallots
- 2 bay leaf
- 2 ½ cups milk whole or 2% milkfat, cold
- ½ teaspoon kosher salt
- ½ teaspoon nutmeg freshly grated
For the Tuna Noodle Casserole
- ½ pound egg noodles
- 10 ounces canned tuna drained (2 cans, in oil or water
- 2 cups provolone cheese about 4 ounces., or other white melty cheese such as mozzarella, fontina, gruyere, Monterey jack, or Italian blend, grated
- 1 cup peas thawed, frozen
- 1 cup green olives drained, sliced, with pimentos
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ cup panko bread crumbs
- ¼ cup Parmesan Cheese grated
- 1 tablespoon parsley finely chopped
Instructions
To Make the Bechamel Cream Sauce
- Melt the butter in a medium saucepan or skillet over medium heat. Add the flour and stir together until combined. Continue stirring until the mixture becomes golden and fragrant, about 4-5 minutes. Add the shallot or onion and bay leaves, stirring and cooking until the onion softens and releases moisture and loosens the roux, about 3 minutes.
- Whisk in the cold milk all at once and bring to a simmer. Whisk continuously while simmering gently, until the sauce thickens for about 10-15 minutes. Season with the kosher salt, adding more to taste, and stir in the nutmeg.
For the Tuna Noodle Casserole
- Preheat the oven to 375°F. Bring a large pot of water to a boil and cook the pasta until al dente and still chewy, about 2 minutes less cooking time than the package directions. Before draining, reserve 1 cup of pasta water. Drain the pasta.
- Pour the drained pasta into a large mixing bowl with the bechamel cream sauce. Crumble the tuna over the pasta with the grated cheese, peas, olives, kosher salt and freshly ground black pepper. Gently fold the mixture together. If the mixture feels too thick, add 1-2 tablespoons of pasta water and fold to thin.
- Butter a 2-quart baking dish and pour the noodle mixture into the dish. In a small bowl, mix the panko bread crumbs with the Parmesan cheese and chopped parsley. Sprinkle evenly over the noodle mixture. Cover with foil and bake for 30 minutes, remove the foil, and bake for another 10 minutes until lightly browned and the casserole is bubbly and warmed through. Remove from the oven and let stand for a few minutes to set before serving.
Notes
- The homemade béchamel sauce can be made up to 5 days ahead; cool and store tightly covered in the refrigerator.
- The assembled casserole freezes well for up to 3 months; freeze in oven-safe containers with the breadcrumb topping.
- To cook from frozen, bake for 50-60 minutes until heated through and bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 81mg | 27% |
| Sodium | 1083mg | 45% |
| Potassium | 362mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 410mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
