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Simple Way to Classic Tuna Noodle Casserole

2 tbsp chopped pimiento (optional).

Chef John's Tuna Noodle Casserole

What's in classic tuna casserole?

Recipe Summary Chef John's Tuna Noodle Casserole

I consider this the king of comfort food casseroles. What I love about this recipe, other than that it is simple and easy, is that it doesn't require the traditional can of cream of mushroom soup--but it still has the same amount of creamy, decadent goodness that every casserole should. Serve this with a green salad on the side.

Ingredients | Classic Tuna Noodle Casserole

  • 3 tablespoons unsalted butter
  • ½ cup finely diced yellow onion
  • 1 ½ teaspoons kosher salt, divided
  • 3 tablespoons all-purpose flour
  • 4 cups cold milk
  • 1 cup shredded white Cheddar cheese
  • 1 (12 ounce) package dry egg noodles
  • 2 (5.5 ounce) cans tuna packed in olive oil, drained and crumbled, or to taste
  • ¾ cup frozen peas, thawed and drained
  • 1 pinch cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon Worcestershire sauce
  • ½ cup plain bread crumbs
  • ½ cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons olive oil

    • Directions

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.
  • Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.
  • Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.
  • Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.
  • Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.
  • Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.
  • You can use melted butter instead of olive oil for the topping.
  • Cook egg noodles for 1 minute less than their individual package instructions call for.
  • If you have them around, crushed up potato chips might be the best topping for this instead of bread crumbs.

    • Info | Classic Tuna Noodle Casserole

    prep: 15 mins cook: 55 mins additional: 10 mins total: 1 hr 20 mins Servings: 8 Yield: 1 9x13-inch casserole

    TAG : Chef John's Tuna Noodle Casserole

    Seafood, Fish, Tuna,


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    • Images of Classic Tuna Noodle Casserole

    Classic Tuna Noodle Casserole - The best classic tuna noodle casserole starts with a homemade sauce from scratch.

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