Tuna Noodle Casserole (From Scratch)
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
814 kcal
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Course
Main Course
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Cuisine
American
Tuna Noodle Casserole (From Scratch)
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This from scratch Tuna Noodle Casserole is exponentially better than the canned soup version. It uses real mushrooms in a creamy béchamel to yield a sophisticated take on an American classic.
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Ingredients
- 5 tablespoons butter plus extra for buttering the pan, unsalted
- 1 onion chopped, medium
- 1 cup mushroom thinly sliced
- ¼ cup flour
- ½ ounce porcini mushrooms broken into small pieces, dry
- 1 cup chicken broth homemade or canned, or vegetable broth
- 2 cups hot but not boiling, milk (low-fat is fine)
- nutmeg fresh, grated
- salt freshly ground, or white pepper or cayenne pepper, to taste
- black pepper freshly ground, or white pepper or cayenne pepper, to taste
- 12 ounces wide noodles such as egg noodles
- 6 ounces cheddar cheese shredded, sharp
- 1 tuna packed in oil or water, drained, good-quality, 5-ounce cans
- ½ to ¾ cup peas blanched, or frozen peas, defrosted, fresh
- 3 tablespoons parsley chopped, fresh
- 3 to 4 tablespoons dry breadcrumbs
Instructions
- Preheat the oven to 375°F.
- In a large, heavy saucepan, melt 4 tablespoons of the butter over medium-low heat. Add the onion and cook until it softens; add the mushrooms and raise the heat slightly to cook them through. Sprinkle the onion and mushrooms with flour, stir for a few minutes to cook out the flavor of the flour, add the dried porcini to the pot, and remove from the heat. Stir in the broth with a wooden spoon and keep stirring to break up any floury lumps and make a smoothish sauce. Stir in the milk and return to the stove.
- Cook the sauce over medium-high heat, stirring, for about 7 to 10 minutes, or until it thickens. If there are any floury lumps, whisk the sauce briefly with a wire whisk. Remove from the heat and season with the nutmeg and salt and pepper. Set the sauce aside.
- Cook the pasta in a large pot of rapidly boiling salted water until it is just not quite al dente, as it will cook further in the oven, and drain.
- In a buttered large shallow pan or baking dish, in layers add a quarter of the sauce, a quarter of the cheese, and a third of the tuna, peas, and noodles. Repeat layers two more times, and then end with a layer of sauce and a layer of cheese. Sprinkle with the parsley and crumbs, then dot with the remaining tablespoon of butter.
- Bake until bubbly, lightly browned, and crisped in spots, about 30 minutes. Serve immediately.
Notes
- Adapted from Macaroni & Cheese
Nutrition Information
Show Details
Calories
814kcal
(41%)
Carbohydrates
81g
(27%)
Protein
40g
(80%)
Fat
34g
(52%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
212mg
(71%)
Sodium
1117mg
(47%)
Potassium
642mg
(14%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 814 kcal
% Daily Value*
| Calories | 814kcal | 41% |
| Carbohydrates | 81g | 27% |
| Protein | 40g | 80% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 212mg | 71% |
| Sodium | 1117mg | 47% |
| Potassium | 642mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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